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 mini white chocolate chips and only ½ cup. Again, I want to compliment the cherries, not dominate the taste.
Table of contents
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, 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 and 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° and bake for 11-13 minutes. After you take the pan from the oven, move the cookies to a wire rack to cool.
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
Sweet Cherries with White Chocolate Cookies
Barbara HallIngredients
- 6 oz (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 (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
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 lay them out on a paper towel to dry.
- 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 on a medium speed until they are light brown, for about 2 to 3 minutes. Add the vanilla 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 about 15 to 20 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°. Line 2 cookie pans with parchment paper. I am using a medium cookie scooper to place 12 mounds onto the cookie pan. First, I put a parchment paper strip on top of the cookie mound. Then, I take a flat-bottom drinking glass and 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.
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