Chocolate and Cherry Cookies
I loved chocolate-covered cherries. They are too sweet for me now since I cut down on my sugar intake. These cookies are a perfect replacement. Not too sweet with a perfect balance of cherries and chocolate. They are soft and yummy.
Equipment
- Knives
- Small bowl
- Baking sheet
- Parchment paper
- Paper towels
Ingredients
- 1/4 Cup Butter , softened
- 1/4 Cup Brown sugar, packed
- 2 Tbsp Sugar
- 1 Large Egg yolk
- 1/2 tsp Vanilla extract
- 1 Tbsp Cocoa powder
- 1/4 tsp Baking soda
- 1/2 Cup + 2 Tbsp All-purpose flour
- 1/2 Cup Maraschino cherries , drained and quartered (See Notes)
Instructions
- Line a baking sheet with parchment paper.
- In a small bowl, measure out the flour, cocoa powder, and baking soda. Mix and set aside.
- Place quartered cherries on a paper towel. Cover with another paper towel and press gently to remove more liquid. Set aside.
- In a 2-cup liquid measuring cup, cream together the butter and sugars for 1 minute using an immersion blender with a beaters attachment.
- Mix in the egg yolk, cherries, and vanilla until combined.
- Add the flour mixture in 3 parts, mixing by hand after every addition. Mix until well blended, but don’t overmix.
- Pre-heat oven to 350℉.
- Scoop out 2 Tbsp for each cookie; there should be 6 cookies. Roll and place on a baking sheet. Refrigerate for 15 minutes.
- Bake for 13-16 minutes. Cookies will be lightly golden around the edges and no longer glossy. Remove from oven.
- Leave on the baking sheet for 5 minutes and then move to a cooling rack to cool completely.
Notes
The cherries can add too much moisture if not dried properly. Cookies will turn out too wet (experience talking here).
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 CookieCalories: 190kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 120mgPotassium: 50mgSugar: 17gCalcium: 20mgIron: 0.9mg