These Cherry-Chocolate Volcano Cookies feature a buttery mix of chocolate and maraschino cherry liquid where the lava would normally be.
What You Need
Original recipe yields 28 servings
3/4 cup maraschino cherries, drained, divided
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup plus 2 Tbsp. butter, divided, softened
2 egg s
3/4 cup packed brown sugar
2/3 cup flour
1/4 tsp. CALUMET Baking Powder
1/2 cup chopped PLANTERS COCKTAIL Peanuts
2 Tbsp. maraschino cherry liquid
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Let's Make It
Reserve 7 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Add 1/4 cup butter; stir until melted. Stir in sugar and eggs. Add flour and baking powder; mix well. Stir in nuts and chopped cherries. Refrigerate 1 hour.
Heat oven to 350ºF. Drop rounded tablespoons of dough, 2 inches apart, onto pachment-covered baking sheets.
Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.
Quarter reserved whole cherries. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.
Reminiscent of the flavor of chocolate-covered cherries, these moist cookies are the perfect treats to enjoy at your next special occasion.
How to Store
Store in single layer in airtight container in refrigerator.
If you don't have parchment paper, bake on ungreased baking sheets.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
28 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.