Cherry-Chocolate Chip Cookies
Why I Love This Recipe
Ingredients You'll Need
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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'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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