White Chocolate Cherry Cookies

Author:Elizabeth
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While chocolate chip cookies are a classic, sometimes it’s fun to switch things up. These White Chocolate Cherry Cookies combine the creamy sweetness of white chocolate with the tart chewiness of dried cherries for a cookie that’s both elegant and irresistible. Perfect for the holidays, cookie exchanges, or anytime you want a little something special.

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Why You’ll Like This Recipe

  • Soft and chewy texture thanks to cornstarch and brown sugar.
  • Sweet and tart combo with white chocolate and dried cherries.
  • Easy to make with one bowl and simple ingredients.
  • Pretty presentation—the red cherries make these cookies look festive.
  • Versatile recipe—you can swap in different mix-ins or flavor twists.

Ingredients & Success Tips

Cookie Dough

  • All-purpose flour – the base structure of the cookies.
  • Baking soda – helps the cookies rise and spread properly.
  • Cornstarch – keeps the cookies soft and chewy.
  • Salt – balances the sweetness.
  • Butter – adds richness and flavor.
  • Brown sugar – adds moisture and chewiness.
  • Granulated sugar – gives crisp edges.
  • Egg – binds the dough and adds structure.
  • Vanilla extract – enhances flavor.
  • White chocolate chips – creamy sweetness in every bite.
  • Dried cherries – tart, chewy contrast to the white chocolate.

Success Tips:

  • Chill the dough for at least 30 minutes before baking to prevent spreading.
  • Use room temperature butter and egg for smooth mixing.
  • Don’t overbake, the cookies will continue to firm up as they cool.
  • Line your baking sheet with parchment paper for even baking and easy cleanup.

All About Ingredients & Substitutions

  • Flour → Swap with a 1:1 gluten-free blend if needed.
  • Butter → Unsalted is best, but if using salted, reduce the added salt slightly.
  • Brown sugar → Light or dark brown sugar both work; dark gives a richer flavor.
  • White chocolate chips → Substitute with chunks of white chocolate or even milk/dark chocolate.
  • Dried cherries → Cranberries, raisins, or dried blueberries make great alternatives.

Want another fruity dessert thats a little sweet and salty?

Try my Strawberry Cream Cheese Pretzel Salad.

Variations to Add

  • White Chocolate Cranberry Cookies – swap cherries for dried cranberries.
  • Cherry Almond Cookies – add ½ teaspoon almond extract for a flavor twist.
  • Triple Chocolate Cherry Cookies – mix in dark and milk chocolate with the white chocolate.
  • Holiday Version – drizzle with melted white chocolate and sprinkle with festive sugar.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freezer (dough): Scoop dough balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to bake time.
  • Freezer (baked): Freeze cooled cookies for up to 3 months. Thaw at room temperature.

FAQ

Do I have to chill the dough?

Yes, chilling helps the cookies hold their shape and stay chewy.

Can I use fresh cherries instead of dried?

No, fresh cherries release too much moisture and will make the cookies soggy.

Why add cornstarch?

Cornstarch keeps cookies soft and thick, giving them that bakery-style texture.

Can I make these smaller or larger?

Yes! Adjust baking time, smaller cookies bake faster, larger cookies need a minute or two more.

Do these work for cookie exchanges?

Absolutely, the colors and flavors make them festive and unique.

white chocolate cherry cookies
Elizabeth

White Chocolate Cherry Cookies

These White Chocolate Cherry Cookies are soft, chewy, and bursting with flavor. Sweet white chocolate pairs perfectly with tart dried cherries, making every bite a delicious balance of rich and fruity.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 18
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 1/8 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 6 Tbsp's butter room temperature
  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cherries

Equipment

  • 1 Stand Mixer
  • 1 Set Measuring Cups and Spoons
  • 1 Spatula
  • 1 Cookie Sheet
  • 1 Cookie Scoop
  • 1 Parchment Paper or Silicone Mat you can spray the baking sheet directly with cooking spray instead

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Mix dry ingredients
  3. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  4. Cream butter and sugars
  5. In a large mixing bowl (using a hand or stand mixer), beat the butter, brown sugar, and granulated sugar together on medium speed until light and creamy, about 2 minutes.
  6. Add egg and vanilla
  7. Beat in the egg and vanilla extract until fully combined and smooth.
  8. Combine wet and dry ingredients
  9. Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  10. Fold in mix-ins
  11. Gently stir in the white chocolate chips and dried cherries with a spatula or spoon.
  12. Scoop dough
  13. Scoop dough into balls, about 1 to 1.5 tablespoons each, and place them on the prepared baking sheets, leaving 2 inches of space between cookies.
  14. Bake
  15. Bake for 9–11 minutes, or until the edges are lightly golden. The centers may look slightly soft, that’s perfect. They’ll firm up as they cool.
  16. Cool
  17. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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