Cherry Chocolate Chip Cookies load the flavors of candied glace cherries and pecans into the favorite chocolate chipper.
Cherry Chocolate Chip Cookies
By Sue Lau | Palatable Pastime
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Cherry Chocolate Chip Cookies is my recipe of the day for the blogging event Christmas Cookies Week. We do this annually and share our favorite cookies for Santa. Glad you could join us!
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This is another really easy Christmas cooky for me to share, and they taste really great!
The cherries pulse down into a paste, so they easily incorporate into the dough. And the semi-sweet chocolate chips and chopped pecans are very traditional. They require no dough chilling, rolling or cookie press being a drop cookie.
You’ll have everything tidied up in about an hour.
Christmas Cookies Week
Wednesday Recipes
-
- Oatmeal Cranberry Walnut Cookies by The Spiffy Cookie
- Caramelitas by That Recipe
- Cherry Chocolate Chip Cookies by Palatable Pastime
- Bourbon Toffee Pecan Cookies by Our Good Life
- Red, White, and Green Polvorones by Karen’s Kitchen Stories
- Gingerbread Cookie Cups by Jolene’s Recipe Journal
- Insomnia Snickerdoodle Cookies by Hezzi-D’s Recipe Box
- White Chocolate Red Velvet Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Christmas Fruitcake Biscotti by Blogghetti
- Peppermint Palmiers by A Day in the Life on the Farm
Cherry Chocolate Chip Cookies
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Cherry Chocolate Chip Cookies
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Cherry Chocolate Chip Cookies
Equipment
- cookie sheet; parchment paper
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped toasted pecans
- 8 ounces red glace cherries
Instructions
- Preheat oven to 375F.
- Place cherries in a food processor and pulse until pasty.
- Cream together butter and sugars.
- Mix in eggs and extract.
- Add flour, baking soda, salt and cherry paste; mix until smooth.
- Fold in chocolate chips and pecans.
- Use a 1 tablespoon cookie scoop to drop dough a few inches apart on parchment lined cookie sheets.
- Bake ten minutes, then allow to cool on pans.
Notes
Nutrition
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