White Chocolate Cherry Chunkies Paula Deen
Indulge in the sweet, tangy, and nutty flavors of Paula Deen’s White Chocolate Cherry Chunkies, the ultimate treat for cookie enthusiasts! These chewy cookies combine creamy white chocolate chunks, tart dried cherries, and crunchy chopped pecans, creating a delightful medley of textures and tastes in every bite. Perfectly balanced with a buttery dough that's lightly sweetened with a mix of granulated and brown sugars, these cookies are sure to become a family favorite. Quick to prepare with just 15 minutes of prep and 12 minutes of baking, these golden beauties are easy to whip up for any occasion, whether it’s a holiday celebration or a cozy weekend treat. Pair them with a glass of cold milk or a steaming cup of coffee for the perfect snack or dessert. With an irresistible combination of bold ingredients and Paula’s signature touch, these cookies are a must-bake classic!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups white chocolate chips or chunks
- 1 cup dried tart cherries
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully combined. Be careful not to overmix.
Fold in the white chocolate chips or chunks, dried tart cherries, and chopped pecans until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls 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 lightly golden and the centers look set.
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 29.6 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 76 mg | 2% | |
*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.
