Okay, so I’m gonna be honest with you—I’ve been trying to nail down the perfect chocolate cherry cookies recipe for like three months now. THREE MONTHS. And last Tuesday, I finally got it right. Actually, my neighbor Sarah knocked on my door mid-batch and almost made me forget to set the timer (again), but I caught it at 9 minutes instead of my usual “oh crap it’s been 15 minutes” panic moment.
These chocolate cherry cookies are basically what happens when you combine the best parts of a fudgy brownie with the sweet-tart punch of cherries. They’re chewy, they’re rich, and honestly? They’re kind of addictive. My 11-year-old ate four before dinner last night. Oops.
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Why I’m Obsessed with Chocolate Cherry Cookies
Look, I know chocolate chip cookies are the classic. But have you ever just… wanted more? Like, something that feels a little fancy without actually being complicated? That’s where these soft chocolate cherry cookies come in.
I first tried making a version of these back in January—during that weird week when everyone was still pretending their New Year’s resolutions were going strong—and they were a disaster. Complete disaster. The dough was too wet, the cherries sank to the bottom, and they spread out like sad little pancakes. Not cute.
But after tweaking the flour ratio, draining those maraschino cherries properly (seriously, PAT THEM DRY), and figuring out the right baking time, these cookies are now my go-to for literally any occasion.
What Makes These Chocolate Cherry Cookies Different
Most chocolate cherry cookie recipes you’ll find online either use dried cherries or maraschino cherries, but rarely give you options for both. I’ve tried it every way possible because, well, I’m stubborn like that. Here’s what I’ve learned:
Maraschino cherries give you that classic, sweet cherry flavor—the kind that reminds you of those chocolate-covered cherries your grandma always had in a fancy box. They’re bright, they’re pretty, and kids absolutely love them.
Dried cherries are more grown-up. They’re tart, chewy, and pair beautifully with dark chocolate. Use these if you want your cookies to taste more sophisticated (or if you’re bringing them to a potluck and want people to ask for the recipe).
I usually go with maraschino because I can’t resist that pop of red color. Plus, I always have like three jars in my pantry anyway.
Ingredients for the Best Chocolate Cherry Cookies
Shopping for these is pretty straightforward, but here are my actual notes from trial and error:
For the Cookie Dough:
- 1½ cups all-purpose flour (don’t even think about using self-rising—learned that one the hard way)
- ½ cup unsweetened cocoa powder (Dutch-processed if you’re fancy, regular if you’re me)
- ½ teaspoon baking soda
- ½ teaspoon salt (sea salt preferred, but table salt works fine)
- ¾ cup unsalted butter, softened (not melted! Room temp!)
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks (I use semi-sweet, but dark chocolate works too)
- 1 cup maraschino cherries, drained, patted dry, and chopped
The Cherry Situation:
Open that jar of maraschino cherries and drain them in a strainer. Then—and this is crucial—lay them out on paper towels and pat them dry. Like, really dry. Then chop them and pat them AGAIN. I know it seems excessive, but trust me on this one. Wet cherries = cookie puddles.
How to Make Chewy Chocolate Cherry Cookies
Step 1: Mix Your Dry Stuff
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside. Done. Easy. (This is the only easy part, honestly.)
Step 2: Cream the Butter and Sugar
Using a mixer (or a strong arm and a wooden spoon if you’re feeling ambitious), cream the softened butter with both sugars until it’s light and fluffy. This takes about 2-3 minutes with a mixer. You’ll know it’s ready when it looks kinda pale and… fluffy. Very technical term, I know.
Add your egg and vanilla and beat until everything’s combined. It’ll look a little weird at first—kinda lumpy—but keep mixing and it’ll come together.
Step 3: Combine and Add the Good Stuff
Gradually add your flour mixture to the butter mixture. I do this in like three additions because dumping it all at once creates a flour explosion situation (ask me how I know).
Once it’s just combined—don’t overmix or you’ll get tough cookies—fold in your chocolate chips and those perfectly dried cherries. The dough will be thick and smell absolutely amazing.
Step 4: Chill Out (Literally)
This is where patience comes in. Cover the bowl and stick it in the fridge for at least 30 minutes. I usually do an hour because I get distracted doing other stuff anyway. Chilling the dough keeps the cookies from spreading too much and helps them stay thick and chewy.
Step 5: Bake These Babies
Preheat your oven to 350°F. Line a baking sheet with parchment paper (or a silicone mat if you’re fancy).
Scoop the dough into rounded tablespoon-sized balls and place them about 2 inches apart on your baking sheet. They’ll spread a little, but not crazy amounts if you chilled the dough properly.
Bake for 9-11 minutes. And here’s the thing—they’ll look slightly underdone in the center when you take them out. That’s GOOD. That’s what you want. They’ll continue cooking on the hot baking sheet. If you overbake them, they’ll be dry and sad, and nobody wants sad cookies.
Let them sit on the baking sheet for 3-4 minutes, then move them to a cooling rack.
My Random Tips for Perfect Chocolate Cherry Cookies
Use parchment paper. Just do it. Makes cleanup so much easier and the cookies don’t stick.
Don’t skip the chilling step. I tried once because I was impatient. They turned out flat and weird. Not worth it.
Cherry juice hack: Save about a tablespoon of that maraschino cherry juice and add it to your dough for extra cherry flavor. Some people think this is genius, others think it’s unnecessary. I’m in the genius camp.
Chocolate choices matter. I’ve made these with chocolate chips, chocolate chunks, and even chopped up dark chocolate bars. Chunks give you those bakery-style melty chocolate puddles. Chips are more uniform. Both are delicious, so use what you have.
Storage: These keep in an airtight container for about 5 days. They also freeze beautifully for up to 3 months. Just thaw at room temperature and they taste fresh-baked.
Why You Should Make These Chocolate Cherry Cookies Right Now
These cookies work for literally everything. Valentine’s Day? Check. Christmas cookie tray? Absolutely. Random Tuesday because you want something sweet? Perfect.
They look impressive with those bright cherry bits and melty chocolate, but they’re honestly so easy to make. If I can pull these off without burning down my kitchen (which is saying something), anyone can.
The combo of rich chocolate with sweet-tart cherries is just… chef’s kiss. It’s one of those flavor pairings that makes sense in a way you can’t quite explain. Like peanut butter and jelly, but more grown-up.
And another thing—people ALWAYS ask for the recipe. Always. I’ve made these for three different gatherings now and every single time someone tracks me down to get the details. So if you’re looking for a recipe that’ll make you look like a baking genius with minimal effort, this is it.
Anyway, try these and let me know how they turn out! Seriously, drop a comment because I’m always curious if other people have the same cherry-drying struggles I did.
Happy baking! (And may your timers actually work when you need them to.)
