Description
Delight in these Cherry White Chocolate Chip Cookies, a perfect blend of sweet maraschino cherries and creamy white chocolate chips baked into soft, chewy cookies with a hint of almond extract. These cookies are quick to prepare and bake, ideal for sharing at gatherings or enjoying as a decadent treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup salted butter (soft at room temperature)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg (room temperature)
- 1 teaspoon almond extract
- 2 tablespoons maraschino cherry syrup
Add-ins
- 3/4 cup white chocolate chips
- 3/4 cup maraschino cherries (drained, chopped, & dry)
Instructions
- Preheat Oven: Preheat your oven to 375°F and position two racks in the center. Prepare two baking sheets by greasing them or lining them with parchment paper.
- Prepare Cherries: Drain maraschino cherries on a paper towel-lined plate to remove excess juice. Chop the cherries into halves or quarters depending on their size, then set aside.
- Cream Butter and Sugars: In a medium bowl, combine the softened butter with granulated sugar and light brown sugar. Using a hand mixer, cream the mixture on medium-high speed for about 3 minutes until fluffy and light in texture.
- Add Wet Flavorings: Mix in the almond extract and egg on medium speed for 1 minute until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour, baking soda, baking powder, and salt to the wet mixture. Mix on medium speed for 2 to 3 minutes, scraping down the bowl sides as needed. The dough will be thick and sturdy.
- Incorporate Cherry Syrup: Fold the cherry syrup gently into the dough to create pink streaks. Adjust the amount to achieve your desired color intensity.
- Add White Chocolate Chips: Fold in the white chocolate chips evenly throughout the dough to ensure consistent distribution.
- Fold in Chopped Cherries: Carefully fold the chopped maraschino cherries into the dough, taking care not to crush them too much to maintain texture and appearance.
- Portion Dough: Without chilling, scoop dough balls approximately 1.5 tablespoons each. Place 12 dough balls evenly spaced on each prepared baking sheet.
- Bake Cookies: Place each cookie tray on the two center racks of the preheated oven. Bake for 5 minutes, then rotate the trays onto the opposite racks and bake for an additional 5 minutes.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks. Let them cool further until they are set and no longer hot to the touch.
- Serve and Enjoy: Enjoy the cookies warm while they are gooey and chewy for the best experience.
Notes
- The cookies do not require chilling, which saves prep time.
- Using room temperature butter and egg helps in achieving a smooth, consistent dough.
- Adjust the amount of cherry syrup for a more or less pronounced pink streak effect.
- Be gentle when folding in cherries to prevent them from breaking down.
- Rotating baking sheets midway ensures even baking and browning.
- For a softer cookie, avoid overbaking; cookies might seem slightly underdone but will firm as they cool.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
