Cherry Chocolate Volcano Cookies Recipes

CHERRY-CHOCOLATE VOLCANO COOKIES

Steps:

• Reserve 7 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Add 1/4 cup butter; stir until melted. Stir in sugar and eggs. Add flour and baking powder; mix well. Stir in nuts and chopped cherries. Refrigerate 1 hour.
• Heat oven to 350ºF. Drop rounded tablespoons of dough, 2 inches apart, onto pachment-covered baking sheets.
• Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.
• Quarter reserved whole cherries. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.

VANILLA CHERRY CHOCOLATE COOKIES

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Whisk together the flour, baking powder, and salt in a large bowl until evenly combined; set aside.
• Using a stand mixer fitted with a paddle attachment beat together the butter and sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the flour mixture and mix until just combined. Stir in the chocolate and cherries until they are uniformly distributed.
• Scoop the dough by rounded tablespoons onto a baking sheet. Bake until the cookie edges are golden brown, about 14 minutes. Leave the cookies on the baking sheets on racks for 3 minutes. Repeat this process with the remaining dough. Using a spatula, transfer the cookies to racks to cool completely before serving.

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.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack.

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

MARASCHINO CHERRY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated.
• Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in.
• Scoop rounded tablespoons of dough onto the prepared baking sheets.
• Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

CHOCOLATE PEANUT BUTTER VOLCANO COOKIES

Steps:

• Combine flour, baking soda and salt into a bowl.
• Cream the sugar, brown sugar, butter, and peanut butter in a separate bowl. Then add vanilla extract and egg.
• Slowly, add the try ingredients to the wet until combined.
• Shape the cookie dough into balls about 1 inch big. Place them 2 inches apart on an ungreased cookie sheet.
• Using your thumb, make an indentation in each cookie.
• Using a double boiler, melt chocolate chips. Once melted, whisk chocolate together with other "filling" ingredients.
• Place about half a teaspoon of filling into each cookie indentation, trying not to run over the sides. Pinch the sides of the cookies together so that each cookie is nearly closed and you can't see much of the filling.
• Bake for 15-20 minutes at 350°F.

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

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.