Cherry Chocolate Chip Cookies

Big chunks of juicy cherries, melty chocolate chips, and a soft pink crumb make this cherry chocolate chip cookies recipe my top choice for a pretty cookie that satisfies every sweet craving. Whether you are baking for a crowd or treating yourself, these cherry cookies come together in just about 45 minutes and deliver bakery style results with basic kitchen staples.

When I first made these chocolate chip cherry cookies for a family birthday, everyone raved about the soft centers, lovely pink color, and the bakery style texture. Over the years, they've become my favorite cherry cookie recipe for exchanges and bake sales because they're simple to prepare, always recognizable, and draw compliments for both looks and flavor. Adding the pink food coloring with my daughter turned baking into an extra special memory, and now these cookies are requested for every holiday and school party.

Gather Your Ingredients

• Butter (one stick at room temperature): Makes the dough rich and keeps the cookies soft; use quality unsalted butter for best taste, but dairy free sticks work too
• Granulated sugar: Provides classic cookie sweetness and creates chewy centers; superfine sugar can be substituted for a smoother crumb
• Large egg: Adds structure and binds the dough for chewy texture; for egg free, substitute a flax egg
• Pure vanilla extract: Deepens flavor and rounds out the cherry and chocolate; use real vanilla for best aroma
• Pink food coloring (one or two drops): Lends a rosy hue to the dough for a show stopping presentation; omit for a natural look or use beet juice for natural color
• All-purpose flour: Forms the soft crumb; gluten free blends work for wheat free cookies, measure carefully for best results
• Baking powder: Helps the cookies puff and remain tender; double check freshness for proper rise
• Salt: Balances sweetness and enhances chocolate notes; flaky salt can be sprinkled on top for extra flavor
• Cherry baking chips or chopped dried cherries: Create bold cherry flavor and chewy bits; find cherry chips in the baking aisle or use chopped dried tart cherries for a fruity chew
• Semisweet or dark chocolate chips: Add rich, melty chocolate pockets; you can use white chocolate or mini chips to switch it up

How to Make Cherry Chocolate Chip Cookies

Prep Your Baking Pans and Ingredients:

Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or a silicone baking mat. Set out all your ingredients and let the butter fully soften to room temperature so it creams smoothly and gives your cookies extra fluffiness.

Cream the Butter and Sugar for a Light Cookie:

In a stand mixer or using a sturdy wooden spoon, beat together the butter and granulated sugar on medium speed for three to four minutes until the mixture turns pale and fluffy. Scrape down the sides so every bit of butter is evenly incorporated, which creates tiny air bubbles for a tender, cake like texture.

Mix in Wet Ingredients for Perfect Consistency:

Add the egg and pure vanilla extract to the bowl. Drop in one or two drops of pink food coloring for a signature cherry pink cookie look. Mix for another minute on medium speed until the dough becomes even in color and creamy, with a fragrant aroma.

Combine Dry Ingredients for Structure:

In a separate bowl, whisk together the all purpose flour, baking powder, and salt. Slowly add these dry ingredients to your wet mixture, mixing on low just until no streaks of flour remain. Stop as soon as the dough comes together to avoid tough cookies.

Add Cherry Chips and Chocolate Chips for Maximum Flavor:

Gently fold in the cherry baking chips and chocolate chips using a spatula, making sure to distribute them evenly. If using dried cherries, toss them in a small amount of flour to prevent sinking and help every bite have plenty of mix ins.

Shape and Chill for Bakery Style Cookies:

Drop heaping tablespoons of dough onto the prepared baking sheets, spreading them about two inches apart. For giant cookies, use a large cookie scoop and gently flatten the tops. Chill the trays in the fridge for fifteen minutes to keep the cookies thick and chewy.

Bake Until Edges are Set and Centers are Soft:

Bake twelve to fourteen minutes, watching for edges just turning golden and centers that still look slightly soft. Underbaking keeps the inside moist while letting the cookies finish setting as they cool. Let rest on the baking tray for five minutes before transferring to a rack.

Enjoy or Store for Later:

Allow the cookies to cool completely before storing or gifting. The cherry flavor intensifies after a day or two, and the pink color stays vibrant, making them perfect for both immediate treats and make ahead desserts.

My favorite discovery for this cherry chocolate chip cookies recipe was the vibrant flavor that comes from using tart dried cherries or a good quality cherry baking chip. The first time my daughter helped spoon in the food coloring, we ended up with heart shaped cookies that everyone adored, and even her teachers asked for the recipe. Now, they are a family tradition for every special event and always find their way onto our holiday and birthday trays.

Smart Swaps and Variations

This cherry chocolate chip cookie dough is easy to adapt for nearly any taste or need. Vegan butter and a flax egg can make these cookies completely dairy and egg free without sacrificing softness. If cherry chips are hard to find, use chopped dried cherries or drain and chop maraschino cherries for a juicy, candy like bite. Lemon zest or almond extract will add a new layer of flavor, and you can switch up the chocolate for white or dark chips depending on your mood or occasion. For gluten free cherry cookies, just use your favorite one to one gluten free flour blend in place of regular flour and check that your mix-ins are certified safe.

How to Store and Reheat Cherry Chocolate Chip Cookies

Store these cherry chocolate chip cookies in an airtight container at room temperature for up to five days to maintain softness and freshness. To freeze, place fully cooled cookies between layers of parchment paper in a freezer safe bag or box and keep up to three months for best texture. To reheat, warm cookies in a 300 degree oven for four to five minutes to revive that gooey chocolate center, or bake unbaked frozen cookie dough balls directly from the freezer for a fresh batch anytime.

What to Serve with Cherry Chocolate Chip Cookies

Pair cherry chocolate chip cookies with mugs of homemade hot chocolate, creamy lattes, or a cold glass of milk for a classic bakery treat. For dessert platters, stack them with rolled sugar cookies or a bowl of cherry vanilla ice cream for an impressive sundae style display. During holidays, drizzle with chocolate or cherry glaze and sprinkle crushed freeze dried cherries on top to make them extra festive and picture perfect for gifting and parties.

Nutritional Benefits

Cherry chocolate chip cookies offer a bit more than just sweetness—the eggs and butter provide high quality protein and essential vitamins, while cherries contribute antioxidants, fiber, and vitamin C. These cookies are naturally nut free and easy to customize for gluten free or dairy free needs. At around 430 calories per cookie, they deliver satisfying flavor with a good balance of carbs, fats, and protein, especially if you use more dried fruit for a nutrient boost.

Recipe Success Tips

For the thickest, softest cookies, always chill your dough before baking and avoid overmixing after adding flour. Bake a test cookie first if your oven is new or unpredictable, and pull the cookies when just set to prevent dryness. If they begin to spread too much, the dough may be too warm or your butter too soft—just chill again before baking. For crispier edges, bake for two minutes longer, or for chewier cookies, store them in a sealed container with a slice of bread to maintain moisture.

Try these cherry chocolate chip cookies for your next baking day—the pretty pink color, bakery soft crumb, and irresistible cherry chocolate combo make them a favorite in our house. I hope they become a sweet new classic for your family too!

Common Questions About This Recipe

→ Can I use frozen cherries in this dough?

Yes, but thaw them first and blot dry to avoid excess moisture affecting the cookie texture.

→ What type of chocolate chips work best?

Semi-sweet or dark chocolate chips pair well with the tartness of cherries, providing balanced sweetness.

→ Is pink food coloring necessary?

No, food coloring is optional. It adds visual appeal but doesn’t affect flavor.

→ Can I prepare the dough ahead of time?

You can chill the formed dough in the refrigerator for up to 24 hours before baking for enhanced flavor and texture.

→ How do I store these cookies for freshness?

Cool completely and store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.