If you have a soft spot for rich chocolate combined with a burst of fruity cherry flavor, then this Chocolate Cherry Cookies Recipe is going to feel like a warm hug in cookie form. Imagine biting into a fudgy, tender cookie that carries the deep cocoa taste, enhanced by the juicy sweetness of maraschino cherries and a touch of chocolate chips for extra indulgence. These cookies are the perfect balance between decadent and playful, making them a fantastic treat for any occasion or just a sweet pick-me-up. Let’s dive into how you can bring this delightful Chocolate Cherry Cookies Recipe to life in your own kitchen!
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to build layers of flavor and texture, making your Chocolate Cherry Cookies simply irresistible. From the rich cocoa powder to the juicy maraschino cherries, every component plays a crucial role.
- All-purpose flour (3 ¼ cups): The base of the cookie dough, providing structure and the perfect chewy texture.
- Unsweetened cocoa powder (¾ cup): Adds a deep, chocolatey flavor without extra sweetness.
- Baking soda (1 teaspoon): Gives the cookies a gentle rise and helps with texture.
- Salt (½ teaspoon): Balances the sweetness and enhances flavors.
- Baking powder (¼ teaspoon): Provides a little extra lift to keep cookies tender.
- Unsalted butter (1 cup, softened): Creates a creamy richness and moist crumb.
- Light brown sugar (1 cup, packed): Brings caramel notes and helps keep the cookies chewy.
- Granulated sugar (½ cup): Adds sweetness and a slight crispness on the edges.
- Large eggs (2, room temperature): Bind the dough together and add tenderness.
- Maraschino cherry juice (2 tablespoons): Infuses the dough with a subtle cherry flavor that brightens every bite.
- Vanilla extract (1 teaspoon): Enhances the overall aroma and flavor complexity.
- Semi-sweet chocolate chips (1 cup, divided): Provide melty pockets of chocolate goodness throughout the cookies.
- Heavy whipping cream (¼ cup): Helps melt the chips into a luscious garnish.
- Shortening or coconut oil (1 tablespoon): Ensures a silky smooth chocolate topping that sets just right.
- Maraschino cherries (10 oz jar, without stems): The star fruit addition, giving bursts of juiciness and vibrant color.
How to Make Chocolate Cherry Cookies Recipe
Step 1: Prep Your Baking Environment
Start by lining a baking sheet with parchment paper. This simple step prevents sticking and helps your cookies bake evenly. Once prepared, set the sheet aside so it’s ready when you need it.
Step 2: Preheat the Oven
Set your oven to 350 degrees Fahrenheit. Preheating ensures your cookies bake at the perfect temperature from the start, giving you that lovely balance of a soft center with slightly crisp edges.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder. Combining these early not only saves time later but also ensures an even distribution of leavening agents and cocoa for consistent flavor and texture.
Step 4: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown and granulated sugars until the mixture is fluffy and creamy. This aeration is key for developing the cookie’s tender crumb and rich flavor.
Step 5: Add Eggs and Flavorings
Beat in the eggs one at a time, followed by the maraschino cherry juice and vanilla extract. These liquid ingredients add moisture, depth, and that signature cherry hint that makes this recipe stand out.
Step 6: Incorporate Dry Ingredients
Add the dry mixture to the wet ingredients gradually, about a third at a time. Mixing slowly helps avoid overworking the dough, which keeps the cookies soft and tender.
Step 7: Shape the Cookies
Using a cookie scoop or tablespoon, take golf ball-sized portions of dough. Roll each into smooth balls with your hands and place them 2 to 3 inches apart on your prepared baking sheet. This spacing allows the cookies to gently spread without merging together.
Step 8: Make Indentations
Press your thumb gently into the center of each cookie ball, creating a small well. This indentation will hold the cherry topping, melding the flavors beautifully once baked.
Step 9: Bake
Bake your cookies for 9 to 11 minutes. When done, they should have spread out just a bit and feel slightly firm to the touch but still soft. The edges will be set, but the centers remain wonderfully tender.
Step 10: Cool and Garnish
Let the cookies cool briefly on the baking sheet before transferring them to a wire rack. While they cool, melt the chocolate chips with the heavy cream and shortening (or coconut oil) to make a glossy ganache topping. Spoon a bit of ganache into each thumbprint and nestle a maraschino cherry on top. This finishing touch adds decadent richness and a pop of color.
How to Serve Chocolate Cherry Cookies Recipe
Garnishes
To elevate your presentation, sprinkle a little finely chopped toasted almonds or a dusting of powdered sugar around the plated cookies. A swirl of whipped cream on the side complements the luscious textures wonderfully.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream or a warm mug of coffee or hot chocolate. The rich cookie flavor contrasts nicely with creamy or bitter beverages, creating a balanced and indulgent treat.
Creative Ways to Present
For parties or gifting, arrange the Chocolate Cherry Cookies Recipe on tiered cake stands or in decorative boxes lined with parchment. You can also drizzle extra melted chocolate over the top or add edible gold dusting for a festive look that dazzles.
Make Ahead and Storage
Storing Leftovers
Store these cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed prevents the cookies from drying out and helps preserve their chewy, chocolaty goodness.
Freezing
You can freeze the baked cookies (without the cherry ganache topping) by placing them in a single layer on a baking sheet, then transferring to a freezer-safe bag after they harden. Freeze for up to 3 months. Thaw at room temperature before adding the ganache and cherries.
Reheating
To enjoy cookies warm, pop one or two in the microwave for about 10 seconds or reheat gently in a low oven for 5 minutes. The chocolate will soften up, and the cookies will taste freshly baked.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a different texture and moisture level than maraschino cherries, which are sweeter and preserved. While fresh cherries will work, you might lose some of the signature sweet tang and vibrant color that maraschino cherries provide in this recipe.
Is it okay to substitute coconut oil for shortening?
Yes! Coconut oil is a great substitute for shortening and adds a slight coconut aroma that pairs nicely with the cherry and chocolate flavors. Just be sure to use refined coconut oil if you want a neutral taste.
Can I make these cookies gluten-free?
To make the Chocolate Cherry Cookies Recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be mindful that the texture may be slightly different, but the flavor will still shine.
How do I know when the cookies are done baking?
Look for cookies that have set edges and look slightly firm but still soft in the center. They will continue to firm up as they cool, so avoid overbaking for the best chewy texture.
Can I use a different kind of chocolate?
Absolutely! While semi-sweet chocolate chips are perfect here, you can try dark chocolate for a richer bite or milk chocolate for more sweetness. White chocolate would also add a lovely contrast with the cherries.
Final Thoughts
This Chocolate Cherry Cookies Recipe is truly a gem that brings together indulgence and bright fruity flavor in every bite. Whether you’re baking for a special occasion or simply treating yourself, these cookies offer a deliciously comforting experience. I can’t wait for you to try this recipe and enjoy the magic that happens when chocolate and cherries meet in such a delightful way!
Print
Chocolate Cherry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich and fudgy Chocolate Cherry Cookies combine the deep flavor of cocoa with the sweet tang of Maraschino cherries, perfectly complemented by semi-sweet chocolate chips. Soft and chewy with a slight crisp on the edges, these cookies make an indulgent treat for chocolate and cherry lovers alike.
Ingredients
Dry Ingredients
- 3 ¼ cups all-purpose flour (spooned and leveled)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 Tablespoons Maraschino Cherry juice
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips (divided)
- 10 ounce jar Maraschino Cherries (without stems)
For Chocolate Ganache
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening (or coconut oil)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to prevent cookies from sticking and for easy cleanup.
- Preheat oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready when the cookie dough is prepared.
- Mix dry ingredients: In a medium bowl, combine the flour, unsweetened cocoa powder, baking soda, salt, and baking powder. Whisk thoroughly to ensure even distribution of leavening agents and cocoa.
- Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar on medium speed until light, fluffy, and smooth, approximately 3 to 4 minutes.
- Add eggs and liquids: Beat in the two eggs, Maraschino cherry juice, and vanilla extract until fully incorporated and the mixture is homogenous.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients in three parts, mixing well after each addition to form a smooth cookie dough.
- Form cookie dough balls: Use a cookie scoop to portion out golf ball-sized amounts of dough. Roll each portion into a smooth ball with your hands and place them on the prepared baking sheet spaced about 2-3 inches apart.
- Create indentations: Press your thumb gently into the center of each dough ball to create a slight indentation that will hold the cherry and chocolate later.
- Bake cookies: Bake in the preheated oven for 9-11 minutes, or until the cookies have spread slightly and feel just firm to touch.
- Cool cookies: Remove from the oven and allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare ganache: Combine the heavy whipping cream and shortening (or coconut oil) in a small saucepan over low heat or microwave until melted and smooth. Stir in half of the semi-sweet chocolate chips until fully melted and ganache is glossy.
- Assemble cookies: Place one Maraschino cherry into the thumb indentation of each cooled cookie. Spoon a small amount of warm ganache over the cherry, then sprinkle the remaining chocolate chips on top to garnish and add extra chocolate flavor.
- Set and serve: Allow the ganache to set at room temperature for about 15-20 minutes before serving to let the flavors meld and the topping firm up.
Notes
- Make sure butter and eggs are at room temperature for better mixing and texture.
- Do not overbake cookies; they continue to firm up as they cool.
- The cherry juice adds a subtle fruit flavor that enhances the chocolate, but can be omitted if preferred.
- Shortening can be substituted with coconut oil for a dairy-free version of the ganache.
- Store cookies in an airtight container at room temperature for up to 4 days.
