Best Chocolate Cookies With Moonshine Cherries Recipes

CHERRY CHOCOLATE CHUNK COOKIES

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.

CHOCOLATE CHERRY COOKIES

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

CHOCOLATE CAKE-MIX CHERRY COOKIES

Steps:

• Mix the first 4 ingredients together.
• Stir in dried cherries.
• Scoop a heaping spoonful onto cookies sheet lined with parchment paper.
• Bake in a preheated 350 degree oven for 10 minutes.
• Drizzle chocolates over cookies if wanted.
• Cool and store in a air tight container if you don`t eat them all! ;).

CHOCOLATE COVERED DRUNKEN CHERRIES

Steps:

• 1. *If you have moonshine cherries, pour the juice into another container and save for another use. Place cherries on a cookie sheet lined with paper towels. If the cherries have stems leave them on.
• 2. Use paper towels to dry off cherries as much as possible.
• 3. In large mixing bowl, use an electric mixer to cream butter until light and fluffy. Add salt and vanilla. Gradually add some of the sugar and condensed milk, beating after each addition. Continue until all sugar and milk are incorporated. Chill well.
• 4. Place a small amount of sugar mixture in the palm of your hand and flatten into a small circle. Place a cherry in the center and shape into a ball covering the cherry with sugar mixture.
• 5. Place each cherry on a waxed paper lined cookie sheet. When desired number of cherries are wrapped put cookie sheet into the freezer while you melt the chocolate for dipping. (Freeze for at least 30 minutes.)
• 6. Melt chocolate according to package directions. The cold cherries will cause the chocolate to thicken so add some crisco or cooking wax, a little at a time, to thin the chocolate for easy coating.
• 7. Hold cherries by the stem, or using a fork, toothpick, or spoon and dip the cherries in chocolate and put back on waxed paper lined cookie sheet. Refrigerate until chocolate hardens.
• 8. If you like a thick chocolate coating, dip cherries a second time after the first coat has hardened.
• 9. Make your own drunken cherries by pouring the cherry juice out of the jar and saving it for another use. Pour Everclear into jar and cover cherries. Let sit for 2-4 months. It can sit longer if desired. After using cherries reserve Everclear cherry juice for another use or add more cherries.