Cookie-covered Cherries Recipe

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This recipe was made by Diane Carter for the December 2015 meeting with the Curious Cuisiners.

This recipe is a Just a Pinch recipe used by Diane.

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Food Processor


maraschino cherries
2 Tbsp
light rum (optional)
2 c
blanched sliced almonds
1 c
60% cocoa bittersweet chocolate chips
1 c
puffed rice cereal (like rice krispies)
1/4 c
2 Tbsp
plus 2 tsp cocoa powder
4 tsp
pure vanilla extract garnish variations (pick as many as you like):1-1/2 cups nonpareils, sprinkles, crushed sliced almonds
1 c
cocoa powder


1Remove the stems and place the cherries in a bowl. Toss with the rum (if using) and let sit for 20 minutes or up to overnight; drain.
2Place the next six ingredients in the bowl of a food processor. Process until the mixture comes together, there are no large pieces of almonds, and the texture is fairly smooth. Scoop a scant tablespoon of cookie dough and form into a ball. Flatten the ball in the palm of your hand and place a cherry on the dough. Mold the dough around the cherry, covering it completely and roll into a ball. Roll the ball in garnishes. (Make ahead: store in an airtight container in a single layer in a cool, dry place for up to 3 days. Store in the refrigerator for up to 5 days.)
3Makes 20 balls.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy