Cherry Chocolate Candy-Topped Cookies
Submitted by tracy
Soft almond-scented cake mix cookies studded with candied cherries and topped with a chocolate almond kiss pressed in while still warm. Three dozen in 30 minutes.
YIELD
3 dozenPREP
15 minCOOK
8 minREADY
30 minIf you need three dozen cookies in half an hour and want them to look like you actually tried, this recipe is your new best friend.
White cake mix, oil, eggs, and almond extract make a soft, pillowy dough that barely takes any effort to pull together.
Fold in chopped candied cherries for pops of sweet, fruity color, roll into balls, and bake until the edges just turn golden.
The finishing move: press a chocolate almond kiss into the center of each cookie the second they come out of the oven, while the dough is still soft enough to hug it.
Pro Tips
- Don’t overbake these. Pull them at 6 minutes if they look set at the edges. They firm up as they cool and stay soft in the center.
- Press the chocolate kiss in firmly right away. Once the cookie cools even slightly, it won’t stick.
- Chop the candied cherries into small pieces so each cookie gets some cherry in every bite.
- These freeze beautifully. Layer between parchment paper in a container for up to two months.
Ingredients
Directions
Heat oven to 375℉ (190℃).
In large bowl, combine cake mix, oil, extract and eggs; stir with spoon just until thoroughly mosintened.
Stir in candied cherries.
Shape dough into 1 inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375℉ (190℃) F for 6 to 8 minutes or until edges are light golden brown.
Immediately top each cookie with a candy kiss, pressing down firmly.
Cool 1 minute; remove from cookie sheets.
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