Cherry Chunk Cookies

These are one of my favorite cookies to make at Christmas time. I only make them once a year because they are so rich, but oh so addicting. In the States, I substituted maraschino cherries for the candied ones.

Cherry Chunk Cookies

Yields 4 dozen cookies


  • 1 1/2 sticks (12 Tbs./170 g) butter, softened
  • 1 cup (200 g) packed brown sugar
  • 1 cup (200 g) sugar
  • 2 large eggs
  • 1 teaspoon (5 mL) vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon (5 mL) baking soda-bicarbonate
  • 1/2 teaspoon salt
  • 2 Tablespoons (30 mL) milk
  • 1 cup (135 g) chopped macadamia nuts
  • 1/2 cup (50 g) candied or maraschino cherries
  • 1 1/2 cups (265 g) chocolate chunks


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.


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