White chocolate chip and tart cherry cookie bars are an easy holiday treat
Only one batch, and you're done with the baking so you can get started on the eating part.
No-fuss baking and a lot of chocolate. What a fantastic combination. I especially like how these cookie bars are soft in the middle, and if you're one of the lucky ones to get a piece from the edge of the pan, you're sure to enjoy the buttery, crispy crunch.
I like to use a baking pan that is a bit smaller than the typical cookie sheet so the bars are on the thicker side.
These can be customized for a holiday or special occasion by adding colored candy sprinkles on top. And if you really want to get fancy, instead of drizzling chocolate on top, put the melted chocolate into small, individual serving bowls to dip the cookie bars in.
White chocolate chip and tart cherry cookie bars recipe
Prep time: 25 minutes | Cook time: 17 minutes | Inactive time: 1 hour | Total time: 1 hour 42 minutes
- 2-1/4 cups flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2 cups HERSHEY'S Premier White Chips, melted
- 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips, melted
- 1 cup dried cherries
- Cooking spray
- Heat the oven to 350 degrees F.
- To a large mixing bowl, add the butter, sugar, brown sugar, eggs and vanilla extract. Cream until light and fluffy.
- Turn the mixer speed to low, and slowly add the flour, baking soda, and salt. Once the ingredients are incorporated, turn the mixer to a higher speed until a dough forms.
- Using a spatula or large spoon, stir in the dried cherries and HERSHEY'S Premier White Chips.
- Add cooking spray to the cookie or baking sheet (with edges).
- Add all the cookie dough onto the baking sheet. Using a rubber spatula, gently spread out the cookie dough evenly over the entire bottom of the baking sheet. Run the spatula over the dough by the edges of the cookie sheet so that the dough sits a slight bit lower by the edges than it does in the middle of the pan.
- Bake for about 15 to 17 minutes. Remove the pan from the oven when the dough in the middle of the pan is still slightly soft.
- Let the pan sit on a cookie rack to cool. It should continue to cook a bit more in the middle of the pan from the residual heat.
- After about an hour, use a large pizza cutter or knife to cut the cookie into bars.
- Carefully remove the cookie bars from the pan and onto a rack to cool further.
- Drizzle white and dark chocolate on top of the cookie bars.
- Let the chocolate set before serving (about 1 hour).