Prep Time 15m
Cook Time 10m
Ready Time 25m
Yield 6 dozen cookies

  • 1 1/4 cups butter, softened
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 (6 oz.) jars maraschino cherries, well drained and halved (about 60 cherries)
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Preparation Directions
  • Step 1Heat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; mix well.
  • Step 2Combine flour, cocoa, baking powder, baking soda and salt in large bowl; stir into butter mixture (dough will be stiff). Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press cherry half into center of each cookie.
  • Step 3Bake 8 to 10 minutes. Cool.
  • Step 4Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat; cook until mixture thickens, about 3 minutes.
  • Step 5Frost each cookie, covering cherry. Store leftovers loosely covered at room temperature.
  • Step 1Double CHOCOLATE PECAN COOKIES: Follow recipe above, omitting cherries. Flatten. Bake and frost as directed. Garnish each cookie with pecan half.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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