Chocolate Cherry Cookies
Bake up a batch of these Chocolate Cherry Cookies and you’ll have smiles all around! These cookies are chocolatey, with a cherry on top – perfect for dunking in your morning coffee or afternoon tea.
Decadent Chocolate Cherry Cookies
Cherry Cookies are the perfect solution when you are craving something sweet. They will make your day feel a little bit brighter. The best part is that they’re easy to make so you can have fresh baked cookies right from the oven.
Key Ingredients You’ll Need
Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and most natural flavor to come out in the recipe.
Granulated Sugar: In addition to adding a sweeter flavor to a cookie recipe. Granulated sugar caramelizes and absorbs moisture which overall improves the texture and flavor of the cookie.
Eggs: When making cookies, you always want to use room-temperature eggs. It gives the best texture to cookies.
Vanilla Extract: Vanilla is used not only to add an aroma to the recipe but also to enhance the flavor as well for a sweeter and more delicious recipe.
Cocoa Powder: Use unsweetened for this recipe to give it a super delicious chocolate flavor
Buttermilk: If you don’t have buttermilk, I like to add milk with a splash of vinegar as a substitute.
All-Purpose Flour: All-purpose flour is best to use. However, if you are using self-rising flour, you would eliminate the baking soda.
Salt: Everyone always thinks it is weird to put salt in things like desserts because they aren’t salty foods. Adding salt brings out the flavor. You don’t want to skip this step.
Baking Soda: Baking Soda will help the batter double in size.
Cherries: I like to use maraschino cherries for this recipe.
How To Make Chocolate Cherry Cookies
Step 1. Set the oven to 400 degrees and use parchment paper to line the baking sheets. Add the butter to a standing mixer and combine on low for 30-seconds until smooth. Put in the sugar, egg, vanilla, cocoa powder, and buttermilk and combine. Put in the flour, salt, and baking soda and combine before folding in the cherries with a spatula.
Step 2. Arrange 1-2 tablespoons of rounded dough onto the prepared sheets about 2-inches apart. Place into the oven to bake for 8-10 minutes or until the cookie springs back.
Step 3. Allow the cookies to cool before enjoying.
Are These Chocolate Cherry Cookies Chewy?
Yes, these cookies are chewy and soft. There is a mix of cherry and chocolatey flavors in each bite that really make them stand out from other types of cookies.
How Can I Customize These Chocolate Cherry Cookies?
One great thing about these cookies is that they can be customized to your liking. If you want them to be extra chocolaty, add some chocolate chips to the batter before baking. Or, if you want a little bit of crunch, add in some chopped nuts.
What Type Of Cherry Should I Use?
For these cookies, we recommend using maraschino cherries. They have a bright flavor that pairs well with the chocolate. If you can’t find maraschino cherries, you can also use fresh or frozen cherries that have been pitted and chopped.
More Chocolate Cherry Recipes:
- Chocolate Cherry Fudge
- Black Forest Chocolate Cherry Cookies
- White Chocolate Cherry Fudge
- Cherry Chocolate Chip Cheesecake
Chocolate Cherry Cookies
- ½ cup butter softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup cocoa powder plus 2 tablespoons unsweetened or 2 ounces unsweetened baking chocolate, melted and cooled
- ⅓ cup buttermilk
- 1 ¾ cups flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup maraschino cherries stems removed, chopped and blotted dry
- Preheat oven to 400°F and line baking sheets with parchment paper.
- Using a stand or hand mixer on low speed, cream the butter until smooth (about 30 seconds). Add sugar, egg, vanilla, cocoa powder, and buttermilk. Mix well.
- Add in flour, salt, and baking soda. Mix well. Fold in cherries until well combined.
- Drop 1-2 rounded tablespoons of dough onto a cookie sheet, spacing 2 inches apart. Bake for 8-10 minutes or until cookie springs back when touched.
- Let cool and enjoy!