Cherry-Chocolate Volcano Cookies

104 26 servings, 1 cookie (37 g) each
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26 servings, 1 cookie (37 g) each

What You Need

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Make It

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  • Reserve 6-1/2 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Mix with 1/4 cup butter, eggs, sugar, flour and baking powder. Stir in nuts and chopped cherries. Refrigerate 1 hour.
  • Heat oven to 350ºF. Drop 2 Tbsp. dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
  • Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  • Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.
  • Quarter 6 reserved whole cherries; cut reserved cherry half in half. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.

How to Store

Store in single layer in airtight container in refrigerator.


  • 26 servings, 1 cookie (37 g) each

Nutritional Information

Serving Size 26 servings, 1 cookie (37 g) each
Calories 150
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 20mg
Sodium 40mg
Carbohydrate 17g
Dietary fibre 2g
Sugars 12g
Protein 3g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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