I hope you all aren’t sick of all these Christmas cookie recipes! There two more great ones left after this one, and then I’m sharing one of my favorites on Saturday 🙂 These are Rhiannon‘s Cherry Chocolate Chip Cookies. Here’s what she has to say about them, “I love this cookie because the ingredients are so minimal and it’s super easy to double or triple the recipe is you’re wanting to make extra. Also it’s an extremely versatile recipe; if you don’t like cherrie you can throw in some chopped up peanut butter cups which is something I too have tried! Cherries, however, remind me so much of the holidays!
Ingredients
1/2 cup butter, room temp
1/2 cup sugar
1/2 cup brown sugar
1 egg, room temp
1 tsp baking soda
1 1/2 cup all-purpose flour
splash of vanilla
half a bag of semi-sweet chocolate chips
1/2 – 1 cup dried unsweetened cherries
1/2 cup sugar
1/2 cup brown sugar
1 egg, room temp
1 tsp baking soda
1 1/2 cup all-purpose flour
splash of vanilla
half a bag of semi-sweet chocolate chips
1/2 – 1 cup dried unsweetened cherries
Directions
Preheat your oven to 350 degrees F and line a metal baking sheet with parchment paper. In a medium bowl, cream together the butter, sugar and brown sugar until fluffy. Beat in your egg and vanilla, scraping down the sides to combine well. In another bowl, mix together your flour and baking soda; add it to the butter mixture and combine by hand until the dough is thick and incorporated. Fold in the chocolate chips and cherries; be careful not to overmix.
You can drop by rounded spoonfulls onto the parchment paper, or use your hands to roll small smooth balls of dough before placing on your baking sheet. Bake 12 at a time for 10-12 minutes of until the very tops of your cookies start to turn light brown. Remove from oven and let cool for 10 minute before placing the cookies on a cooling rack. Eat them up fast before anyone else comes to see what that delicious smell in your kitchen is. No need to store these in an air tight container. All 27 cookies will be gone in a few hours. Enjoy 🙂
You can drop by rounded spoonfulls onto the parchment paper, or use your hands to roll small smooth balls of dough before placing on your baking sheet. Bake 12 at a time for 10-12 minutes of until the very tops of your cookies start to turn light brown. Remove from oven and let cool for 10 minute before placing the cookies on a cooling rack. Eat them up fast before anyone else comes to see what that delicious smell in your kitchen is. No need to store these in an air tight container. All 27 cookies will be gone in a few hours. Enjoy 🙂
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Sorry the blog hasn’t been too regular this week. Things over here have been pretty boring. I’m not joking when I say it’s been raining nonstop since last Friday. Today was definitely the worst of it, with hale storms, thunder, lightening and 3 inches of rain an hour {which is a lot for LA!}. There was the most beautiful rainbow in the afternoon, though. It was so big and bright and we could see the full arch. It made me think of this funny video because it was a double rainbow haha.
I’ve also been pretty busy getting ready for Christmas. I can’t believe it’s just days away! Even though I’m kind of MIA on the blogging front I’m still thinking of all of you and wishing you a merry Christmas season!
xox
