If you’re a chocolate lover, these Chocolate Cherry Cookies are about to become your new favorite treat. Fudgy, rich, and bursting with the sweet-tart combination of maraschino and dried cherries, these cookies are the perfect indulgence for Valentine’s Day, special occasions, or simply when you crave a chocolatey delight. No need for fancy ingredients or chilling time—just mix, bake, and enjoy!
Why You’ll Love This Recipe
- Incredible Flavor – A deep chocolate base enhanced with cocoa powder and chocolate chunks, balanced by the juicy sweetness of maraschino cherries and the chewy tartness of dried cherries.
- Perfect Texture – Crisp edges, a soft and fudgy center, with chewy bursts of dried cherries and melty pockets of chocolate throughout.
- Quick & Easy – The dough comes together in minutes and doesn’t require chilling, meaning fresh-baked cookies in under 30 minutes.
- No Chill Time – Unlike many cookie recipes, these bake up beautifully without needing extra refrigeration.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cornstarch (for softness)
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened but cool
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins
- 2/3 cup dried cherries, roughly chopped
- 3/4 cup maraschino cherries, drained and chopped
- 1 cup semi-sweet or dark chocolate chunks
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, beating until well incorporated.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
Step 3: Add the Mix-Ins
Gently fold in the chocolate chunks, dried cherries, and maraschino cherries until evenly distributed throughout the dough.
Step 4: Scoop & Bake
- Use a cookie scoop or tablespoon to form 2-tablespoon-sized dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, until the edges are set but the centers are still soft. The cookies should look slightly underbaked in the middle.
- Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tips for the Best Chocolate Cherry Cookies
- Use softened, but not melted, butter – Too-soft butter can cause cookies to spread excessively.
- For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Use a cookie scoop for uniform-sized cookies, which ensures even baking.
- Underbake slightly – The cookies will continue to set as they cool.
How to Get Perfectly Round Cookies
Want bakery-style cookies with a picture-perfect round shape? Try one of these methods:
- Option 1: Immediately after baking, use the back of a spoon to gently push the edges inward to create clean, rounded edges.
- Option 2: Place a large round glass or bowl over the cookie and swirl it in gentle circles while the cookie is still warm. This method creates evenly round cookies with soft, smooth edges.
Variations & Substitutions
- Nutty Twist – Add 1/2 cup of chopped pecans or walnuts for extra crunch.
- White Chocolate Cherry Cookies – Swap semi-sweet chocolate for white chocolate chunks for a sweeter, more luxurious flavor.
- Gluten-Free Version – Use gluten-free all-purpose flour in place of regular flour.
- Dairy-Free Adaptation – Substitute butter with vegan butter and use dairy-free chocolate chips.
Serving Suggestions
These cookies pair wonderfully with:
- A cold glass of milk (classic choice!)
- A scoop of vanilla or cherry ice cream
- A cup of hot cocoa or coffee for an extra cozy treat
Storage & Freezing Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: Keep them in the fridge for up to 1 week for extra freshness.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from the freezer, adding an extra 1–2 minutes to the baking time.
FAQs
Can I use only one type of cherry?
Yes! If you prefer, use 2/3 cup dried cherries OR 3/4 cup maraschino cherries instead of both.
Can I make these cookies ahead of time?
Absolutely! The dough can be made up to 48 hours in advance and stored in the refrigerator until ready to bake.
Why are my cookies spreading too much?
Check that your butter isn’t too soft, and ensure you measure flour accurately using the spoon-and-level method (scooping flour directly can lead to excess flour, affecting texture).
Can I double the recipe?
Yes! Simply double all ingredients and bake in batches as needed.
Final Thoughts
These Chocolate Cherry Cookies are a delightful balance of rich chocolate, sweet cherries, and chewy texture, making them a must-bake for any cookie lover. Whether you’re making them for a special occasion or just because, these cookies are sure to impress!
Have you tried this recipe? Let us know in the comments, and don’t forget to share your photos on social media! Happy baking! 🍒🍪