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|| |
- 1¼ cups (2½ sticks) butter, softened
- 1¾ cups sugar
- 2 eggs
- 1 tablespoon vanilla
- 3½ cups all-purpose flour
- ¾ cup unsweetened cocoa
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ 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)
- Preheat oven to 350 degrees. In a large mixing bowl, bear butter and sugar until fluffy. Add eggs and vanilla; mix well.
- 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.
- 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.