White Chocolate Cherry Cookies

  • Cindym529 Posted: 12/22/11
    Worthy of a Special Occasion

    Substituted 1/2 cup of white choc. chips for semisweet and also used craisins instead of cherries and they were still delicious!

  • Karling Posted: 12/06/11
    Worthy of a Special Occasion

    My rating is for the recipe as written, but I think there's a mistake. I made one batch following the recipe and when I took out the cookies from the oven, they didn't spread at all. They were little bobbles - they tasted good, but looked nothing like the picture. I made a half batch and instead of using the baking powder, I used baking soda instead and - voila! - the cookies spread and taste delicious. My rating would've been 5 stars had baking soda been used in the original recipe.

  • jennythomas76 Posted: 12/15/11
    Worthy of a Special Occasion

    I agree with Karling's review that you do NOT want to use baking powder, you must baking soda. If you're looking for rich, fudgy, delicious cookies...look no further. This will now be a regular fixture in my holiday cookie tray. Thank you so much for this recipe!

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