Choco-Cherry Crinkle Cookies
Choco - Cherry Crinkle Cookies
Need a new cookie recipe for the holidays? Decided to repost this great recipe… So yummy! These red velvet cookies are decadent… Filled with chocolate and dried cherries, rolled in two layers of sugar make these cookies simply amazing! Super easy too!!
Choco - Cherry Crinkle Cookies
Yield: 36 – 40 cookies
Ingredients:
1 box red velvet cake mix
1/3 cup (5 tablespoons) butter, melted
2 large eggs, room temperature
1/2 cup dark chocolate or 60 % cacao chips
1/2 cup dried cherries
1/2 cup granulated sugar
1/3 cup powdered sugar
1 tablespoon cornstarch
Equipment needed:
Stand up mixer with bowl
Dry measuring cups
Measuring spoons
Two small bowls
Rubber spatula
Small cookie scoop, 1 tablespoon
Baking sheets
Cookie cooling racks
Bent edged spatula
Parchment paper
I know I’m reposting this recipe from Valentine’s day, but it’s a great Christmas cookie too! Super simple recipe uses a cake mix and a few additional ingredients to create a moist, chewy cookie with a chocolate - cherry twist. Grab your mixer and let’s bake!
I never used to use a standup mixer to make cookies, but have found it an efficient way to make cookies quickly. While using a standup mixer does make this recipe so much easier, if you don’t have one you can use a hand mixer that is strong enough to mix cookie dough or the old school way… a wooden spoon or rubber spatula.
jTo begin….
1) Melt the butter for about 30 seconds in the microwave. Meanwhile, place the cake mix and eggs into the mixer or large bowl. Add melted butter and blend well for about 1 – 2 minutes on medium low speed. Scrape down sides.
While cookie dough is mixing…
2) Place cacao/ chocolate chips and dried cherries into a small food processor and pulse until pieces are finely chopped.
3) Add to rich red dough and blend for an additional minute until well mixed. Chill dough for 20 - 30 minutes.
Preheat oven to 375 F.
So, while you are waiting for the dough to chill…
4) Line two half baking sheets with parchment paper and set aside. Get ready for the cookie assemble process by placing granulated sugar in one bowl and mixing powdered sugar and cornstarch in another bowl. These sugars will be used for coating the cookie balls and creating the crinkled cookie appearance.
I am all about efficiency in baking when possible, so create an assembly line for your cookie production. A cookie scoop will help to make each cookie uniform and ensure even baking.
5) Place the bowl of dough with cookie scoop first, then the two sugar bowls and then the paper covered baking pans in a row. Roll a level, packed scoop of dough into the granulated sugar first and then into the powdered sugar mixture. Shake off the excess sugar and place on baking pan.
9) This recipe will make enough cookies to fill two pans. Space cookies with about 1 ½ inches between them. Cookies will spread a bit, but I usually place 16 - 20 cookies per pan and bake only one pan at a time. Place cookies in preheated 375 F oven for 10 minutes. Pan the second pan of cookies while the first ones are baking.
10) Remove baked cookies from the oven and allow them to set on the pan for 5 minutes before rem oval. Move cookies to a cooling rack and allow to cool completely, ~ 10 minutes. When next pan is finished baking, the first batch is usually cooled.
Aren’t they pretty? I love the crinkled look of these cookies… Super pretty without a lot of extra work frosting! Their aroma and chocolaty, cherry flavor are divine too… Enjoy!