My family has been baking these cherry, cashew and white chocolate chip cookies since I was in middle school, but they were always considered Christmas cookies in our household. As a lover of cherries during the summertime (and any other season, for that matter), I started daydreaming about these cookies recently. And although the Christmas season seems to start earlier and earlier every year (I’m looking at you, Macy’s), I realized that these cookies deserve to be baked year-round.
I don’t normally love white chocolate, but its creamy sweetness combines perfectly with the tart cherries in these cookies. And as someone who doesn’t like overly sugary things, I’d have to say that my favorite part of these cookies is the nice balance you get from the hint of salt in the cashews.
I used my KitchenAid to beat all the ingredients together, but it’s certainly not necessary. One other tip: if you don’t have a silpat yet, go buy one. They are a total lifesaver for baking, as they prevent your cookies from sticking to your baking sheet. I bought mine here.
What are your favorite cookie recipes? I’d love to hear!
- One cup unsalted butter, softened
- ¾ cup sugar
- ¾ cup light brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 10-ounce package white chocolate chips
- 1½ cups dried cherries
- 1 cup coarsely chopped cashews (I used lightly salted)
- Preheat oven to 350 degrees.
- Put margarine, sugar, brown sugar, eggs, and vanilla in a large mixing bowl and beat at medium speed for 3-4 minutes.
- Combine flour and baking soda and gradually add this mixture to the butter mixture; mix well.
- Stir in white chocolate chips, dried cherries, and cashews.
- Place rounded tablespoons of the dough onto baking sheet. For best results, use a silpat mat or parchment paper.
- Bake 10-11 minutes to achieve a soft and chewy texture.