Makes 24 cookies
Cherry Mash is a bite-sized confection made from maraschino cherry nougat coated in chocolate and chopped peanuts. It's manufactured in St. Joseph, Missouri.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 eggs at room temperature
- 12 Cherry Mash bars chopped into 1/2-inch pieces
- 2/3 cup dried tart cherries, chopped coarsely
- 2/3 cup salted peanuts, chopped coarsely
Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with non-stick cooking spray. Place Cherry Mash pieces on a tray and place in freezer to thoroughly chill.
Stir the flour and baking soda together in a bowl and reserve. In a mixing bowl, cream the butter, white and brown sugars. Add in salt and vanilla together and beat for 3 minutes until light and fluffy. Add the eggs, one at a time, letting them incorporate completely. Stir in the flour mixture gently by hand until almost fully incorporated.
Finish by folding in the dried cherries, peanuts, and frozen Cherry Mash pieces until the dough just comes together. Scrape the dough into the prepared pan and smooth the top with an offset spatula until smooth and even.
Bake the cookies for 25–30 minutes. The edges should be golden and the center just a bit soft. Test for doneness with a toothpick or the tip of a knife inserted into center of dough. It should have a few moist crumbs clinging when tested near the center. Cool completely on a rack before cutting into one-inch bar cookies. Serving tip: Chill the bars for about 30 minutes for easier cutting.
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