Name: Chocolate cherry cookies
Total time: 30 min
Yield: Makes 25-30
Ingredients: 225g dark chocolate chopped; 125g unsalted butter softened; 200g soft light brown sugar; 2 eggs beaten; 1 tsp vanilla extract; 150g plain flour; 2 tsp baking powder; dessicated coconut 100g; 150g natural coloured glacé cherries dried and chopped; 2 tbsp whole milk; 6 tbsp icing sugar

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Chocolate cherry cookies

Chocolate cherry cookies

Published: December 14, 2015 at 3:44 PM

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Makes 25-30

A little effort

Total time: 30 mins

+ chilling

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These cookies are inspired by the Australian Cherry Ripe chocolate bar – chewy coconut and glacé cherries covered in dark chocolate. Here you’ll find the same flavours, just in cookie form.

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Alternatives

Complete the dish

Make these chocolate cherry crinkle cookies, then check out our classic chocolate crinkle cookies and more easy cookie recipes.

Ingredients

Nutrition

225g dark chocolate

chopped
125g unsalted butter

softened
200g soft light brown sugar
2 eggs

beaten
1 tsp vanilla extract
150g plain flour
2 tsp baking powder
dessicated coconut

100g
150g natural coloured glacé cherries

dried and chopped
2 tbsp whole milk
6 tbsp icing sugar

Nutrition: per serving

kcal191
fat10g
carbs25g
fibre1g
protein2g

Method

step 1

Melt the chocolate in a heat proof bowl over simmering water or in the microwave.
step 2

Cream the butter and soft light brown sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the coconut, cherries and milk then combine. Cover and chill for 2 hours or until firm.
step 3

Heat the oven to 180c/fan160c/gas4. Cover two solid baking sheets with baking paper or silicone baking mats and tip the icing sugar into a bowl. Scoop a heaped tsp of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a small walnut. Roll the cookie in the icing sugar to coat thickly and put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Bake in batches on the middle shelf of the oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking sheets.

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