That title is an abbreviated version of the true name: Vanilla Porter Chocolate Covered Cherry Cookies. Since it’s the holiday season, Christmas cookies are high on my to-do list. Sipping winter warmers (i.e. stouts, porters, strong ales, etc.) is also very important. By my brilliant skills of deduction, I also factored this in: Beer in brownies = good. Therefore, beer in cookies = excellent. It’s mathematical, but don’t worry: I’ve got you covered.
Vanilla Porter Chocolate Covered Cherry Cookies
(Makes 3 to 4 dozen cookies)
1 + 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
1/4 cup Vanilla Porter + 4 tsp Vanilla Porter
1 jar maraschino cherries
1/2 package (6 ounces) semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1-3 tsp cherry juice
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl, combing the flour, cocoa, salt, baking powder and baking soda.
3. In a larger bowl, beat butter and sugar until fluffy.
4. Add egg and the 1/4 cup of Vanilla Porter to the butter mixture and mix well.
5. Shape the dough into 1 inch balls and place on a cookie sheet.
6. Create an indent in the center of the balls with thumb.
7. Drain the cherries and reserve the juice.
8. Place one cherry in the center of each indentation.
9. In a small pot, mix the chocolate chips and condensed milk over low heat until melted.
10. Add the 4 tsp of Vanilla Porter and 1-3 tsp cherry juice to the melted chocolate.
11. Spoon 2 tsp frosting over each cherry.
12. Bake 10 minutes.
I used whole wheat flour in my recipe, but I think my next batch will have plain white flour.
The dough will seem pretty dry, but I promise, it works out.
Roll the dough into 1 inch balls.
Use all of your post-mall-shopping aggression and jab your thumb into the centers of each ball. If you need to pretend it’s the eye of that evil person who elbowed you in the stomach as s/he grabbed the last Tickle-Me-Elmo that your youngest niece has been begging you for since the beginning of the year and won’t love you unless you are somehow able to get it to her by Christmas, I won’t judge you.
Place one cherry in the
eye-socket center of the indent.
Melt the chocolate chips into the condensed milk, add the 4 tsp of Vanilla Porter and cherry juice and stir well. It should be thin enough that it falls evenly from the spoon when you lift it, but not so thin that it doesn’t cling to the cherry.
Drizzle enough frosting to completely cover the cherry, and then some.
Bake at 350 for ten minutes, then let them cool on the cookie sheet for a little bit before you transfer them to a wire rack, otherwise they fall apart and you will be forced to consume the ones that don’t make it.
It’s an arduous process, consuming those poor, unpretty cookies.
I’m off to tempt fate and visit a terrifying place full of homicidal people – the mall. Wish me luck, please.