Cherry Chocolate Cookies: The Ultimate Easy Recipe

Cherry Chocolate Cookies: A Sweet Treat with a Twist

There’s something magical about biting into a cookie that’s crispy on the outside, soft on the inside, and bursting with flavor. Cherry Chocolate Cookies are my go-to dessert when I want to impress family or friends without spending hours in the kitchen. The first time I made these, my grandson declared them “the best cookies ever,” and I knew they were a keeper. With their tangy-sweet cherries and rich chocolate sparks, these cookies are like a party in your mouth.

A Little History of Cherry Chocolate Cookies

I stumbled upon this recipe while experimenting with leftover maraschino cherries from a holiday fruitcake. Back then, I didn’t think much of it—just another cookie idea. But after baking a batch, I realized how special this combination was. Cherries and chocolate have been paired for centuries, dating back to European confectioners who loved the contrast between sweet chocolate and tart fruit. These days, this classic duo gets a modern twist with buttery dough and crunchy chocolate sparks. It’s comfort food with a touch of elegance.

Why You’ll Love This Recipe

This recipe is simple enough for beginners but impressive enough for seasoned bakers. The dough comes together quickly, and the mix-ins make it feel gourmet. The cherries add a juicy pop of flavor, while the chocolate sparks melt just enough to create pockets of gooey goodness. Plus, the aroma of vanilla and butter filling your kitchen is worth the effort alone. Trust me, once you try these Cherry Chocolate Cookies, you’ll be hooked!

Perfect Occasions for Cherry Chocolate Cookies

These cookies are perfect for any occasion—or no occasion at all! Bake them for birthdays, holidays, or weekend gatherings. They’re also great for bake sales because they look as good as they taste. If you’re feeling generous, pack them in cute tins and gift them to neighbors or coworkers. Honestly, even a random Tuesday night deserves a batch of these cookies. Life’s too short not to indulge sometimes!

Ingredients List

• 280 g of wheat flour
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of salt
• 170 g of butter at room temperature
• 200 g of white sugar
• 100 g of brown sugar
• 1 egg + 1 yolk
• 2 teaspoons of vanilla extract
• 150 g of chopped cherries (maraschino or dried)
• 170 g of chocolate sparks

Substitution Options

If you can’t find maraschino cherries, dried cherries work just as well. For a dairy-free version, swap the butter with coconut oil or vegan margarine. You can also use gluten-free flour if needed. Instead of chocolate sparks, try dark chocolate chunks or white chocolate chips for a different twist. Feel free to adjust the sugar levels based on your preference for sweetness.

Preparation Steps

Step 1: Preheat and Prep

Start by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper—it prevents sticking and makes cleanup a breeze. While the oven heats up, gather all your ingredients. There’s nothing worse than realizing you’re missing something halfway through!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures everything is evenly distributed. Set it aside for now—we’ll come back to it later. Pro tip: Sifting the flour helps keep the cookies light and airy.

Step 3: Cream Butter and Sugars

Using a hand mixer or stand mixer, cream the butter and sugars until light and fluffy. This usually takes about 2-3 minutes. The mixture should look pale and creamy, almost like frosting. Don’t rush this step; it’s key to achieving that perfect texture.

Step 4: Add Wet Ingredients

Beat in the egg, egg yolk, and vanilla extract. Mix until fully combined. The vanilla adds warmth and depth to the dough, making it smell absolutely divine. At this point, the batter might look a little curdled—that’s okay! It will smooth out once we add the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as everything is incorporated. Overmixing can lead to tough cookies, so err on the side of caution. Chef’s tip: Use a spatula to scrape down the sides of the bowl for an even mix.

Step 6: Fold in Cherries and Chocolate Sparks

Gently fold in the chopped cherries and chocolate sparks using a spatula. Be careful not to crush the cherries—they add bursts of color and flavor. This is my favorite part because the dough starts looking festive and fun.

Step 7: Shape the Dough

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared tray, leaving space between each one. They’ll spread slightly as they bake, so don’t overcrowd the tray.

Step 8: Bake to Perfection

Bake for 10-12 minutes, or until the edges are golden brown. The centers may still look soft, but they’ll firm up as they cool. Remove the tray from the oven and let the cookies sit for 5 minutes before transferring them to a wire rack.

Timing Breakdown

• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes per batch
• Total Time: About 30 minutes

Chef’s Secret

For extra chewiness, chill the dough for 30 minutes before baking. Cold dough spreads less in the oven, resulting in thicker cookies. Plus, it gives the flavors time to meld together.

Extra Info

Did you know maraschino cherries were originally made in Croatia? Traditionally, they were preserved in maraschino liqueur, which gave them their name. Nowadays, most maraschino cherries are dyed red and flavored with almond extract, but they’re still a nostalgic treat.

Necessary Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking tray
• Parchment paper
• Wire cooling rack

Storage Tips

To store these cookies, let them cool completely before placing them in an airtight container. They’ll stay fresh for up to a week at room temperature. If you live in a humid area, consider storing them in the fridge to prevent them from getting soggy.

For longer storage, freeze the baked cookies in a single layer on a tray. Once frozen, transfer them to a freezer-safe bag. They’ll last up to three months. Simply thaw at room temperature when ready to enjoy.

If you prefer to freeze the dough instead, portion it into balls and freeze on a tray. Transfer the frozen dough balls to a bag, and bake directly from frozen, adding a couple of extra minutes to the baking time.

Tips and Advice

• Use room-temperature butter for easier mixing.
• Don’t skip the parchment paper—it saves you from scrubbing trays.
• Underbake slightly for softer cookies; they’ll continue to set as they cool.

Presentation Ideas

• Dust the tops with powdered sugar for a snowy effect.
• Serve alongside a glass of cold milk or hot cocoa.
• Package them in clear bags tied with ribbon for gifts.

Healthier Alternatives

Here are six ways to make these cookies healthier:

1. Whole Wheat Flour: Swap half the wheat flour with whole wheat for added fiber.
2. Coconut Sugar: Replace white sugar with coconut sugar for a lower glycemic index.
3. Almond Butter: Substitute some of the butter with almond butter for healthy fats.
4. Dark Chocolate: Use dark chocolate sparks instead of milk chocolate for antioxidants.
5. Fresh Cherries: Ditch the maraschino cherries for fresh ones, pitted and chopped.
6. Egg Replacer: Try flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water) for a vegan option.

Common Mistakes to Avoid

Mistake 1: Overmixing the Dough

Overmixing leads to dense cookies. Once the flour is incorporated, stop mixing immediately. Use a spatula for the final fold-in steps to avoid overworking the dough.

Mistake 2: Skipping the Parchment Paper

Baking without parchment paper can cause sticking and uneven browning. Always line your tray—it’s a small step that makes a big difference.

Mistake 3: Overbaking

These cookies are meant to be soft. Take them out when the edges are golden, even if the centers seem underdone. They’ll firm up as they cool.

FAQ

Can I use fresh cherries?

Yes! Fresh cherries work beautifully. Just pit and chop them, then pat them dry with a paper towel to remove excess moisture.

What if I don’t have chocolate sparks?

No problem! Substitute with regular chocolate chips or chopped chocolate bars. Both options work wonderfully.

How do I prevent the cherries from sinking?

Toss the chopped cherries in a bit of flour before folding them into the dough. This helps them stay suspended.

Can I make these gluten-free?

Absolutely. Swap the wheat flour with a gluten-free blend. Make sure it contains xanthan gum for structure.

Why are my cookies flat?

Flat cookies often result from warm butter or too much spreading. Chill the dough before baking to fix this issue.

Do I need a mixer?

Not necessarily. You can mix the dough by hand, though a mixer makes the process quicker and easier.

Can I double the recipe?

Yes, doubling works fine. Just ensure your bowls and trays are large enough to handle the increased quantities.

How long do these cookies last?

Stored properly, they’ll stay fresh for up to a week. Freeze leftovers for extended shelf life.

Are these cookies kid-friendly?

Definitely! Kids love the sweet-tart cherry flavor and melty chocolate sparks. Plus, they’re fun to decorate.

What’s the best way to reheat them?

Pop them in the microwave for 10-15 seconds to restore their gooey goodness. Alternatively, warm them in a low oven for a few minutes.

Final Thoughts

These Cherry Chocolate Cookies are more than just a dessert—they’re a celebration of flavors, textures, and memories. Whether you’re baking for loved ones or treating yourself, this recipe promises joy in every bite. So grab your apron, turn on some music, and get ready to create something truly delicious. Happy baking!