White Chocolate Cherry And Pecan Cookies Recipes

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CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS



Chocolate Chip Cookies with Cherries and Pecans image

Scrumptiously soft cookie made with dark chocolate, dried cherries, and pecans.

Provided by Sarah Van Name

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h35m

Yield 12

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup light brown sugar
¼ cup white sugar
¼ cup unsalted butter, softened
¼ cup shortening
1 large egg
1 teaspoon vanilla extract
1 teaspoon molasses
¾ cup dark chocolate chips
½ cup dried cherries
½ cup chopped pecans
1 pinch coarse sea salt

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.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 36.4 g, Cholesterol 25.7 mg, Fat 14.7 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 138.6 mg, Sugar 20 g

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES



White Chocolate, Cherry and Pecan Cookies image

Make and share this White Chocolate, Cherry and Pecan Cookies recipe from Food.com.

Provided by Lawsome

Categories     Drop Cookies

Time 35m

Yield 20 cookies, 20-24 serving(s)

Number Of Ingredients 11

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/8 cup granulated sugar
3/8 cup brown sugar, packed
1 teaspoon vanilla
1 large egg
3/4 cup white chocolate chips
1/2 cup pecans, toasted and chopped
1/2 cup dried cherries

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, baking soda and salt in small bowl.
  • Beat butter, sugars and vanilla in a large mixer bowl until creamy.
  • Add in the egg, beating well.
  • Gradually beat in flour mixture.
  • Stir in chips, pecans and cherries.
  • Drop by VERY rounded tablespoons on ungreased cookie sheets.
  • Bake for 8-10 minutes or until lightly golden.
  • Remove to a plate to cool.
  • To keep chewy, do not cool on a wire rack.

Nutrition Facts : Calories 153.8, Fat 8.9, SaturatedFat 4.4, Cholesterol 22.8, Sodium 140.8, Carbohydrate 17.4, Fiber 0.5, Sugar 11.7, Protein 1.7

CHERRY PECAN COOKIES



Cherry Pecan Cookies image

Dotted with dried cherries and pecans, these slice-and-bake goodies look and taste yummy. Plus, the dough freezes very well. For my holiday baking, that's a must! -Amy Briggs, Gove, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon almond extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup dried cherries or cherry-flavored dried cranberries, chopped
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE CRAN-PECAN COOKIES



White Chocolate Cran-Pecan Cookies image

Want to put a seasonal twist on classic chocolate chip cookies? These irresistible treats are loaded with white baking chips, dried cranberries and chopped pecans.-Barb Garrett, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup dried cranberries
3/4 cup white baking chips
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 50mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

CHERRY CHOCOLATE CHUNK COOKIES



Cherry Chocolate Chunk Cookies image

I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!

Provided by Pat B.

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 2h

Yield 42

Number Of Ingredients 14

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup butter flavored shortening (such as Crisco®)
½ cup white sugar
¾ cup brown sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
1 cup dried tart cherries
¾ cup chopped walnuts
½ cup chopped pecans
1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)

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.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 18.8 g, Cholesterol 14.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 63.9 mg, Sugar 12.8 g

WHITE CHOCOLATE CHIP PECAN COOKIES



White Chocolate Chip Pecan Cookies image

This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends on your oven size...each cookie sheet takes 12 minutes.

Provided by breezermom

Categories     Drop Cookies

Time 1h28m

Yield 7 1/2 dozen

Number Of Ingredients 10

2 cups butter, softened
2 cups brown sugar, firmly packed
1 1/2 cups sugar
3 eggs
2 tablespoons vanilla extract
6 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
4 cups white chocolate chips
2 cups pecans, chopped

Steps:

  • Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
  • Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
  • Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

WHITE CHOCOLATE CHERRY PECAN CHEESECAKE



White Chocolate Cherry Pecan Cheesecake image

Some cheesecakes are made to be enjoyed. This White Chocolate Cherry Pecan Cheesecake is made to knock their socks off visually-and then to be enjoyed.

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Yield 16 servings

Number Of Ingredients 11

1 cup pecan halves, toasted, divided
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
2 tsp. vanilla, divided
4 eggs
1 can (21 oz.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 300°F.
  • Reserve 16 pecan halves for garnish. Finely chop remaining nuts; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
  • Beat cream cheese, sweetened condensed milk, chocolate and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Mix pie filling and remaining vanilla; spoon over cheesecake. Top with COOL WHIP and reserved pecans.

Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES



Chocolate Cookies With White Chocolate and Cherries image

Brownielike and soft-centered, these fudgy cookies are packed with dried cherries, nuts and chocolate chips. Feel free to substitute your favorite nuts and dried fruit for pecans and cherries, or leave them out entirely and add more chocolate chips (no one ever objects to more chocolate). Be sure to use bittersweet chocolate, or the cookies may end up cloying. The higher the percentage of cocoa solids in your chocolate, the less sweet it will be.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 14

8 ounces/227 grams bittersweet chocolate, 60 percent to 72 percent cocoa solids, chopped
6 tablespoons/85 grams unsalted butter, cut into cubes
1/3 cup/42 grams all-purpose flour
1 tablespoon/7 grams unsweetened cocoa powder, either Dutch-process or natural
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
3/4 cup/150 grams granulated sugar
2 teaspoons vanilla extract
1/3 cup/56 grams white chocolate chunks or chips
1/3 cup/56 grams bittersweet chocolate chunks or chips
1/3 cup/60 grams dried cherries
1/3 cup/42 grams pecan halves
Flaky sea salt, for topping (optional)

Steps:

  • Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
  • In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
  • In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
  • Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
  • Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 11 grams, TransFat 0 grams

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