Best Cherry Chocolate Chip Cookies Recipes

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 CHIP OATMEAL COOKIES

Steps:

• Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

CHOCOLATE CHIP-CHERRY CHUNK COOKIES

Steps:

• Preheat oven to 350°. Cream butter, gradually adding sugars, until light and fluffy. Slowly beat in egg, vanilla and maple flavoring., In another bowl, sift together flour, baking cocoa, baking soda and salt. Gradually beat into creamed mixture just until moistened (do not overbeat). Stir in semisweet chocolate and white baking chips, dried cherries and coconut., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, soak cherries in hot water for at least 10 minutes., Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

KENDRA'S VANILLA-CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 large baking sheets with nonstick baking mats or parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• Using a small knife split the vanilla bean lengthwise then scrape the seeds from the pod into a small bowl and reserve both.
• In a small bowl, combine the scraped vanilla bean pod (not the seeds), the dried cherries, and about 1 cup boiling water. Let stand 5 minutes then drain, reserving the cherries and discarding the vanilla bean pod.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and the vanilla bean seeds and beat on medium until combined, about 1 minute. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the cherries, white and semisweet chocolate chips, and the hazelnuts or walnuts and stir until just incorporated.
• Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown and just set, 10 to 12 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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!

BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES

Steps:

• Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
• Whisk flour, baking soda, and salt together in a medium bowl.
• In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
• Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
• Beat in extracts and then eggs.
• Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
• Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
• Cover the bowl and chill for at least 2 hours
• Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
• Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
• Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!

BECKY'S CHERRY AND DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375° F Bring cherries, cherry liqueur, and 2 tablespoons of water to a boil in a 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 baking sheets, spacing 1" apart. Bake cookies until edges are light golden, turning baking sheets halfway through cooking. Total time cooking - about 13 minutes. Transfer cookies to rack and cool.

OATMEAL CHOCOLATE CHERRY CHIP COOKIES

Steps:

• Cream Crisco and butter. Slowly add and cream sugar and brown sugar. Add in eggs, vanilla, and almond extract. Combine flour, baking soda, and salt; then add it in batches. Fold in oats, chocolates, and cranberries. Place spoonfuls of dough on greased cookie sheet. Bake at 350 for 12-15 minutes.

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.)

DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
• At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
• Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

TASTE OF HOME'S CHERRY CHOCOLATE CHIP COOKIES

Steps:

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

KENDRA'S VANILLA-CHERRY CHOCOLATE CHIP COOKIES RECIPE | EPICURIOUS.COM

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 large baking sheets with nonstick baking mats or parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• Using a small knife split the vanilla bean lengthwise then scrape the seeds from the pod into a small bowl and reserve both.
• In a small bowl, combine the scraped vanilla bean pod (not the seeds), the dried cherries, and about 1 cup boiling water. Let stand 5 minutes then drain, reserving the cherries and discarding the vanilla bean pod.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and the vanilla bean seeds and beat on medium until combined, about 1 minute. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the cherries, white and semisweet chocolate chips, and the hazelnuts or walnuts and stir until just incorporated.
• Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown and just set, 10 to 12 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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.

CHERRY AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees 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 chooclate chips. Scoop tablespoonfuls of dough onto prpepared 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.

CHOCOLATE CHIP CHERRY COOKIES

Steps:

• Preheat oven to 375.
• Cream butter, sugars and shortning.
• Blend in the egg and vanilla.
• Add in flour, baking soda and salt.
• Fold in the chocolate and cherries.
• Place rounded 2 inch balls of on a cookie sheet. Allow room for them to spread. Bake 8-10 minutes until lighty browned.

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350º F. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• In small bowl, soak cherries in hot water for at least 10 minutes.
• Do not discard water!
• In mixing bowl, cream shortening, butter and sugars until fluffy.
• Beat in eggs, orange peel and vanilla.
• Combine oats, flour soda, cinnamon and salt and gradually add to creamed mixture beating til combined.
• Stir in cherries and chips with water you soaked the cherries inches.
• Drop by rounded tablespoon fulls 2" apart onto ungreased cookie sheets.
• Bake at 350°F for 12-14 minutes or til edges are lightly browned.
• Cool 1 minute before removing from cookie sheets to wire rack.