CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES
Brownielike and soft-centered, these fudgy cookies are packed with dried cherries, nuts and chocolate chips. Feel free to substitute your favorite nuts and dried fruit for pecans and cherries, or leave them out entirely and add more chocolate chips (no one ever objects to more chocolate). Be sure to use bittersweet chocolate, or the cookies may end up cloying. The higher the percentage of cocoa solids in your chocolate, the less sweet it will be.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
- In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
- In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
- Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
- Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 11 grams, TransFat 0 grams
WHITE CHOCOLATE MACADAMIA CHERRY OATMEAL COOKIES
Make and share this White Chocolate Macadamia Cherry Oatmeal Cookies recipe from Food.com.
Provided by J-Ha7037
Categories Drop Cookies
Time 1h
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- Line two baking sheets with parchment paper or use silicon baking pads.
- Mix flour, baking soda and salt in medium bowl.
- Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended.
- Mix in egg and vanilla.
- Beat into flour mixture.
- Mix in oats, then white chocolate chips, cherries and macadamia nuts.
- Drop dough by rounded tablespoonfuls onto baking sheets, spacing two inches apart.
- Bake cookies 12 minutes. Switch and rotate baking sheets.
- Bake cookies until golden, about 6 minutes longer.
- Cool cookies on baking sheets (cookies will firm as they cool).
Nutrition Facts : Calories 115.4, Fat 6.5, SaturatedFat 3.3, Cholesterol 13.8, Sodium 59.6, Carbohydrate 13.4, Fiber 0.5, Sugar 9.4, Protein 1.4
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Provided by happynana
Categories Drop Cookies
Time 1h
Yield 16 cookies
Number Of Ingredients 12
Steps:
- I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- Preheat oven to 350 degrees.
- Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- Whisk flour, baking powder, baking soda and salt in medium bowl.
- In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions; about 1/4 cup each.
- Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
CHERRY CHOCOLATE COOKIES
No one can resis the chewy texture of these fudgy cookies. I always double the recipe because they disappear quickly around our house. -Kim Williams, Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Top each with a cherry half. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 303 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 252mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE CHOCOLATE, CHOCOLATE COOKIES
The reverse Chocolate Chip cookie. Rich dark chocolate with white chocolate chips.
Provided by Amy
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 22 g, Cholesterol 26 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 87.1 mg, Sugar 15.7 g
CHERRY CHOCOLATE CHUNK COOKIES
I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!
Provided by Pat B.
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 2h
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
- Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 18.8 g, Cholesterol 14.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 63.9 mg, Sugar 12.8 g
CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS
Sweet and tart chewy cherry-almond cookies that everyone loves. Store in tightly covered container.
Provided by Jill from Michigan
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 35m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
- Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 14.2 g, Cholesterol 14.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 50.9 mg, Sugar 7.9 g
WHITE CHOCOLATE, CHERRY AND PECAN COOKIES
Make and share this White Chocolate, Cherry and Pecan Cookies recipe from Food.com.
Provided by Lawsome
Categories Drop Cookies
Time 35m
Yield 20 cookies, 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, sugars and vanilla in a large mixer bowl until creamy.
- Add in the egg, beating well.
- Gradually beat in flour mixture.
- Stir in chips, pecans and cherries.
- Drop by VERY rounded tablespoons on ungreased cookie sheets.
- Bake for 8-10 minutes or until lightly golden.
- Remove to a plate to cool.
- To keep chewy, do not cool on a wire rack.
Nutrition Facts : Calories 153.8, Fat 8.9, SaturatedFat 4.4, Cholesterol 22.8, Sodium 140.8, Carbohydrate 17.4, Fiber 0.5, Sugar 11.7, Protein 1.7
CHOCOLATE CHERRY COOKIES
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
Provided by Karen From Colorado
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
CHOCOLATE CAKE-MIX CHERRY COOKIES
These are soft chewy,chocolate covered cherry cookies! Drizzled with white and semi sweet chocolate. Quick and easy to make and eat!
Provided by Rita1652
Categories Dessert
Time 15m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 4 ingredients together.
- Stir in dried cherries.
- Scoop a heaping spoonful onto cookies sheet lined with parchment paper.
- Bake in a preheated 350 degree oven for 10 minutes.
- Drizzle chocolates over cookies if wanted.
- Cool and store in a air tight container if you don`t eat them all! ;).
Nutrition Facts : Calories 161.8, Fat 9.6, SaturatedFat 2.3, Cholesterol 18.6, Sodium 218, Carbohydrate 18.7, Fiber 0.6, Sugar 9.8, Protein 2.1
LOTS OF CHOCOLATE CHERRY COOKIES
These wonderful chocolate cookies with tart dried cherries are sure to be a favorite!
Provided by Jennifer Baker
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Line two large baking sheets with parchment paper.
- Combine flour, cocoa powder, baking powder, and salt in a bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
- Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
- Change the speed to low and pour in the flour mixture. Beat until just combined.
- Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
- Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
- Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
- Let cool on baking sheets for two minutes.
- Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 19.4 g, Cholesterol 18.3 mg, Fat 5.4 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 51.3 mg, Sugar 13.3 g
GOOEY CHOCOLATE CHERRY COOKIES
If you like American-style cookies, you'll love these pale, chewy delights. Plus, they can be baked from frozen
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20 large cookies
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
- Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES
These cookies develop a lot of flavor from chilling the dough for a longer about of time. This is the secret to amazingly flavorful dough. A great holiday cookie, they're upscale, elegant and festive.
Provided by Food Network Kitchen
Categories dessert
Time P1DT1h45m
Yield about 4 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
- At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
- Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).
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- Preheat the oven to 375° and position racks in the upper and lower thirds. In a medium bowl, whisk the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with both sugars until pale and fluffy, 2 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients until just incorporated, then beat in the white chocolate, dried cherries and macadamias.
- Form the dough into 1 1/2-inch balls and arrange them 2 inches apart on 2 large baking sheets. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely.
WHITE CHOCOLATE CHERRY COOKIES - COUNTRY AT HEART RECIPES
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5/5 (1)Total Time 55 minsCategory Cookies, DessertPublished 2021-05-21
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a bench knife chop the dried cherries into small pieces.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until light and fluffy.
WHITE CHOCOLATE CHERRY OATMEAL COOKIES - FAMILY COOKIE …
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- Put the cherries in a heatproof bowl. In a small saucepan, bring the orange juice to a boil over medium heat. Pour the orange juice over the cherries and set them aside for about 30 minutes to soak. Drain the cherries well and pat dry with a paper towel to remove any remaining moisture. Set the cherries aside.
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- For the Butter and Sugar - in a large mixing bowl, add the softened butter, granulated sugar and brown sugar. Beat with a hand or stand mixer until light and fluffy.
CHEWY WHITE CHOCOLATE AND TART CHERRY COOKIES | COUPON ...
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- In a medium size bowl, add flour, baking soda, and salt. Stir the dry ingredients together and set aside.
- In a large mixing bowl add the butter, sugar, brown sugar, vanilla extract, and beat until creamy. Mix in the eggs.
WHITE CHOCOLATE CHERRY ALMOND COOKIES - A LATTE FOOD
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- Beat butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and beat until well creamed. Beat in the egg, almond extract, vanilla extract, and salt. Once combined, set aside.
- In a separate bowl, mix together flour, baking soda, and cornstarch. Once combined, slowly incorporate the dry ingredients into the wet ingredients.
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From jessicagavin.com
- Set wire rack in oven to the middle position and preheat to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth, about 30 seconds. Stir in the egg and vanilla and mix for about 30 seconds until combined.
- In a separate medium bowl, sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture over low speed for about 1 minute of until the flour mixture is just combined.
WHITE CHOCOLATE CHERRY COOKIES RECIPE | MYRECIPES
From myrecipes.com
- Place a rack in center of oven and preheat oven to 350°F. Sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs 1 at time, mixing well after each addition; then add melted chocolate. With mixer on low, gradually add dry ingredients to chocolate mixture. Stir in white chocolate and cherries.
- Drop heaping tablespoonfuls of dough onto an ungreased baking sheet, spacing them 2 inches apart. Bake cookies until set, 10 to 12 minutes. Let cool slightly; then transfer to a wire rack and let cool completely.
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- In a small bowl mix together baking soda, salt, and flour. Gradually mix into the wet ingredients until incorporated.
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- Prep: Preheat the oven to 350 degrees F and line a few large cookie sheets with parchment paper or silicone baking mats.
- Make the cookie dough: In a large mixing bowl, beat the softened butter until creamed. Add the brown sugar and granulated sugar and mix well, until creamed together and light + fluffy. Add the eggs and vanilla and mix until just combined.Next, add the flour, baking soda, and salt and mix until combined, scraping the bowl to make sure everything gets incorporated. Then, add the oats and mix again.Roughly chop the dried cherries, if desired. I did this because they were a bit big to start with. Stir the cherries and white chocolate chips into the dough.
- Bake: Drop the cookie dough in balls onto baking sheet using a tablespoon or a cookie scoop. Bake for 8-10 minutes. They'll look almost done but there will still be some little puddles of wet looking batter - that's EXACTLY when to take them out! They'll set up more as they cool. If you cook them longer they'll be overdone. Let cool on baking sheet for a few minutes, then transfer to a cooling rack. Drizzle with a little melted white chocolate, if desired.
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- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the cherries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand; don't overmix or the cherries will break.
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