Best 8 White Chocolate Cherry And Pecan Cookies Recipes

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugars and vanilla in a large mixer bowl until creamy.
• Add in the egg, beating well.
• Gradually beat in flour mixture.
• Stir in chips, pecans and cherries.
• Drop by VERY rounded tablespoons on ungreased cookie sheets.
• Bake for 8-10 minutes or until lightly golden.
• Remove to a plate to cool.
• To keep chewy, do not cool on a wire rack.

CHERRY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

WHITE CHOCOLATE CRAN-PECAN COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to 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.

WHITE CHOCOLATE CHIP PECAN COOKIES

Steps:

• Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
• Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
• Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

WHITE CHOCOLATE CHERRY PECAN CHEESECAKE

Steps:

• Heat oven to 300°F.
• Reserve 16 pecan halves for garnish. Finely chop remaining nuts; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
• Beat cream cheese, sweetened condensed milk, chocolate and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Mix pie filling and remaining vanilla; spoon over cheesecake. Top with COOL WHIP and reserved pecans.

CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.