Chocolate Cherry Beauties

Name: Chocolate Cherry Beauties
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: several
Cuisine: American
Ingredients: 4 oz unsweetened chocolate; 1/2 c vegetable oil; 2 c granulated sugar; 2 tsp vanilla; 4 eggs; 2 c flour; 2 tsp baking powder; 1/2 tsp salt; 1/4 stick butter; 1 c confectioners' sugar; 1 tsp rum or rum extract; 1 c milk chocolate chips; maraschino cherries

By Cassandra Nasr
@misscassee

A delicious showstopper of a cookie. I make these cookies for Christmas, and more recently had a request for them for a wine tasting party. My father has proclaimed them "the most delicious cookie I have ever tasted". Mission Accomplished.

Blue Ribbon Recipe

These are dynamite! Think ice cream sundae in cookie form! With their brownie-like cookie base and creamy cherry topper, we wiped out the first batch in record time. No shame in that, folks. You'll see what we mean when you give these a try for yourself! The Test Kitchen

Rating:

★★★★★ 18 votes5

Comments:

94 Comments

Serves:

several

Prep:

1 Hr

Cook:

10 Min

Method:

Bake

Ingredients

4 oz

unsweetened chocolate
1/2 c

vegetable oil
2 c

granulated sugar
2 tsp

vanilla
4

eggs
2 c

flour
2 tsp

baking powder
1/2 tsp

salt
1/4 stick

butter
1 c

confectioners' sugar
1 tsp

rum or rum extract
1 c

milk chocolate chips
·

maraschino cherries
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How to Make Chocolate Cherry Beauties

Step-by-Step

Prepare cookie base. Melt unsweetened chocolate with a double boiler (or the microwave in 30 second increments.)
In a separate bowl, add chocolate to the oil, sugar and vanilla. Mix until well incorporated.
Stir in eggs, flour, baking powder and salt; Mix well. Chill for 2-3 hours.
Remove from refrigerator. Roll dough into one inch balls. bake at 350° for 10 minutes, this will give you a softer cookie. (Up to 12 minutes if you desire a crispy cookie. I prefer soft. )
Once you have removed the cookies from the oven, immediately use a round bottomed spoon (a teaspoon measuring spoon is a good size) to smoosh a "well" into the cookies. Allow to cool completely.
Prepare cookie filling. In a medium bowl, mix softened butter (not melted), confectioners sugar and rum extract (or rum) for flavor. You may need a little more than a teaspoon, depending on your taste. Blend using a hand mixer until it is the consistency of piping frosting. Add 1/4 cup of milk chocolate chips, finely chopped.
Using a pasrty bag without a tip, pipe a dollop of filling into the well you pressed into the cookie. Add a Maraschino cherry to the top of each cookie. The ones with stems are very pretty.
Melt the remaining milk chocolate chips and drizzle over the cookies. NOTE: The cookies in the main picture are a "bite sized version" of this cookie - When I rolled the ball they were about the size of the cherries before baking.