Photo: Mark Thomas; Styling: Lynn Miller
Prep Time
10 Mins
Cook Time
12 Mins
Yield
24 cookies (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 375ºF. Mist a 24-cup mini muffin tin with cooking spray. Combine flour, baking soda and salt in a bowl.

Step 2

In a large mixing bowl, mix together butter and brown sugar. Add egg and vanilla and whisk until smooth. Add flour mixture and stir until just incorporated. Stir in chocolate chips, nuts and dried cherries.

Step 3

Spoon some cookie dough into each muffin cup, so dough comes just to tops of cups (cookies won't rise much).

Step 4

Bake until cookies are golden around edges and just set in center, 10 to 12 minutes. Remove tin to a wire rack and let stand 5 minutes before removing cookies to cool completely on rack.

Chef's Notes

Switch the add-ins. Try other fruits, like raisins, currants or chopped dried apricots, instead of the cherries in this versatile recipe. Or toss in dried cranberries and either regular chocolate chips or chopped white chocolate. You can also substitute pecans, almonds or hazelnuts for the walnuts. Chopped macadamia nuts work well, too, especially with white chocolate. Toffee bits and pecans make another great combination.

Also appeared in: All You, None, 2014,Back to School Special

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