48maraschino cherriesblotted dry (reserve 2-3 teaspoons of the juice)
1cupsemisweet chocolate chips
1/2cupsweetened condensed milk
2-3teaspoonsmaraschino cherry juice
In a stand mixer bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla.
In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the creamed mixture and mix thoroughly. Refrigerate the cookie dough for 30 minutes.
Preheat the oven to 350º Fahrenheit.
Shape the dough into 48 balls, about 1 inch round. Place them on an ungreased baking sheet.
Use your thumb or finger to make a well in the the center of each dough ball. Place one cherry (make sure it is blotted dry) on each cookie in the imprint that you made. Bake the cookies for 10 minutes.
While the cookies are baking, melt the chocolate chips and the sweetened condensed milk in a small saucepan over very low heat, stirring constantly. Remove the pan from the heat.
Add the cherry juice and stir until it is smooth.
After the cookies are cooled for about 2-3 minutes, place them on a piece of parchment paper or wire rack and spoon or drizzle the melted chocolate on the cookie, just enough to cover the cherry completely.
Allow the cookies to cool completely and the chocolate to set before storing them in an airtight container at room temperature.
The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**