Double Chocolate Cherry Cookies

By Brandymoe

Ingredients

• 1 1/4 cups butter, softened
• 1 3/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups Pillsbury BEST® All Purpose Flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 (6 oz.) jars maraschino cherries, well drained and halved (about 60 cherries)
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

Details

Servings 72
Preparation time 15mins
Cooking time 15mins
Adapted from eaglebrand.com

Preparation

Step 1

Instructions

HEAT oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; mix well.

COMBINE flour, cocoa, baking powder, baking soda and salt in large bowl; stir into butter mixture (dough will be stiff). Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press cherry half into center of each cookie.

BAKE 8 to 10 minutes. Cool.

MELT chocolate chips with sweetened condensed milk in heavy saucepan over low heat; cook until mixture thickens, about 3 minutes.

FROST each cookie, covering cherry. Store leftovers loosely covered at room temperature.

VARIATION

DOUBLE CHOCOLATE PECAN COOKIES: Follow recipe above, omitting cherries. Flatten. Bake and frost as directed. Garnish each cookie with pecan half.