Hazelnut, cherry and white chocolate cookies recipe

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These are really easy and fun to make with your kids. As with most cookies, if you want them to have a soft texture take them out of the oven when they are browned just at the edges they’ll continue to cook and set on the hot baking sheet.

  • Yield: 12 to 15 Servings


  • 150 g toasted hazelnuts, chopped
  • 2 tsp sunflower oil
  • ½ tsp salt
  • ½ tsp pure vanilla extract
  • 70 g butter
  • 50 g caster sugar
  • 100 g muscovado sugar
  • 1 egg
  • 150 plain white flour
  • 1 tsp baking powder
  • 75 g white chocolate chips
  • 50 g dried cherries
How to Make It
  1. Preheat the oven to 175°C. Put 100 g of the hazelnuts in a food processor with the oil, salt and vanilla. Blend until smooth.
  2. Beat together the nut mixture, butter, caster and muscovado sugars and egg in a bowl. Mix in all the other ingredients along with the remaining nuts.
  3. Divide into walnut-sized pieces and arrange, well spaced out, on a non-stick baking sheet or a tray lined with baking parchment.
  4. Bake for 6–7 minutes until light golden brown around the edges.
  5. Leave to cool and set on the tray for 15 minutes before removing to a wire rack to cool completely. Store in an airtight tin.

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