Ingredients
1 tube (18 ounces) refrigerated chocolate chip cookie dough3 ounces cream cheese, softened3/4 cup confectioners’ sugar1/4 cup chopped maraschino cherries1 drop red food coloring, optional1/2 cup semisweet chocolate chips2 tablespoons butter
Preparation
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.
