Best 20 Chewy Cherry Nut Ball Cookies Recipes

CHERRY NUT BALLS

Steps:

• Beat sugar, butter, vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours. Shape the mixture into 1" balls, then roll the balls in the chopped nuts. Store airtight in the refrigerator.

CHERRY NUT BALLS

Steps:

• Mix together all ingredients except nuts. Refrigerate for two hours.
• Shape into 1-inch balls and roll each in ground nuts.
• Serve immediately or cover and keep in refrigerator until ready to eat.

CHERRY NUT COOKIES

Steps:

• Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
• Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
• Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
• Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
• Bake in a 350 degree oven for approximately 10 minutes.

CHERRY NUT COOKIES

Steps:

• In a small saucepan, combine first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until most of the liquid is absorbed, stirring occasionally. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and cream cheese until smooth. Gradually add flour., Turn dough onto a lightly floured surface; knead until smooth, about 3 minutes. Roll into a 12-1/2-in. square; cut into 2-1/2-in. squares. , Stir candy and walnuts into fruit mixture. Drop filling by tablespoonfuls onto center of each square. Bring two opposite corners to center; moisten edges with water and pinch together. , Place 1 in. apart on lightly greased baking sheets. Bake 16-18 minutes or until lightly browned. Remove to wire racks to cool. , Sprinkle with confectioners' sugar. Store in an airtight container.

NO BAKE CHEWY TRUFFLE COOKIES

Steps:

• 1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
• 2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
• 3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

CHERRY SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; gradually add flour and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

CHERRY BELL COOKIES

Steps:

• Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
• Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
• Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
• To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
• Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

CHEWY CHERRY CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
• Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff.
• Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.

CHEWY VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
• In a large bowl, sift together cocoa, flour, baking soda and salt.
• Cream the sugar and oil in a separate large bowl.
• Add the flax/soy milk mixture and mix well.
• Stir in the vanilla.
• Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
• Mix in the chocolate chips.
• Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
• Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
• Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
• **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
• ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

CHERRY SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
• Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
• Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

CHERRY NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

CHEWY FRUIT COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and buttermilk. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the cherries, dates and chopped pecans. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a pecan half. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks.

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

CHERRY NUT COOKIES

Steps:

• Cream butter & sugar, add eggs & vanilla. Beat until smooth. Blend in flour, baking soda & salt. Stir in walnuts and cherries.
• Separate into 2 balls and roll into logs and chill. Cut 1/4 to 1/2 inch thick. Bake in a preheated 350 degree oven on ungreased cookie sheet for 8 to 10 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

CHEWY CHERRY NUT BALL COOKIES

Steps:

• Preheat oven to 350 degrees. Beat sugar and cream cheese with electric mixer until creamy. Mix in vanilla. Mix in flour. Stir in cherries and nuts. Roll mix into 1-inch balls using hands. Place formed cookie balls onto ungreased cookie sheet and bake for 14-16 minutes. You do not want these to brown. Cool 10 minutes. Roll cookies in powdered sugar to coat. Enjoy!