These Chocolate Cherry Cookies are a perfect treat for any occasion. With their rich, fudgy centers and a sweet cherry topping, they’re a crowd-pleaser you’ll want to bake again and again. Plus, they’re easy to make and oh-so-delicious!
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I love these cookies because they strike the perfect balance between indulgent chocolate and the bright sweetness of cherries. They’re great for festive gatherings, cozy nights in, or as a thoughtful gift. Best of all, they come together quickly and always get rave reviews!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chocolate Cherry Cookies
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to walk you through every step of this easy cookie recipe. Let’s get baking!
Mix the Dry Ingredients
In a medium bowl, combine the all-purpose flour and unsweetened cocoa powder. Give them a quick stir and set aside.
Cream the Butter and Sugar
In a large bowl, beat the softened butter on medium speed until smooth and creamy. Add the sugar, baking soda, baking powder, and salt. Keep mixing until everything is well combined and fluffy.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. The dough will come together into a soft, chocolatey mixture.
Add the Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat until smooth, scraping down the sides of the bowl to make sure nothing is left behind.
Shape the Cookies
Scoop out about 1-inch balls of dough and roll them between your hands. Place each ball on an ungreased baking sheet, spacing them about 2 inches apart. Flatten the tops slightly with your palm.
Bake the Cookies
Preheat your oven to 350°F (180°C). Pop the baking sheet into the oven and bake for 8–10 minutes, or until the centers are set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Make the Chocolate Topping
In a small saucepan, combine the semisweet chocolate chips and sweetened condensed milk. Heat on low, stirring constantly until melted and smooth. Stir in the reserved cherry juice for an extra burst of flavor.
Top the Cookies
Spoon about a teaspoon of the chocolate mixture over each cookie. Spread it gently to cover the center. Top with a maraschino cherry for the perfect finishing touch.
Let the cookies cool completely before enjoying. They’re worth the wait, I promise!
Recipe Notes and Tips
I have a few handy tips to ensure your chocolate cherry cookies turn out perfectly every time:
- Softened Butter: Let the butter sit out at room temperature for about 30 minutes. This makes it easier to cream with the sugar.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until you don’t see flour. Overmixing can make the cookies dense.
- Use a Cookie Scoop: This ensures uniform cookie sizes, which means even baking.
- Adjust Chocolate Consistency: If the chocolate topping feels too thick, add a tiny bit more cherry juice to loosen it up.
- Cherries: You can use fresh cherries instead of maraschino cherries, but they’ll have a slightly different texture. Fresh cherries work best if they’re pitted and chopped before topping the cookies.
- Chocolate: White chocolate will give the topping a sweeter, creamier flavor, and dark chocolate will add a hint of bitterness. Use your favorite!
How to Store Leftover Chocolate Cherry Cookies
Cool completely, and then store these cookies in an airtight container at room temperature for up to 5 days.
If you want to extend their life, freeze them! Layer the cookies between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. To enjoy, let them thaw at room temperature for about an hour.
What to Serve With Chocolate Cherry Cookies
These cookies are delicious with a cold glass of milk, a cup of hot cocoa, or your favorite coffee.
They also make an excellent addition to a dessert platter with other holiday treats like Rudolph Cupcakes or Pink Snowball Brownies.
More Easy Dessert Recipes You Will Love
- Copycat Starbucks Red Velvet Loaf
- Eggnog Pudding Shots
- Air Fryer Gingerbread Cookies
- Chewy Chocolate Chip Cookies
- Pineapple Upside Down Cake
Chocolate Cherry Cookies
Add Preferred SourceIngredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup butter or margarine softened
- 1 cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 16 undrained maraschino cherries reserve 4 teaspoons cherry juice
- 1 cup semisweet chocolate chips
- ½ cup sweetened condensed milk
Instructions
- In a medium bowl, combine the flour and cocoa powder. Set aside.1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder
- In a large bowl, beat the butter on medium speed until softened. Add sugar, baking soda, baking powder, and salt. Beat until well mixed.½ cup butter or margarine, 1 cup sugar, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Add the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is well combined. Gradually beat in the flour mixture until fully incorporated.1 large egg, 1 ½ teaspoons vanilla extract
- Shape the dough into 1-inch balls and place them about 2 inches apart on an ungreased baking sheet.
- Press each ball flat with the palm of your hand or a spatula, as these cookies don’t spread much while baking.
- Bake in a preheated oven at 350°F (180°C) for 8-10 minutes, or until the centers are set.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- In a small saucepan, combine the chocolate chips and sweetened condensed milk. Cook over low heat, stirring until the chocolate is melted and smooth.1 cup semisweet chocolate chips, ½ cup sweetened condensed milk
- Stir in the reserved 4 teaspoons of cherry juice to enhance the flavor. If the mixture is too thick, thin it with a bit more cherry juice.16 undrained maraschino cherries
- Spoon about 1 teaspoon of the chocolate mixture over each cookie, spreading to cover the center.
- Top each cookie with a dried cherry for an extra touch of sweetness.
- Let the cookies cool completely and then enjoy the delightful combination of chocolate and cherry flavors. Store any leftovers in an airtight container.
Notes
- Softened Butter: Let the butter sit out at room temperature for about 30 minutes. This makes it easier to cream with the sugar.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until you don’t see flour. Overmixing can make the cookies dense.
- Use a Cookie Scoop: This ensures uniform cookie sizes, which means even baking.
- Adjust Chocolate Consistency: If the chocolate topping feels too thick, add a tiny bit more cherry juice to loosen it up.
- Cherries: You can use fresh cherries instead of maraschino cherries, but they’ll have a slightly different texture. Fresh cherries work best if they’re pitted and chopped before topping the cookies.
- Chocolate: White chocolate will give the topping a sweeter, creamier flavor, and dark chocolate will add a hint of bitterness. Use your favorite!
Storage Instructions
- Room Temperature: Cool completely and then store these cookies in an airtight container at room temperature for up to 5 days.
- Freeze: If you want to extend their life, freeze them! Layer the cookies between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. To enjoy, let them thaw at room temperature for about an hour.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
