Some people don’t like white chocolate. Some people don’t like cherries. Some people don’t like salt on their desserts.
But I happen to love all three.
I also happen to love soft and chewy cookies.
And non-fussy recipes where I don’t need a mixer (this is a one-bowl recipe).
So these cookies were born.
Soft and chewy, with mild caramel tones from brown sugar, a little punch of tartness from dried cherries, milky sweetness from white chocolate, and a pop of saltiness.
These are some of the best cookies I’ve ever baked (and I’ve baked PLENTY). And they are very easy to make.
If you’re already thinking of what cookies to bake for the holidays, these would be perfect for your holiday platter, and a nice change from the more traditional white chocolate cranberry cookies that are more prevalent this time of year.
They would also be perfect to share with friends who don’t like their super sweet desserts. While these cookies have white chocolate, brown sugar, and even a little bit of white sugar, the sweetness is subtle and more vanilla, and is offset by the tart cherries and the flaky sea salt.
I thought about adding rice crispies to these cookies, or walnuts, or soaking the cherries first in booze – but decided to go the simpler route and let the three main ingredients shine.
I didn’t go wrong, because these cookies were incredible. One Bowl Soft and Chewy White Chocolate Cherry Cookies with Sea Salt. Love-worthy.
White Chocolate Cherry Cookies with Sea Salt
3/4 cups butter (1 1/2 sticks)
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 medium eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries
1 cup white chocolate chips
1 tablespoon coarse sea salt
- In a large mixing bowl, combine the softened butter and sugars. Mash out any lumps with the back of a wooden spoon then whisk together using a fork or a wire whisk until well-blended and creamy.
- Add eggs, vanilla extract, salt, and baking soda, and mix until smooth. Stir in the flour until evenly incorporated (do not overmix). Fold in dried cherries and white chocolate chips.
- Cover bowl with plastic wrap and chill dough in the refrigerator for at least two hours, up to two days.
- Preheat oven to 350 degrees F.
- Using a standard cookie scoop (or a heaping 1 tablespoon of dough), portion out dough on a parchment paper lined cookie sheet. Sprinkle coarse sea salt on each cookie before baking. Bake in the middle rack one sheet at a time, for 10-12 minutes, or until beginning to lightly brown.
- Let cookies cool on the baking sheet for 5 minutes. You can also sprinkle additional sea salt.
Do you have a favorite holiday cookie?