I make these cookies at minimum once a year, for C2E2, or just for me. The cherry/white chocolate combo is one of the best out there, for real. And I have mithingthepoint to thank for the original recipe; this is one of my enduring staples in my cookie stable.
A note: these may come out a bit sticky once you’re done blending the maraschino cherries and white chocolate chips into the dough; don’t be afraid to add more flour to get a coherent dough.
Makes appx 32 cookies
- 1 c butter (aka 2 sticks)
- 1 c white sugar
- .5 c dark brown sugar
- 2 eggs
- 1.5 t vanilla extract (I used closer to 2 t)
- 2 t baking powder
- pinch of salt and cinnamon
- 2.75 c flour
- 10 oz jar maraschino cherries, drained
- 1 package white chocolate chips
Preheat your oven to 350 (my oven was at 325, you know how it goes). Cream together your butter and sugar with an electric mixer, and then add your eggs, and vanilla extract. Follow this with your baking powder, salt, and cinnamon, and finally, your flour, slowly adding it to the dough. Drain your jar of cherries, and fold them in – as you do so, they will be chopped up. Then, add your package of white chocolate chips. If the dough is still sticky at this point, add a half cup of flour at a time, seeing where it leaves you after adding it.
Roll the dough into small balls, and place on the baking sheet. Put into the oven for about fifteen minutes, until the balls have expanded similar to the final pic (forgot to take a dough ball picture, whoops). Let cool for five minutes, and then remove to a wire rack for further cooling