Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup unsweetened baking cocoa
1/4
cup semisweet chocolate chips, melted, cooled
1
jar (10 oz) maraschino cherries, drained, chopped (3/4 cup)
36
miniature paper or foil baking cups (1 1/4-inch diameter)
1/2
cup semisweet chocolate chips
1/2
cup sweetened condensed milk (not evaporated)
1
tablespoon brandy or maraschino cherry liquid
Preparation
Heat oven to 350°F (325°F. for dark cookie sheet). In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. Stir in cherries. Cover; freeze dough 30 minutes for easier handling.
Place paper cups on ungreased large cookie sheet. Shape dough into 36 (1-inch) balls; place each in paper cup.
Bake 11 to 17 minutes or until puffy and surface loses its shine. Immediately remove cookies in cups from cookie sheet; place on wire racks. Cool completely, about 15 minutes.
In 1-quart saucepan, heat 1/2 cup chocolate chips and condensed milk over low heat about 3 minutes, stirring constantly, until chips are melted and smooth. Stir in brandy. Drizzle about 1 teaspoon icing over top of each cooled cookie.
