1/2 cup sugar
1/4 cup firmly packed brown sugar
2 (1-ounce) squares unsweetened chocolate, melted, cooled
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup coarsely chopped maraschino cherries, patted dry
30 milk chocolate candy kisses with soft chocolate centers, unwrapped
1/2 cup white baking chips
1 teaspoon vegetable oil
Heat oven to 350°F. Combine butter, sugar and brown sugar in large bowl; beat at medium speed until creamy. Add melted chocolate and egg; continue beating at medium speed until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed; stir in cherries.
Shape dough into 1-inch balls; form 1 ball around 1 candy to cover completely. Place 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or just until set. Remove to wire cooling rack. Cool completely.
Place baking chips and oil in small microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted (60 to 90 seconds). Spoon into resealable plastic food bag; cut off 1 very small corner of bag. Pipe drizzle onto cookies.
- Keep cookies stored in tightly covered containers. The cherries will keep the cookies soft for several days.
- To reheat 1 cookie, microwave on HIGH (100% power) for 5 to 7 seconds.