White Chocolate Chip Cherry Cookies

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
40 Cookies
25 min

I don’t know if you have any Aldi grocery stores where you live, but if you have them you HAVE to go in and get several bags of dried fruit. They’re just as good if not better than any name brand dried fruit, and they’re about half as expensive.

My two favorites are the dried pineapple and the dried cherries. I can only buy them sporadically because once I open the bags, I legitimately can’t stop eating them until they’re gone.

The last time I got a bag, I decided to try these cookies rather than eating the whole bag in under 30 minutes, and I’m so glad I did, because they were AMAZING.

These aren’t as simple as regular chocolate chip cookies, and call for a few ingredients that you might not have on hand, but honestly they’re totally worth a trip to the store.

White Chocolate Chip Cherry Cookies
Recipe details
  • 40  Cookies
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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White Chocolate Chip Cherry Cookies
  • 1 cup of unsalted butter, softened to room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups, all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups dried cherries, chopped
To Make White Chocolate Chip Cherry Cookies
In the bowl of a stand mixer, cream together the butter and sugars until smooth, about 3-5 minutes.
Add the eggs, vanilla, and almond extract, scrape down the sides of the bowl, and mix to combine.
Add the flour, salt, baking powder and baking soda, and mix on low until flour is just incorporated.
Add the white chocolate chips and the chopped dried cherries, and mix on low just until they are mixed in.
Chill the dough for 2 hours or up to overnight in the fridge.
Once chilled, using a 2 tablespoon scoop, scoop out balls of dough and place 2 inches apart on cookie sheets.  
Preheat the oven to 350, and bake for 10-12 minutes for a soft and chewy cookie, 12-13 minutes for a crispier cookie.
Let them rest on the baking sheet for 5 minutes and then remove to a cooling rack.
  • If you don't have almond extract you can use 2 1/2 teaspoons of vanilla extract.
Sara's Tiny Kitchen
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  • Nicole P Nicole P on May 18, 2021

    These cookies look incredibly delicious!

  • Cindy Fuhrmeister Cindy Fuhrmeister on Jun 07, 2021

    Fabulous recipe! I made these cookies today for my husband whose Mother always baked white chocolate, dried cherry cookies for him. He raved about this recipe! The addition of the almond extract really makes a difference! Thanks! This is a keeper!