EasyDessertGluten FreePantry Staples
3 ingredient Peanut Butter Cookies
10 min prep·10 min cook
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4,734 likes, 1,442 comments - thisisnotdietfood on December 5, 2025: “CHERRY CHOCOLATE CHIP SHORTBREAD COOKIES Follow @thisisnotdietfood to never miss an episode of the MERRY CHRISTMAS TREATS SERIES🎄 Comment “recipe” and I’ll send it straight to your DMs. (You will need to be following me for this to work) Ingredients: * 1 cup salted butter, softened * ½ cup confectioner’s sugar * 1 ½ cups all purpose flour * ½ cup corn starch * 1 cup chopped maraschino cherries * ½ cup mini chocolate chips Instructions: 1. Preheat oven to 375F. 2. Dump the softened butter and confectioner’s sugar into a large mixing bowl. 3. Use an electric mixer to cream the ingredients together until smooth. 4. Add the flour and corn starch to the bowl. 5. Continue mixing with the electric mixer until a sticky dough forms. 6. Add the chopped cherries and mini chocolate chips to the bowl and mix them into the cookie dough. 7. Roll the cookie dough into 1 inch balls and place them on a non stick baking sheet, leaving at least 2 inches between the balls. 8. Use a fork to flatten the cookie dough balls. 9. Place the baking sheet in the oven and bake the cookies until the tops look dry, not shiny and wet. 7-9 minutes. 10. Remove the pan from the oven and use a spatula to transfer the cookies to some parchment paper on the counter to cool off. 11. Serve and enjoy!”.
Preheat oven to 375F.
Dump the softened butter and confectioner's sugar into a large mixing bowl.
Use an electric mixer to cream the ingredients together until smooth.
Add the flour and corn starch to the bowl.
Continue mixing with the electric mixer until a sticky dough forms.
Add the chopped cherries and mini chocolate chips to the bowl and mix them into the cookie dough.
Roll the cookie dough into 1 inch balls and place them on a non stick baking sheet, leaving at least 2 inches between the balls.
Use a fork to flatten the cookie dough balls.
Place the baking sheet in the oven and bake the cookies until the tops look dry, not shiny and wet, 7-9 minutes.
Remove the pan from the oven and use a spatula to transfer the cookies to some parchment paper on the counter to cool off.
Serve and enjoy!
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