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
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, 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
DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES
I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my "mistake" version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies.
Provided by Charmed
Categories Drop Cookies
Time 37m
Yield 36-48 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
- If the dried cherries are large, cut them in half.
- In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
- Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
- Add in the flour mixture, and beat at low speed until combined.
- At low speed, mix in the oats.
- Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
- Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
- Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
- Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
- You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).
CHOCOLATE-CHERRY SANDWICH COOKIES
I make these often at Christmastime, but they're a winner for summer parties, too. Chilling the cookies before you dip them into chocolate is important because it firms up the filling. -Amy Sauerwalt, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY CHOCOLATE-CHERRY COOKIES
Pondering your options for a cookie exchange? We vote for these chewy chocolate cookies-studded with white chocolate morsels and dried cherries.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat in flour until blended. Stir in remaining ingredients.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.5881 g, Sugar 0 g, Protein 2 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
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 COOKIES
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Line baking sheets with parchment paper, non-stick foil or baking mat and set aside. Remove cherries from jar and discard juice or use for another recipe like our Cherry Limeade recipe. Chop cherries into 4 - 6 pieces per cherry. If you have a chopper, now is the time to use it! Blot cherries with paper towel to get rid of any extra juice. Set aside. In a mixing bowl cream together the butter, brown sugar and white sugar, scraping bowl as needed. Add powdered instant pudding mix to sugar mixture. Mix well. Add eggs & vanilla and mix well. Add baking soda and flour, mix and scrape sides as needed. Add cherries and white chocolate chips and mix well. Scoop onto prepare baking sheet in 1 inch balls. Bake for 10 - 12 minutes or until edges begin to golden.
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- 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.
- In a small bowl, combine the all-purpose flour, salt, and baking soda. Add to butter mixture and mix well.
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Servings 48Calories 108 per servingTotal Time 31 mins
- Preheat oven to 375°F. In a large bowl beat shortening and butter with a mixer on medium 30 seconds. Add sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs, cherry juice, and food coloring (if using) until combined. Beat in flour. Stir in 4 oz. white chocolate and the chopped cherries.
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- If desired, in a bowl microwave 4 oz. white chocolate with cocoa and shortening in 30-second intervals until melted, stirring until smooth. Dip cookies partway into melted chocolate, let excess drip off, and place on wire racks over waxed paper. Let set.
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