Ever craved a cookie that’s bursting with rich chocolate and a surprise cherry center? This Chocolate Cherry Cookies Recipe will totally satisfy that sweet tooth, combining a soft cocoa cookie with a luscious cherry ganache. Let me show you how to make these irresistible treats that are perfect for sharing—or keeping all to yourself!
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Why You'll Love This Recipe
I’ve made these Chocolate Cherry Cookies more times than I can count, and every batch ends up disappearing in no time. The balance between cocoa and the bright cherry filling is just dreamy—totally worth the little extra effort in assembly.
- Soft, Moist Texture: Cocoa-infused dough keeps each cookie tender and melt-in-your-mouth delightful.
- Unique Cherry Ganache Center: A luscious surprise inside every cookie that adds a burst of flavor.
- Beautiful Chocolate Drizzle: A decorative finish that looks as good as it tastes.
- Perfect Shareable Batch: Makes 24 cookies—ideal for gifting or keeping close for yourself!
Ingredients & Why They Work
Before you start, here’s a little heads-up on some key ingredients you’ll want to keep an eye out for when shopping. Using quality chocolate chips and fresh maraschino cherries really makes all the difference in flavor and texture.

- All-purpose flour: The foundation of our dough, providing structure and chewiness.
- Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness.
- Baking soda, baking powder, and salt: Help cookies rise and balance flavors perfectly.
- Unsalted butter: Gives tenderness and richness; make sure it’s softened for easy creaming.
- Light brown sugar and granulated sugar: A combo that adds moisture and subtle caramel notes.
- Large eggs: Bind everything together and add a bit of richness.
- Maraschino cherry juice: Infuses the dough with cherry flavor—a lovely twist you’ll notice.
- Vanilla extract: Enhances sweetness and rounds out the flavor profile.
- Semi-sweet chocolate chips: Divided use for ganache filling and drizzle topping—choose good-quality for best results.
- Heavy whipping cream: Key for making that silky, smooth chocolate ganache inside.
- Shortening or coconut oil: Keeps chocolate drizzle glossy and smooth once set.
- Maraschino cherries without stems: Sweet, juicy, and perfect for adorning each cookie’s center.
Make It Your Way
These Chocolate Cherry Cookies are already delicious, but the best part is making them your own. Whether you love a bit more cherry or want a dairy-free twist, there’s plenty of room for personalization.
- Dairy-Free Delight: I swapped the butter for vegan butter and used coconut cream instead of heavy whipping cream once, and the cookies came out just as rich and satisfying!
- Cherry Boost: For a burst of flavor, try folding chopped maraschino cherries directly into the dough before baking. It adds a delightful surprise in every bite.
- Seasonal Switch-Up: In winter, I sometimes replace maraschino cherry juice with a splash of cherry syrup or even a flavored liqueur for an adult twist.
- Chocolate Variety: Feel free to experiment by mixing in dark or milk chocolate chips if you prefer a different chocolate intensity in your drizzle or ganache.
Step-by-Step: How I Make Chocolate Cherry Cookies Recipe

Step 1: Prep Your Workspace and Heat the Oven
I always start by lining a baking sheet with parchment paper — it makes cleanup a breeze and ensures the cookies won’t stick. Then, I preheat the oven to 350°F; this temperature is perfect for baking the cookies evenly, giving them that soft yet slightly firm texture.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, I whisk together 3 ¼ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder. This ensures all the leavening and cocoa are evenly mixed for consistent flavor and texture throughout the dough.
Step 3: Cream Butter and Sugars Until Fluffy
Using a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and ½ cup granulated sugar on medium speed. Beat for about 3 to 4 minutes until the mixture is smooth and fluffy—it should look lighter in color and feel soft to the touch. This step is crucial for a tender, melt-in-your-mouth cookie.
Step 4: Add Eggs and Cherry Essence
Next, I beat in 2 large room-temperature eggs, 2 tablespoons of maraschino cherry juice, and 1 teaspoon vanilla extract on medium speed until everything is fully incorporated. The cherry juice adds a subtle, bright note that perfectly complements the chocolate richness.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients in three parts, mixing well after each addition. This helps avoid overmixing and keeps the dough smooth and perfectly textured for soft cookies.
Step 6: Shape Your Cookies with Love
I like to scoop out golf ball-sized portions of dough using a cookie scoop, then roll each one smoothly between my hands. After placing them 2 to 3 inches apart on the prepared baking sheet, I press my thumb gently into the center of each ball to create an indentation—this is where the luscious ganache will nestle perfectly later on.
Step 7: Bake to Perfection
Pop the baking sheet into your preheated oven and bake the cookies for 11 minutes. You’re aiming for cookies that have just spread a little and feel slightly firm on top but stay soft inside. As they bake, the kitchen will fill with a warm cocoa aroma that’s simply irresistible!
Step 8: Cool Before Adding Ganache
Once baked, let the cookies rest on the baking sheet for a few minutes. This brief cooldown helps them finish setting up. Then, transfer them to a wire rack to cool completely—this prevents the ganache from melting when applied.
Step 9: Whip Up the Silky Chocolate Ganache
In a small bowl, place ½ cup of semi-sweet chocolate chips. Heat ¼ cup heavy whipping cream in the microwave for about 20 seconds until hot, then pour it over the chocolate chips. Let it sit for a minute before stirring vigorously until you get a smooth, glossy ganache that’s perfect for filling those cookie centers.
Step 10: Fill Each Cookie with Ganache and a Cherry
Spoon about ½ teaspoon of the ganache into each cookie’s indentation, spreading it out gently. Top each one with a maraschino cherry, pressing it lightly into the ganache so it sits snugly in the center. This combination creates a beautiful balance of tart cherry and rich chocolate.
Step 11: Drizzle on More Chocolate Goodness
Mix the remaining ½ cup semi-sweet chocolate chips with 1 tablespoon shortening or coconut oil in a small dish. Heat for 30 seconds, stir, then heat another 15 seconds until smooth. Transfer this melt to a small Ziplock bag, seal, and snip a tiny corner off. Drizzle over each cookie for a decorative, glossy finish that’ll have everyone reaching for seconds.
Step 12: Let Set and Enjoy!
Allow the chocolate drizzle to set before serving or storing your cookies. These 24 treats keep perfectly in an airtight container at room temperature for up to 3 days—though, trust me, they rarely last that long!
Top Tip
Getting the perfect texture and flavor in your Chocolate Cherry Cookies Recipe can be a delightful adventure! Here are some tips I've learned that truly elevate these cookies to irresistible treats.
- Perfect Indentation: Press your thumb gently but firmly into each dough ball. This creates the ideal nest for the cherry ganache to sit without spilling over during baking.
- Room Temperature Ingredients: Always use room temperature butter and eggs to ensure a smooth, creamy dough that bakes evenly and stays soft.
- Chocolate Ganache Magic: Let the cream sit on the chocolate chips for a full minute before stirring to get that glossy, silky ganache without graininess.
- Drizzle Technique: Use a Ziplock bag with a tiny corner snipped for easy, controlled chocolate drizzling that looks elegant and professional without any mess.
How to Serve Chocolate Cherry Cookies Recipe

Garnishes
If you want to jazz them up even more, consider adding a light dusting of powdered sugar or a sprinkle of finely chopped nuts like pistachios or almonds for an added crunch. You can also place a small fresh cherry on top of the chocolate ganache if you prefer a fresher fruit note.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a rich hot chocolate, or even a cup of black coffee or espresso for those who love a bittersweet balance. For a special occasion, serve alongside vanilla ice cream or a simple whipped cream topping to complement the cherries and chocolate.
Make Ahead and Storage
Storing Leftovers
Store your Chocolate Cherry Cookies in a single layer inside an airtight container at room temperature. They'll stay fresh and soft for up to 3 days — perfect for nibbling throughout the week or bringing as a sweet gift.
Freezing
To freeze, allow the cookies to cool completely after decorating. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw at room temperature when ready to enjoy.
Reheating
If you want to warm your cookies, pop them in the microwave for about 10 to 15 seconds to bring back that soft, melty feeling. Be careful not to overheat, or you might melt the cherry ganache or the chocolate drizzle.
Frequently Asked Questions:
Fresh cherries can be used, but they don’t have the same sweetness or syrupy juice that Maraschino cherries provide, which helps flavor the dough and make the ganache extra luscious. If using fresh cherries, consider adding a bit of cherry syrup or extra sugar for sweetness.
They have a soft, slightly chewy texture with just a little firmness on the outside. The insides stay tender thanks to the cocoa powder and the ganache center adds a gooey surprise.
Absolutely! Substitute the butter with vegan butter and use coconut cream instead of heavy whipping cream for the ganache. Make sure to use dairy-free chocolate chips as well.
Adding shortening or coconut oil helps keep the drizzle smooth and shiny after it sets, preventing it from becoming too hard or brittle, and it makes drizzling much easier.
Final Thoughts
Making these Chocolate Cherry Cookies is truly a joy, from mixing the rich cocoa dough to that magical cherry ganache center. They fill your kitchen with wonderful aromas and bring smiles with every bite. Whether you're baking for a crowd or a special moment at home, these cookies always feel like a warm hug in dessert form. Give them a try, and don’t forget to share your baking stories—I’d love to hear how your batch turns out!
Print
Chocolate Cherry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich Chocolate Cherry Cookies featuring a cocoa-infused dough, a luscious cherry-filled ganache center, and a decorative chocolate drizzle. Perfectly soft with a touch of sweetness from maraschino cherries, this recipe makes 24 irresistible cookies that are ideal for sharing or enjoying as a special treat.
Ingredients
Dry 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
Wet Ingredients
- 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
Chocolate and Toppings
- 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 Baking Sheet: Line a baking sheet with parchment paper and set aside to prevent sticking and ease cleanup.
- Preheat Oven: Set the oven temperature to 350 degrees Fahrenheit to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder until thoroughly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is smooth and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavorings: Beat in the eggs, Maraschino cherry juice, and vanilla extract on medium speed until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing well after each addition until fully combined into a smooth dough.
- Shape Cookies: Use a cookie scoop to portion out golf ball-sized amounts of dough. Roll each into a smooth ball and place onto the prepared baking sheet spaced 2 to 3 inches apart. Press your thumb gently into the center of each ball to create a slight indentation.
- Bake Cookies: Bake the cookies for 11 minutes or until they have slightly spread and feel firm to the touch but still soft inside.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Chocolate Ganache: Place ½ cup of the semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave for 20 seconds until hot, then pour it over the chocolate. Let sit for one minute, then stir vigorously until smooth and glossy.
- Fill Cookies: Spoon approximately ½ teaspoon of the ganache into the indentation of each cooled cookie. Press one maraschino cherry gently into the ganache at the center of each cookie.
- Make Chocolate Drizzle: In a small dish, combine the remaining ½ cup chocolate chips with the shortening or coconut oil. Heat in the microwave for 30 seconds, stir, then heat an additional 15 seconds until the mixture is smooth. Transfer to a small Ziplock bag, seal, and snip a tiny corner to create a piping bag for drizzling.
- Drizzle Cookies: Drizzle the melted chocolate over each cookie using the prepared bag. Allow the chocolate drizzle to set before serving or storing.
- Enjoy and Share: Store cookies in a single layer inside an airtight container at room temperature for up to 3 days. Leave a rating and comment to share your experience!
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a dairy-free option, substitute butter with vegan butter and use coconut cream instead of heavy whipping cream.
- Maraschino cherry juice adds unique flavor, but you can substitute with cherry syrup if desired.
- Use shortening or coconut oil in the chocolate drizzle to keep it smooth and glossy after setting.
- If you prefer a stronger cherry flavor, consider adding chopped cherries to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg




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