Hot Fudge Sundae Cookies

Directions

1. Drain the maraschino cherries from the jar and evenly spread out on a small plate. Freeze the cherries until very firm or frozen. Save the maraschino juice for later.
2. In a large bowl or the bowl of a standing mixer, beat the butter and sugars together very, very, very well. Like ten minutes if you have the time. You have the time.
3. Add the second bowl of eggs, milk, extract, and coffee into the creamed butter and sugar. Beat for 30 seconds, scrape down the sides, and beat for another 30 seconds or so.
4. Add in the third bowl of dry ingredients. Mix until combined well.
5. Stir in the white chocolate and semi-sweet chocolate chips.
6. Let the dough rest in the refrigerator for at least an hour but preferably overnight. The flavor will be much more profound. I often let my cookie dough rest for three days in the fridge.
7. When ready to portion the cookies, remove the frozen cherries from the freezer and the dough from the fridge. Using a medium-sized cookie scoop, scoop a portion of cookie dough from the bowl and push a frozen cherry into the center- sometimes I do two but don't get carried away. Cover the bottom with a little more dough. Continue portioning until the dough is gone.
8. If you have the time, freeze the prepared cookies for another hour or up to several days. When ready to bake, mix together the crushed waffle cones and honey-roasted peanuts on a plate. Brush or dip the cookie tops with the leftover maraschino cherry juice and roll in the toppings.
9. When ready to bake, preheat the oven to 375 degrees Fahrenheit. Line a few cookie sheets with parchment paper. Place the portioned cookie dough on the pan leaving a few inches of space in between each cookie.
10. Bake for 22-25 minutes or until the cookie is just set in the middle. Remove and let cool on the pan for 10 minutes before moving to a cooling rack to cool completely.