Cherry White Chocolate Chip Cookies

Cherry white chocolate chip cookies are studded with tart dried cherries and sweet white chocolate, all wrapped in a soft, chewy cookie base. Truly swoon-worthy.

Why this recipe works

These stunning cherry white chocolate chip cookies use my go-to chocolate chip cookie recipe as the base. Instead of chocolate chips, I used white chocolate and added some dried cherries, which adds a lovely pop of chewy tartness. I think white chocolate needs that little bit of tart to balance it out. The crinkled tops of these cookies give them a certain sexy, don’t you think?

Dried cranberries would work great here as well, similar to my white chocolate cranberry cookies, as would raisins. Nuts would be a nice addition, but we prefer ours without. All in all, these beauties are pretty versatile.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – Combining cake flour and all purpose flour gives cookies the best texture, in my opinion. Cake flour develops less gluten than all purpose, which creates a softer cookie. The AP flour provides structure and chewiness, which are also things we look for in a good cookie recipe. Both the cake flour and all purpose flour should be measured using a kitchen scale for the best results. If you don’t own one, use the spoon and sweep method. Scoop the flour into the measuring cup using a spoon until it is overflowing. Level off the cup using the back end of a butter knife. Too much flour can equal crumbly, dense cookies, whereas too little flour will cause your cookies to spread overly thin.

BAKING SODA & POWDER – Double check your expiration dates before beginning so you get the perfect rise, texture, and spread.

BUTTER – Your butter should be at room temperature (AKA softened) before making the cookies. Take it out of the fridge, cut it into thin slices, and let it rest on the counter while you prep and measure the other ingredients. Room temperature butter should leave a slight indent when gently poked.

How to Make Cherry White Chocolate Chip Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper; set aside.
2. Sift flours, baking soda, baking powder, and salt into a bowl with a wire whisk. Set aside.
3. In the bowl of an electric mixer, cream together butter and sugars until very light, about five minutes. Add egg and vanilla and mix well.
4. With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and dried cherries with a rubber spatula.
5. Use a 1 1/2 Tablespoon cookie scoop to drop dough onto prepared baking sheet. Bake 10-12 minutes for regular and 15-17 minutes for jumbo if using an ice cream scoop.
6. As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
7. Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.

Frequently Asked Questions & Expert Tips

To substitute, for every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour, and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine.

Yes, you can absolutely freeze the cookie dough! To do so, roll the cookies into balls, place them on a parchment lined baking sheet, and flash freeze until solid. Once solid, transfer them to a large ziptop bag or airtight container and freeze for up to 3 months. To bake, place the cookies on a baking sheet while you preheat the oven. Or, bake them from frozen, adding an extra minute or two to the bake time as needed.

Store the fully cooled cookies in an airtight container or ziptop bag. Keep at room temperature for up to 5 days. To prevent them from going stale, you can place a small piece of sandwich bread in your container or bag to aid in moisture.

Serving Suggestions

Cherry white chocolate chip cookies are a lovely addition to Christmas cookie exchanges or gift boxes. We love making a batch around the holidays, but have certainly made them all throughout the year as well! We hope you enjoy them just as much as we do.

More Cookie Recipes

• Icebox Cookies
• Cherry Wink Cookies
• White Chocolate Cranberry Cookies
• White Chocolate Macadamia Nut Cookies

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