Chocolate Cherry Cookies Recipe
If you’re searching for a cookie that’s soft, chewy, and deeply chocolatey with bright bursts of tangy fruit, this Chocolate Cherry Cookies Recipe has your name written all over it. Imagine warm, melt-in-your-mouth chocolate held together with the sweet-tart chew of dried cherries (or the luscious pop of maraschino), every bite delivering a little surprise. Whether you’re a seasoned baker or just want something showstopping for a holiday tray, these cookies are delightfully easy yet unforgettable with their bakery-level flavor, pretty speckles of fruit, and nostalgic comfort.
Ingredients You’ll Need
There’s a magic that happens when simple ingredients come together the right way. Each item in this Chocolate Cherry Cookies Recipe plays a meaningful role, from the silky richness of butter to the zing of dried cherries. Here’s a closer look at what makes these cookies stand out:
- Unsalted Butter (1 cup, softened): Provides a creamy base and melt-in-your-mouth texture, so be sure it’s at room temperature for perfect creaming.
- Granulated Sugar (1 cup): Gives the cookies that classic sweetness and helps create slight crispness at the edges.
- Brown Sugar (1/2 cup, packed): Adds chewiness and a subtle caramel flavor that marries beautifully with chocolate.
- Eggs (2 large): Bind everything together and lend structure for a tender crumb.
- Vanilla Extract (1 teaspoon): Enhances all of the other flavors and smells heavenly while baking.
- All-Purpose Flour (2 1/4 cups): The reliable backbone that keeps cookies soft but not too cakey.
- Unsweetened Cocoa Powder (1/3 cup): Delivers pure chocolate depth without making the cookies too dense.
- Baking Soda (1 teaspoon): Gives the rise you want so cookies puff up just enough.
- Salt (1/2 teaspoon): Brightens all the flavors and balances the sweetness.
- Semi-Sweet Chocolate Chips (1 cup): For gooey chocolate pockets and richness in each bite.
- Dried Cherries or Chopped Maraschino Cherries (3/4 cup): Brings a tart-sweet surprise, just blot the maraschinos well to prevent sogginess.
- Almond Extract (Optional, 1/2 teaspoon): Adds a delightful cherry-almond twist, highly recommended for extra fragrance and depth.
How to Make Chocolate Cherry Cookies Recipe
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This simple step guarantees even baking and makes cleanup a breeze, so you can move from one batch to the next with no hassle.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer (or lots of elbow grease and a wooden spoon) to cream together the softened butter, granulated sugar, and brown sugar. Mix until the texture becomes pale and fluffy—this usually takes about 2 minutes. Creaming incorporates air, ensuring the cookies bake up light but still delightfully chewy.
Step 3: Add Eggs and Extracts
Now, crack in the eggs one at a time, beating well after each addition. Mix in the vanilla extract—and the almond extract if you’re using it. The almond extra adds a subtle, sophisticated note that elevates the whole Chocolate Cherry Cookies Recipe, but it’s wonderful even without it.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking fluffs up the dry ingredients and gives an even distribution, so there’s no risk of biting into pockets of baking soda or lumps of cocoa.
Step 5: Mix Dry into Wet
Gradually add the dry ingredients to the wet mixture, beating on low or stirring gently until just combined. It’s tempting to keep mixing, but stopping when there are a few flour streaks ensures your cookies stay tender, not tough.
Step 6: Fold in Chocolate Chips and Cherries
Switch to a spatula or wooden spoon and fold in the semi-sweet chocolate chips and dried (or well-drained maraschino) cherries. Every bite should have a little bit of both! The pops of red from the cherries look gorgeous against the dark dough—a little preview of the joy inside each cookie.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Slide the sheet into your preheated oven and bake for 10–12 minutes. When edges are set and the centers still look slightly soft, they’re ready—cookies continue to cook on the sheet out of the oven, ensuring perfect softness.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This little pause lets them set up just enough to move without falling apart, and you’ll soon be rewarded with a whole batch of perfect Chocolate Cherry Cookies!
How to Serve Chocolate Cherry Cookies Recipe
Garnishes
If you’d like to dress up your cookies, a drizzle of melted white chocolate or a sprinkle of flaky sea salt works wonders—these small touches play up the contrast in flavors and look beautiful on a platter. You can also top a few with extra dried cherries or chocolate chips just before baking for even more bakery appeal.
Side Dishes
While these cookies truly shine on their own, they’re even more irresistible paired with the right company. Serve alongside fresh berries, a scoop of vanilla or cherry ice cream, or a spread of assorted cookies for a festive dessert table. For a simple but impressive treat, stack them between layers of whipped cream for an impromptu cookie trifle.
Creative Ways to Present
Gift them in a cellophane bag tied with a pretty ribbon, layer them in a glass jar for neighbors, or create a cookie sandwich by filling two with a smear of cherry jam. For a holiday twist, arrange them in concentric circles on a vintage plate, and dust with powdered sugar for instant snowflake magic—no matter how you serve the Chocolate Cherry Cookies Recipe, expect big smiles.
Make Ahead and Storage
Storing Leftovers
To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. Slip a slice of bread into the container to help maintain moisture—trust me, this old baker’s trick really works! The flavors meld even more overnight, so these cookies often taste better a day after baking.
Freezing
This Chocolate Cherry Cookies Recipe is a freezer’s best friend. Freeze unbaked cookie dough balls on a tray, then transfer to a zip-top bag for easy, fresh-baked cookies any time (just add a minute or two to the bake time from frozen). Baked cookies also freeze beautifully for up to 3 months—just thaw at room temperature before serving.
Reheating
If you like your cookies warm and gooey, pop them in the microwave for 8–10 seconds (no longer!) or reheat in a 300°F oven for about 3 minutes. The chocolate will melt just slightly, and you’ll relive those just-baked moments all over again.
FAQs
Can I use fresh cherries instead of dried or maraschino cherries?
Fresh cherries can be used, but make sure to pit, chop, and pat them dry very thoroughly to avoid excess moisture, which can make cookies cake-like or spread too thin. Dried or maraschino cherries give better results with less risk.
What’s the secret to keeping cookies soft?
Don’t overbake! Take them out when the centers still appear a little soft—they firm up as they cool. Also, storing in an airtight container with a slice of bread helps lock in moisture.
Can I make this recipe gluten-free?
Yes! Simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check that your other ingredients are certified gluten-free if necessary.
Do I have to use almond extract?
Not at all! While almond extract adds a subtle layer of flavor that’s lovely with cherries, the Chocolate Cherry Cookies Recipe is delicious with just vanilla extract if that’s what you prefer or have on hand.
Why did my cookies turn out flat?
This usually happens if your butter is too warm, or if you didn’t cream the butter and sugars enough. Make sure to start with just-softened butter—not melted—and don’t skip the thorough mixing step at the beginning.
Final Thoughts
Baking a batch of these Chocolate Cherry Cookies is like wrapping up a little happiness in each bite. Don’t be surprised if they disappear faster than you can say Chocolate Cherry Cookies Recipe! No matter the occasion, they’re bound to become a go-to treat you’ll bake and share again and again.
Print
Chocolate Cherry Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Chocolate Cherry Cookies that marry the rich flavors of chocolate with the sweet-tart notes of cherries. These soft and chewy cookies are perfect for any occasion, from holiday gatherings to a simple sweet treat.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 3/4 cup dried cherries (or chopped maraschino cherries, well drained)
- Optional: 1/2 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, cream together butter and sugars. Add eggs, vanilla extract, and almond extract. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Combine wet and dry ingredients. Stir in chocolate chips and cherries.
- Bake the cookies: Drop dough onto the baking sheet. Bake for 10–12 minutes until set. Cool on the sheet before transferring to a wire rack.
Notes
- Dried tart cherries balance the chocolate’s richness.
- For more cherry flavor, use chopped maraschino cherries, dried well.
- Cookies freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
