Black Cherry White Chocolate Walnut Cookies

Rich • Buttery • Fruity • Decadent

Black Cherry White Chocolate Walnut Cookies combine browned butter, tart black cherries, creamy white chocolate, and toasted walnuts into a soft, bakery-style cookie with crisp edges and chewy centers. Perfect for holiday gatherings, dessert platters, or anytime you're craving a cookie that's anything but ordinary.

Yield: 14–16 large cookies
Prep Time: 20 minutes
Cook Time: 11–13 minutes
Total Time: 45 minutes (plus chilling)

Ingredients

Cookie Dough

  • 280 g all-purpose flour
  • 3.5 g baking soda
  • 2.5 g baking powder
  • 4 g fine sea salt
  • 170 g unsalted butter
  • 15 g heavy cream powder (Optional)
  • 150 g granulated sugar
  • 165 g brown sugar
  • 50 g whole egg
  • 18 g egg yolk
  • 5 g vanilla extract
  • 2 g lemon zest (optional)
  • 130 g white chocolate chunks
  • 120 g Black Cherry Jelly
  • 60 g dehydrated cherries
  • 90 g walnuts, chopped

Instructions

Brown the Butter

  1. Melt the butter in a saucepan over medium heat.
  2. Continue cooking until the butter develops a golden color and nutty aroma.
  3. Remove from the heat and stir in the heavy cream powder.
  4. Allow the butter to cool until just warm.

Prepare the Dough

  1. In a large mixing bowl, whisk together the granulated sugar, brown sugar, whole egg, egg yolk, vanilla extract, and optional lemon zest.
  2. Slowly whisk in the browned butter until smooth and fully combined.

Combine the Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  2. Fold the dry ingredients into the wet ingredients just until no dry flour remains.

Add the Mix-Ins

  1. Fold in the white chocolate chunks, dehydrated cherries, and chopped walnuts.
  2. Gently ribbon the Black Cherry Jelly throughout the dough, leaving visible swirls rather than fully mixing it in.

Chill

  1. Refrigerate the dough for 35–60 minutes.

Bake

  1. Preheat the oven to 350°F (175°C).
  2. Portion the dough into approximately 85 g balls.
  3. Place on a parchment-lined baking sheet, leaving space between each cookie.
  4. Bake for 11–13 minutes, or until the edges are lightly golden and the centers remain soft.
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Back to blog