Easy “Chocolate Cordial Cherry” Stuffed Cookies

I love chocolate covered cherries. The cheap, gooey, cordial cherries like these:


I usually try to eat pretty healthy and clean, and I try to post recipes on this blog that are healthy as well. But every once in a while, I let myself indulge in something that’s just plain delicious and fairly not great for me.

I had the idea recently that these chocolate cordial cherries would be absolutely delicious stuffed inside a cookie. I thought there must be a million versions of such a recipe on Pinterest, but when I did an online search I found nothing at all! The internet really has thought of everything by now, so I figured maybe the reason I couldn’t find a recipe for chocolate cordial cherry stuffed cookies was because something about the candies made them impossible to stuff into a cookie. Like maybe the filling would turn rock hard, like hard candy, when you baked it. Or maybe the chocolate covered cherry would explode in the heat or something. I couldn’t just sit on such a mystery though, so I thought I better find out for myself. And guess what? Chocolate-cherry-cordial-stuffed cookies are real… doable… and delicious! Here’s my recipe.

1 cup packed brown sugar
1 cup butter, softened
1 teaspoon real vanilla extract
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups quick cooking oats
1 box chocolate cordial cherry candy (about 10 cherries)

1. Preheat your oven to 350 degrees.

2. Stir the sugar and butter together until blended and then stir in vanilla and egg until light and fluffy.

3. In a separate bowl, combine the oats, baking soda, flour and salt, then add the dry ingredients to the wet ingredients and mix well.

4. Gently add the chocolate covered cherry candies to the bowl and carefully form a ball of cookie dough around each candy. You want the dough to completely cover the candy with no gaps.


5. Place each cookie dough ball about 3 inches apart on a baking sheet. You’re going to want to line your baking sheet with parchment paper. No matter how great you did at sealing the cordial cherries inside the dough, there will likely be a little leak or two, and you don’t want to have to scrub that goo off your baking sheet, trust me.

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6. Bake 10-12 minutes or until the cookie is beginning to turn golden brown on the edges and peaks.

Wait until the cookies have cooled before removing them from the baking sheet. This is really important because when you remove the cookies from the oven, the centers are liquid and gooey and in the process of soaking into all the cookie dough to give it a delicious flavor and firm up. If you move them while they’re still hot you risk goo going everywhere. Wait until they’ve cooled and take a bite of the chocolate cherry infused goodness. You’re welcome 🙂

I used oats in this recipe because I thought they would add structure and strength to the dough for less chance of cherry blowout issues. I’d love to hear if anybody tries this recipe without oats, or also you could add cocoa to the dough for extra chocolatey goodness!

3 Responses

  1. Autumn says:

    these look dangerously tasty. i hate oats in cookies though so i’ll try them without and let you know how that goes!

  2. Esther says:

    I am SERIOUSLY impressed that you managed to come up with an idea that is not yet on the internet. That is pure genius. And these cookies look amazing. They give me flashbacks from the 80s. Is that just a British thing or are these chocolate cordial cherries an 80s thing in the US as well?

  3. Brigitte says:

    Esther- Maybe the British stopped eating cordial cherries in the 80s, but I think I singlehandedly kept them going strong in the USA well into the 2000’s 🙂

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