Best Double Chocolate Cherry Drops Recipes

Double Chocolate Cherry Drops image

Provided by Ashley U

Time 1h12m

Yield 48 cookies

Number Of Ingredients 17

1 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup maraschino cherry, well drained, chopped, reserve juice
3 (1 ounce) baking chocolate squares
2 tablespoons butter
2 3/4 cups powdered sugar
5 tablespoons half-and-half
1 tablespoon maraschino cherry juice
maraschino cherry, halved

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

DOUBLE CHOCOLATE CHERRY DROPS image

Number Of Ingredients 10

1 3/4 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1/4 teaspoon(s) salt
1 cup(s) (2 sticks) butter or margarine, softened
1 cup(s) sugar
1/4 cup(s) light corn syrup
2 teaspoon(s) vanilla extract
1 large egg
8 ounce(s) semisweet or white chocolate, cut into 1/2-inch chunks
1 cup(s) dried tart cherries

Steps:

1. Preheat oven to 350 degrees F. 2. On waxed paper, combine flour, cocoa, and salt. 3. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup, vanilla, and egg until well mixed. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in chocolate chunks and cherries. 4. Drop cookies by rounded measuring teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake cookies 10 to 11 minutes or until tops are just firm. Transfer cookies to wire rack to cool. Repeat with remaining dough.