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Choco-Cherry Swirl Cookies

These roll-up chocolate cookies filled with cream cheese and cherries are perfect for an anytime dessert.

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  • prep time 1 hr 25 min
  • total time 5 hr 25 min
  • ingredients 13
  • servings 72
 

Ingredients

Filling

1/3
cup sugar
4
oz. cream cheese, softened
1/2
teaspoon almond extract
1/2
cup flaked coconut
2/3
cup drained chopped maraschino cherries

Cookies

1
cup sugar
1/2
cup margarine or butter, softened
1
tablespoon maraschino cherry liquid
1
egg
1 1/3
cups all purpose or unbleached flour
1/4
cup unsweetened cocoa
1/2
teaspoon baking soda
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine 1/3 cup sugar, cream cheese and almond extract; mix well. Stir in coconut. Set aside.
  • 2 In large bowl, combine 1 cup sugar, margarine, cherry liquid and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and all remaining cookie ingredients; mix well.
  • 3 Shape dough into rope about 18 inches long; place lengthwise on 24-inch long sheet of waxed paper. Top with another sheet of waxed paper. Roll out dough to 20x10-inch rectangle. Peel off top sheet of paper.
  • 4 Spread dough with cream cheese mixture; sprinkle with cherries. Starting with 20-inch side and using paper to lift dough, roll up dough tightly, jelly-roll fashion. Press edges to seal. Cut roll in half to form two 10-inch long rolls. Wrap each roll in waxed paper or plastic wrap; refrigerate at least 4 hours or until firm.
  • 5 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Cut dough into 1/4-inch slices. Place slices 2 inches apart on sprayed cookie sheets.
  • 6 Bake at 375°F. for 7 to 10 minutes or until set. Cool 2 minutes. Remove from cookie sheets. Cool 10 minutes or until completely cooled. Store in refrigerator.
  • 1 In medium bowl, combine 1/3 cup sugar, cream cheese and almond extract; mix well. Stir in coconut. Set aside.
  • 2 In large bowl, combine 1 cup sugar, margarine, cherry liquid and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and all remaining cookie ingredients; mix well.
  • 3 Shape dough into rope about 18 inches long; place lengthwise on 24-inch long sheet of waxed paper. Top with another sheet of waxed paper. Roll out dough to 20x10-inch rectangle. Peel off top sheet of paper.
  • 4 Spread dough with cream cheese mixture; sprinkle with cherries. Starting with 20-inch side and using paper to lift dough, roll up dough tightly, jelly-roll fashion. Press edges to seal. Cut roll in half to form two 10-inch long rolls. Wrap each roll in waxed paper or plastic wrap; refrigerate at least 4 hours or until firm.
  • 5 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Cut dough into 1/4-inch slices. Place slices 2 inches apart on sprayed cookie sheets.
  • 6 Bake at 375°F. for 7 to 10 minutes or until set. Cool 2 minutes. Remove from cookie sheets. Cool 10 minutes or until completely cooled. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
50
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
40mg
40%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.