Why You’ll Love This Recipe

I love this recipe because every cookie has a combination of chewy edges, a soft center, sweet white chocolate, and little bursts of cherry flavor. The contrast between the slightly tart cherries and rich white chocolate keeps the cookies from tasting one-dimensional.

I also appreciate how simple the dough is to prepare. I don’t need any complicated decorating, and the cherries naturally give the cookies an eye-catching appearance. I can make the dough ahead of time as well, which makes this recipe convenient when I’m preparing several desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Light brown sugar
Large eggs
Vanilla extract
Dried cherries, chopped
White chocolate chips

I prefer dried cherries for this recipe because they give me plenty of cherry flavor without introducing too much moisture into the cookie dough. I roughly chop larger cherries so I can distribute them evenly throughout every cookie.

Directions

I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt. I set the mixture aside while I prepare the wet ingredients.
In a large bowl, I beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and creamy.
I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.
I gradually add the dry ingredients to the butter mixture. I mix just until everything comes together and avoid overworking the dough.
I gently fold in the chopped dried cherries and white chocolate chips until they are evenly distributed.
I scoop portions of cookie dough onto my prepared baking sheets, leaving about 2 inches between each cookie. For prettier cookies, I press a few extra cherry pieces and white chocolate chips onto the tops.
I bake the cookies for about 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
I leave the cookies on the baking sheet for about 5 minutes. This allows them to finish setting without becoming overbaked.
I transfer the cookies to a wire rack and let them cool completely before storing them.

Servings and Timing

I usually get approximately 24 cookies from one batch, although the final number depends on how large I scoop the dough.

Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Cooling time: 15 minutes
Total time: about 40–45 minutes
Servings: about 24 cookies

Variations

For extra crunch, I add chopped pistachios, pecans, walnuts, or almonds. I especially like pistachios because their green color looks beautiful next to the red cherries and white chocolate.

When I want a stronger cherry flavor, I add a small amount of almond extract along with the vanilla. Almond and cherry complement each other particularly well, but I use almond extract sparingly because its flavor can quickly become strong.

I can also replace some or all of the white chocolate chips with dark or semi-sweet chocolate chips. For a festive version, I drizzle the cooled cookies with melted white chocolate and sprinkle finely chopped dried cherries over the top.

Storage/Reheating

I store my Cherry White Chocolate Chip Cookies in an airtight container at room temperature for about 4–5 days. Once completely cooled, I keep them tightly covered to help preserve their soft and chewy texture.

For longer storage, I freeze the baked cookies in an airtight, freezer-safe container for up to 2–3 months. I separate the layers with parchment paper and let the cookies thaw at room temperature when I’m ready to eat them.

I can also freeze the unbaked cookie dough. I portion the dough into balls, freeze them on a baking sheet until firm, and then transfer them to a freezer-safe bag. I bake the frozen dough balls without thawing and simply allow a couple of additional minutes of baking time.

When I want a warm, soft cookie, I microwave one for about 5–10 seconds. This makes the center softer and gives the white chocolate a slightly melty texture again.

FAQs

Can I use fresh cherries instead of dried cherries?

I prefer dried cherries because fresh cherries contain considerably more moisture and can change the texture of the dough. If I use fresh cherries, I pit and chop them finely, pat them very dry, and use them sparingly to prevent the cookies from becoming too wet.

Can I use maraschino cherries?

Yes, I can use chopped maraschino cherries, but I drain them extremely well and pat them dry with paper towels before adding them to the dough. Excess syrup can make the cookie dough too moist and may cause extra spreading.

Why did my cookies spread too much?

I usually check the temperature of my butter first. Butter that is overly soft or partially melted can cause excessive spreading. If my dough feels very soft, I refrigerate it for about 30 minutes before baking.

Can I make the cookie dough ahead of time?

Yes. I can prepare the dough, cover it tightly, and refrigerate it for up to about 2 days. Chilling can actually improve the cookies because it gives the flavors time to develop and helps control spreading during baking.

How do I keep Cherry White Chocolate Chip Cookies soft?

I avoid overbaking them. I remove the cookies when the edges have set but the centers still appear slightly soft. I let them finish setting on the baking sheet for several minutes, which gives me a soft and chewy center instead of a dry cookie.

Conclusion

Cherry White Chocolate Chip Cookies give me a delicious combination of buttery cookie dough, sweet-tart cherries, and creamy white chocolate in every bite. I love their chewy texture and colorful appearance, and I can easily customize them with nuts, different chocolates, or a hint of almond. Whether I’m baking for a holiday, putting together a cookie tray, or simply filling my cookie jar, this is a sweet and fruity cookie recipe I enjoy making again and again.

Cherry White Chocolate Chip Cookies

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Soft and chewy cookies filled with sweet-tart dried cherries and creamy white chocolate chips. Their colorful combination makes them perfect for holidays, Valentine’s Day, cookie trays, or everyday baking.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 40–45 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing the dough.
Gently fold in the chopped dried cherries and white chocolate chips until evenly distributed.
Scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra cherry pieces and white chocolate chips onto the tops if desired.
Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheets for about 5 minutes so they can finish setting.
Transfer the cookies to a wire rack and cool completely before storing.

Notes

Add chopped pistachios, pecans, walnuts, or almonds for extra crunch.
For a stronger cherry flavor, add a small amount of almond extract along with the vanilla extract.
Dark or semi-sweet chocolate chips can replace some or all of the white chocolate chips.
If the dough feels very soft, refrigerate it for about 30 minutes before baking to help control spreading.
Fresh cherries can be used sparingly if they are pitted, finely chopped, and thoroughly dried first.
Maraschino cherries can be substituted if they are thoroughly drained and patted dry before adding to the dough.
Store cooled cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies for up to 2–3 months or freeze portioned dough balls and bake from frozen, adding a couple of minutes to the baking time.
Prepared cookie dough can be refrigerated, tightly covered, for up to 2 days.
Microwave a cookie for 5–10 seconds for a warm, soft center and slightly melted white chocolate.

Nutrition

Serving Size: 1 cookie
Calories: 190 kcal
Sugar: 17 g
Sodium: 105 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg