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Ingredients40 m servings 108
Original recipe yields 30 servings (30 to 40 cookies)
- Preheat oven to 300 degrees F (150 degrees C).
- Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until smooth. Add flour, baking soda, and salt; beat until dough is blended. Fold cocoa nibs and cherries it batter. Drop batter by the spoonful onto a baking sheet.
- Bake in the preheated oven until cookies are beginning to brown around the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
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- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 108 calories; 5.1 14.3 1.6 14 112 Full nutrition
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