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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.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 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. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing the dough.
  6. Gently fold in the chopped dried cherries and white chocolate chips until evenly distributed.
  7. 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.
  8. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  9. Let the cookies cool on the baking sheets for about 5 minutes so they can finish setting.
  10. 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

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