Cherry White Chocolate Chip Cookies
The best chewy Cherry White Chocolate Chip Cookies are fun, fruity, & pretty. Loaded with red sweet maraschino cherries, tons of rich white chocolate, & a yummy pink cookie dough for a colorful dessert or snack everyone will fall in love with. The easy recipe is great for Valentine's Day & holidays.
Equipment
- 2 Baking Sheets
- hand mixer
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup salted butter soft at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg room temperature
- 1 teaspoon almond extract
- ¾ cup white chocolate chips
- ¾ cup maraschino cherries drained, chopped, & dry
- 2 tablespoons maraschino cherry syrup
Instructions
- Preheat oven to 375°F. Make sure two racks are in the center most part of the oven so you can cook all 24 cookies at once. Also grease or add parchment paper to two baking sheets.
- Drain cherries on a paper towel lined plate to get excess juice off of them. Next chop the maraschinos. Cut smaller ones in half or larger ones into 4 pieces. Set aside.
- In a medium mixing bowl add the butter and sugars. Using a hand mixer, cream on medium-high for 3 minutes. It should be fluffy & light.½ cup salted butter, ½ cup granulated sugar, ¼ cup light brown sugar
- Add the almond extract and egg. Mix on medium for 1 minute.1 teaspoon almond extract, 1 egg
- Add the dry ingredients to the wet ingredients & mix on medium for 2-3 minutes. Scrape down the sides if needed. The dough will be thick.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add the cherry juice & fold into the dough. This will give you streaks of pink. Add more or less to get the color you desire.2 tablespoons maraschino cherry syrup
- Fold in the white chocolate chips - distribute as evenly as possible.¾ cup white chocolate chips
- Gently fold in the cherries - try to get them evenly distributed without crushing them too much.¾ cup maraschino cherries
- No chilling - Scoop 1.5 tablespoon size dough balls & place balls on the baking sheet - 12 at a time evenly spaced on each baking sheet.
- Place a cookie tray on each of the two center-placed racks of the preheated oven. Bake for 5 minutes & then rotate trays onto opposite racks and continue baking for 5 more minutes.
- Let cool 2 minutes on the baking sheet before moving to the wire rack to cool. Continue to cool a few more minutes until set & no longer hot to the touch.
- Enjoy while warm, gooey, & chewy.
Notes
STORING & FREEZING:
- Baked cookies can be stored in an air-tighter container in a cool dry place for up to 5 days.
- Unbaked raw dough can store in the refrigerator for up to 2 days.
- Freeze dough or baked cookies for up to 30 days.
- Use vanilla extract instead of almond extract for nut allergies.
- Use dark chocolate chunks instead of white chocolate chips - for those Cherry Garcia ice cream fans.
- Use dried, fresh, or sour cherries pitted/chopped instead of maraschino cherries.
- Opt for cherries made in Italy (Amera Fabbri brand) for a dye-free sweet cocktail cherry.
Nutrition
Calories: 141kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 119mgPotassium: 34mgFiber: 0.5gSugar: 14gVitamin A: 133IUVitamin C: 0.03mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
