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Hidden Treasures

Hidden Treasures

Hidden Treasures

0 from 0 votes
Hidden Treasures
4.5 rating based on 12,345 ratings
4.5/5 (12)
Course: Filled CookiesDifficulty: Medium



This chocolate-covered cookie has a maraschino cherry hidden inside.


  • For the cookies:
  • 2/3 cup butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1 tablespoon milk

  • 1 teaspoon vanilla

  • 1-3/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 48 maraschino cherries, well drained on paper towels

  • White dipping chocolate:
  • 1 cup white melting chocolate, cut in small pieces

  • 2 tablespoons solid vegetable shortening, butter flavor

  • Dark dipping chocolate:
  • 1 cup semisweet chocolate chips

  • 2 tablespoons solid vegetable shortening, butter flavor

  • Garnishes:
  • finely chopped pecans (optional)

  • slivered white chocolate (optional)


  • Make the cookies:
  • Preheat oven to 350 F. Cream butter, sugar, egg, milk and vanilla in large bowl until well blended. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Divide into 48 equal pieces. Press dough into very thin layer around well-drained cherries. Place 2 inches apart on ungreased baking sheet. Bake 10 minutes. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
  • Prepare dipping chocolate and dip cookies:
  • For dipping chocolate: place chocolate of choice and Crisco in glass measuring cup. Microwave at 50%. Stir after 1 minute. Repeat until smooth. Or, melt over double boiler. Drop one cookie at a time into chocolate. Use fork to turn over. Cover completely with chocolate. Lift cookie out of chocolate with fork. Allow excess to drip off. If the chocolate becomes too firm, reheat. Place on waxed paper-lined baking sheet. If desired, sprinkle chopped pecans on top of white chocolate cookies before the chocolate sets. Or, sprinkle white chocolate on dark chocolate cookies before chocolate sets. You can also dip them in one colored chocolate and drizzle with the other (pictured). Chill in refrigerator to set chocolate.


Name & Location
(example: Sue in LA)

These were not only good, but they were easy to make and impressive to look at. We all had fun making and eating them. I think next time, though, I will try making these with pure butter instead of shortening.
- A Baker

I made these cookies about 5 years ago and got more compliments. I list the recipe and couldn't remember the name, my husband just found it again this yeaar for me. None of my friends or family had ever eaten any of these and was quite upset I lost the receipe.
- A Baker

These cookies are Awesome!!! We made several recipes from this website, and these were easily the best!
- A Baker

These cookies are a new favorite when I mail out cookies at the holidays or entertain!! Add a few wax sprinkles of any holiday design to really dress up the cookies even more! I find the ones that have wax in them to work the best! Remember, less is more when decorating!! A small swirl of white chocolate looks great too!!!
- Nancy in Virginia Beach, VA

These cookies are GREAT my family cant wait to get their box of holiday goodies. I make these cookies every year. I also like to put different toppings on top like cocanut and sprinkles they are great fun to make !!!
- A Baker

i made these cookies for years and everyone loved them. then during a move the recipe was lost. i searched for years to find it. today i found it and made it for the family. my nephew who was to little to remember them said they were the best cookies ever. and he is right.
- A Baker

I also make these with a Hersheys Kiss inside they are good either way
- Carol?in Penticton BC

I expected these to be balls--they are like little flying saucers. Difficult to roll--dough is too sticky. Difficult to dip something shaped like this. All in all, not worth the effort and expense--disappointing.
- A Baker

My mom and I have been making these for years! The key is to keep just a smidgen of dough around the cherries--otherwise they look like UFOs. (a rounded 1/2 TB is all that is needed!!!)They take awhile, but if you bake one day then dip (or drizzle like I do) the next, they turn out great. Definitely takes some practice, but these are the perfect holiday cookie! Festive and DELICIOUS! It isn't Christmas unless we have them =]
- Emily in StL

Being encased in chocolate the cookie takes on a cake-like texture that is a real treat. Helpful hints: 1) Do use butter instead of Crisco(room temp, NOT melted!) 2)Refrigerate the dough (1-2 hr), otherwise its very difficult to work with 3)these cookies freeze extremely well before and after dipping - work it around your schedule and know you have plenty of time to make and enjoy them.
- Bonnie the Baker in South Florida

I used to make these cookies every year, then lost the recipe. Finding it on this website made my day. Yes, if you use to much of the dough, they look like flying saucers, but it is well worth the little effort it takes to know just how much of the dough to use. I'm thrilled that I can make them again this year!
- Sue in Illinois

I, too, used to make these cookies every year and lost the recipe. I've been searching in vain on-line and am so glad to have found it here. Can't wait to make these cookies this weekend!
- Katie in Wisconsin
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