A few years ago, I purchased some candied cherries and on the lid of the container was a little leaflet with recipes. This one caught my eye, so I tucked it away for a future date. Well, I came across it and decided to give it a whirl as I like to add a new Christmas Cookie to my tray each Christmas. This is a very tasty cookie, chock full of goodies. It’s buttery, chewy and scrumptious. One thing that the recipe didn’t mention is to refrigerate the batter for about an hour before baking so the cookies don’t spread too thin. I won’t forget that little tidbit next year!
Cherry Chocolate Chip Cookies
12
servingsIngredients
2¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter (room temperature)
¾ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
12 ounce bag semi-sweet chocolate chips
1 cup chopped pecans
8 ounces candied red cherries, finely chopped
Directions
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in a small bowl and whisk to combine.
- In a larger mixing bowl, beat the butter, sugars and vanilla extra together until creamy.
- 4. Add the eggs, one at a time, mixing well after each addition.
- Slowly add the flour mixture, mixing just until combined.
- Stir in the chocolate chips, nuts and cherries.
- Cover the dough and refrigerate for an hour.
- Drop by rounded tablespoons onto ungreased cookie sheets, about 1 ½ inches apart.
- Bake for 9-12 minutes or until the edges are starting to brown.
- 10. Remove from the oven and leave them on the cookie sheet to cool.
Notes
- Makes approximately 36 cookies
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