Cherry Cordial Brownie Cookies

Place half of the Ghirardelli baking chips in a small microwave safe bowl or measuring cup with the butter. Microwave in 30-second intervals until completely melted and smooth when stirred. Set aside to cool.

In the bowl of a stand mixer add eggs, sugar and vanilla. Mix on medium for about 8 minutes or until mixture is a pale, creamy texture. Add the flour, baking powder, melted chocolate, remaining Ghirardelli baking chips, and the mini chocolate chips to the egg mixture. Mix on medium for about 1 minute until fully combined.

Remove bowl from mixer, cover with plastic wrap and set aside at room temperature for about 1 hour until set. The consistency should be that of a very thick mousse after set.

Once mixture is set, preheat oven to 350°F.

You can just scoop the dough onto a non-stick or lightly greased cookie sheet and gently press in the M&M’s, if you want standard cookies. I choose to make them into heart shapes and dropped an almost full large scoop of the dough into each cavity of my Wilton Heart Shaped Whoopie Pie Pan. With a spatula, spread the batter out to fill the shape of the cavity. Gently press 3-5 M&M’s into each shape.

Bake for 10 minutes for each batch. When done remove pan from oven and set it on a rack. Do not remove cookies from pan. Leave them in the pan until completely cooled, then gently remove with a clean spatula.

Grab yourself a cup of coffee or milk and sit down with your cookie. You are going to want to savor each minute of this dark chocolate and cherry bliss!

Recipe adapted from Soft and Chewy Brownie Cookies by Averie Cooks.