Chocolate Cherry Sandwich Cookies Food

CHOCOLATE CHERRY SANDWICH COOKIES

Steps:

• Soft Chocolate Cookies: ---------------------------------- Preheat oven to 350*F. Line two cookie sheets with parchment paper, silicone baking mats or non stick foil. Using a stand mixer, cream together butter and both sugars. Mix in egg and vanilla and mix until smooth and creamy. Add salt, baking soda and cocoa powder, mix until combined. Add flour and mix until dough comes together. Using a small cookie scoop, scoop balls of dough onto cookie sheets. If you don't own a cookie scoop, scoop approximately 1 Tablespoon sized balls onto cookie sheet. You should get about 40 cookies, making a total of 20 sandwiches. Bake for 5-6 minutes. These cookies are dark so you wont be able to "see when they start to darken". Do a test batch (3 cookies) to determine if 5 minutes is long enough or if 6 is needed {each oven will be different}. You'd rather have underdone cookies than overdone hard crunchy cookies - promise! Once done, let cool 2 minutes before transferring to a wire cooling rack. Once they are completely cool, you can fill them. ---------------------------------- Cherry Cream Filling: ---------------------------------- In a large mixing bowl beat the butter until smooth. Add 1 cup powdered sugar and mix well. Add cherry juice and mix. Add last 1 cup of powdered sugar and mix well. Add vanilla and beat until combined. With spatula, fold in the cherries and add more powdered sugar or cherry juice as needed to reach desired frosting consistency and flavor. {Should be thick} Place a spoon full of frosting on bottom of 1 cookie. Place bottom of a second cookie on top of frosting to create a sandwich. Do this for all cookies. Eat immediately or store in an air tight container up to 5 days.

CHOCOLATE-CHERRY SANDWICH COOKIES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

DARK CHOCOLATE COOKIES WITH SOUR CHERRIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
• Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.

CHOCOLATE CHERRY COOKIES

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

CHOCOLATE-CHERRY GLAZED COOKIE BITES

Steps:

• Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full.
• Bake at 350°F 12 to 14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks.
• Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with cherry.

LOTS OF CHOCOLATE CHERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line two large baking sheets with parchment paper.
• Combine flour, cocoa powder, baking powder, and salt in a bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
• Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
• Change the speed to low and pour in the flour mixture. Beat until just combined.
• Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
• Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
• Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
• Let cool on baking sheets for two minutes.
• Transfer cookies to a wire rack to cool completely.

CHERRY ALMOND WHITE CHOCOLATE SANDWICHES

Steps:

• For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.
• Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated.
• Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.
• For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
• To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

CHOCOLATE CAKE-MIX CHERRY COOKIES

Steps:

• Mix the first 4 ingredients together.
• Stir in dried cherries.
• Scoop a heaping spoonful onto cookies sheet lined with parchment paper.
• Bake in a preheated 350 degree oven for 10 minutes.
• Drizzle chocolates over cookies if wanted.
• Cool and store in a air tight container if you don`t eat them all! ;).