Cherry-Chocolate Volcano Cookies

By Mary Jane

Ingredients

• 3/4 cup maraschino cherries, drained, divided
• 2 (170 g each) pkg. Baker's Premium 70% Cacao Dark Chocolate, divided
• 1/4 plus 2 Tbsp. cup butter, divided, softened
• 2 eggs
• 3/4 packed cup brown sugar
• 1/2 cup flour
• 1/4 tsp. Magic Baking Powder
• 1/2 chopped cup peanuts
• 2 Tbsp. maraschino cherry liquid

Preparation

Step 1

Reserve 6-1/2 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Mix with 1/4 cup butter, eggs, sugar, flour and baking powder. Stir in nuts and chopped cherries. Refrigerate 1 hour.

Heat oven to 350ºF. Drop 2 Tbsp. dough, 2 inches apart, onto baking sheets sprayed with cooking spray.

Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.

Quarter 6 reserved whole cherries; cut reserved cherry half in half. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.

HOW TO STORE
Store in single layer in airtight container in refrigerator.