As much as I love the traditional cookies, I also love to try new things. When I saw this recipe for White Chocolate Maraschino Cookies at Tabler Party of Two, I was inspired. Pops love chocolate covered cherries, so I couldn't wait to put my spin on it and make it a chocolate covered cherry cookie. Matt ate half the batch himself and some went on cookie trays, so Pops only endedup getting a few. Poor Pops! I'll just have to make more!
Chocolate Covered Cherry Cookies
Makes about 3 dozen cookies
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 T milk
2 tsp vanilla extract
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 10 oz jar maraschino cherries, drained and halved or rough chopped
2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1 1/2 T butter
1/4 cup milk
1 1/2 cups sifted powdered sugar
- Cream together butter and sugars.
- Beat in the eggs, milk and vanilla.
- In a bowl, mix together the flour, cocoa, baking soda, baking powder and salt.
- Slowly add the flour mixture to the butter mixture.
- Fold in the chocolate chips and cherries.
- Place mounded tablespoon sized balls of dough on parchment lined baking sheets and place in freezer for 30 minutes to an hour.
- Preheat oven to 350 F.
- Take cookie sheets from the freezer and bake for 10-12 minutes or until the centers are set.
- Cool for 5-10 minutes on the baking sheet then remove to a wire rack.
- For the fudge, melt chocolate chips, butter and milk in a double boiler. Whisk in the powdered sugar until smooth.
- Spread over cookies and let sit out until the fudge is set. Then you can stack them and store in an airtight container.
Check out my Pinterest board for more great cookie ideas!