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These Cherry Chocolate Cookies are thick and chewy with chocolate ganache, a maraschino cherry, and chocolate drizzle on top. Beautiful, decadent cookies ready in just 25 minutes!
Chocolate cherry might be one of my all-time favorite flavor pairings. I’ve featured it in several desserts, including chocolate cherry fudge, chocolate cherry dump cake, and even a boozy chocolate cherry milkshake. These chocolate cherry cookies still continue to stand out as a favorite, despite the fact that I first made them many years ago. I just can’t get enough!
Why Everyone Should Bake These Chocolate Cherry Cookies
- Chocolate & cherry. Chocolate cherry is a very underrated flavor combination, in my opinion. A splash of cherry juice in the dough ensures each bite of these cookies is filled with cherry flavor, which pairs so nicely with the rich ganache.
- Decadent & impressive. If you’re looking for a cookie to impress, these chocolate cherry cookies are definitely it! With the cherry center and chocolate drizzle, they look like a fancy $10 bakery cookie.
- Easy to make. Despite their decadent appearance, these cookies are also quick and easy to make. The dough doesn’t need to chill at all! The only time-consuming part is allowing the cookies to cool before decorating them.
Recipe Ingredients
Here’s an overview of the ingredients needed to make these cookies. Scroll down to the recipe card below for the exact measurements.
- All-purpose flour – Make sure to spoon and level your flour. Adding too much flour will make these dry and more dense.
- Unsweetened cocoa powder – Adds the chocolate flavor to the cookies.
- Baking soda & baking powder – Both leavening agents help achieve the perfect rise and chewy texture in the cookies.
- Salt – Helps to balance and enhance the other flavors.
- Unsalted butter – Softened to room temperature but not melted. I recommend unsalted but if using salted, reduce the extra salt added.
- Sugar – Light brown sugar adds moisture and chewiness to the cookies, along with regular white sugar.
- Eggs – Bring them to room temperature so they mix evenly into the dough.
- Maraschino cherry juice – Adds cherry flavor to the cookies.
- Vanilla extract
- Chocolate chips – Melted to make the ganache topping. Be sure to use a quality brand, like Ghirardelli or Hershey.
- Heavy whipping cream – Makes the ganache pourable.
- Maraschino cherries – I like the ones without stems. You can also buy ones with stems and remove them.
- Shortening – Mixed with the chocolate for the final drizzle topping.
How To Make Chocolate Cherry Cookies
There are a few extra steps to decorating these cookies, but they’re so worth it! The printable instructions can be found in the recipe card below.
- Prep. Line a baking sheet with parchment paper. Preheat the oven to 350F.
- Make the dough. Combine the dry ingredients in a bowl. In another bowl, cream the butter and sugars for 3-4 minutes, until smooth and fluffy. Beat in the eggs, cherry juice, and vanilla on medium. Add the dry mixture in thirds, mixing well after each addition. Shape the cookies. Roll a golf ball-sized amount of dough into a smooth ball. Place on the baking sheet. Repeat with the rest of the dough, leaving 2-3 inches between each one. Make a slight indentation with your thumb on each one.
- Bake. Bake for 9-11 minutes, until they’ve spread a small amount and are slightly firm to the touch. Cool completely on a wire rack.
- Add the center filling. Microwave the heavy cream for 15-25 seconds. Pour over the chocolate chips. Let sit for a minute then stir vigorously until smooth. Spread ½ teaspoon of ganache in the center of each cookie. Gently press a cherry on top.
- Add the chocolate drizzle. Heat the remaining chocolate chips with the shortening for 30 seconds. Stir then heat for an additional 15 seconds until it’s a smooth liquid. Transfer to a Ziploc bag, snip a tiny corner off, and drizzle the chocolate over each cookie. A spoon also works.
Tips for the Best Cookies
Here are a few things to keep in mind to make the perfect chocolate cherry cookies.
- Achieve smooth, round cookies. You don’t need to hand roll each cookie ball, but I found that if I didn’t the cookies ended up looking more ragged than smooth.
- Switch up the chocolate. For a more decadent cookie, use dark chocolate instead of semi-sweet. White chocolate is also an option!
- Add a festive twist. These can be made more festive by adding sprinkle to the top of the drizzled cookie before it sets.
- Don’t overbake. Despite their slightly bigger than usual size, these cookies still bake n just a few minutes. Be sure to keep an eye on them to avoid drying them out.
- Cool before decorating. This is the hardest part! But the cookies do need to cool completely before adding the chocolate.
Proper Storage
Since the chocolate drizzle is semi-soft, these chocolate cherry cookies are best stored in a single layer in an airtight container and kept at room temperature for up to three days… if they last that long!
Chocolate Cherry Cookies
These Cherry Chocolate Cookies are thick and chewy with chocolate ganache, a maraschino cherry, and chocolate drizzle on top. Beautiful, decadent cookies ready in just 25 minutes!
Servings: 24 cookies
Ingredients
- 3 ¼ cup all-purpose flour spooned and leveled
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 Tablespoons Maraschino Cherry juice
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips divided
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening or coconut oil
- 10 ounce jar Maraschino Cherries without stems
Instructions
- Prepare a baking sheet by lining it with parchment paper. Set Aside.
- Preheat the oven to 350 degrees.
- In a medium bowl, add the flour, unsweetened cocoa powder, baking soda, salt and baking powder. Whisk or stir to combine.
- In a large mixing bowl, add the butter, brown sugar and white sugar. Cream on medium speed until smooth and fluffy. About 3-4 minutes.
- Add the eggs, cherry juice and vanilla extract. Beat on medium until fully combined.
- Add the flour mixture to the wet mixture 1/3 at a time, mixing well after each addition until fully combined.
- Use a cookie scoop to grab a golf ball-size amount of dough. Roll it into a smooth ball with your hands and place it on the prepared baking sheet.
- Continue the same process with the rest of the dough, placing each cookie ball approximately 2-3 inches apart.
- Use your thumb to make a slight indentation in the center of each dough ball.
- Bake the cookies for 9-11 minutes or until they’ve spread just a little and are slightly firm to the touch.
- Remove from the oven and allow them to cool slightly before removing them to a wire rack to fully cool.
Make the Chocolate Ganache
- When the cookies are cool, add ½ cup of the chocolate chips to a small bowl. Heat the cream in the microwave for 15-25 seconds until hot.
- Pour the cream over the chocolate chips and allow them to sit for a minute. Then stir vigorously until smooth.
- Spoon ½ teaspoon of ganache into the center of each cookie and spread it evenly around the indentation. Take one cherry and press it gently into the ganache.
Chocolate Drizzle
- Add the other ½ cup of chocolate chips to a small dish along with the Tablespoon of shortening. Heat for 30 seconds, then stir. Heat for an additional 15 seconds or until you can stir the chips into a smooth mixture.
- Transfer the melted chocolate to a small Ziplock baggie and seal shut. Snip a tiny corner off the bottom of one side of the baggie. Slowly drizzle the chocolate over each cookie. Allow the chocolate to set before storing them in an airtight container.
Last Step:
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Store the cookies in a single layer in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 167kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 127mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 2mg
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