Maraschino Cherry and White Chocolate Chip Cookies
User Reviews
4.6
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
12 cookies
-
Calories
206 kcal
-
Course
Dessert, Baked Goods, Others
Maraschino Cherry and White Chocolate Chip Cookies
Report
Maraschino cherries are the stars of the show in these very soft cookies with chewy edges and tender, soft, pillowy centers.The cherries add sweetness and their bright color is eye-catching. Coupled with an abundance of white chocolate in every bite, there's plenty of texture in these uber-moist cookies. They're a perfect choice for Valentine's Day, Mother's Day, girlie birthdays, showers, or for anyone who loves cherries and melt-in-your-mouth cookies.
Share:
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 tablespoon cream or milk
- 1 ½ teaspoons vanilla extract
- 1 cup bread flour all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended, see below
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt optional and to taste
- about 1/3 cup diced maraschino cherries packed loosely and patted dry (about 15 cherries)
- heaping 3/4 cup 6 ounces white chocolate chips
Instructions
- 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.
- Notes regarding the flours - Solely using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, or are exclusively using all-purpose flour, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking and the less likely they will be to spread. If you're uncertain, err on the side of more, and if the cookies are too puffy after baking, you can tap them with the back of a spoon a couple times as they cool on the baking sheets to flatten them. Regardless of using bread or all-purpose, this is a fairly sticky and tacky dough because of the cherries.
- Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each, a scant 1/4-cup measure; or divide dough into approximately 14 equal-sized pieces. Place dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool For crunchier cookies, extend baking time by 1 to 2 minutes. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days (I had success for 7 days), or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Cranberry and White Chocolate Chip Cookies and Sugar-Doodle Vanilla Cookies
Nutrition Information
Show Details
Serving
1
Calories
206kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
33mg
(11%)
Sodium
146mg
(6%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 206kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 33mg | 11% |
| Sodium | 146mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
45 reviews
Excellent
Other Recipes
You'll Also Love
Gluten Free Yule Log with Medjool Dates, Mascarpone Cream, Maraschino Cherries and Pistachios
North American, Russian
5.0
(78 reviews)
