Christmas Cherry Balls Recipe

 A soft,  creamy  cookie dough wraps around a sweet  maraschino cherry before being dipped in white chocolate, creating a festive treat that’s as fun to make as it is to eat. Perfect for cookie trays and holiday gifting.

For the Cookie Dough

• 1 (15.25 oz) box vanilla cake mix

• 1 (8 oz) package cream cheese, softened

• ½ cup unsalted butter, softened
  

  For the Filling

  • 1 (10 oz) jar maraschino cherries with stems (about 24 cherries), thoroughly drained and patted dry

  For the Coating & Decorating

  • 12 oz white chocolate baking bars or white candy melts, chopped

  • Optional Toppings: Red & green sprinkles, crushed candy canes, or colored sugar
    

    Instructions

    1. Prepare the  Cherries
    Drain the  maraschino cherries and lay them in a single layer on several sheets of paper towel. Gently pat them completely dry. This step is crucial—any extra moisture will prevent the  chocolate from sticking.

    2. Make the Dough
    In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until completely smooth and creamy, about 2 minutes. Add the entire box of vanilla cake mix and mix on low speed until a thick, uniform dough forms. If the dough is too soft or sticky to handle, cover and refrigerate for 20-30 minutes.

    3. Shape the Balls
    Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place one well-dried cherry in the center. Carefully wrap the dough around the cherry, sealing it completely, and roll into a smooth ball. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough and cherries.

    4. Chill
    Place the baking sheet in the freezer for 15-20 minutes. This firms up the balls, making them much easier to dip.

    5. Melt the Chocolate
    While the balls chill, melt the white chocolate. Place the chopped chocolate or candy melts in a microwave-safe bowl. Heat in 20-30 second bursts, stirring vigorously between each burst, until completely smooth and fluid. Do not overheat.

    6. Dip & Decorate
    Remove a few cherry balls from the freezer at a time. Using a fork or dipping tool, submerge each ball in the melted chocolate, tap off the excess, and place it back on the parchment paper. Immediately decorate with your chosen sprinkles or toppings before the chocolate sets. Work quickly.

    7. Set & Serve
    Allow the chocolate to harden completely at room temperature, or transfer the tray to the refrigerator for 10 minutes to speed up the process. Serve at room temperature for the best creamy texture.

    Store in an airtight container in the refrigerator for up to 5 days.

    Chef’s Tips:

    • For a Flavor Boost: Add ½ teaspoon of pure almond extract to the dough to complement the cherry flavor.

    • Dipping Success: If the chocolate thickens while you work, reheat it for 10 seconds and stir. A deep, narrow bowl is best for dipping.

    • Make Ahead: The undipped dough balls can be frozen on a tray, then transferred to a freezer bag for up to a month. Thaw slightly before dipping.

    • Gifting: Place finished Cherry Bombs in mini paper cupcake liners inside a festive box or tin