White Chocolate Cherry Chippers
"I saw Paula Deen makes these cookies on TV and went right out and bought the ingredients to whip up a batch. I modified the recipe slightly by using Maraschino Cherries instead of candied cherries and doubled the quantity. I tend to make my cookies a little smaller so this recipe yielded about 72 cookies."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
48 cookies
ingredients
- 1 (16 ounce) jar maraschino cherries
- 1⁄2 cup butter, softened (1 Stick)
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons milk
- 1 cup coarsely chopped macadamia nuts
- 1 (12 ounce) bag white chocolate chips
directions
- Preheat oven to 350 degrees.
- Drain maraschino cherries and quarter each one.
- Place cherries in a colander and let drain while making cookie dough.
- Cream butter and sugars together in electric mixer until light and fluffy.
- Add eggs, vanilla, milk, salt and baking soda and beat until just combined.
- Add macadamia nuts and white chocolate and mix until just combined.
- Slowly add flour mixing only until just combined.
- While in colander gently blot cherries with paper towel trying to remove as much liquid as possible.
- Remove bowl from mixer and by hand gently stir cherries into dough stirring only to blend.
- Drop by heaping tablespoons 2 inches apart onto a greased cookie sheet or a cookie sheet lined with parchment paper.
- Bake approximately 11 to 13 minutes.
- Cool on wire rack.
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Reviews
-
I too saw paula deen make these cookies, so I had to try them....oh my god, they are so good!! Hershey's makes white chocolate chips with macadamia nuts in them, so I just bought that bag, but other than that, I followed your recipe....i will be making these again!!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
