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Cherry-Chocolate Chip Cookies

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Member since 2006

Serves 32 | Prep Time 50 | Cook Time 8 to 12


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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