Cookies are my weakness. I love to bake them. I love to share them. I love to eat them. These double chocolate cherry cookies were inspired by an in-store sampling of Kool-Aid Easy Mix at my neighborhood Walmart. You may have seen the photos I shared from the sampling on Instagram. What caught my eye is that Kool-Aid Easy Mix is really easy and convenient to make. Simply add water to your glass or pitcher and enjoy.
If only baking cookies was so quick! But no need to worry, the hardest part of this double chocolate cherry cookie recipe is cleaning up the mess!
Double Chocolate Cherry Cookies
Pre-heat oven to 375 degrees. If you only have raw pecans on hand, now is a great time to toast them. Pour the raw pecans onto a baking sheet and pop it in the oven. Once your oven reaches the proper temperature, you should smell your pecans toasting. That’s how you know they’re done. Be sure to remove them from the oven and to allow them time to cool.
Whisk together flour, cocoa powder, baking soda, and small in a medium mixing bowl. Set aside.
Cream together brown sugar, granulated sugar, and butter in the bowl of your stand mixer until light and fluffy.
Add vanilla, then add eggs one at a time, beating until well combined. Slowly add the flour mixture, mixing until just combined.
Fold in mini chocolate chips, dried cherries, and chopped pecans.
Using a 1-inch scoop, place cookie mixture onto baking sheet. Flatten cookies slightly with dampened fingers.
Bake for seven minutes, then rotate and switch position of baking sheets. Bake for an additional 7 minutes until set. Let cool slightly on baking sheet before transferring to rack to cool completely.
This recipe makes three-dozen cookies. While two dozen are baking, freeze the remaining one dozen portions on a baking sheet. Once the dough is frozen, slip the unbaked cookies into a zip top bag and you’ll have cookies on hand any time – without the extra work!
Tip: Once the pecans have cooled on the baking sheet. Place them in a zip top bag and slightly crush them using a rolling pin.
The pecan pieces will be small and perfectly sized for cookies. The zip top bag ensures you do not lose any pieces. Each time I cut pecans with a knife, tiny pieces shoot across the kitchen and land on the floor!
You can find the Kool-Aid Easy Mix in the juice aisle at your neighborhood Walmart. Each bottle makes 6 quarts or 3 pitchers. It’s a quick, refreshing beverage your whole family will enjoy.
Love this Kool-Aid Easy Mix inspired recipe? Follow the #PourMoreFun hashtag on Twitter for even more inspiration! Leave a comment below telling me what creative recipe you would make with Kool-Aid Easy Mix.
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 eggs, room temperature
- 1 cup pecans, toasted and chopped
- 1 cup dried sour cherries
- 1 cup mini chocolate chips
- Preheat oven to 375 degrees.
- In small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In bowl of stand mixer, cream together sugars and butter until light and fluffy.
- Add vanilla
- Add eggs one at a time, mixing thoroughly.
- Slowly add flour mixture, mixing until combined.
- Fold in pecans, cherries, and chocolate chips.
- Using one-inch scoop, drop dough onto baking sheet. With dampened hands, gently press down to flatten each cookie.
- Bake for 7 minutes, then rotate and switch cookie sheets on baking racks.
- Bake for an additional 7 minutes. Let cool slightly on baking pans before moving to cooling rack.