Cherry-Topped Chocolate Cookies

1. 1

   Preheat the oven to 350 degrees F (180 degrees C).

2. 2

   In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy. Add the egg and vanilla; beat well. Stir in the flour, cocoa powder, salt, baking soda, and baking powder until smooth. Roll the dough into walnut-size balls and place them 2 inches apart on ungreased cookie sheets. Press your thumb into the center of each cookie to make an indentation.

3. 3

   Drain the cherries and reserve the juice. Place a cherry into the indentation of each cookie ball.

4. 4

   In a saucepan over low heat, combine the chocolate chips with the condensed milk; stir until the chocolate is melted. Stir in 4 teaspoons of cherry juice. Drizzle or spoon about 1 teaspoon of the chocolate cherry mixture over each cherry to cover.

5. 5

   Bake in the preheated oven for 10 minutes. Let cool on the baking sheets briefly, then transfer to a wire rack to cool completely.

• Calories 260.63 kcal — Moderate 13%
• Protein 3.8 g ⌄ Low Source 8%
• Carbohydrate 39.82 g 14%
• Total Fat 10.56 g — Moderate 14%
• Saturated Fat 6.5 g ▲ High 33%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 29.83 mg — Moderate 10%
• Sodium 18.38 mg ⌄ Low Source 1%
• Dietary Fiber 2.85 g — Moderate 10%
• Total Sugars 27.19 g --
• Added Sugars 5.4 g — Moderate 11%
• Calcium 34.11 mg ⌄ Low Source 3%
• Iron 2.16 mg — Moderate 12%
• Potassium 43.19 mg ⌄ Low Source 1%
• Vitamin A 9.89 mcg ⌄ Low Source 1%
• Vitamin C 0.22 mg ⌄ Low Source 0%
• Vitamin D 0.07 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Chocolate 🍫
• Food Dyes 🎨