Ingredients for Chocolate Cherry Drop Cookies
- Powdered Cocoa Mix
- ½ cup water
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) softened unsalted butter
- Granulated Sugar
- 1 large egg
- Maraschino Cherries
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How to Make Chocolate Cherry Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 1 cup hot cocoa mix and ½ cup water until smooth.
- Add 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt to the wet ingredients. Stir until just combined.
- In a separate bowl, cream together ½ cup (1 stick) softened unsalted butter, 1 cup granulated sugar, and 1 large egg until light and fluffy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup maraschino cherries, drained.
- Drop by heaping teaspoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Press an additional cherry half into the center of each cookie (optional).
- Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
96g
Fat
50g
Carbs
14g
