Cherry Pecan Cheer 2025

Chewy, chocolatey, and full of festive spirit – Cherry Pecan Cheer cookies are joy in a bit-sized form. Made with Modern Whisk’s Cookie Mix, each one is loaded with dark chocolate chunks, toasted pecans, and bursts of cherry sweetness. A playful twist on holiday baking – easy to make, impossible to resist

You will need:

Equipment:

• Cookie pan lined with a baking sheet or parchment paper

• 1.5” cookie scoop

• Mixing bowl

• Spatula

• Whisk

The Goods:

• 1 bag Modern Whisk Cookie Base Mix

• 2 eggs, at room temperature

• 1 cup melted butter 

• 1 ½ tablespoon molasses

• 1 tablespoon vanilla extract

• ½ cup chopped maraschino cherries

• 1 to 1 ½ cups of toasted pecans

• 1 to 1 ½ cups of dark chocolate chunks (measure with your heart darlin!)

***For an extra chocolatey kick, add 1 tablespoon of sifted cocoa powder along with the cookie base and top with a sprinkle of Maldon finishing salt prior to baking***

Cookie Directions:

1. Line cookie sheet(s) and set aside. Preheat your oven to 350° F / 175°C.

2. In a medium bowl whisk egg, melted butter, molasses, and vanilla together until well mixed. 

3. Add in Modern Whisk Cookie Base Mix, maraschino cherries, toasted pecans, and chocolate chunks and stir until combined. Let sit 5-10 minutes to hydrate dough.

4. Using a cookie scoop, scoop cookie dough into rounds and place on cookie sheets 2-inches apart. Press down slightly.

5. Place in pre-heated oven and bake for 10 to 12 minutes, rotating the pans halfway through.

6. Let cool completely on the pan.

 

 

1 bag MW Cookie Mix (508g)

1 cup melted butter or vegan butter (227g)

1 ½ Tbsp molasses (substitute corn syrup or honey) (29g)

2 eggs or egg replacement (100g)

1 tbsp pure vanilla extract (18g)

½ cup chocolate chips (85g)

½ cup gluten free oats (45g)

½ cup chopped pecans (57g)

½ cup unsweetened coconut (26g)

1 tsp cinnamon (3g)

 

1. In a small bowl, melt butter and molasses together, add vanilla and set aside

2. In a medium bowl, layer chocolate chips, oats, coconut, pecans, cinnamon, Modern Whisk Cookie mix, egg, melted butter, molasses, and vanilla – stir well to combine

3. Let batter rest 10-15 minutes to hydrate prior to scooping. The batter will look like thick fudge – TRUST the process and do not skip!

4. Preheat your oven to 350°F / 175°C

5. Scoop cookies and place 2” apart on a cookie sheet lined with parchment. Press cookies down slightly.

6. Bake for 13-16 minutes, rotating the pan halfway through. Remove pans from the oven and cool completely on the pan prior to removing.

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