Ingredients for White Chocolate Cherry Chunkies Paula Deen
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- 1 teaspoon salt
- 1 cup milk
- Macadamia Nuts
- Candied Cherry
- 1 ½ cups white chocolate chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Cherry Chunkies Paula Deen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Chocolate Cherry Chunkies Paula Deen
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a medium bowl, combine the chopped nuts (if using), cherries, and white chocolate chips.
- Gently fold the cherry-chocolate mixture into the cookie dough until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-13 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
19g
Carbs
6g
