Double Chocolate Cherry Cookies

I normally wouldn't give these cookies a chance because 1) there wasn't a picture with the recipe and 2) cherries aren't really something that get me salivating. The only reason I tried these cookies was because my mother-in-law Sheri loves anything with cherries and chocolate and I thought I should try them for her sake. I was pleasantly surprised how much I liked them. So here's to trying something new...

Double Chocolate Cherry Cookies

by Eagle Brand's Classic Recipes cookbook

1 1/4 cups (2 1/2 sticks) butter, softened

1 3/4 cups sugar

2 eggs

1 tablespoon vanilla

3 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 (6 ounce) jars maraschino cherries, well drained

1 (6 ounce) package semi-sweet chocolate chips

1 (14 ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)

1. Preheat oven to 350 degrees. In a large mixing bowl, bear butter and sugar until fluffy. Add eggs and vanilla; mix well.

2. In a large bowl, combine dry ingredients; stir into butter mixture (dough will be stiff). Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press cherry into center of each cookie. Bake 8 to 10 minutes. Cool. *To make these cookies fabulous make sure to not make them too big so the cherry/chocolate ration is good and do not overbake! Start with 8 minutes. Remove from pan right after they come out of the oven.

3. In heavy saucepan over medium heat, melt chips with condensed milk. Cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.