Chocolate Cherry Cookies Recipe

Introduction

Chocolate Cherry Cookies combine rich cocoa flavor with a sweet and tangy maraschino cherry surprise. These soft, decadent cookies are perfect for anyone who loves a balance of chocolate and fruit in their treats.

Ingredients

• 3 cups (360g) all purpose flour
• 1 cup (80g) dutch processed cocoa powder (not natural unsweetened cocoa powder)
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cornstarch
• 1 cup (226g) unsalted butter (2 sticks)
• 1 cup (198g) granulated sugar
• 1 cup (213g) brown sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1 container maraschino cherries (plus 1 Tbsp cherry juice)
• 3/4 cup (129g) semi-sweet chocolate chips (for melting)

Instructions

1. Step 1: Place 24 maraschino cherries on a plate lined with paper towels to remove excess juice. Save 1 tablespoon of the cherry juice for the dough.
2. Step 2: Preheat the oven to 350ºF. In a mixing bowl, whisk together the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch.
3. Step 3: In a separate large bowl, cream the butter, granulated sugar, and brown sugar together using a mixer on medium speed for 1-2 minutes until smooth.
4. Step 4: Add the eggs, vanilla extract, and 1 tablespoon cherry juice to the butter mixture. Mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand just until combined.
6. Step 6: For regular sized cookies, scoop 2 tablespoons of dough per cookie and place on a silicone mat or parchment-lined baking sheet about 3 inches apart. For larger “crumbl sized” cookies, use 1/4 cup dough per cookie spaced 4-5 inches apart.
7. Step 7: Use your thumb to make an indent in the center of each dough ball, then press a maraschino cherry into the indentation.
8. Step 8: Bake regular cookies for 12-13 minutes and large cookies for 15 minutes. Cool on the sheet for 10 minutes (regular) or 20 minutes (large) before transferring to a wire rack.
9. Step 9: Once cookies are cool, melt the chocolate chips in a microwave-safe bowl. Microwave at 50% power for 3 minutes, stirring every minute until smooth.
10. Step 10: Drizzle the melted chocolate over each cookie using a squeeze bottle or a sandwich bag with a small corner cut off. Allow the drizzle to set before serving.

Tips & Variations

• Use dutch processed cocoa powder for a deeper chocolate flavor and darker color compared to natural cocoa powder.
• If you prefer a less sweet cherry flavor, rinse the maraschino cherries before adding them to the cookies.
• Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your taste.
• For extra chewiness, chill the dough for 30 minutes before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave to restore softness, but avoid melting the chocolate drizzle. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have more moisture and less sweetness than maraschino cherries, which can affect the texture and flavor of the cookies. If using fresh cherries, remove pits and reduce added liquids slightly. The flavor will be less sweet and less intense.

Why is dutch processed cocoa powder recommended for this recipe?

Dutch processed cocoa powder is treated with an alkali which reduces acidity, resulting in a smoother, richer chocolate flavor and darker color. It works better with baking soda in this recipe to help the cookies rise and develop their tender crumb.

Chocolate Cherry Cookies Recipe

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★★★★★

4.5 from 132 reviews

• Author: Aiden
• Total Time: 35 minutes including cooling
• Yield: 24 regular-sized cookies or 12 large cookies 1x

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Description

These Chocolate Cherry Cookies combine rich cocoa flavor with the sweet tang of maraschino cherries baked into soft, decadent cookies, finished with a melted chocolate drizzle for an irresistible treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (360g) all purpose flour
• 1 cup (80g) dutch processed cocoa powder (not natural unsweetened cocoa powder)
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cornstarch

Wet Ingredients

• 1 cup (226g) unsalted butter (2 sticks)
• 1 cup (198g) granulated sugar
• 1 cup (213g) brown sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1 Tbsp cherry juice (from maraschino cherries container)

Add-ins and Topping

• 1 container maraschino cherries (24 cherries for pressing into cookies)
• 3/4 cup (129g) semi-sweet chocolate chips (for melting and drizzling)

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Instructions

1. Prepare Cherries: Place 24 maraschino cherries on a plate lined with paper towels to drain excess juice. Reserve 1 tablespoon of the cherry juice for the dough.
2. Preheat and Mix Dry Ingredients: Preheat your oven to 350ºF (175ºC). In a large bowl, sift together the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch until well combined.
3. Cream Butter and Sugars: In a separate mixing bowl, use an electric mixer on medium speed to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 1-2 minutes.
4. Add Wet Ingredients: Beat in the eggs, vanilla extract, and the reserved tablespoon of maraschino cherry juice to the creamed mixture. Mix until well incorporated.
5. Combine with Dry Ingredients: Gently fold the dry ingredients into the wet ingredients using a mixer on low speed or by hand just until the dough is combined without overmixing.
6. Portion Dough: For regular-sized cookies, use a cookie scoop to drop 2 tablespoon-sized dough balls onto a silicone mat-lined baking sheet, spacing cookies about 3 inches apart. For larger “crumbl sized” cookies, use a 1/4 cup of dough per cookie spaced 4-5 inches apart.
7. Add Cherries and Bake Regular Size: Make a slight indent in the center of each regular-sized dough ball with your thumb and press a maraschino cherry into the indent. Bake for 12-13 minutes. Cool cookies on the baking sheet for 10 minutes before transferring to a cooling rack.
8. Add Cherries and Bake Large Size: For larger cookies, make an indent and press a cherry similarly, bake for 15 minutes. Cool on the baking sheet for 20 minutes before moving to a cooling rack.
9. Melt Chocolate and Drizzle: Once cookies are fully cooled, place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave at 50% power for 3 minutes, stirring each minute until melted and smooth. Transfer melted chocolate to a squeeze bottle or a plastic bag with a small corner cut off, then drizzle chocolate over each cookie evenly.

Notes

• Do not discard cherry juice; it is added to the dough for enhanced flavor and moisture.
• Baking one sheet at a time ensures even cooking and consistent results.
• Use silicone baking mats or parchment paper to prevent sticking and promote even baking.
• Allow cookies to cool on the baking sheet before moving to racks to avoid breaking.
• The chocolate drizzle adds a beautiful presentation and extra chocolate flavor but can be omitted if desired.
• For chewier cookies, avoid overmixing the dough once dry ingredients are combined.

• Prep Time: 20 minutes
• Cook Time: 13 minutes (regular) to 15 minutes (large)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cherry cookies, cocoa cookies, maraschino cherry cookies, chocolate drizzle cookies, homemade cookies, holiday cookies