Maraschino Brownie Cookies

If you are a fan of brownies and cherries you’ve got to try these cookies. Fudgy, brownie-like cookies topped with a sweet cherry with a drizzle of cherry infused chocolate frosting - YUM!.

Yields: 2 dozen cookies
Ingredients
Cookies

½ cup butter, softened
½ cup light brown sugar
½ cup granulated white sugar
1 egg
1-½ teaspoons vanilla extract
1-½ cups all-purpose flour
½ cup unsweetened baking cocoa
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
30 maraschino cherries, blotted dry

Frosting
1 cup (6 ounces) semisweet chocolate chips
½ cup sweetened condensed milk
2 tablespoons reserved maraschino cherry juice, plus additional as needed

Instructions

In a large mixing bowl, using an electric mixer to cream together butter and sugars until fluffy; beat in egg and vanilla. In a separate bowl combine the dry ingredients and then add to creamed mixture a little at a time, beating until well combined. Shape into 24 balls, about 1" round, and place on ungreased or parchment paper lined baking sheets. Slightly indent each ball with one of your fingers and then push one cherry into each ball (don’t indent to much).

Bake at 350° for 10 to 11 minutes. Remove from oven and allow cookies to cool on baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, melt chocolate chips and sweetened condensed milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add 2 tablespoons reserved cherry juice and stir until smooth. Add additional cherry juice if necessary to reach desired consistency. Drizzle frosting over cooled cookies or transfer the frosting to a pastry bag and pipe over the cookies for a more uniform look.
Store cookies in an airtight container.

Link to Recipe: Maraschino Brownie Cookies

Cream butter ad sugars together

Beat in egg and vanilla ( I doubled the batch)

In a separate bowl combine dry ingredients 

add dry ingredients to creamed mixture a little at a time, beating until well combined. 

 Shape into 24 balls, about 1" round, and place on ungreased or parchment paper lined baking sheets. Slightly indent each ball with one of your fingers.

It’s a good idea to blot them lightly with a paper towel before placing them. A little juice is good but you don’t want them dripping wet.

Push one cherry into each ball (don’t indent to much). Bake at 350° for 10 to 11 minutes. 

Meanwhile, melt chocolate chips and sweetened condensed milk in a small saucepan over low heat. 

Remove from the heat; add 2 tablespoons reserved cherry juice and stir until smooth.

 Remove from oven and allow cookies to cool on baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Drizzle frosting over cooled cookies or transfer the frosting to a pastry bag and pipe over the cookies for a more uniform look.