If you’re craving a cookie that’s both decadent and a little bit nostalgic, you’re in for a treat with this Chocolate Cherry Cookies Recipe. It’s that perfect combo of rich, fudgy chocolate cookie base topped with a sweet-tart cherry filling that just melts in your mouth. Honestly, every time I make these, they disappear fast! Stick with me here, and I’ll walk you through everything you need to make these fan-freaking-tastic treats that’ll have you feeling like a pro baker in no time.
Why You’ll Love This Recipe
- A Flavor Power Couple: The rich chocolate cookie perfectly complements the tangy cherry topping for a balanced bite every time.
- Simple To Make, Impressive To Serve: You don’t need fancy skills, just a little patience and these cookies will wow your guests (or yourself!).
- Fresh or Frozen Cherries Work: This recipe lets you use whatever you have on hand—no need to wait for cherry season!
- Perfect Portion Control: Each cookie is individually filled, making it easy to enjoy one (or two) without overdoing it.
Ingredients & Why They Work
The magic of this Chocolate Cherry Cookies Recipe starts with simple ingredients that complement each other beautifully. From the velvety cocoa powder in the dough to the juicy cherry topping, each component adds a special texture or flavor. When shopping, look for ripe fresh cherries if they’re in season, or quality frozen ones if not—they both work wonderfully.
- All-purpose flour: The base that gives structure to your cookies. Spoon and level it to avoid dense results.
- Unsweetened cocoa powder: Key for that deep chocolate flavor without any added sweetness.
- Baking powder & baking soda: Helps the cookies rise just right and get a tender crumb.
- Salt: Enhances the chocolate and balances out sweetness.
- Unsalted butter: Melted and cooled for richness and softness—make sure it’s not hot or it’ll cook the eggs.
- Brown and white sugar: Brown sugar adds chewiness and a caramel note, while white sugar keeps it crisp on the outside.
- Vanilla extract: Just a splash to deepen the flavor.
- Large eggs: Room temperature eggs create a smooth, cohesive dough.
- Cane sugar (for rolling): Adds a crunchy sugar coating that’s so satisfying.
- Cherries (fresh or frozen): The star of the topping—pitted and simmered for a luscious filling.
- Cornstarch & water (for filling): These thicken the cherry filling so it stays put on the cookies.
Make It Your Way
One thing I adore about this Chocolate Cherry Cookies Recipe is how easy it is to tweak and make your own. I often add a pinch of cinnamon for warmth or swap out some cherries for chunks of dark chocolate when I feel indulgent—and it’s always a hit! So don’t hesitate to get creative.
- Variation: I sometimes add chopped toasted almonds for crunch, which contrasts beautifully with the soft cherry topping.
- Dietary modification: Substitute gluten-free flour for a gluten-free option; just watch the texture as it might be a bit different.
- Seasonal twist: Use fresh cranberries or raspberry filling instead of cherries if you want a different tartness.
Step-by-Step: How I Make Chocolate Cherry Cookies Recipe
Step 1: Make That Luscious Cherry Filling First
Before the cookie dough even comes out, I start with the cherry filling. I take pitted cherries—fresh if I have them, frozen if not—and combine them with sugar, cornstarch, and water in a saucepan over medium heat. Stir gently as the cherries soften and the sauce thickens; if you’re using frozen cherries, this part can take a bit longer. I like to mash a few cherries with a wooden spoon to create a mixture of chunky and smooth. Once thickened, I set it aside to cool completely—this step really boosts the flavor and texture.
Step 2: Mix the Chocolate Cookie Dough
While the cherry filling cools, I sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl to keep things airy and lump-free. Then, in a large bowl, I whisk the melted butter (make sure it’s cooled to room temp, so it doesn’t cook your eggs!), brown sugar, white sugar, vanilla, and eggs until everything’s smooth and shiny. Next, I fold the dry ingredients into the wet with a rubber spatula, mixing just until there are no streaks of flour left—overmixing can lead to tougher cookies, and we don’t want that.
Step 3: Shape, Sugar-Coat, and Press
Preheat your oven to 350°F and line two baking sheets with parchment paper. While the oven warms, I let the dough chill slightly in the bowl—that makes scooping easier and stops cookies from spreading too much. Using a 3-tablespoon cookie scoop, I roll the dough balls in cane sugar to add an irresistible crunch on the outside. Then, I arrange six dough balls on each sheet and use a small cup or spice jar bottom to gently press a little well into each one—this will hold the cherry filling later. Baking one sheet at a time for 13 to 15 minutes gives each batch perfect baking attention.
Step 4: Fill and Cool to Perfection
After removing the cookies from the oven, I press the wells again with the measuring cup to redefine them (they puff up slightly in the oven). Letting the cookies sit on the hot pans for about five minutes firms them up without losing softness. Once transferred to a cooling rack, I carefully spoon about an 1/8 cup of the chilled cherry filling on top of each cookie. This makes each bite a fantastic balance of chewy chocolate and luscious cherry goodness.
Pro Tips for Making Chocolate Cherry Cookies Recipe
- Don’t Skip Cooling The Filling: Adding warm cherry filling will melt into the cookie and lose that fresh pop of flavor and texture.
- Room Temperature Eggs Are Key: I learned the hard way that cold eggs can cause your batter to curdle and affect cookie texture.
- Use Cane Sugar For Rolling: It creates this lovely crunchy crust I always look forward to.
- Press The Cookie Wells Twice: This simple trick ensures your cherry filling fits perfectly and avoids spillover during baking.
How to Serve Chocolate Cherry Cookies Recipe
Garnishes
I love dusting these cookies with a light sprinkle of powdered sugar just before serving—it adds a delicate sweetness and makes them look bakery-fresh. If I’m feeling fancy, a small fresh cherry on top of the filling makes for a charming presentation that never fails to impress.
Side Dishes
Pair these cookies with a glass of cold milk or a cup of black coffee—the richness of the chocolate and tanginess of the cherries balance beautifully with those simple drinks. For parties, I like serving them alongside a soft cheese plate to add variety to dessert offerings.
Creative Ways to Present
For a special occasion, try arranging these cookies on a tiered dessert stand with scattered fresh cherries and chocolate shavings. Wrapping them individually in clear cellophane tied with a red ribbon also makes for delightful gifts or party favors that feel personal and thoughtful.
Make Ahead and Storage
Storing Leftovers
After baking, I store leftover cookies in an airtight container in the fridge to keep the cherry topping fresh. They stay tasty for about 3-4 days. Just make sure to separate layers with parchment paper to prevent them sticking together.
Freezing
I usually scoop and shape the cookie dough balls ahead of time, then freeze them on a tray before transferring to a freezer-safe bag. When I’m ready, I bake them straight from frozen, adding a couple of extra minutes. If you want to freeze cooked cookies, pop them in a sealed container and thaw in the fridge overnight.
Reheating
I like to warm my leftover cookies in a 300°F oven for about 5 minutes just before serving. This softens the chocolate and revitalizes the cherry topping without making everything soggy. Microwave reheating works too, but watch closely to avoid overdoing it.
FAQs
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Can I use frozen cherries in the Chocolate Cherry Cookies Recipe?
Absolutely! Frozen cherries work just as well as fresh ones—just be sure to thaw and drain them before making your cherry filling to avoid excess water diluting the sauce. You may need to cook the filling a bit longer so it thickens properly.
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How do I prevent the cherry filling from making the cookies soggy?
Cool the cherry filling completely before spooning it onto the cookies. This ensures the filling sets nicely without seeping into the cookie base. Also, press the cookie wells firmly before baking to create a perfect spot for the filling that won’t overflow.
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Can I make these cookies vegan?
You can! Substitute the butter with a vegan alternative and use flax eggs or other egg replacers. Just keep an eye on dough consistency, as vegan substitutes might affect the texture slightly but still give you delicious results.
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What’s the best way to store these cookies at room temperature?
If serving the same day, you can keep them in an airtight container at room temperature for up to 24 hours. Beyond that, refrigeration is better to keep the cherry topping fresh and the cookie texture intact.
Final Thoughts
This Chocolate Cherry Cookies Recipe has become one of my go-to treats for when I want something special but not fussy. The way the chocolatey dough and fruity cherry filling come together is simply magical—and after making it a few times, you’ll nail it too. So next time you want to impress without stress, grab these ingredients, gather in your kitchen, and bake a batch of these cookies. Trust me, your taste buds (and everyone you share with) will thank you!
Print
Chocolate Cherry Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate Cherry Cookies featuring a homemade cherry pie filling nestled in soft cocoa cookies. Perfectly balanced with the tartness of cherries and the deep flavor of cocoa, these cookies are an indulgent treat for any occasion.
Ingredients
Cherry Pie Filling
- 1 lb cherries, pitted, fresh or frozen
- 1/2 cup white granulated sugar
- 1 TBSP cornstarch
- 1 TBSP water
Chocolate Cookies
- 2 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, melted and cooled
- 1 cup brown sugar, packed light or dark
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- Cane sugar or regular white granulated sugar for rolling the cookies
Instructions
- Prepare Cherry Filling: In a medium saucepan over medium heat, combine pitted cherries, 1/2 cup white granulated sugar, cornstarch, and water. Stir frequently until cherries break down and soften, and the sauce thickens. Mash some cherries gently with a wooden spoon. Remove from heat and let cool completely.
- Sift Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together melted and cooled butter, brown sugar, white sugar, vanilla extract, and eggs until thoroughly combined.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and fold with a rubber spatula until just combined. Do not overmix.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Let the dough rest as the oven heats.
- Scoop and Roll Dough: Using a large 3 TBSP cookie scoop, scoop dough balls. Roll each ball in cane sugar or white sugar to coat evenly.
- Form Cookie Indentations: Place six cookie dough balls per sheet. Using a 1/8 cup measuring cup or the back of a spice jar, press a hole into the center of each dough ball gently.
- Bake Cookies: Bake one sheet at a time for 15 minutes until set.
- Repress and Cool: Immediately after baking, press the indentations again to maintain the shape while hot. Let the cookies sit on the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Add Cherry Filling: Once cooled, scoop about 1/8 cup of the chilled cherry filling onto the center indentation of each cookie.
Notes
- Spoon and level flour or use a kitchen scale to prevent compacted flour, which can alter cookie texture and spread.
- For high altitude baking, add an additional 2 TBSP of flour to the dry ingredients.
- Allow dairy ingredients like butter and eggs to come to room temperature (about 2 hours outside the fridge) before baking for better mixing.
