These chocolate cherry cookies are rich, chewy, and bursting with the sweet-tart flavor of cherries combined with deep chocolate goodness. I love baking these when I want something a little decadent and fruity. They’re perfect for holidays, special occasions, or just when I’m craving a unique cookie that stands out from the usual chocolate chip.
Why You’ll Love This Recipe
I love how these cookies offer a perfect balance of flavors — the sweetness of the cherries blends beautifully with the boldness of chocolate. They have a soft, fudgy texture, and every bite delivers a hint of tartness from the cherries that makes them extra special. I also enjoy how easy they are to make with simple ingredients I usually have in my pantry.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Semi-sweet chocolate chips or chunks
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Dried cherries or maraschino cherries (well-drained and chopped)
Directions
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I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
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In another large bowl, I cream the butter with both sugars until the mixture is light and fluffy.
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I beat in the eggs one at a time, then add the vanilla extract.
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Gradually, I mix in the dry ingredients until a thick dough forms.
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I fold in the chocolate chips and chopped cherries.
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I scoop the dough into small balls and place them on the prepared baking sheet, spacing them a couple inches apart.
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I bake the cookies for 10–12 minutes until the edges are set and the centers look slightly soft.
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After baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 24 cookies, depending on the size I scoop them. It takes me around 15 minutes to prep the dough and 10–12 minutes to bake each batch. Cooling takes another 10–15 minutes.
Variations
Sometimes I use white chocolate chips instead of semi-sweet for a sweeter twist. If I’m in the mood for something richer, I add a tablespoon of espresso powder to the dough to intensify the chocolate flavor. I also like using fresh cherries when they’re in season, but I make sure to pit and chop them finely and remove excess moisture.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. If I want them warm and gooey again, I reheat a cookie in the microwave for about 10 seconds. These cookies also freeze well — I freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months.
FAQs
Can I use maraschino cherries instead of dried cherries?
Yes, I’ve used maraschino cherries in a pinch, but I make sure to drain and chop them well to avoid excess moisture in the dough.
Can I freeze the dough instead of the baked cookies?
Definitely. I scoop the dough into balls and freeze them on a tray. Once solid, I store them in a freezer bag and bake from frozen, just adding a minute or two to the bake time.
What kind of chocolate works best in these cookies?
I usually go with semi-sweet chocolate chips, but dark chocolate chunks also work beautifully if I want a more intense flavor.
How do I prevent the cookies from spreading too much?
I chill the dough for about 30 minutes before baking if the butter was too soft. It helps the cookies keep a nice shape.
Can I make these cookies gluten-free?
Yes, I’ve used a 1:1 gluten-free baking flour blend, and the texture turns out just as chewy and delicious.
Conclusion
Chocolate cherry cookies are one of my go-to recipes when I want to bake something indulgent yet slightly fruity. I love how each bite delivers the perfect blend of rich cocoa and juicy cherry. They’re easy to make, freezer-friendly, and always a hit — whether I’m gifting them or keeping a stash for myself.
PrintChocolate Cherry Cookies
These chocolate cherry cookies are soft, fudgy, and packed with rich chocolate and sweet-tart cherries. They’re easy to make, incredibly flavorful, and perfect for holidays or anytime indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes (includes cooling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips or chunks
- 1 cup dried cherries or chopped maraschino cherries (well-drained)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Fold in the chocolate chips and chopped cherries.
- Scoop dough into balls and place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra depth, add 1 tbsp espresso powder to the dough.
- Use white chocolate chips for a sweeter variation.
- Chill dough for 30 minutes to prevent excessive spreading.
- Fresh cherries can be used, but ensure they are pitted, chopped, and patted dry.
- Freeze cookie dough balls to bake later; add 1–2 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
