- 6 oz (room temperature) Cream Cheese
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 1/2 cup (1 stick room temperature) Butter unsalted
- 1 tsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 2-3/4 cups (330 g) All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 cup Mini white chocolate chips
- .50 lbs (240 g) Dried sweet cherries
Looking in my cupboard, I found a container of dried sweet cherries. When I opened the container, the cherries looked more like dark raisins and were somewhat chewy. I decided to reconstitute the dried sweet cherries with just hot water. Reconstituting dried fruit is such a simple process, and it only takes time to heat the water and soak the dried fruit for 30 minutes.
They needed something sweet to go with the cherries but not overpowering, so I opted for the mini white chocolate chips and only 1/2 cup. I want to compliment the cherries not dominate the taste.
Other Cookies to Try:
Baking Tools to Try:
My Weight KD-8000
All-Clad Polished Stainless Steel Cookware set
KitchenAid 4.5 Stand Mixer
Place the dried sweet cherries into a heatproof bowl. Pour hot, not boiling, water over the cherries till they are covered. I give them a quick stir before letting them steep for about half an hour. Drain and lay on a paper towel to absorb some of the water while you are making the cookie dough. Soaking the cherries in hot water will give you soft sweet cherries for your cookies.
In a bowl weigh or measure the light brown and white sugars. In another bowl weigh or measure the flour, baking soda, baking powder, salt and run a whisk through to blend.
Using the medium setting on your mixer blend the butter and cream cheese together. Add the sugars and beat till it is a light brown color about 2 to 3 minutes. Add the vanilla extract. Turn the mixer to low and gradually incorporate the flour mixture till all the flour mixture is blended.
Turn the mixer off so you can scrape down the sides. Add the sweet cherries along with the mini white chocolate chips and blend for about 30 to 60 seconds. You may have to mix by hand if it does not 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°. Line 2 cookie pans with parchment paper. I am using a small cookie scoop to place 12 mounds onto the cookie pan. I take a flat bottom drinking glass and press lightly on the top of each mound to flatten them out a bit. They bake more evenly this way since they do not spread. Bake for 10-12 minutes and I move them to a cooling rack right after I take them from the oven. This batch made around four dozen fantastic cookies.