Hey y'all! If you love rich, chocolaty treats with a burst of fruity goodness, this Chocolate Cherry Cookies Recipe will become your new favorite. These Cookies are chewy, decadent, and loaded with gooey chocolate chips and sweet-tart cherries. They're perfect for family gatherings, holiday cookie trays, or just when you want to treat yourself after a long day. Let's get cooking!
Why You'll Love This
- Extra chewy centers with crisp edges make every bite irresistible.
- Rich chocolate pairs perfectly with juicy cherries for a delightful flavor combo.
- Simple ingredients and steps make these Cookies super easy to whip up.
- Perfect for celebrations, gifting, or everyday dessert cravings.
- Customizable with your choice of chocolate chips and cherries.
Ingredients
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- ¾ cup (100g) dried tart cherries (or maraschino cherries, well-drained & chopped)
Instructions
Prep Work
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- If using maraschino cherries, drain and chop them; pat dry with paper towels.
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
Cream the Butter and Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
Combine and Fold
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and cherries with a spatula.
Shape and Bake
- Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, just until the edges are set but the centers look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overbake—chewy centers are the secret to dreamy cookies!
- If using maraschino cherries, chop and blot dry to prevent excess moisture.
- You can chill the dough for up to 30 minutes for slightly thicker cookies, but it’s not necessary.
Variations
- Dark Chocolate Cherry Cookies: Use dark chocolate chips for a richer flavor.
- Nutty Cherry Cookies: Add ½ cup chopped pecans or walnuts for extra crunch.
- Gluten-Free Chocolate Cherry Cookies: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
Required Equipment
- Mixing bowls
- Electric hand or stand mixer
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop or tablespoon
Storage Instructions
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, place in a zip-top bag and freeze for up to 3 months. Thaw at room temperature before serving.
Suggested Pairings & Serving Recommendations
- Enjoy these cookies with a cold glass of milk or a hot cup of coffee.
- Serve as part of a cookie platter for festive occasions.
- Warm slightly in the microwave for extra gooey, melty goodness!
Pro Tips for Best Results
- Measure your flour accurately (spoon and level) to prevent dry cookies.
- Let cookies cool on the baking sheet before moving, as they’ll finish setting up.
- For evenly sized cookies, use a dedicated cookie scoop.
FAQ
Can I use fresh cherries instead of dried or maraschino?
Fresh cherries contain more moisture, so if using them, pit, chop, and pat them dry thoroughly. The cookies may have a softer texture.
Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days in advance and store it covered in the fridge, or freeze dough balls for easy future baking.
Why did my cookies turn out dry?
This usually happens from overbaking or too much flour. Be sure to bake only until the edges set and measure your ingredients carefully.
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: About 30 minutes
Yield: 24 cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ¾ cup dried cherries, roughly chopped
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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3In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips and dried cherries.
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5Scoop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
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6Bake for 10–12 minutes, or until the cookies are set around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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