Black Forest Cookies

"Baking cookies is comforting, and cookies are the sweetest little bit of comfort food.  They are very bite-sized and personal."
- Sandra Lee

I came up with this recipe going on 10 years ago now to take to an EKU Honor's Program picnic.  The cookies did not last long!  They quickly became the favorite cookie of my husband (who was then my boyfriend).  Since you use a boxed cake mix, they take very little time to prepare.  The only problem I see is that you can't eat just one...oh, and beware of cherry pits!

Black Forest Cookies

1 Duncan Hines Classic Dark Chocolate Fudge cake mix

2 large eggs

1/2 cup butter/margarine, melted

1/4 cup firmly packed brown sugar

1 tsp vanilla extract

1 cup semisweet chocolate chips

1 can cherry pie filling

The basic recipe can be found on the side of SOME of the DH cake mix boxes.  Step 3 is where my recipe is different

1. Place cake mix, eggs, butter, brown sugar, and vanilla extract in large bowl.  Stir with spoon until thoroughly blended.  Stir in chocolate chips.

2. Drop by level tablespoonfuls (I used medium sized Pampered Chef scoop) onto greased baking sheets.

3. Using your thumb (spray thumb with cooking spray first), gently press into the top of each cookie.  Be careful not to press too hard, you just want a slight indention.  Spoon one cherry and a bit of "goop" into each indention.

4. Bake at 350 for 12 minutes for chewy cookies or 14 minutes for crisp cookies.  Cool 2 minutes on baking sheets.  Remove carefully to cooling racks.  Cool completely.

NOTE: These cookies soften after they are cooled and stored.  Do not store them in an air-tight container!  I would recommend storing them in a single layer and loosely covering them with plastic wrap.  Otherwise the cherries fall out the bottom of the cookie.  They still taste fabulous, but it is a bit disappointing to have to eat the cookie with a fork when it falls apart.