Irresistible White Chocolate Cherry Cookies
Enjoy a delightful balance of chewy and crispy textures with these cookies bursting with juicy cherries and sweet white chocolate chips.
Ingrédients
Cookie Base
- 1 cup butter, softened Make sure it's at room temperature.
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs Can use flax eggs as a substitute.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips May substitute with dark chocolate.
- 1 cup cherries, pitted and chopped Fresh sweet cherries are ideal.
- 1 cup cream cheese, softened Can use dairy-free alternative.
Instructions
Preparation
- Gather all ingredients, ensuring butter and cream cheese are softened.
- Pit and chop cherries.
Mixing
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt and gradually mix it into the creamed mixture until fully combined.
- Fold in white chocolate chips and chopped cherries evenly.
Baking
- Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, spacing them apart.
- Press a small ball of softened cream cheese into the center of each dough ball.
- Bake for 12-15 minutes until edges are golden and centers look soft.
Cooling and Serving
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
- Serve warm or store in an airtight container.
Notes
Refrigerate the dough before baking for prevent spreading. For enhanced flavor, consider adding a pinch of cinnamon.