Chocolate Cherry Kiss Cookies Recipes

CHERRY KISS COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

CHOCOLATE CHERRY KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk flour and salt together in a small bowl.
• Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
• Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.

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.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

COCONUT CHERRY CHOCOLATE KISS COOKIES

Steps:

• To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
• Add egg yolk and vanilla. Beat well.
• Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
• Gradually add to creamed mixture.
• Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
• To bake-Shape dough into 1 inch balls.
• Roll in coconut.
• Place on ungreased cookie sheet.
• Bake 350°F for 10-12 minutes or until lightly browned.
• Remove from oven. Immediately press 1 kiss in center of each cookie.
• Cool 1 minute.
• Carefully remove from cookie sheet. Cool completely on wire racks.

CHERRY CHOCOLATE KISS COOKIES - VALENTINE KISSES

Steps:

• Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
• Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
• Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
• Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
• Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
• Transfer to wire rack to cool.

CHOCOLATE-CHERRY GINGER COOKIES

Steps:

• Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
• To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
• Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
• Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
• Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
• Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.

CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees and cover a cookie sheet with parchment paper.
• In a large mixing bowl cream together the butter and sugar until light and fluffy.
• Stir in egg, vanilla, milk, and vegetable oil.
• Then add in the salt, baking soda, cocoa, and flour. Stir until combined.
• If the dough is too sticky, chill in the fridge for about 10 minutes.
• Otherwise, roll into 1 inch balls and then roll into a bowl filled with sprinkles.
• Place on prepared baking sheet.
• Bake for 8 minutes and remove from oven.
• Gently press an unwrapped Kiss into the center of each cookie.
• Remove for baking sheet onto a cooling rack (or a paper towel).
• Let the chocolate Kisses set up for about 20 minutes before eating.

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.