🎉 Introduction
If you love the combination of rich chocolate and sweet cherries, these Chocolate Cherry Cookies are about to become your new favorite indulgence. They’re soft, fudgy, and studded with chewy dried cherries and melty chocolate chips in every bite.
The tartness of dried cherries perfectly balances the richness of cocoa, while the chocolate chips add extra gooeyness. These cookies are perfect for holidays, cookie exchanges, or simply satisfying your chocolate craving with a fruity twist.
🧰 Equipment Needed
- Mixing bowls (large & medium)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
🛒 Ingredients
- 1 cup dried cherries
- 1 large egg
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ cup packed brown sugar
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
👩🍳 Directions
Step 1: Prep the oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter and sugars
In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
Step 3: Add wet ingredients
Mix in egg and vanilla until fully combined.
Step 4: Combine dry ingredients
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture.
Step 5: Fold in cherries and chocolate chips
Gently fold dried cherries and chocolate chips into the dough until evenly distributed.
Step 6: Scoop and bake
Drop tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes, until edges are set but centers are soft.
Step 7: Cool and enjoy
Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
🍽️ Servings & Timing
- Servings: ~24 cookies
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: ~25 minutes
🧊 Storage & Reheating
- Room Temperature: Store in airtight container up to 4 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Freeze baked cookies for 2 months. Thaw at room temp.
- Reheating: Microwave for 10 seconds for a fresh-from-the-oven taste.
🥄 Variations
- Double Cherry: Add chopped fresh cherries along with dried ones.
- Nutty Twist: Stir in ½ cup walnuts or pecans.
- Extra Gooey: Use dark chocolate chunks instead of chips.
- Holiday Version: Add white chocolate chips and drizzle with cherry glaze.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Replace butter with coconut oil and egg with a flax egg.
❓ 10 FAQs
Can I use fresh cherries instead of dried?
Yes, but pat them dry to avoid excess moisture.
Do I need to chill the dough?
Not required, but chilling 30 minutes makes thicker cookies.
Can I substitute cocoa powder with hot cocoa mix?
No, use real cocoa powder for proper texture and flavor.
What type of chocolate chips work best?
Semi-sweet or dark chocolate for balance against cherries.
Can I make them ahead?
Yes, dough can be refrigerated for up to 48 hours before baking.
Why are my cookies dry?
Be careful not to overbake; they should be soft in the center.
Can I use margarine instead of butter?
Yes, but butter gives richer flavor.
Do they spread a lot?
They spread moderately—leave space between scoops.
Are they freezer-friendly?
Yes, both dough balls and baked cookies freeze well.
What pairs well with these cookies?
A glass of cold milk, hot coffee, or cherry tea!
🏁 Conclusion
These Chocolate Cherry Cookies are the perfect blend of fudgy, chewy, and fruity. With the richness of cocoa, the tart pop of cherries, and the gooeyness of chocolate chips, they’re a cookie jar essential you’ll want to bake again and again.
Perfect for holidays, gifting, or cozy nights in, these cookies are proof that chocolate and cherries were made for each other.
Chocolate Cherry Cookies | Fudgy, Fruity & Irresistible
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
- Mix in egg and vanilla until fully combined.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture.
- Gently fold dried cherries and chocolate chips into the dough until evenly distributed.
- Drop tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes, until edges are set but centers are soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Yes, but pat them dry to avoid excess moisture. Do I need to chill the dough?
Not required, but chilling 30 minutes makes thicker cookies. Can I substitute cocoa powder with hot cocoa mix?
No, use real cocoa powder for proper texture and flavor. What type of chocolate chips work best?
Semi-sweet or dark chocolate for balance against cherries. Can I make them ahead?
Yes, dough can be refrigerated for up to 48 hours before baking. Why are my cookies dry?
Be careful not to overbake; they should be soft in the center. Can I use margarine instead of butter?
Yes, but butter gives richer flavor. Do they spread a lot?
They spread moderately—leave space between scoops. Are they freezer-friendly?
Yes, both dough balls and baked cookies freeze well. What pairs well with these cookies?
A glass of cold milk, hot coffee, or cherry tea! 🏁 Conclusion These Chocolate Cherry Cookies are the perfect blend of fudgy, chewy, and fruity. With the richness of cocoa, the tart pop of cherries, and the gooeyness of chocolate chips, they’re a cookie jar essential you’ll want to bake again and again. Perfect for holidays, gifting, or cozy nights in, these cookies are proof that chocolate and cherries were made for each other.
