Cherry Chocolate Chip Shortbread Cookies
Indulge in these melt-in-your-mouth Cherry Chocolate Chip Shortbread Cookies, a delightful twist on a classic. Infused with maraschino cherry juice and chopped cherries, dotted with mini chocolate chips, and drizzled with more chocolate, these cookies are surprisingly easy and perfect for any occasion.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
¾ cup unsalted butter softened
1 cup powdered sugar
¼ cup maraschino cherry juice
5 maraschino cherries chopped
2 ¼ cup all purpose flour
¼ teaspoon kosher salt
½ cup mini chocolate chips divided
Instructions
1. In a large mixing bowl, beat butter with powdered sugar for two minutes, until creamy.
2. Add cherry juice, cherries, flour and salt. Beat until fully combined.
3. Fold in 1/4 cup mini morsels.
4. Spread dough on a parchment paper lined baking sheet. My dough measured about 14x9inch. Bake in a 350 degree oven for 15-20 minutes.
5. Cut immediately after removing from oven. I cut mine into strips by cutting in thirds lengthwise, then cutting one inch strips, width-wise.
6. Melt remaining 1/4 cup mini morsels. Put into a ziploc bag and cut off the corner. Drizzle over cooled cookies. Allow to set and enjoy!
Notes
To spread cookie dough on parchment paper, dip fingertips (repeatedly) in flour to keep them from sticking.
Store cookies in air tight container for up to one week.
See blog post for more recipe tips and tricks.