• Cooking Time: 8 to 12
  • Servings: 32
  • Preparation Time: 50



  • 1 roll (16.5 oz) Pillsbury® Create 'n Bake™ refrigerated chocolate chip cookies
  • 3 Tbs all-purpose flour
  • 8 oz chocolate-flavored candy coating, chopped
  • 1 aerosol can (6.4 oz) white decorating icing
  • 2 jars (10 oz each) maraschino cherries with stems, drained on paper towels


  • Heat oven to 350°F.
  • In large bowl, break up cookie dough.
  • Stir or knead in flour until well blended.
  • Work with half of dough at a time; refrigerate remaining dough until needed.
  • Shape dough into 16 (1-inch) balls; place 2 inches apart on ungreased cookie sheets.
  • Repeat with remaining dough.
  • Bake 8 to 12 minutes or until light golden brown.
  • Cool 1 minute; remove from cookie sheets.
  • Cool completely, about 15 minutes.
  • Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds.
  • Stir; microwave in 15-second increments until melted and smooth. Set aside.
  • With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon) on center of each cookie.
  • Dip cherries into melted chocolate; place on white icing on cookies.
  • Let stand until icing is set and chocolate is firm, about 20 minutes.
  • Store between sheets of waxed paper in tightly covered container.

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