Eagle Brand® Double Chocolate Cherry Cookies
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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
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.
DOUBLE CHOCOLATE PECAN COOKIES: Follow recipe above, omitting cherries. Flatten. Bake and frost as directed. Garnish each cookie with pecan half.