Chocolate Cherry Cookies Treats

This rich chocolate cherry cookies recipe is my secret weapon for bake sales and holiday trays, combining gooey chocolate chips and sweet maraschino cherry bits in cookies that come together with just 15 minutes of prep and bake in under an hour. The irresistible pairing of chocolate and cherry always draws rave reviews, and these easy cookies are perfect for both busy weeknights or making a showstopping homemade treat on short notice. With classic pantry staples and a soft, chewy texture, chocolate cherry cookies check all the boxes for quick, crowd pleasing desserts everyone loves.

I first baked a batch of these chocolate cherry cookies for a last minute potluck, and they instantly became my go to recipe when I need something craveworthy, impressive, and chocolatey. Each cookie delivers ultra creamy chocolate with pops of sweet cherry, and even family members who claim not to like cherries always reach for seconds. Whether you want an easy weeknight treat or something special for gifting, this cookie recipe has earned a permanent spot in my dessert rotation and is always a hit with friends and neighbors.

Gather Your Ingredients

• Unsalted butter, softened: Provides rich flavor and moist, tender cookies. Use high quality European style butter for extra depth, but any butter works; substitute vegan butter if needed
• Granulated sugar and light brown sugar: Bring classic sweetness and a caramel note from molasses. Lightly pack brown sugar for best texture, or swap in coconut sugar for a subtle twist
• Large eggs: Bind the dough and add richness for the perfect chewy bite; bring to room temperature to blend smoothly
• Pure vanilla extract: Deepens both chocolate and cherry flavors; always choose real extract, but you can use almond extract for a new flavor profile
• All purpose flour: Builds the classic cookie base; replace with a one to one gluten free flour blend for wheat free baking
• Unsweetened cocoa powder: Adds deep chocolate color and taste. Dutch process cocoa increases the richness if you want a bold result, but regular works too
• Baking soda: Gives the cookies lift and a soft, thick crumb; always check freshness for reliable results
• Fine salt: Enhances every flavor; kosher salt is an easy substitution if that’s what you have available
• Semi sweet chocolate chips: Melt into gooey pockets throughout the cookies; dark chips or chopped chocolate bars can be used for less sweetness and more intense chocolate flavor
• Maraschino cherries: Offer signature cherry flavor and pops of color; be sure to rinse and blot them very dry to avoid soggy cookies. Substitute dried, tart, or fresh cherries for a less sweet, more chewy version

How to Make Chocolate Cherry Cookies

Prepare and Preheat Your Oven:

Set the oven to 350°F early so it reaches full heat. Line two large baking sheets with parchment or lightly grease with butter. This prevents sticking and ensures even browning while making cleanup quick and hassle free.

Cream the Butter and Sugars Until Fluffy:

In a stand mixer or using a handheld beater, whip the softened butter, granulated sugar, and brown sugar together for three to five minutes on medium speed. You want the mixture to look very pale, creamy, and fluffy. This thorough creaming creates air pockets crucial for light, soft cookies after baking.

Add Eggs and Vanilla for Structure:

Add two large eggs, one at a time, mixing each in completely. Scrape the bowl, then add vanilla extract and beat for another minute. Your batter should look glossy and even after this step, which makes for a uniform crumb and rich taste.

Combine Dry Ingredients for a Chocolatey Foundation:

In a separate bowl, thoroughly whisk together all purpose flour, unsweetened cocoa powder, baking soda, and salt until uniform in color and texture. Whisking prevents lumps of flour or cocoa so every bite is evenly chocolatey.

Blend Wet and Dry for Cookie Dough:

Add the dry mixture to the butter mixture in two portions, mixing on low just until no dry streaks remain. Resist over mixing; stop as soon as the dough looks well combined for tender, chewy cookies.

Fold in Chocolate Chips and Cherries:

Switch to a silicone spatula and gently fold in the semi sweet chocolate chips and very dry, chopped maraschino cherries. Do not over mix. The dough should feel thick and speckled with big pieces for maximum chocolate cherry in every cookie.

Portion and Shape the Cookies:

Scoop dough using a medium cookie scoop or heaping tablespoon, spacing balls two inches apart on the prepared sheets. This spacing prevents sticking together and promotes even baking.

Bake to Soft Chewy Perfection:

Bake at 350°F for twelve to fifteen minutes until edges are set but centers are still slightly soft. Rotate sheets halfway for uniform doneness. Cookies should puff up and barely give when pressed—don’t overbake to keep them chewy.

Cool and Set for Best Texture:

Let the cookies cool on the pan at least five minutes before removing to a wire rack. This lets them set without breaking apart and ensures gooey chocolate chips and cherries with every bite.

One of my favorite discoveries while testing these cookies was pressing a few extra chopped cherries and chocolate chips on top of each dough ball before baking. It gives each cookie a professional bakery look and guarantees bursts of cherry in every bite. These cookies are loaded with antioxidants from cherries and cocoa, making every homemade batch a delicious treat for family birthdays, lunchboxes, and cozy nights at home.

Smart Swaps and Variations

If you want to experiment, try swapping maraschino cherries for dried tart cherries for a tangier bite and extra chew. Dairy free or vegan? Simply use dairy free butter and chocolate chips. For an even more decadent twist, mix in chopped white chocolate or swirl a bit of orange or almond extract into the dough. Use gluten free baking flour for a wheat free version, and play with festive sprinkles or colored sugars during holidays for extra flair. This flexible recipe adapts for nearly any dietary need or occasion, with clear results every time.

How to Store and Reheat Chocolate Cherry Cookies

To keep your chocolate cherry cookies at their soft, chewy best, store them in an airtight container at room temperature for up to five days, separating layers with parchment paper. For longer storage, freeze cookies in freezer safe bags or containers with parchment between layers for up to three months. Baked cookies thaw quickly on the counter, or you can reheat in a 300°F oven for five minutes to refresh the texture. If preparing ahead, freeze unbaked dough balls and bake straight from frozen, adding one or two minutes to the bake time—ideal for fresh cookies any time.

What to Serve with Chocolate Cherry Cookies

Chocolate cherry cookies fit perfectly on any cookie platter, pairing beautifully with classics like peanut butter cookies, lemon bars, or buttery shortbread for contrast. Serve warm with cold milk, coffee, or even a scoop of vanilla ice cream for a decadent dessert. For festive gatherings, arrange on tiered trays or gift in decorative boxes, making them a standout for birthdays, holidays, and sharing with friends at any get together or bake sale.

Nutritional Benefits

Rich in antioxidants from tart cherries and natural cocoa, these chocolate cherry cookies offer more than just indulgence. Each cookie contains a balance of carbohydrates and fats for quick energy, and their nut free base suits most school or workplace environments. By opting for gluten free or plant based swaps, you can adapt the recipe to fit vegan, dairy free, or wheat free regimens without sacrificing texture or flavor.

Recipe Success Tips

For best results, always blot cherries very dry to avoid extra moisture, which causes cookies to spread too much. If your dough is sticky or your kitchen is warm, chilling the dough for at least one hour firms it up for thicker, bakery style results. Slightly underbake cookies and let them cool on the pan for five to ten minutes so they finish setting up without drying out. Line pans with parchment for easy removal and smooth, even browning every time.

Chocolate cherry cookies bring together gooey chocolate and sweet cherries for a classic treat that always feels fresh and new. Try a batch at home and enjoy every chewy, chocolatey bite—these cookies are sure to become a new staple in your baking lineup.

Common Questions About This Recipe

→ How do I prevent cookies from spreading too much?

Make sure your butter is just softened, not melted, and chill the dough briefly if needed for a thicker result.

→ Can I use fresh cherries instead of maraschino?

Yes, fresh cherries work well. Just pit, chop, and pat them dry to avoid excess moisture in the dough.

→ What type of cocoa is best for these cookies?

Unsweetened natural or Dutch-process cocoa both yield delicious results, with Dutch-process adding a richer flavor.

→ How should I store these cookies for freshness?

Keep cooled cookies in an airtight container at room temperature up to 5 days, or freeze for longer storage.

→ Can I substitute the chocolate chips?

Try using white chocolate, dark chocolate chunks, or even chopped nuts for a twist on texture and flavor.