Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup unsweetened baking cocoa
4
oz (from 8-oz package) cream cheese, softened
3/4
cup dark chocolate chips
1/4
cup heavy whipping cream
1
tablespoon butter
24
maraschino cherries, well drained, patted dry
Preparation
Heat oven to 350°F.
In large bowl, crumble cookie dough; stir or knead in cocoa and cream cheese until well mixed. Shape tablespoonfuls dough into 24 (1 1/2-inch) balls. Place 1 inch apart on ungreased cookie sheet.
Bake 10 to 13 minutes or until edges are set. Remove from oven. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 30 minutes.
In medium microwavable bowl, microwave dark chocolate chips, whipping cream and butter uncovered on High 1 minute to 1 minute 10 seconds, stirring every 30 seconds, until melted and smooth. Spoon generous 1 teaspoonful chocolate mixture into indentation in each cookie. Top each cookie with 1 maraschino cherry. Let stand about 30 minutes or until chocolate filling is set. Store covered in refrigerator.
