Cherry Bomb Cookies
Bursting with sweet-tart maraschino cherries and creamy white chocolate, Cherry Bomb Cookies are a vibrant treat that's as delightful to look at as they are to eat. These chewy, buttery cookies are made with a soft vanilla-scented dough and an optional touch of red gel food coloring for a playful pop of color that mirrors their fruity flavor. Perfectly balanced with crisp edges and gooey centers, they bake to perfection in just 12 minutes. Whether you're looking to brighten up a cookie platter or surprise loved ones with a unique dessert, these crowd-pleasers are sure to satisfy. Enjoy them warm with a glass of milk for the ultimate indulgence! Tags: cherry cookies, white chocolate cookies, easy cookie recipes, dessert recipes, maraschino cherry cookies.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Maraschino cherries (drained and chopped)
- 1 cup White chocolate chips
- 0.25 teaspoon Red gel food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
If using, mix in the red gel food coloring to give the cookies a cherry-like hue.
Gently fold in the chopped maraschino cherries and white chocolate chips using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and lightly golden. The centers may look slightly underbaked, which is fine.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your Cherry Bomb Cookies with a glass of milk or your favorite beverage!
Nutrition Facts
Calories |
4856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 787.0 g | 286% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 523.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 620 mg | 48% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
