Pecan Cherry Chocolate Chip Cookies

Chocolate chip cookies are such a classic – but I never think of them as a Christmas cookie. In this recipe, they get some additional mix ins that make them absolutely perfect for the holiday season. These are soft and chewy, with sweet bites from the cherries and chocolate. They’re a great stand-along treat or a beautiful addition to a holiday cookie tray.

These are based on one of my Opa’s cookie recipes from his years working in a bakery, which means they’re foolproof. Because no-one has time for cookies that might not turn out perfectly in a bakery – or during the the holidays.

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Ingredients

  • 1/2 cup + 2 Tablespoons brown sugar
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 4 teaspoons baking powder
  • 2 eggs
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped pecans
  • 1/2 cup chopped maraschino cherries

I love the combo of cherry-chocolate-pecan in these. To me, it just screams the holidays!

These cookies are easy to remix, though – just pick 2 cups of your favorite mix-ins and go for it!

How to Make Pecan Cherry Chocolate Chip Cookies

  • Start by adding the brown sugar, white sugar, salt, shortening, and butter into the bowl of a stand mixer and beating until light and fluffy – about five minutes. Don’t have a stand mixer? You can do this with a hand mixer too, but it may take a few minutes longer to get light and fluffy.
  • Add one egg to the bowl and beat until it’s fully mixed in. Then, add the second egg and beat in again until that one is fully mixed in too.
  • Add the vanilla and mix until it’s fully mixed in.
  • In a separate bowl, sift the flour and baking powder together.
  • Pour the flour mixture into the wet ingredients and still until a dough forms.
  • Add the chocolate chip, pecan pieces, and cherries. Give it a few more stirs until everything is evenly combined.
  • Cover the bowl tightly with plastic wrap and put in the refrigerator to chill for at least 2 hours.
  • When ready to bake, preheat the oven to 375 degrees. Line a cookie sheet with baking parchment.
  • Drop by rounded tablespoons onto a parchment-lined cookie sheet. The balls should be about 1″ around.
  • Bake for 8-9 minutes, until lightly browned around the edges. Cool for five minutes, then transfer to a rack to cool completely.

Tips For Making These Cookies

Can I leave the nuts and/or cherries out?

You can! This recipe works just fine leaving one of the other out. If you’d prefer to ditch both the cherries and nuts, double the amount of chocolate chips you use.

Can I freeze these cookies?

Yes! You can freeze these cookies after baking, or wrap the unbaked dough tightly in plastic wrap and put it in a freezer bag. Thaw the dough in the refrigerator fully before baking.

How far in advance can these be made?

These stay nice and moist for a few days thanks to the brown sugar and shortening. You can make these a day or two ahead and store them in an airtight container on the counter. If you need to make them further ahead, it’s best to freeze them after baking.

More Fun Takes on Chocolate Chip Cookies

The recipe for my favorite-ever chocolate chip cookies can be found here, but I also love to remix this classic!

Ginger Chocolate Chip Cookies are another awesome option for Christmas, as are Chocolate Mint Chip Cookies. If chewy cookies are your jam, Chewy M&M Cookies will steal your heart.

Cookie Butter Chocolate Chip Cookies add flavor by mixing cookie butter into the dough base. And if you’re a peanut butter fan, look no further than Peanut Butter Pudding Cookies!

Need even more cookie inspiration? The list below is packed with treats from other bloggers!

Recipe for Pecan Cherry Chocolate Chip Cookies

Pecan Cherry Chocolate Chip Cookies

Pecan Cherry Chocolate Chip Cookies

Yield: 2 1/2 Dozen
Prep Time: 15 minutes
Cook Time: 9 minutes
Chilling Time: 2 hours
Total Time: 2 hours 24 minutes

Ingredients

  • 1/2 cup + 2 Tablespoons brown sugar
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 4 teaspoons baking powder
  • 2 eggs
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped pecans
  • 1/2 cup chopped maraschino cherries

Instructions

  1. In a stand mixer, cream together the sugars, salt, shortening, and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
  2. In another bowl, sift together the flour and baking powder. Add the dry ingredients into the wet and mix until well combined. Fold in the chocolate chips, cherries, and pecan pieces.
  3. Cover the dough and chill for 2 hours.
  4. Preheat the oven to 375 degrees.
  5. Drop by rounded tablespoons onto a parchment-lined cookie sheet. Bake for 8-9 minutes, until lightly browned around the edges. Cool for five minutes, then transfer to a rack to cool completely.

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