Buttersweets

• 1 tube (18 ounces) refrigerated chocolate chip cookie dough
• 3 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1/4 cup chopped maraschino cherries
• 1 drop red food coloring, optional
• 1/2 cup semisweet chocolate chips
• 2 tablespoons butter

1. With a sharp knife, cut cookie dough into eight equal slices. Cut each slice into quarters; roll into balls. Place 2 in. apart on ungreased
2. . Bake at 375u0b0 for 10 minutes or until golden brown. Immediately make a deep impression in the center of each cookie using the back of a small melon baller or small spoon. Cool for 5 minutes; remove to wire racks to cool completely. Meanwhile, in a bowl, cream the cream cheese and sugar. Pat cherries dry with paper towels. Stir cherries and food coloring if desired into creamed mixture. Place a teaspoonful of filling into the center of each cookie. In a heavy saucepan over low heat, melt chocolate chips and butter, stirring occasionally. Drizzle over cookies. Store in the refrigerator.

chocolate chip cookie, cream cheese, sugar, maraschino cherries, coloring, chocolate chips, butter

Taken from www.tasteofhome.com/recipes/buttersweets/ (may not work)