Buttersweets Recipe
Buttersweets Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With cream cheese, cherries and a sweet topping, this recipe turns chocolate chip cookies into something special. Enthuses LeeAnn McCue of West Springfield, Massachusetts, "These are pretty to look at and taste like a combination of cookie and candy. They're a family favorite we enjoy at Christmas—and year-round!"
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 tube (18 ounces) refrigerated chocolate chip cookie dough
  • 3 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/4 cup chopped maraschino cherries
  • 1 drop red food coloring, optional
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter

Directions

With a sharp knife, cut cookie dough into eight equal slices. Cut each slice into quarters; roll into balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10 minutes or until golden brown. Immediately make a deep impression in the center of each cookie using the back of a small melon baller or small spoon. Cool for 5 minutes; remove to wire racks to cool completely. Meanwhile, in a bowl, cream the cream cheese and sugar. Pat cherries dry with paper towels. Stir cherries and food coloring if desired into creamed mixture. Place a teaspoonful of filling into the center of each cookie. In a heavy saucepan over low heat, melt chocolate chips and butter, stirring occasionally. Drizzle over cookies. Store in the refrigerator. Yield: 32 cookies.
Originally published as Buttersweets in Country Woman November/December 1998, p31

Nutritional Facts

2 each: 225 calories, 11g fat (5g saturated fat), 17mg cholesterol, 99mg sodium, 30g carbohydrate (22g sugars, 1g fiber), 2g protein.

  • 1 tube (18 ounces) refrigerated chocolate chip cookie dough
  • 3 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/4 cup chopped maraschino cherries
  • 1 drop red food coloring, optional
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  1. With a sharp knife, cut cookie dough into eight equal slices. Cut each slice into quarters; roll into balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10 minutes or until golden brown. Immediately make a deep impression in the center of each cookie using the back of a small melon baller or small spoon. Cool for 5 minutes; remove to wire racks to cool completely. Meanwhile, in a bowl, cream the cream cheese and sugar. Pat cherries dry with paper towels. Stir cherries and food coloring if desired into creamed mixture. Place a teaspoonful of filling into the center of each cookie. In a heavy saucepan over low heat, melt chocolate chips and butter, stirring occasionally. Drizzle over cookies. Store in the refrigerator. Yield: 32 cookies.
Originally published as Buttersweets in Country Woman November/December 1998, p31

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