Cherry Chocolate Cookies are a decadent treat that combines the richness of chocolate with the bright, tart sweetness of cherries. These cookies are soft and chewy, with gooey pockets of melted chocolate and chewy bites of dried or fresh cherries baked right in. Whether you’re a chocolate lover or a fan of fruity desserts, this recipe strikes a perfect balance that keeps you reaching for more. These cookies are perfect for holidays, romantic occasions, or any time you’re craving a bakery-style cookie with a twist. The pairing of chocolate and cherry creates a flavor profile that’s both bold and elegant. Serve them warm with a glass of milk or package them up as a sweet gift—either way, they’re sure to be a hit.
What Makes This Recipe Special?
What sets these Cherry Chocolate Cookies apart is their irresistible combination of textures and flavors. The dough is deeply chocolatey and rich, while the cherries add natural sweetness and chewiness. The contrast makes every bite feel like a mini chocolate-cherry truffle wrapped up in cookie form. Best of all, they come together quickly and require no chill time.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet or dark chocolate chips
- ¾ cup dried cherries or chopped fresh cherries (patted dry)
Instructions
1. Cream the Butter and Sugars
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs one at a time, then stir in the vanilla extract.
2. Mix the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and stir until fully combined.
3. Add the Mix-Ins
Fold in the chocolate chips and cherries until evenly distributed throughout the dough.
4. Scoop and Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until edges are set and centers look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Variations
- White Chocolate Version: Use white chocolate chips instead of semisweet.
- Cherry-Almond Twist: Add ½ teaspoon almond extract for extra depth.
- Extra Fudgy: Mix in ¼ cup mini chocolate chunks for an even richer cookie.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Holiday Style: Dip half of each baked cookie in melted chocolate and decorate with sprinkles.
Equipment You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
- Cookie scoop (optional)
Nutritional Information (Per Cookie)
- Calories: ~180
- Carbs: 24g
- Fat: 9g
- Protein: 2g
- Sugar: 15g
Approximate values depending on ingredients used.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Baked Freezing: Freeze baked cookies in layers with parchment paper between them.
My Cooking Experience
With over 4 years in the kitchen, these cookies have been one of my go-to favorites for bake sales, gifting, and just cozy weekends at home. The cherry-chocolate combo feels luxurious but is surprisingly easy to execute. They always earn compliments, especially when served slightly warm with the chocolate still melty.
Conclusion
Cherry Chocolate Cookies are a rich, chewy, and utterly satisfying dessert that delivers on flavor and texture. With their deep chocolate base and sweet cherry bursts, they’re the kind of cookie that feels gourmet but comes together with pantry staples. Whether you’re baking for yourself or someone special, these cookies are sure to impress.
Cherry Chocolate Cookies
Ingredients
Method
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and stir until fully combined.
- Fold in the chocolate chips and cherries until evenly distributed throughout the dough.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until edges are set and centers look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
