Chocolate Sundae Cookies

These are a find from my new hobby of browsing recipe blogs, however, the original recipe apparently comes from a contest held by Pillsbury way back when.  I really, really love marshmallows and maraschino cherries, which these include.  After last week’s Butterscotch Pecan Cookies, I wanted to do something a bit different.  These gave me a chance to experiment, plus they have the added bonus of being rather visually impressive. In keeping with my new pudding obsession, I added some “Chocolate Fudge” into the mix.

chocolate sundae cookie

Chocolate Sundae Cookies
1 1/2 cups flour
1/2 tsp soda
1/2 tsp salt
2/3 c brown sugar
1/2 c shortening (I used 6 tbs shortening and 2 tbs butter)
1/2 package instant chocolate pudding mix
1 egg
1 tsp vanilla
2 squares unsweetened chocolate, melted
2 tbsp. milk
1/4 c cherry juice
1/4 c maraschino cherries, chopped, plus more for topping
1/2 c walnuts, chopped
A bunch of large marshmallows cut in half
Chocolate Glaze (see options below)

1. Preheat oven to 350350oF. Line a couple of cookie sheets with parchment.
2. Cream the brown sugar and shortening together. Blend in the pudding mix. Add the egg and vanilla and mix until well blended. Add melted unsweetened chocolate and mix well. Add dry ingredients with milk and cherry juice. Stir in the nuts and and cherries.
3. Drop by tablespoon onto cookie sheets and bake at 350 degrees for 12 minutes.
4. As soon as the cookies come out of the oven, press a marshmallow half in the center. Let the cookies sit on cookie sheet until sturdy enough to transfer, then move to a wire rack. 5. Spoon glaze over marshmallow, covering it completely. Cap with a cherry half.

Chocolate Glaze
If you do not really feel like making your own topping, you can microwave some prepared chocolate frosting for about 20 seconds and then spoon over the top. Otherwise, here is a recipe for a quick frosting of your own:

6 ounces bittersweet or semi-sweet chocolate, chopped
4 tablespoons butter
4 teaspoons light corn syrup or golden syrup
1/4 teaspoon vanilla extract

In a heavy double boiler over barely simmering water, melt butter. When butter is partially melted, stir in chocolate and corn syrup. Continue until smooth. Remove from heat and stir in vanilla.

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