Chocolate, cherry: A beautiful cookie combo


They say you eat with your eyes first, and it’s true: a pretty presentation makes a tasty dish even better. This recipe from home cook Cassandra Nasr, is beautiful inside and out.

At first glance you see a chewy chocolate cookie topped with a maraschino cherry and nestled into a sugary frosting. On the inside you get an ultra-chocolatey cookie, cream spiked with rum extract and candied cherry flavor. You’ll never be able to have just one!

See step-by-step photos of Cassandra’s recipe plus thousands more from home cooks around the country

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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 stk butter, softened (not melted)

1 c confectioners’ sugar

1 tsp rum or rum extract

1 c milk chocolate chips

maraschino cherries

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 well. Stir in eggs, flour, baking powder and salt and chill for 2-3 hours.After chilling, roll dough into 1-inch balls. Bake at 350° for 10 minutes.

Once cookies are out of the oven, immediately use a round bottomed spoon (like a teaspoon) to smoosh a “well” into them. Allow to cool completely.

In a medium bowl, mix butter, confectioners’ sugar and rum extract. Blend using a hand mixer until it is the consistency of frosting. Add 1/4 cup milk chocolate chips, finely chopped.

Using a pastry bag without a tip, pipe a dollop of filling into each cookie well. Top with a maraschino cherry and a drizzle of melted chocolate from the remaining chips.

“My father proclaimed them ‘the most delicious cookies I have ever tasted.’ Mission accomplished!”

-Cassandra Nasr

Stockton, CA (291,707)

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