Chocolate Covered Cherry Cookie Cups

Chocolate covered cherries are better when they sit on top of a fudgy little cookie.

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Prep Time 60 min
Total Time 60 min
Servings 36

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

3: tablespoons vegetable oil

1: tablespoon water

1/2: teaspoon almond extract, if desired

36: large maraschino cherries with stems, well drained on paper towel

1/2: cup semisweet chocolate or white chocolate chips

2: teaspoons shortening

1: eggs

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Directions

1 Heat oven to 375°F. Place miniature paper baking cups in each of 36 mini muffin cups.
2 In large bowl stir cookie mix, oil, water, almond extract and egg until soft dough forms. Shape dough into 36 (1-1/4 inch) balls; place in muffin cups. Make indentation with wooden spoon handle.
3 Bake about 10 minutes or until edges are set and top cracks slightly. Press wooden spoon handle in indentation again. Immediately top with cherry. Cool completely, about 30 minutes. Carefully remove from pan.
4 In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on High 30 to 45 seconds, stirring once, until melted. Drizzle chocolate over cherry and cookie.