CHOCOLATE-CHERRY DROP COOKIES
Stir dried cherries into chocolate dough with chocolate chunks.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment.
- Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes.
- Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries.
- Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.
CHOCOLATE CHERRY DROPS
Chocolate and Cherries! YUM!!! These cookies almost taste like those cherry cordial candies!
Provided by Linda Kauppinen
Categories Other Desserts
Time 40m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 375 degrees Lightly grease cookie sheet Set aside.
- 2. In large mixing bowl combine brown sugar, 1/2 c butter, 1/2 c sour cream, 3 squares melted chocolate, the egg and vanilla. Beat at medium speed until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in the chopped cherries.
- 3. Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 12 to 15 minutes or until set. Cool completely.
- 4. In medium mixing bowl combine powdered sugar, melted chocolate, sour cream and butter. Beat on low speed until smooth. Spread frosting evenly on cookies. Garnish with a cherry half in the middle of the cookie frosting. Let dry completely before storing.
SUPER GOOEY CHOCOLATE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen large cookies
Number Of Ingredients 14
Steps:
- Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
- Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
- Store cookies in a tightly sealed container at room temperature for up to a week.
CHERRY CHOCOLATE CHUNK COOKIES
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It's a good thing the recipe makes only a small batch, because we eat them all in one night! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack.
Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE CHOCOLATE CHERRY DROPS
Make and share this Double Chocolate Cherry Drops recipe from Food.com.
Provided by Ashley U
Categories Drop Cookies
Time 1h12m
Yield 48 cookies
Number Of Ingredients 17
Steps:
- Heat oven to 350°.
- Combine 1 cup butter, brown sugar and sugar large mixer bowl.
- Add egg and almond extract; continue beating until well mixed.
- Reduce speed to low.
- Add flour, cocoa, baking soda, and salt beat until well mixed.
- Stir in chocolate chips and ½ cup cherries by hand drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 12 to 14 minutes.
- Cool completely.
- Melt chocolate and 2 tablespoons butter in 1 quart saucepan over medium low heat, stirring occasionally, until smooth.
- Combine chocolate mixture and powdered sugar in small bowl.
- Stir half & half and reserved cherry juice until smooth.
- If frosting is too thick, stir in additional cherry juice.
- Frost cooled cookies.
- Place 1 cherry half in center of each cookie.
- Let stand on waxed paper until set.
Nutrition Facts : Calories 130.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 16.4, Sodium 60.1, Carbohydrate 18.8, Fiber 0.7, Sugar 13.1, Protein 1.2
CHOCO-CHERRY NUT DROPS
My brother loved these cookies as a child. (Still does!) Actually they are a variation of the familiar Toll-House Cookies, but the cherries make them Christmas-pretty! This recipe comes from Pillsbury. Remember when they would include a little pamphlet of cookie recipes in bags of flour at Christmas?
Provided by Lorraine of AZ
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Sift together the flour, baking soda, and salt. Reserve.
- Cream the softened butter. Gradually add the brown and granulated sugars. Blend in the egg and vanilla. Beat well. Add the dry ingredients gradually, blending well.
- Stir in the chocolate morsels, pecans and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 10 to 12 minutes until golden brown.
Nutrition Facts : Calories 146, Fat 7.8, SaturatedFat 4.2, Cholesterol 19.4, Sodium 108.6, Carbohydrate 18.5, Fiber 0.7, Sugar 11.3, Protein 1.5
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FESTIVE CHERRY DROPS RECIPE | LAND O’LAKES
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3.4/5 (10)Calories 160 per servingServings 42
- Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed. Add cherries; stir into dough.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9-11 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Place chocolate chips and shortening in small bowl. Microwave , stirring occasionally, 30-45 seconds or until melted. Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.
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From landolakes.com
5/5 (2)Category Cookie, Cherry, Fruit, DessertServings 48Calories 140 per serving
- Combine 1 cup butter, brown sugar, sugar, egg and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cocoa, baking soda and salt; beat at low speed until well mixed. Stir in chocolate chips and 1/2 cup chopped cherries.
- Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 12-14 minutes or until set. Cool completely.
- Melt baking chocolate and 2 tablespoons butter in 1-quart saucepan over medium-low heat, stirring occasionally, 2-3 minutes or until smooth.
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