Get the Recipe: Cherry Cookies
These cherry cookies are soft, gooey, chocolaty and so flavorful! This quick and easy recipe takes only 20 minutes total. The cherry and chocolate combination is fun and tasty. These cookies are so fun for summer!
Ingredients
- ⅔ cup frozen cherries
- ⅔ cup cold unsalted butter, sliced into cubes
- ¾ cup granulated sugar
- 2 cups flour, all purpose or gluten free flour
- 1 tsp baking powder
- pinch sea salt
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Microwave frozen cherries for 45 to 60 seconds, until thawed and juicy.
- In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high for 2 minutes, until no lumps of butter remain.
- Add in thawed cherries and the cherry juice in the bowl. Beat to combine. There will be some small pieces of cherry in the dough.
- Then, add in flour, baking powder and sea salt. Stir together.
- Fold in the chocolate chips.
- Use an ice cream scoop to scoop balls of cookie dough onto the lined cookie pan. Place at least 2 inches apart.
- Bake for 9 to 10 minutes, until cookies look barely set in the middle.
- Remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing.
Notes
- Use frozen cherries. This will not work with fresh cherries.
- The thawed cherries and their juice are vital for this recipe. Do not drain out the juice.
- Both regular all purpose flour and gluten free flour work well.
- Do not over bake. They may look slightly soft when they first come out of the oven.
- Store covered at room temperature for up to 4 days.
- Freeze cookies for up to 1 month.
Calories: 254kcal, Carbohydrates: 34g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 37mg, Potassium: 43mg, Fiber: 1g, Sugar: 14g, Vitamin A: 320IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg