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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.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cherries, roughly chopped
  • 1 cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the all-purpose flour, baking soda, and salt in a medium bowl and set aside.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
  4. Add the egg and vanilla extract and mix until smooth and thoroughly combined.
  5. Gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
  6. Fold in the dried cherries and white chocolate chips until evenly distributed.
  7. If the dough is very soft or sticky, cover and refrigerate it for about 30 minutes to help produce thicker cookies.
  8. Scoop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10–12 minutes, until the edges are lightly golden while the centers still appear slightly soft.
  10. For a bakery-style appearance, gently press a few additional dried cherries and white chocolate chips onto the warm cookies.
  11. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.
  12. 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

Find it online: https://thefamilycooking.com/cherry-white-chocolate-chip-cookies-2/