Ingredients for Jim Dandies
- 1 cup plus 2 tablespoons butter
- brown sugar, not used
- 2 large eggs
- unsweetened chocolate squares, not used
- ½ cup plus variable tablespoons milk
- ¼ cup maraschino cherry juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts
- 1 cup chopped maraschino cherries
- mini marshmallows, as needed for topping
- chopped walnut pieces, as needed for topping
- unsweetened chocolate square, not used
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 10 ounces semi-sweet chocolate
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How to Make Jim Dandies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs.
- In a separate bowl, melt 6 ounces of semi-sweet chocolate. Stir in ½ cup milk and ¼ cup cherry juice until smooth. Let cool slightly.
- In another bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled chocolate mixture, beginning and ending with the dry ingredients. Stir in 1 cup chopped walnuts and 1 cup chopped maraschino cherries.
- Drop by rounded tablespoons onto greased baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Immediately after removing from oven, place a mini marshmallow on each cookie, cut-side down.
- Let cool completely on baking sheets.
- While cookies cool, prepare the frosting: Melt 4 ounces semi-sweet chocolate and 2 tablespoons butter together. Stir in 1 cup powdered sugar and 1 teaspoon vanilla extract. Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Once cookies are completely cool, frost with the chocolate frosting.
- Top with chopped walnut pieces.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
309g
Fat
197g
Carbs
46g
