Chocolate Covered Cherry Cookies
Jan 28, 2022 0:01:42 GMT -5
Post by maybetoday on Jan 28, 2022 0:01:42 GMT -5
Chocolate Covered Cherry Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 dozen cookies
Ingredients
CHOCOLATE COOKIES:
1 ½ cups flour
½ cup unsweetened dark cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup unsalted butter at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
FROSTING:
8 ounces semisweet chocolate chips
½ cup sweetened condensed milk
2 teaspoons maraschino cherry juice
TOPPING:
48 maraschino cherries drained and patted dry
Instructions
MAKE COOKIES: Move oven rack to middle position and preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mat, set aside.
In a small bowl whisk together flour, cocoa powder, salt, baking powder, and baking soda.
In the bowl of stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until lighter in color and fluffy, about 2-3 minutes. Beat in egg, vanilla extract, and almond extract until combined.
Add flour mixture to mixer bowl, and pulse on lowest setting until flour is combined and no flour streaks remain about 30-60 seconds.
Shape dough into 1-inch balls and place on prepared cookie sheets about 2 ½ inches apart. Press your thumb about 1/3 of the way down into the center of each dough ball.
MAKE FROSTING: In a small saucepan over medium heat, add sweetened condensed milk and chocolate chips and stir frequently until melted. Remove from heat and stir in maraschino cherry juice.
BAKE COOKIES: Spoon frosting into the thumbprint of each dough ball, and top with a cherry. Bake for 10-11 minutes. Let cookies cool on cookie sheets for 20 minutes, and then transfer cookies to wire rack to cool completely.
link
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 dozen cookies
Ingredients
CHOCOLATE COOKIES:
1 ½ cups flour
½ cup unsweetened dark cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup unsalted butter at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
FROSTING:
8 ounces semisweet chocolate chips
½ cup sweetened condensed milk
2 teaspoons maraschino cherry juice
TOPPING:
48 maraschino cherries drained and patted dry
Instructions
MAKE COOKIES: Move oven rack to middle position and preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mat, set aside.
In a small bowl whisk together flour, cocoa powder, salt, baking powder, and baking soda.
In the bowl of stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until lighter in color and fluffy, about 2-3 minutes. Beat in egg, vanilla extract, and almond extract until combined.
Add flour mixture to mixer bowl, and pulse on lowest setting until flour is combined and no flour streaks remain about 30-60 seconds.
Shape dough into 1-inch balls and place on prepared cookie sheets about 2 ½ inches apart. Press your thumb about 1/3 of the way down into the center of each dough ball.
MAKE FROSTING: In a small saucepan over medium heat, add sweetened condensed milk and chocolate chips and stir frequently until melted. Remove from heat and stir in maraschino cherry juice.
BAKE COOKIES: Spoon frosting into the thumbprint of each dough ball, and top with a cherry. Bake for 10-11 minutes. Let cookies cool on cookie sheets for 20 minutes, and then transfer cookies to wire rack to cool completely.
link
