These cookies are fudgy (almost brownie-esque), just the tiniest bit fruity, and crowd-pleasers for all ages (I almost had to call them “Chocolate Cookies” instead of “Chocolate-Cherry Cookies” because OMG, six-year-old, STEP AWAY FROM THE MARASCHINOS).
CHOCOLATE CHERRY VALENTINE’S COOKIES
What you need:
- 1-1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1-1/2 teaspoons vanilla
- 1 small jar undrained maraschino cherries
- 1 cup semisweet chocolate pieces (I used dark chocolate)
- 1/2 cup sweetened condensed milk
What you do:
1. Preheat oven to 350F.
2. In a large bowl, stir together flour, cocoa, salt, baking powder, & baking soda.
3. In a second bowl, cream together butter and sugar until fluffy. Add egg and vanilla; beat well.
4. Stir dry ingredients into butter/sugar and mix well. The dough will be quite dry.
5. Shape the dough into 1-inch balls (you may need to squeeze them a bit to get them to hold their shape) and place on an ungreased cookie sheet. Press down in the center of each one with your thumb.
6. Drain the cherries, reserving the juice, and cut them in half. Place half a cherry in the center of each cookie.
7. Bake 10 minutes, then cool 10-15 minutes.
FROSTING
Combine chocolate chips and milk in a small bowl and microwave in 30-second increments until chocolate melts. Stir in cherry juice, and spoon a little frosting over each cherry-topped cookie, using the back of the spoon to create a swirly pattern.
(You can also drizzle over a little melted chocolate, as shown here.)
