Why You’ll Love Cherry Chocolate Chewy Cookies Recipe
I love making these cookies because they are simple to prepare with everyday baking ingredients. The chocolate dough stays wonderfully soft while the cherries add a naturally sweet and slightly tart flavor that pairs beautifully with the chocolate chips. I also appreciate that this recipe makes a generous batch, making it perfect for sharing with family and friends or saving for later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup 2 sticks / 226 g unsalted butter, softened
1 cup 200 g granulated sugar
½ cup 100 g packed brown sugar
2 large eggs
2 teaspoon vanilla extract
2 ¼ cups 280 g all-purpose flour
½ cup 45 g unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup 170 g semisweet chocolate chips
1 cup 150 g dried cherries (or chopped maraschino cherries, well drained)
Directions
I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a large mixing bowl, I beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
I gradually add the dry ingredients to the wet ingredients, mixing just until combined.
I gently fold in the semisweet chocolate chips and the dried cherries or well-drained chopped maraschino cherries.
Using a rounded tablespoon or cookie scoop, I place portions of dough about 2 inches apart on the prepared baking sheets.
I bake the cookies for 10–12 minutes until the edges are set while the centers remain soft.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
I sometimes use dark chocolate chips instead of semisweet chips for a richer flavor. Chopped white chocolate also creates a delicious contrast with the chocolate cookie base. When I want extra texture, I mix in chopped walnuts or pecans. I also enjoy using tart dried cherries for a stronger fruity flavor or substituting well-drained maraschino cherries for a sweeter version. A pinch of espresso powder is another favorite addition because it deepens the chocolate flavor without making the cookies taste like coffee.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. For longer storage, I freeze them in a freezer-safe container or bag for up to 3 months. When I am ready to enjoy them, I let them thaw at room temperature or warm one cookie in the microwave for about 10–15 seconds to bring back its fresh-from-the-oven softness.
FAQs
Can I use fresh cherries instead of dried cherries?
I prefer dried cherries because they contain less moisture and help the cookies maintain their chewy texture. If I use fresh cherries, I make sure they are pitted and thoroughly dried.
Can I use maraschino cherries?
Yes, I can use chopped maraschino cherries, but I always drain and pat them dry well before adding them to the dough.
Why are my cookies dry?
I avoid overbaking the cookies because they continue to set as they cool. I also measure the flour carefully to prevent the dough from becoming too dry.
Can I freeze the cookie dough?
Yes, I scoop the dough into portions and freeze them. I can bake them directly from frozen by adding a minute or two to the baking time.
Can I make these cookies ahead of time?
Yes, I often prepare the dough a day in advance and keep it covered in the refrigerator until I am ready to bake.
What type of cocoa powder works best?
I like using unsweetened cocoa powder because it gives the cookies a rich chocolate flavor while keeping the sweetness balanced.
Can I add nuts?
Absolutely. I enjoy adding chopped walnuts or pecans for extra crunch and flavor.
How do I keep the cookies soft?
I store them in an airtight container, and I sometimes place a slice of bread inside the container to help maintain their softness.
Can I make smaller cookies?
Yes, I simply use a smaller scoop and reduce the baking time by a couple of minutes while watching the edges closely.
What pairs well with these cookies?
I enjoy serving them with a glass of cold milk, hot coffee, or a cup of tea for a comforting dessert or afternoon snack.
Conclusion
I enjoy making these Cherry Chocolate Chewy Cookies whenever I want a dessert that combines rich chocolate with sweet, fruity flavor. Their soft, chewy texture and simple preparation make them a dependable favorite for celebrations, gift boxes, or everyday baking. Every batch delivers delicious chocolate goodness with bursts of cherry that make these cookies truly memorable.
Cherry Chocolate Chewy Cookies are soft, fudgy chocolate cookies filled with sweet bursts of dried cherries and melty chocolate chips. They are perfect for holidays, cookie exchanges, or an everyday homemade treat.
Author:Amy
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Dessert
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup (2 sticks / 226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (280 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 g) semisweet chocolate chips
1 cup (150 g) dried cherries or chopped maraschino cherries, well drained
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips and dried cherries or well-drained chopped maraschino cherries.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes until the edges are set and the centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use dark chocolate chips for a richer flavor or white chocolate for contrast.
Add chopped walnuts or pecans for extra texture.
A pinch of espresso powder enhances the chocolate flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or unbaked dough for up to 3 months.
Warm a cookie in the microwave for 10–15 seconds before serving for a freshly baked texture.
