“These are the best cookies that I have ever had, EVER” is what someone told me last time I brought these White Chocolate Cherry cookies to a party! Sweet white chocolate and tart dried cherries baked into a soft and chewy cookie, are simply dessert perfection.
What are White Chocolate Cherry Cookies?
I used to work at an architecture firm in a funky loft building in Chicago right near the base of Navy Pier. The kind of building that was so old that you could open the windows (what safety standards?) in the warm months and feel a cool breeze coming off Lake Michigan.
On the first floor of our building was and gourmet food market and café. They sold upscale grocery items, and you could grab salads and sandwiches in their café area. My absolute favorite thing that they sold were these White Chocolate Cherry Cookies as big as your head! I remember so many afternoons snacking on one and letting the sugar rush and fresh lake air, get me though that afternoon office slump.
For years I have tried to recreate the magic of those cookies, and I think I have finally done it, in a smaller version, of course!
I will say these cookie veer a tad from my “quick and easy” signature method as you do have to pause and refrigerate the dough for an hour before baking. But the chilled dough is what creates the soft and chewy cookie magic so, its worth it.
I mean, when its referred to as the “best cookie that I have ever had, EVER”...its worth a 60 minute wait, right!?
If you are looking for a quick and easy baked treat, try my Easy Blueberry Muffins.
Why make these cookies?
These cookies are great all year round.
I like making them for Christmas parties as the beautiful white chocolate chips against the deep red cherries looks great on a platter.
I also like to make them around Valentine’s Day as something about the tart, red cherries just makes me think about love.
But they are not just for the holidays. They are also one of my go-to recipes to bring to a summer BBQ as they are such a fun alternative to the classic chocolate chip cookie that everyone expects.
What ingredients do you need?
- butter, softened
- brown sugar
- baking powder
- white chocolate chips
- dried cherries ( I like these from Trader Joe’s if you can find them.)
How do you make white chocolate cherry cookies?
In a stand mixer (or large bowl and hand mixer), cream together 1.5 sticks softened butter, 1/2c sugar and 1/2 c brown sugar.
Add one egg and one egg yolk and 1 T vanilla. Mix.
Mix in 2 t baking powder and 1/8 t salt.
Add 2 cups flour a bit at a time mixing in between.
Stir in 1 c white chocolate chips.
Add 1 c dried cherries and give everything another good mix.
Refrigerate for 1 hour. Its important not to skip this step as chilling the batter is what will give the cookies the soft, chewy consistency. You can chill the batter for longer, even over night.
Line baking sheet with parchment paper or a silicone mat.
Using a spoon or cookie scoop like this one, scoop small balls of the batter (approx 1 T) onto paper lined cookie sheet.
Bake at 350 degrees for 8-10 mins. Let cookies cool on a cooling rack.
How to store the cookies
This recipe makes approx 3 dozen cookies.
Store them in an airtight container for up to a week.
You can freeze them for up to 3 months.
You can also freeze the uncooked batter for up to 3 months. Simply take them to the point of scooping them into balls. Then instead of baking, store the cookie balls in a ziplock baggie in the freezer, Then when ready to bake, let them thaw and then bake as normal.
A couple of things…using 2 egg yolks helps make them chewier than cookies with just one yolk. Also the step of chilling them in the refrigerator helps keep them from spreding as they bake, which also keeps them softer.
I only recommend using butter for this recipe.
Sure, but it will definitely change the taste. White chocolate is sweeter, and that sweet kick what compliments the tart cherries so well.
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White Chocolate Cherry Cookies
- large bowl
- cookie sheet
- parchment paper
- 1.5 stick butter softened
- .5 c sugar
- .5 c brown sugar
- 1 egg
- 1 egg yolk
- 1 T vanilla
- 2 t baking powder
- 1/8 t salt
- 2 c flour
- 1 c white chocolate chips
- 1 c dried cherries
- In a stand mixer (or large bowl and hand mixer), cream together 1.5 sticks softened butter, 1/2c sugar and 1/2 c brown sugar.
- Add one egg and one egg yolk. Add 1T vanilla and mix.
- Add in the baking powder and salt and mix
- Mix in 2c of flour a little bit at a time being sure to scrape down the sides of the bowl in between to make sure it all gets mixed in.
- Stir in 1 c white chocolate chips.
- Add 1 c dried cherries and give everything another good mix.
- Refrigerate for 1 hour. Its important not to skip this step as chilling the batter is what will give the cookies the soft, chewy consistency. You can chill the batter for longer, even over night.
- Line baking sheet with parchment paper or a silicone mat.
- Using a spoon or cookie scoop, scoop small balls of the batter (approx 1 T) onto paper lined cookie sheet.
- Bake at 350 degrees for 8-10 mins. Let cookies cool on a cooling rack.