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…

 

 

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Double Chocolate Cherry Cookies

Ingredients

  • 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)

Instructions

  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.

Recipe Notes

Source: by Eagle Brand's Classic Recipes cookbook