Cherry white chocolate chip cookies are studded with tart dried cherries and sweet white chocolate, all wrapped in a soft, chewy cookie base. Truly swoon-worthy.
Why this recipe works
These stunning cherry white chocolate chip cookies use my go-to chocolate chip cookie recipe as the base. Instead of chocolate chips, I used white chocolate and added some dried cherries, which adds a lovely pop of chewy tartness. I think white chocolate needs that little bit of tart to balance it out. The crinkled tops of these cookies give them a certain sexy, don’t you think?
Dried cranberries would work great here as well, similar to my white chocolate cranberry cookies, as would raisins. Nuts would be a nice addition, but we prefer ours without. All in all, these beauties are pretty versatile.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – Combining cake flour and all purpose flour gives cookies the best texture, in my opinion. Cake flour develops less gluten than all purpose, which creates a softer cookie. The AP flour provides structure and chewiness, which are also things we look for in a good cookie recipe. Both the cake flour and all purpose flour should be measured using a kitchen scale for the best results. If you don’t own one, use the scoop and sweep method. Scoop the flour into the measuring cup using a spoon until it is overflowing. Level off the cup using the back end of a butter knife. Too much flour can equal crumbly, dense cookies, whereas too little flour will cause your cookies to spread overly thin.
BAKING SODA & POWDER – Double check your expiration dates before beginning so you get the perfect rise, texture, and spread.
BUTTER – Your butter should be at room temperature (AKA softened) before making the cookies. Take it out of the fridge, cut it into thin slices, and let it rest on the counter while you prep and measure the other ingredients. Room temperature butter should leave a slight indent when gently poked.
How to Make Cherry White Chocolate Chip Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper; set aside.
- Sift flours, baking soda, baking powder, and salt into a bowl with a wire whisk. Set aside.
- In the bowl of an electric mixer, cream together butter and sugars until very light, about five minutes. Add egg and vanilla and mix well.
- With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and dried cherries with a rubber spatula.
- Use a 1 1/2 Tablespoon cookie scoop to drop dough onto prepared baking sheet. Bake 10-12 minutes for regular and 15-17 minutes for jumbo if using an ice cream scoop.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
- Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.
Frequently Asked Questions & Expert Tips
To substitute, for every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour, and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine.
Yes, you can absolutely freeze the cookie dough! To do so, roll the cookies into balls, place them on a parchment lined baking sheet, and flash freeze until solid. Once solid, transfer them to a large ziptop bag or airtight container and freeze for up to 3 months. To bake, place the cookies on a baking sheet while you preheat the oven. Or, bake them from frozen, adding an extra minute or two to the bake time as needed.
Store the fully cooled cookies in an airtight container or ziptop bag. Keep at room temperature for up to 5 days. To prevent them from going stale, you can place a small piece of sandwich bread in your container or bag to aid in moisture.
Serving Suggestions
Cherry white chocolate chip cookies are a lovely addition to Christmas cookie exchanges or gift boxes. We love making a batch around the holidays, but have certainly made them all throughout the year as well! We hope you enjoy them just as much as we do.
More Cookie Recipes
- Icebox Cookies
- Cherry Wink Cookies
- White Chocolate Cranberry Cookies
- White Chocolate Macadamia Nut Cookies
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Cherry White Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 ¼ ounces cake flour 1 cup
- 4 ¼ ounces all purpose flour 1 cup
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon Kosher salt
- 10 Tablespoons unsalted butter at room temperature
- 5 ounces light brown sugar scant 3/4 cups packed
- 8 ounces granulated sugar 1 cup, plus 3 tablespoons
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces white chocolate chips
- 5 ounces dried cherries
Things You’ll Need
- Sifter or wire whisk
- Stand mixer or hand mixer
Before You Begin
- Both the cake flour and all purpose flour should be measured using a kitchen scale for the best results. If you don’t own one, use the scoop and sweep method. Scoop the flour into the measuring cup using a spoon until it is overflowing. Level off the cup using the back end of a butter knife. Too much flour can equal crumbly, dense cookies, whereas too little flour will cause your cookies to spread overly thin.
- Double check your expiration dates on your baking powder and soda before beginning so you get the perfect rise, texture, and spread.
- Your butter should be at room temperature (AKA softened) before making the cookies. Take it out of the fridge, cut it into thin slices, and let it rest on the counter while you prep and measure the other ingredients. Room temperature butter should leave a slight indent when gently poked.
Instructions
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper; set aside.
- Sift flours, baking soda, baking powder, and salt into a bowl with a wire whisk. Set aside.4 1/4 ounces cake flour, 4 1/4 ounces all purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, 3/4 teaspoon Kosher salt
- In the bowl of an electric mixer, cream together butter and sugars until very light, about five minutes. Add egg and vanilla and mix well.10 Tablespoons unsalted butter, 5 ounces light brown sugar, 8 ounces granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and dried cherries with a rubber spatula.8 ounces white chocolate chips, 5 ounces dried cherries
- Use a 1 1/2 Tablespoon cookie scoop to drop dough onto prepared baking sheet. Bake 10-12 minutes for regular and 15-17 minutes for jumbo if using an ice cream scoop.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
- Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.
Expert Tips & FAQs
- Store the fully cooled cookies in an airtight container or ziptop bag. Keep at room temperature for up to 5 days. To prevent them from going stale, you can place a small piece of sandwich bread in your container or bag to aid in moisture.
- To freeze the dough, roll the cookies into balls, place them on a parchment lined baking sheet, and flash freeze until solid. Once solid, transfer them to a large ziptop bag or airtight container and freeze for up to 3 months. To bake, place the cookies on a baking sheet while you preheat the oven. Or, bake them from frozen, adding an extra minute or two to the bake time as needed.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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Shirley says
Hi, Amanda! I tried these cookies and they are FABULOUS! Thanks for sharing. One question about the recipe. The recipe says 4oz of granulated sugar is equivalent to 1 cup + 3 Tbs, but I found that 4oz of granulated sugar is more like 1/2 cup, not a full 1 cup. I used 4oz (i.e, 1/2 cup) and the cookies turned out great, but I am curious as to what the correct amount of granulated sugar should be. Thanks!
Annette says
What can be substituted for cake four? I haven’t seen that in any markets. Thanks.
Amanda Formaro says
For every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine.
Heather says
I am going to have to try these! My five year old absolutely loves cherries, and sweets to for that matter (go figure!) So I know he would dive right into these! Thanks for such easy yet yummy recipes! I am generally super busy and don’t have a lot of time to cook, so when I see lots of preparation I cringe! I haven’t noticed that here!!
Amanda Formaro says
Thanks Heather, I appreciate that! Hope you get to make them :)
Kim R says
Quick question for you!
Are there really 4-1/4 cups of flour combined in this recipe? Just want to be sure!
They look fabulous!!
Kim R
Amanda Formaro says
Thank you for bringing that error to my attention Kim! The recipe now reflects the correct measurements :)
Angie | Big Bear's Wife says
haha you’re right, sometimes you just have to bake cookies! These look so warm and soft! yum!
Amanda Formaro says
Sometimes you just have to bake :)
Joan says
Oh these sound wonderful. My favorite white chocolate and cherries. Might have to make them tonight.
Brenda @ a farmgirl's dabbles says
Dried cherries and white chocolate are just meant to be together, love these cookies!!
Lana @ Never Enough Thyme says
You’re so right, Amanda! Sometimes you just have to stop the work and the madness and bake cookies. And what a cookie to bake! This combination of white chocolate and cherry is one of my favorites but I’m sure I’ve never had it in a cookie. You know what that means, right? I’m headed for the kitchen :-)
Katrina says
Just LOVE this cookie base recipe. Best! What a fun, yummy mix-in combo. And yes, definitely have to just make cookies once in…..a lot. ;)