Chocolate-Cherry Gems

Enjoy these delicious chocolate and maraschino cherry cookies for dessert that are baked using Pillsbury® refrigerated sugar cookies drizzled with cheery liquid and chocolate chips icing for added delight!

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 8
  • servings 36
 

Ingredients

Cookies

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4
cup unsweetened baking cocoa
1/4
cup semisweet chocolate chips, melted, cooled
1
jar (10 oz) maraschino cherries, drained, chopped (3/4 cup)

Cups

36
miniature paper or foil baking cups (1 1/4-inch diameter)

Icing

1/2
cup semisweet chocolate chips
1/2
cup sweetened condensed milk (not evaporated)
1
tablespoon brandy or maraschino cherry liquid

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350ºF (325°F. for dark cookie sheet). In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. Stir in cherries. Cover; freeze dough 30 minutes for easier handling.
  • 2 Place paper cups on ungreased large cookie sheet. Shape dough into 36 (1-inch) balls; place each in paper cup.
  • 3 Bake 11 to 17 minutes or until puffy and surface loses its shine. Immediately remove cookies in cups from cookie sheet; place on wire racks. Cool completely, about 15 minutes.
  • 4 In 1-quart saucepan, heat 1/2 cup chocolate chips and condensed milk over low heat about 3 minutes, stirring constantly, until chips are melted and smooth. Stir in brandy. Drizzle about 1 teaspoon icing over top of each cooled cookie.
  • 1 Heat oven to 350ºF (325°F. for dark cookie sheet). In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. Stir in cherries. Cover; freeze dough 30 minutes for easier handling.
  • 2 Place paper cups on ungreased large cookie sheet. Shape dough into 36 (1-inch) balls; place each in paper cup.
  • 3 Bake 11 to 17 minutes or until puffy and surface loses its shine. Immediately remove cookies in cups from cookie sheet; place on wire racks. Cool completely, about 15 minutes.
  • 4 In 1-quart saucepan, heat 1/2 cup chocolate chips and condensed milk over low heat about 3 minutes, stirring constantly, until chips are melted and smooth. Stir in brandy. Drizzle about 1 teaspoon icing over top of each cooled cookie.

EXPERT TIPS

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Expert Tips

Because these cookies are very tender, it is necessary to bake them in the miniature paper or foil cups. Look for the cups in the baking aisle of the supermarket or wherever cake decorationg supplies are sold.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.