Looking in my cupboard, I found a container of sweet dried cherries. So, when I opened the container, the cherries looked more like larger dark raisins and were somewhat chewy. So, I decided to give them a quick rinse and separate them.
There needed to be something sweet to go with the cherries but not overpowering, so I opted for the white chocolate chips and only ½ cup. Again, I want to compliment the cherries, not dominate the taste.
Update for This Recipe
I had 2 people tell me that the recipe was not flavorful or sweet enough, so I wanted to make an adjustment. I have added a new section at the end just before the recipe at the bottom.
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Ingredients
- Cream Cheese
- Butter unsalted
- Light brown sugar
- Sugar white
- Vanilla Extract
- Kosher Salt
- All-purpose flour
- Baking powder
- Baking soda
- White chocolate chips
- Dried sweet cherries
Making Cherries with White Chocolate Cookies
Prepping the Dried Cherries
The store where I purchase my bulk dried cherries used to carry sweet, regular, and tart varieties of cherries. But, now they have changed their packaging to just regular and tart. So, after tasting the regular dried cherries, they are just as good as the dried sweet variety.
I am unsure what the coating is on the cherries, but I add the cherries to a bowl of cold water and break up any clumps of cherries. Don't let them soak. Instead, quickly move them to a colander to drain.
After they drain, I lay the cherries out on paper towels to dry. Just check and ensure they have separated, so they will spread throughout the cookie dough when added.
Mixing the Cookie Dough
Preparing all the ingredients before making the cookies is my way of ensuring I don't miss an ingredient.
Weigh or measure the white and light brown sugars into a bowl and set it aside. In another bowl, weigh or measure the flour, salt, baking powder, and baking soda. I am running a whisk through to blend.
In a stand or hand mixer, blend the butter and cream cheese. Now, scrape down the sides and add the sugars. Turn the mixer on to medium speed and mix for 2 to 3 minutes. You want a whipped and light-colored looking mixture.
Next, add the vanilla extract, (for more flavor add almond extract also) turn the mixer to a low speed, and gradually add the flour mixture. If needed, stop and scrape down the sides and turn the mixer back on for 15 seconds. Finally, add the cherries and the white chocolate chips.
Don't mix too long, or you will break up the cherries. Instead, I use a spatula to distribute the cherries and chips more evenly if needed. You can also make sure that all the flour has been incorporated.
Loosely cover the bowl and chill in the fridge for thirty minutes.
Scooping and Baking
I am using a medium cookie scooper to add 12 cookie mounds to a parchment-covered sheet pan. I try to make sure there are cherries in every scoop.
To make it easier to flatten the mounds of cookie dough, I place a piece of parchment paper between the bottom of a water glass and the cookie mound.
The flat bottom of the water glass gives you an even amount of pressure to flatten the mounds to about ½" thick. They should look like round disks.
Set your oven to 350°F (175°C or 180°C) and bake for 11-13 minutes. After you take the pan from the oven, move the cookies to a wire rack to cool.
Alternative Sweeter Version
Here is the adjusted version if you want a bolder flavor and more sweetness. Please follow the instructions for making the cookies except for adding almond extract when the vanilla extract is added.
After the cookie dough has chilled, set up your workstation with a plate of super-fine sugar.
Take a medium cookie scooper and scoop a ball of cookie dough. You want to roll between your hands to form a tight ball. Add the cookie dough ball to the plate of sugar and coat it the whole way around. Add twelve sugar-coated balls to a parchment-lined cookie sheet pan.
Take a square piece of parchment paper, place it on top of the ball, and press down about halfway with a flat bottom glass.
Set your oven to 350°F (175°C or 180°C) and bake for 11-13 minutes. After you take the pan from the oven, move the cookies to a wire rack to cool.
So, you now have a choice. I like the buttery tangy cookie with my cherries. It may be a bit too tart for some people, so this way you have an alternative. Enjoy either way.
Storage
I store these in a container with a lid that seals. The cookies will last at least a week. But, if they start to dry out, you can stick a piece of bread in the container with the cookies. Don't let it touch the cookies, or that cookie will be really soft.
Try Other White Chocolate Cookies
Recipe
Sweet Cherries with White Chocolate Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 6 ounces (170.1 g) Cream Cheese room temperature
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla extract
- ½ teaspoon Almond extract optional
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 2 ⅓ cups (291.67 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Baking soda
- ½ cup (90 g) White chocolate chips
- 1 cup (121.21 g) Dried sweet cherries
- ½ cup Superfine sugar optional
Instructions
- I take the dried cherries and rinse them off with cold water, just a quick swirl to separate any cherries stuck together. Don't let them soak. I drain them in a colander and then dry them on a paper towel.
- In a bowl, weigh or measure the light brown and white sugars. In another bowl, weigh or measure the flour, baking soda, baking powder, and salt, running a whisk through to blend.
- Blend the butter and cream cheese on a medium mixer speed. Add the sugars and continue mixing at medium speed until they are light brown, for about 2 to 3 minutes. Add the vanilla extract and (optional almond extract). Turn the mixer to low and gradually incorporate the flour mixture until all the flour mixture is blended.
- Turn the mixer off so you can scrape down the sides. Add the dried cherries and white chocolate chips and blend for 10 seconds. You may have to mix by hand to spread the cherries and white chocolate chips evenly throughout the cookie dough. Cover lightly and put into the refrigerator for half an hour.
- Preheat the oven to 350°F (175°C or 180°C)—line 2 cookie pans with parchment paper. I use a medium cookie scooper to place 12 mounds onto the prepared sheet pan. Then, I put a square piece of parchment paper on top of the cookie mound. Using a flat-bottom drinking glass, press lightly on the top of the parchment paper to flatten the cookie mound to about ½" thick. They bake more evenly this way since they do not spread. Bake for 11-13 minutes. Then, move them to a cooling rack after taking them from the oven.
Alternative Sweeter Version
- Preheat the oven to 350°F (175°C or 180°C)—line 2 cookie pans with parchment paper. I am using a medium cookie scooper and have a plate of superfine sugar ready. Using the scooper, scoop out and make a cookie dough ball. Roll the ball around the superfine sugar to coat the whole way around. Place the ball on the prepared sheet pan. Then, I take a square of parchment paper and place it on top of the cookie ball, and with a flat-bottom drinking glass, press lightly to flatten the cookie mound. I only press down about ⅓ of the way. Bake for 11-13 minutes. Move them to a cooling rack once you pull them from the oven.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Joanne says
Why no eggs?
Barbara says
Hi Joanne, I do not add eggs to every cookie I make. I like to make a variety of different types. I have a friend whose granddaughter has an egg allergy, so I started to develop eggless cookies. I have had other people ask for the same thing, so I developed a whole section to eggless cookies. I add cream cheese which give these cookies a rich and creamy texture along with a nifty little tang taste. You can of course add an egg if you like but I would cut the cream cheese back to 4oz instead of 6oz. Please let me know how they turn out. - Barbara