Chocolate Covered Cherry Cookie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1820 |
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Chocolate covered cherries are classic...in my humble opinion, best enjoyed without the sketchy, viscous substance trickling down your chin. Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1/2 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ chocolate instant pudding |
1 pkg. (3.0 oz) jello™ black cherry gelatin |
2 (large) eggs |
1 tsp almond extract |
1 c dried cherries |
1 c bittersweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 3 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding and gelatin, mixing well. Add eggs and almond extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the bittersweet chocolate chips and dried cherries, blending well.
4. Using a standard (2 oz) ice cream scoop, drop cookie dough on to an un-greased cookie sheet. (or use rounded tablespoons if you prefer.)
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon cookies, bake for 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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