
How To Make Cherry-Nut Mudslides
This is not your typical mudslides recipe. Instead, these are rich chocolate cookies filled with cherries, pistachios, and hazelnuts.
Serves:
Ingredients
- ½cuphazelnuts
- 2lbsbittersweet chocolate
- 6ozunsweetened chocolate
- ½cupflour
- 2tbspflour
- 2¾tspbaking powder
- 1¼tspsalt
- 6tbspunsalted butter
- 2¼cupsugar
- 5largeeggs
- ½cuppistachios,salted
- ½cupcherries,chopped, dried
Instructions
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Preheat the oven to 350 degrees F. Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister. Transfer to a towel and rub to remove the skins. Coarsely chop the nuts.
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In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate. Let cool completely.
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In a small bowl, whisk the flour, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy.
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Beat in the eggs, then beat in the melted chocolate. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate.
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For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1½ inches apart.
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Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking.
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Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack. Serve warm or at room temperature.
Nutrition
- Calories:Â 154.34kcal
- Fat:Â 8.73g
- Saturated Fat:Â 4.57g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 3.17g
- Polyunsaturated Fat:Â 0.55g
- Carbohydrates:Â 19.69g
- Fiber:Â 1.64g
- Sugar:Â 16.05g
- Protein:Â 2.10g
- Cholesterol:Â 18.61mg
- Sodium:Â 73.62mg
- Calcium:Â 28.71mg
- Potassium:Â 107.08mg
- Iron:Â 1.18mg
- Vitamin A: 16.64µg
- Vitamin C:Â 0.21mg
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