Why You’ll Love This Recipe

I love these cookies because every bite combines chewy cherries, sweet white chocolate, and a soft buttery cookie. The slight tartness of the cherries keeps the white chocolate from tasting overly sweet.

I also like how simple the dough is to prepare. I can make it ahead, chill it until I’m ready to bake, and customize the cookies with nuts, dark chocolate, or almond extract.

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
Brown sugar
Granulated sugar
Large egg
Vanilla extract
Dried cherries
White chocolate chips

I prefer dried cherries because they give me concentrated cherry flavor without introducing the excess moisture that fresh cherries can add to cookie dough. I also like using good-quality white chocolate chips because their creamy sweetness is one of the main flavors in these cookies.

Directions

I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
I whisk together the all-purpose flour, baking soda, and salt in a medium bowl and set the mixture aside.
In a large mixing bowl, I beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
I add the egg and vanilla extract, then mix until everything is smooth and thoroughly combined.
I gradually add the dry ingredients to the butter mixture. I mix only until a soft cookie dough forms.
I fold in the dried cherries and white chocolate chips, making sure they’re evenly distributed throughout the dough.
If the dough feels very soft or sticky, I refrigerate it for about 30 minutes. I find that chilling also helps me make thicker cookies.
I scoop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
I bake the cookies for about 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
For a bakery-style appearance, I gently press a few additional dried cherries and white chocolate chips onto the tops while the cookies are still warm.
I leave the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack.
I let them cool until set, although I especially enjoy one while the white chocolate is still slightly warm and soft.

Servings and Timing

I usually get about 24 cookies from one batch, depending on how large I scoop the dough.

Prep time: 15 minutes
Optional chill time: 30 minutes
Bake time: 10–12 minutes per batch
Cooling time: 10–15 minutes
Total time: about 45–60 minutes
Yield: approximately 24 cookies

Variations

For Cherry Almond White Chocolate Cookies, I replace part of the vanilla with almond extract. I love almond with cherries, but I use the extract sparingly because its flavor can become strong quickly.

For a nutty version, I add chopped pecans, walnuts, or pistachios. Pistachios are especially pretty when I want colorful cookies for the holidays.

When I want less sweetness, I replace some or all of the white chocolate chips with dark or semi-sweet chocolate chips. The darker chocolate creates a richer contrast with the cherries.

For extra texture, I add shredded coconut along with the cherries and white chocolate. This gives me a slightly more substantial, chewy cookie.

I can also drizzle melted white chocolate over completely cooled cookies for a more decorative finish.

Storage/Reheating

I store my completely cooled Cherry White Chocolate Chip Cookies in an airtight container at room temperature for about 4–5 days. I place parchment paper between layers if necessary to keep the cookies neat.

For longer storage, I freeze the baked cookies in a freezer-safe container for up to about 2–3 months. I let them thaw at room temperature before serving.

I can also freeze individual balls of unbaked cookie dough. Once they’re frozen solid, I transfer them to a freezer-safe container and bake them directly from frozen, adding a couple of extra minutes when needed.

When I want that freshly baked texture again, I warm an individual cookie in the microwave for about 5–10 seconds. This softens the center and makes the white chocolate slightly melty again.

FAQs

Can I use fresh cherries instead of dried cherries?

I prefer dried cherries because fresh cherries contain much more moisture and can make the cookie dough wetter. If I use fresh cherries, I pit and chop them finely, pat them very dry, and expect the finished cookies to have a softer texture.

Can I use maraschino cherries?

Yes, but I drain and dry them extremely well before chopping and adding them to my dough. Any excess syrup can affect the texture and color of the cookies, so I make sure the pieces are as dry as possible.

Why did my Cherry White Chocolate Chip Cookies spread too much?

I usually check whether my butter was overly soft or my dough was too warm. I chill soft dough for about 30 minutes before baking and always place it on a cool baking sheet rather than one that’s still hot from a previous batch.

Can I prepare the cookie dough ahead of time?

Yes. I prepare the dough, cover it tightly, and refrigerate it for up to about 48 hours. I let very firm refrigerated dough sit briefly at room temperature if I need to make scooping easier.

How do I keep these cookies soft and chewy?

I avoid overbaking them. I remove the cookies when the edges are set and lightly golden but the centers still look slightly underdone. They continue setting on the hot baking sheet, giving me soft centers once they’ve cooled.

Conclusion

Cherry White Chocolate Chip Cookies give me a delicious balance of buttery cookie dough, tart chewy cherries, and creamy white chocolate. I love their soft centers, lightly golden edges, and colorful appearance, whether I’m baking them for the holidays, Valentine’s Day, a cookie exchange, or simply to fill the cookie jar. With easy variations like almond, pistachio, or dark chocolate, I can also adapt this simple cookie recipe for almost any occasion.

Cherry White Chocolate Chip Cookies

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Cherry White Chocolate Chip Cookies are soft, chewy cookies filled with sweet-tart dried cherries and creamy white chocolate chips. Their buttery vanilla base and colorful red-and-white appearance make them perfect for holidays, Valentine’s Day, or everyday baking.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 45–60 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.
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl and set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
Add the egg and vanilla extract and mix until smooth and thoroughly combined.
Gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
Fold in the dried cherries and white chocolate chips until evenly distributed.
If the dough is very soft or sticky, cover and refrigerate it for about 30 minutes to help produce thicker cookies.
Scoop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10–12 minutes, until the edges are lightly golden while the centers still appear slightly soft.
For a bakery-style appearance, gently press a few additional dried cherries and white chocolate chips onto the warm cookies.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.
Allow the cookies to cool until set before storing or serving.

Notes

Dried cherries provide concentrated flavor without adding the excess moisture of fresh fruit.
For Cherry Almond White Chocolate Cookies, replace a small portion of the vanilla extract with almond extract.
Chopped pecans, walnuts, or pistachios can be added for extra crunch.
Replace some or all of the white chocolate chips with dark or semi-sweet chocolate for a less sweet variation.
Shredded coconut can be folded into the dough for additional texture and chewiness.
For a decorative finish, drizzle completely cooled cookies with melted white chocolate.
Do not overbake the cookies. Removing them while the centers still look slightly soft helps keep them chewy.
Prepared cookie dough can be tightly covered and refrigerated for up to 48 hours.
Store cooled cookies in an airtight container at room temperature for 4–5 days or freeze for up to 2–3 months.
Portioned cookie dough can be frozen and baked directly from frozen, adding a couple of extra minutes to the baking time.

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: 25 mg