Cherry Chocolate Chip Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

3

tablespoons all-purpose flour

8

oz chocolate-flavored candy coating, chopped

1

aerosol can (6.4 oz) white decorating icing

2

jars (10 oz each) maraschino cherries with stems, drained on paper towels

Preparation

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half of dough at a time; refrigerate remaining dough until needed.

Shape dough into 16 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough.

Bake 8 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds. Stir; microwave in 15-second increments until melted and smooth. Set aside.

With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon) on center of each cookie. Dip cherries into melted chocolate; place on white icing on cookies. Let stand until icing is set and chocolate is firm, about 20 minutes. Store between sheets of waxed paper in tightly covered container.