For the cookie:
3/4 cup butter
3/4 cup light brown sugar
3/4 cup dark brown sugar
2 tablespoons cherry juice
2 cups semisweet chocolate chips
2 1/4 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3.9-ounce box instant chocolate pudding mix
1 cup dark chocolate chips
2 cups fresh cherries, halved and pitted
2 tablespoons butter
1 cup white chocolate chips
3/4 cup marshmallow cream
Pinch of salt
2 teaspoons cherry extract
2 tablespoons light corn syrup
12 maraschino cherries, halved
In heavy saucepan over low heat, combine butter, brown sugars and cherry juice. Stir until melted. Remove from heat. Add semisweet chocolate chips and stir until melted. Cool mixture.
Add eggs one at a time to cooled mixture. Mix in each egg well.
In a separate bowl, mix together flour, baking soda, salt and pudding mix. Add dry ingredients a little at a time to chocolate mixture until fully incorporated.
Fold in dark chocolate chips and fresh cherries.
Chill mixture for 1 hour. Heat oven to 350 degrees. Drop dough by rounded teaspoonfuls on cookie sheet. Should make 24 cookies. Bake for 10 to 15 minutes. Allow to cool completely before adding coating.
To make coating, in a double boiler or small saucepan over low heat, combine butter, white chocolate chips, marshmallow cream and salt until completely combined and melted. Add cherry extract and corn syrup and stir thoroughly.
To ice cookies, place half a maraschino cherry on each cookie and drizzle with melted coating. Cool in refrigerator to set.
Makes 24 cookies.
— Original recipe by Steve Smith of Smithsburg