White Chocolate Chip Cherry Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 120
Ingredients
Dry Ingredients: 5 C Bread Flour 2 C Light Brown Sugar 1.5 C Granulated Sugar 1 tsp Salt 2 tsp baking powder 1 tsp baking soda Wet Ingredients: 3.75 sticks of unsalted butter 3 tbsp Nutella 1 tbsp vanilla extract 4 eggs Other: 12 oz white chocolate chips 12 oz dried cherries.
Makes:
This recipe makes about 120 cookies using a 1 T cookie scoop.
Directions:
1. Preheat oven to 375
2. Mix dry ingredients
3. Melt Butter and Nutella
4. Mix in vanilla & eggs. Mix thoroughly.
5. Mix wet ingredients with dry ingredients
6. Add white chocolate chips & cherries and mix thoroughly
7. Evenly distribute on dough on cookie sheets (I use a 1 Tablespoon sized cookie/melon ball scooper)
8. Bake for 14 minutes
Notes:
I freeze my chips & cherries ahead of time as the dough cooks better if you dish it onto the sheet while cold. If I am making multiple batches (chocolate chip and white chocolate chip cherry for example) I will put the first batch in the fridge to cool while I mix together the second batch. I also keep my cookie dough in the fridge between sheets. It seems to work better for me than working with warm cookie dough.
You can edit this recipe if you don't like white chocolate chips or cherries to just 12 oz of chocolate chips, or peanut butter chips. The base of the cookie dough seems to be good for a number of ingredients. Just note that calorie differences may apply with alternate ingredients.
You can also add no extra ingredients and decorate for an event or holiday with frosting. Again though this would alter the calorie difference, but has been a success for me when attempting to entertain children.
Number of Servings: 120
Recipe submitted by SparkPeople user TSUNI_NIGHT.
This recipe makes about 120 cookies using a 1 T cookie scoop.
Directions:
1. Preheat oven to 375
2. Mix dry ingredients
3. Melt Butter and Nutella
4. Mix in vanilla & eggs. Mix thoroughly.
5. Mix wet ingredients with dry ingredients
6. Add white chocolate chips & cherries and mix thoroughly
7. Evenly distribute on dough on cookie sheets (I use a 1 Tablespoon sized cookie/melon ball scooper)
8. Bake for 14 minutes
Notes:
I freeze my chips & cherries ahead of time as the dough cooks better if you dish it onto the sheet while cold. If I am making multiple batches (chocolate chip and white chocolate chip cherry for example) I will put the first batch in the fridge to cool while I mix together the second batch. I also keep my cookie dough in the fridge between sheets. It seems to work better for me than working with warm cookie dough.
You can edit this recipe if you don't like white chocolate chips or cherries to just 12 oz of chocolate chips, or peanut butter chips. The base of the cookie dough seems to be good for a number of ingredients. Just note that calorie differences may apply with alternate ingredients.
You can also add no extra ingredients and decorate for an event or holiday with frosting. Again though this would alter the calorie difference, but has been a success for me when attempting to entertain children.
Number of Servings: 120
Recipe submitted by SparkPeople user TSUNI_NIGHT.
Nutritional Info Amount Per Serving
- Calories: 82.8
- Total Fat: 4.0 g
- Cholesterol: 14.8 mg
- Sodium: 63.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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