Candied Cherry Chocolate Chip Cookies Recipes

VANILLA CHERRY CHOCOLATE COOKIES

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Whisk together the flour, baking powder, and salt in a large bowl until evenly combined; set aside.
• Using a stand mixer fitted with a paddle attachment beat together the butter and sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the flour mixture and mix until just combined. Stir in the chocolate and cherries until they are uniformly distributed.
• Scoop the dough by rounded tablespoons onto a baking sheet. Bake until the cookie edges are golden brown, about 14 minutes. Leave the cookies on the baking sheets on racks for 3 minutes. Repeat this process with the remaining dough. Using a spatula, transfer the cookies to racks to cool completely before serving.

CHOCOLATE CHIP-CHERRY CAST-IRON COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.
• Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets¿about 8 per sheet¿and bake for the same amount of time.)

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

CHERRY SURPRISE COOKIES

Steps:

• Drop cookie dough by teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a chocolate star and wrap dough around it. Top each with a candied cherry half. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

CANDIED CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375º. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla extract in large mixing bowl until creamy, add eggs one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips and nuts and fruit. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 12 minutes or until golden brown. Cool on baking sheet. Time saver: Use your favorite packaged refrigerated chocolate chip cookie dough, mix in candied cherries and bake as instructed on cookie dough package. Enjoy!

CHOCOLATE-CHERRY CHEWIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

CHERRY AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Line 2 baking sheets with parchment paper.
• Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry.
• Whisk flour, salt, and baking soda in medium bowl.
• Using electric mixer, beat butter and both sugars in large bowl until creamy.
• Add eggs and both extracts and beat to blend.
• Add flour mixture and beat on low just to blend.
• Stir in cherries and all chocolate chips.
• Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
• Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
• Transfer to rack and cool.
• Can be made 3 days ahead, store airtight at room temperature.