A nostalgic twist on cherry kiss cookies, replacing the Hershey’s Kiss with chocolate chips for an evenly distributed chocolatey bite.
Ingredients:
- 1 cup butter, softened (for richness and tenderness)
- 1 teaspoon almond or vanilla extract (almond enhances cherry flavor, vanilla provides warmth)
- 1 cup powdered sugar (for a smooth, melt-in-your-mouth texture)
- 2 1/4 cups all-purpose flour (for structure)
- 3 tablespoons maraschino cherry juice (adds moisture and color)
- 1/2 cup chopped maraschino cherries (for bursts of cherry flavor)
- 1 cup semi-sweet chocolate chips (balances the sweetness)
Construction:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter until smooth and fluffy.
- Mix in powdered sugar and extract (almond or vanilla).
- Gradually add flour, mixing until incorporated.
- Stir in maraschino cherry juice and chopped cherries until evenly distributed.
- Fold in chocolate chips.
- Shape dough into 1-inch balls, slightly flatten, and place on parchment-lined sheets.
- Bake for 12-14 minutes, until edges are set but not browned.
- Cool for 5 minutes before transferring to a wire rack.
Variations:
- Chocolate Lovers: Replace ¼ cup flour with cocoa powder.
- White Chocolate: Swap semi-sweet chips for white chocolate chips.
- Nutty Crunch: Add ½ cup chopped almonds or pecans.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Extra Cherry Flavor: A few drops of cherry extract can enhance the taste.
- Drizzle: Finish with a chocolate or almond glaze for an elegant touch.
Tips:
- Drain cherries well to prevent excess moisture in the dough.
- Chill the dough if it’s too soft or sticky.
- Avoid overbaking—the cookies should be set but not browned.
- For a smoother dough, chop cherries finely.
Would love to hear if you try any of these variations!