Chocolate Cherry Cookies Photo
Chocolate Cherry Cookies

YIELD Makes 20 servings


1 package (8 ounces) chocolate cake mix
3 tablespoons fat-free (skim) milk
1/2 teaspoon almond extract
10 maraschino cherries, rinsed, drained and cut into halves
2 tablespoons white chocolate chips
1/2 teaspoon canola oil


  1. Preheat oven to 350°F. Spray baking sheets with nonstick cooking spray; set aside.
  2. Beat cake mix, milk and almond extract in medium bowl with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Dough will be very sticky.)
  3. Coat hands with cooking spray. Shape dough into 1-inch balls. Place balls 2-1/2 inches apart on prepared baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie.
  4. Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack. Do not overbake. Remove to wire racks; cool completely.
  5. Place white chocolate chips and oil in small microwavable bowl. Microwave on HIGH 30 seconds; stir. Repeat as necessary until chips are melted and mixture is smooth. Drizzle white chocolate mixture over cookies. Let stand until set.
This recipe appears in: Chocolate
Serving Size: 1 cookie
Fiber <1 g
Carbohydrate 10 g
Cholesterol <1 mg
Saturated Fat 1 g
Total Fat 1 g
Calories from Fat 22 %
Calories 54
Protein 1 g
Sodium 79 mg
Fat 1/2
Starch 1/2
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