Chocolate Cherry Cookies
Deliciously chewy cookies featuring a tart cherry and chocolate combination, perfect for any occasion.
I still remember the first time I stole one of these warm chocolate cherry cookies fresh from the tray — the crackly edge, soft center and a bright cherry chew that cut through the cocoa sweetness. This recipe is a go-to when you want a quick batch of reliably delicious cookies for school lunches, a holiday platter, or an afternoon pick-me-up. If you like classic chocolate-chip cookies with a tart, fruity twist, this one delivers every time. For another write-up on chocolate-cherry variations, see this concise chocolate cherry cookies guide that compares a few techniques.
Why you’ll love this dish
These cookies hit a sweet spot: simple pantry ingredients, minimal hands-on time, and a flavor profile that feels a bit grown-up without being fussy. They’re:
- Quick: dough comes together in one mixing session — no chilling required if you’re in a hurry.
- Crowd-pleasing: chocolate chips for comfort, dried cherries for a tart contrast.
- Versatile: easy to turn into gifts, lunchbox treats, or a cookie plate for gatherings.
Step-by-step overview
Before you dive into the ingredients and detailed directions, here’s what you’ll do: whisk the dry stuff, cream butter and sugars, mix in egg and vanilla, combine dry into wet, fold in chocolate and cherries, scoop, and bake at 350°F for about 10–12 minutes. Expect about 18–24 standard cookies depending on size.
What you’ll need
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (room temperature) — can substitute with equal margarine for dairy-free if needed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup chocolate chips (semi-sweet or a mix of dark + milk)
- 1 cup dried cherries (sweetened or tart, roughly chopped if large)
Notes: If you prefer a chewier cookie, swap half the all-purpose flour for bread flour. For a softer, cakier cookie, add 1 tablespoon milk to the dough. For a quicker, air-fryer adaptation, see this air-fryer chocolate chip cookies for timing ideas that you can adapt.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
- In a larger bowl, cream the softened butter with the granulated and brown sugars until the mixture is pale and light — about 2–3 minutes with a hand mixer, a bit longer by hand.
- Beat in the vanilla extract and the egg until the mixture is smooth and glossy. Scrape the bowl as needed.
- Add the dry ingredients to the wet mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips and dried cherries with a spatula so they’re evenly distributed.
- Use a rounded tablespoon (or a small cookie scoop) to drop dough mounds onto the prepared sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
- Let cookies rest on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
01Ingredients
Dry Ingredients
Wet Ingredients
Mix-Ins
02Method
- Preparation
- Baking
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0 OF 9 DONE03Recipe notes
- 01For chewier cookies, swap half the all-purpose flour for bread flour. For a softer cookie, add 1 tablespoon milk to the dough. For a quicker air-fryer adaptation, see air-fryer chocolate chip cookies for timing ideas.
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Best ways to enjoy it
Serve these warm with a glass of milk or a mug of coffee for breakfast-on-the-go. For a dessert plate, arrange with shortbread or salted crackers so guests can alternate flavors. To turn one into an ice cream sandwich, press two cooled cookies around a scoop of vanilla ice cream and freeze briefly to set.
Storage and reheating tips
Room temperature: Store in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Refrigerate: Up to 1 week, though texture will firm — bring to room temperature before serving.
Freeze: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave 6–10 seconds to soften.
Reheat: Warm in a 300°F oven for 4–6 minutes for that just-baked feel. Avoid microwaving for long stretches or they’ll turn chewy or rubbery.
Food safety: cool cookies completely before sealing in containers to reduce condensation and sogginess.
Creative twists
- Nutty boost: fold in 1/2 cup toasted chopped pecans or almonds.
- Orange-cherry: add 1 teaspoon orange zest to the dough for a citrus lift.
- Dark chocolate + espresso: swap half the chips for chopped dark chocolate and add 1/2 teaspoon instant espresso powder to the dough.
- Gluten-free: use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Vegan: replace butter with vegan spread, use a flax "egg" (1 tbsp ground flax + 3 tbsp water, chilled), and choose dairy-free chocolate chips.
Your questions answered
How many cookies does this recipe make?
A: Expect about 18–24 cookies when using a rounded tablespoon scoop; larger scoops will yield fewer cookies.
Can I use fresh cherries instead of dried?
A: Fresh cherries have more moisture and will change the texture and baking time. If you want to try fresh, pit and chop them, toss with a little flour, and fold in sparingly — reduce any added liquid elsewhere and expect a softer, cakier cookie.
Do I need to chill the dough?
A: No — this recipe is designed to bake straight away. Chilling will firm the dough and produce thicker cookies with less spread; chill for 30–60 minutes if you prefer that.
My cookies spread too much. What happened?
A: Common causes: butter too warm, too little flour, or oven temperature too low. Chill the scooped dough slightly, ensure butter is softened but not melting, and verify your oven temperature with an oven thermometer.
Can I make the dough ahead?
A: Yes. Refrigerate the dough for up to 48 hours or freeze scooped dough balls for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
Conclusion
If you want a tested cookie that balances sweet chocolate and bright dried cherries, this recipe is a dependable choice — easy enough for weekday baking and flexible for special tweaks. For more ideas, check out Two Peas & Their Pod chocolate cherry cookies and my Cherry Kiss Cookies.
Keto Desserts
Keto Desserts
Keto Desserts
