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3/4 cup maraschino cherries, drained, divided
2 pkg. (170 g each) Baker's Premium 70% Cacao Dark Chocolate, divided
1/4 cup plus 2 Tbsp. butter, divided, softened
3/4 cup packed brown sugar
1/2 cup flour
1/4 tsp. Magic Baking Powder
1/2 cup chopped peanuts
2 Tbsp. maraschino cherry liquid
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How do I make it ?
Reserve 6-1/2 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Mix with 1/4 cup butter, eggs, sugar, flour and baking powder. Stir in nuts and chopped cherries. Refrigerate 1 hour.
Heat oven to 350ºF. Drop 2 Tbsp. dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
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 6 reserved whole cherries; cut reserved cherry half in half. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.
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How to Store
Store in single layer in airtight container in refrigerator.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 20 mg
Sodium 40 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 12 g
Protein 3 g
26 servings, 1 cookie (37 g) 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.