Cherry Chocolate Chip Shortbread Cookies Recipe
A delightful recipe for Cherry Chocolate Chip Shortbread Cookies that combines sweet cherries and chocolate in a buttery cookie base.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 your oven to 375°F (190°C).
- In a large mixing bowl, combine the softened salted butter and confectioner’s sugar. Beat until smooth and creamy.
- Gradually add the all-purpose flour and corn starch to the creamed mixture and mix on low speed until a sticky dough forms.
- Fold in the chopped maraschino cherries and mini chocolate chips until evenly distributed.
- Roll the dough into 1-inch diameter balls and place them on a non-stick baking sheet, spacing them 2 inches apart.
- Gently press down on each dough ball with a fork to flatten slightly.
- Bake in the preheated oven for 7-9 minutes until the tops are dry and not shiny.
- Transfer cookies to parchment paper to cool completely before serving.
Notes
- For best results, use butter at room temperature.
- Chop maraschino cherries finely to avoid large chunks in cookies.
- You can substitute mini chocolate chips with regular-sized chips if needed.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Do not overbake; cookies should remain pale with dry tops.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg