Description
A delicious recipe for Cherry Chocolate Chip Shortbread Cookies that combines the rich flavor of chocolate with sweet cherries in a buttery dough.
Ingredients
Scale
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all-purpose flour
- ½ cup corn starch
- 1 cup chopped maraschino cherries
- ½ cup mini chocolate chips
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Cream Butter and Sugar: In a large mixing bowl, combine the softened salted butter and confectioner’s sugar. Beat until smooth and creamy.
- Add Dry Ingredients: Gradually add the all-purpose flour and corn starch, mixing on low speed until a sticky dough forms.
- Mix in Cherries and Chocolate Chips: Fold in the chopped maraschino cherries and mini chocolate chips evenly throughout the dough.
- Shape Cookies: Roll the dough into 1-inch diameter balls and place them on a non-stick baking sheet.
- Flatten Dough Balls: Press down on each dough ball with a fork to flatten slightly.
- Bake Cookies: Bake for 7-9 minutes, until tops are dry and no longer shiny.
- Cool Cookies: Transfer cookies onto parchment paper to cool completely.
- Serve and Enjoy: Serve cookies with your favorite beverage.
Notes
- Use butter at room temperature for best results.
- Finely chop maraschino cherries to avoid large chunks in cookies.
- Regular-sized chocolate chips can be used instead of mini chips if needed.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Avoid overbaking; cookies should remain pale with dry tops.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg