Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips

5 from 5 votes

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Fudgy in texture, super chocolatey in texture, and studded with good things, these brownie cookies are amazing.

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips on a white plate.

This is a variation on the Big Chewy Brownie Cookie recipe from The Mom 100, all gussied up a bit for the holidays. The batter is super thick and fudgy. Dried cherries add sweet-tart chewiness, and white chocolate chips add a peek of creamy white and a bit more texture and are just kind of festive. (Think about bringing these to a Cookie Swap!)

Woman pulling apart a Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips.

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips: These festive cookies require no decorating skill, but have a distinct holiday vibe!

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You can make the batter up to 5 days ahead of time and store it in the fridge, or freeze the cookie balls for up to a month in a freezer-safe zipper top bag with the air pressed out. Let them defrost before baking, or bake them frozen, but be prepared to add about 50% more time to the baking period. Baked cookies will last for 5 days in a sealed container at room temperature or 1 month when well-wrapped and frozen.

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips on a white plate.

And do you know what a fantastic gift for a good friend would be? A container full of frozen disks of this dough for them to take out and bake when the need arose over the holidays (or any time). Just write down the title (Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips), the defrosting and baking instructions (and the ingredients if you have cause to think they might be serving them to someone with allergies). Tack that onto the tin and prepare to accept grateful words.

Ingredients

  • Unsalted butter – Always use unsalted butter when baking, and add your own salt.
  • Unsweetened chocolate
  • Semisweet chocolate chips – These get melted into the batter.
  • All-purpose flour
  • Baking powder – For leavening these fudgy cookies.
  • Salt
  • Eggs
  • Sugar
  • Pure vanilla extract
  • White chocolate chips – Add sweetness and pretty little pops of creamy whiteness.
  • Dried cherries – You can sub in other dried fruit like cranberries or chopped dried apricots for the cherries. If you’ve never had dried cherries in cookies, you might be surprised by how fun the sweet-tart flavor is in a baked good.
Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips on and off a plate.

How to Make Brownie Cookies with Dried Cherries

  1. Melt the chocolate: Preheat the oven to 350 degrees. In a small pot, melt the butter and unsweetened and semisweet chocolate over low heat. Stir frequently until it’s melted and smooth. Allow to cool slightly.
  2. Start mixing the cookie dough: Meanwhile, in a small bowl, combine the dry ingredients. In a separate large bowl, beat the eggs and sugar with an electric mixer until yellow and creamy, about 1 minute. Beat in the vanilla.
  3. Add the chocolate and dry ingredients: With the mixer at low speed, blend in the flour mixture in a few batches. Add the chocolate and beat until smooth. Let the mix cool; it will be very thick. Stir in the white chocolate chips and dried cherries.
  4. Bake: Scoop 12 heaping tablespoons of batter onto rimmed baking sheets (you’ll need about 3). Bake for 9 to 11 minutes, until the tops are crackly and edges are set. Remove from the oven and let sit for 1 minute before transferring to a wire rack.
White plate of Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips.

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5 from 5 votes

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips

Fudgy in texture, super chocolatey in texture, and studded with good things, these brownie cookies are amazing.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 32 People

Ingredients 

  • ½ cup (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate
  • 12 ounces semisweet chocolate chips
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 1 ½ cups sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup white chocolate chips
  • ¾ cup roughly chopped dried cherries

Instructions 

  • Preheat the oven to 350 F.
  • In a small pot, add the butter and the unsweetened and semisweet chocolates and heat over low heat, stirring frequently, just until everything is melted and smooth. Allow to cool slightly.
  • Meanwhile, in a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat the eggs and sugar with an electric mixer until creamy and yellow, about 1 minute. Beat in the vanilla. With the mixer on low speed, blend in the flour mixture in a few batches, just until barely combined. Add the chocolate mixture to the bowl and beat until smooth. Let the mixture cool; the batter will be very thick. Stir in the white chocolate chips and the dried cherries (if you stir the chocolate chips in before it cools, the chocolate will start to melt and become streaky, which is also pretty but be aware that will happen).
  • Scoop out heaping tablespoons of the batter and create 12 mounds on a rimmed baking sheet (you will bake three baking sheets of cookies in all). Bake for 9 to 11 minutes until the tops are crackly and the edges are set. Remove from the oven and let them sit for one minute on the baking sheet (the cookies will sink slightly), then transfer them to a wire rack.

Notes

You can make the batter up to 5 days ahead of time and store it in the fridge, or freeze the cookie balls for up to 1 month in a freezer-safe zipper top bag with the air pressed out. Let them defrost before baking. Baked cookies will last for 5 days in a sealed container at room temperature or 1 month when well wrapped and frozen.

Nutrition

Calories: 201kcal, Carbohydrates: 25g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 52mg, Potassium: 111mg, Fiber: 2g, Sugar: 18g, Vitamin A: 226IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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11 Comments

  1. My husband saw this recipe in the paper today and thought they sounded good so I told him I’d bake them if he’d help. For those who thought the dough/batter was too runny…I thought so too but I used a cookie scoop and the first tray worked ok but then I noticed after the dough sat a little while it stiffened up a little so the next trays scooped better so maybe if you mix then wait 10 minutes you’ll see a difference. Your instructions don’t say whether to grease or not, I used non-stick jelly roll pans but even after letting them cool a minute they stuck a little so then I greased the next pan but the result was the same. If I do them again I’ll try parchment but wondered how you did yours?

    1. mine didn’t stick, and I’ve made them with and without parchment, but parchment always help! and the batter firms up quite a bit as it cools – almost into fudge!

  2. This happened to me last Christmas and it was definitely because I didn’t let the chocolate cool. I poured it into a brownie pan and they made delicious bars!

  3. My batter looks like cake batter no way I can make mounds for cookies. I followed directions exactly. Help

    1. That is so odd — I’ve never had that happen. I’m frankly at a loss to find a reason why! Did you cool the chocolate and butter slightly after melting it?

  4. This sounds like a great cookie but I am not a fan of white chocolate chips. So do you think that macadamia nots would work well in this recipe or even chocolate chips?.

  5. In the list of ingredients it says baking powder but in the directions it says baking soda. Which is correct?