Photo: Antonis Achilleos; Styling: Susan Vajaranant
Prep Time
10 Mins
Bake Time
12 Mins
42 cookies (serving size: 2 cookies)

Cherries and chocolate are a winning combination in White Chocolate Cherry Cookies--so are the extra dosages of chocolate. These rich drop cookies are baked with unsweetened cocoa, melted semisweet chocolate chips and white chocolate chips.

How to Make It

Step 1

Center rack in oven and preheat to 350°F. In a bowl, sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each addition; add melted chocolate. With mixer on low, gradually add dry ingredients to chocolate mixture. Stir in white chocolate and cherries.

Step 2

Drop heaping tablespoonfuls of dough onto an ungreased baking sheet, spacing them 2 inches apart. Bake cookies until set, 10 to 12 minutes. Let cool slightly, then transfer to a wire rack and let cool completely.

Ratings & Reviews

Cindym529's Review

December 22, 2011
Substituted 1/2 cup of white choc. chips for semisweet and also used craisins instead of cherries and they were still delicious!

jennythomas76's Review

December 15, 2011
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!

Karling's Review

December 06, 2011
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.