Double Chocolate Cherry Drop Cookies
  • 1 cup butter, softened
  • ¾ cup firmly packed brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla (original recipe called for almond extract)
  • 2¼ cups all-purpose flour
  • ⅓ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ½ cup semi-sweet mini chocolate chips
  • ½ cup finely chopped maraschino cherries, well-drained
  • Frosting:
  • 3 (1-ounce) squares semi-sweet baking chocolate
  • 2 tablespoons butter
  • 2¾ cups powdered sugar
  • 3-5 tablespoons 2% evaporated milk (original recipe calls for half & half)
  • 1 tablespoon reserved maraschino cherry juice
  • Halved maraschino cherries
  1. Heat oven to 350F.
  2. Combine butter and both sugars in a large mixing bowl and beat until creamy.
  3. Add egg and extract and continue beating until well mixed.
  4. Reduce speed and add flour, cocoa, and baking soda. Beat until well mixed.
  5. Stir in chocolate chips and chopped maraschino cherries by hand.
  6. Drop by level tablespoonfuls onto ungreased cookie sheets. NOTE: these cookies spread.
  7. Bake 12-14 minutes or until set. Cool completely.
  8. To prepare frosting, melt chocolate and 2 tablespoons of butter in a small saucepan over medium-low heat, stirring until smooth.
  9. Combine chocolate mixture and powdered sugar. Stir in evaporated milk and reserved cherry juice until smooth.
  10. Frost cooled cookies and place cherry half in the center. Let stand until set.
  11. Yield: 4 dozen cookies
Recipe by Passing The Relish at