Chocolate Cherry Cookies — Soft, Fudgy, and Packed With Flavor
If you love the combination of chocolate and cherries, these chocolate cherry cookies are a must-try. They’re rich, soft in the center, and packed with deep chocolate flavor.
Unlike dry or overly sweet recipes, these chocolate cherry cookies have the perfect balance, with a hint of tart cherry that makes every bite better.
This easy recipe uses simple ingredients and comes together quickly—perfect for both beginners and experienced bakers.
Quick Recipe Snapshot
Prep Time: 15 minutes Chill Time: 30 minutes Cook Time: 10 to 12 minutes Total Time: About 1 hour Servings: 22 to 26 cookies Difficulty: Easy Calories: Approximately 145 per cookie
Ingredients
For the Cookie Dough
- 1 and 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder (use Dutch process for a deeper chocolate flavor)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but highly recommended with cherry)
- 2 tablespoons sour cream or Greek yogurt (keeps the cookies soft)
- 1 cup dried cherries, roughly chopped (or maraschino cherries, patted very dry)
- 1 cup semi sweet chocolate chips or dark chocolate chunks
For Rolling (Optional)
- 1/3 cup granulated sugar mixed with 1 tablespoon cocoa powder
Substitutions and Tips
No dried cherries? Maraschino cherries work well but you must pat them completely dry with paper towels before adding them to the dough. Excess moisture from maraschino cherries will make the dough sticky and affect the bake.
No sour cream? Full fat plain Greek yogurt is a direct swap. Use the same amount and the texture will be nearly identical.
No almond extract? Leave it out and add an extra half teaspoon of vanilla instead. The almond extract enhances the cherry flavor significantly but the cookies are still delicious without it.
Want more chocolate flavor? Use Dutch process cocoa instead of regular cocoa powder. It gives a darker, richer, less bitter chocolate taste that pairs especially well with the cherry.
Dairy free option? Swap the butter for a plant based butter stick and use dairy free chocolate chips. The texture will be slightly different but still very good.
Step by Step Instructions
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. Set the bowl aside. Getting this step right means the leavening and salt are evenly distributed throughout the dough.
2. Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about two minutes. The mixture should look lighter in color and slightly fluffy before you move on.
3. Add the eggs and flavorings
Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, almond extract, and sour cream. Mix on medium speed until everything is smooth and fully combined. Scrape down the sides of the bowl as needed.
4. Combine wet and dry ingredients
Add the flour and cocoa mixture to the wet ingredients gradually — about a third at a time — mixing on low speed after each addition. Mix only until the flour just disappears. The dough will be thick and slightly sticky. That is normal.
5. Fold in the cherries and chocolate chips
Using a spatula or wooden spoon, fold in the dried cherries and chocolate chips by hand. Fold gently until they are evenly distributed throughout the dough. Do not use the mixer for this step — it can break up the cherries and overwork the dough.
6. Chill the dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Do not skip this step. Chilling firms up the dough, prevents the cookies from spreading too much in the oven, and deepens the chocolate flavor.
7. Preheat and prep
Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. If you are using the optional cocoa sugar coating, set it up in a small bowl now.
8. Scoop and roll
Scoop about one and a half tablespoons of chilled dough and roll it into a smooth ball. If using the cocoa sugar coating, roll each ball through the mixture until fully coated. Place the dough balls on the lined baking sheet about two inches apart.
9. Bake the cookies
Bake for 10 to 12 minutes. The edges should look set and the tops may have small cracks forming. The centers will still look slightly underdone — this is exactly right. Do not wait for them to look fully baked in the oven.
10. Cool and serve
Let the cookies cool on the baking sheet for five full minutes before transferring to a wire rack. They will firm up as they cool. The texture improves significantly after they have cooled completely so try to be patient.
Pro Tips
Use room temperature butter
Cold butter does not cream properly and warm melted butter makes the cookies spread too flat. Softened butter at room temperature gives you the right texture every time. If you forgot to take it out, cut it into small cubes and let it sit for 20 minutes.
Do not skip the chill time
Chilled dough holds its shape better in the oven and gives you a thicker, chewier cookie. If you have time, chilling overnight in the fridge gives you an even deeper flavor.
Pull them out early
The number one mistake with chocolate cookies is overbaking. Because the dough is dark it is hard to see when they are done by color. Watch the edges and pull them out when the center still looks soft. They finish cooking on the hot pan.
Pat your cherries dry
If you are using maraschino cherries, this step is non-negotiable. Wet cherries add moisture to the dough that changes the texture of the finished cookie and can cause uneven baking.
Use a cookie scoop
A medium cookie scoop gives you evenly sized balls that all bake at the same rate. Uneven balls mean some cookies are overbaked before others are done.
Variations
Black Forest chocolate cherry cookies
Add one teaspoon of instant espresso powder to the dough and use dark chocolate chunks instead of semi sweet chips. Top each cookie with one whole maraschino cherry pressed gently into the center before baking for a dramatic and delicious Black Forest effect.
White chocolate cherry cookies
Swap the semi sweet chocolate chips for white chocolate chips. The sweetness of white chocolate paired with the tart cherry creates a completely different but equally delicious flavor profile. Use pink or red food coloring in the dough for a fun visual twist.
Chocolate cherry thumbprint cookies
Roll the dough into balls and press a small well into the center of each one with your thumb before baking. Fill each well with cherry jam or a whole maraschino cherry after baking. Drizzle with melted dark chocolate for a finished look.
Double chocolate cherry cookies
Add an extra half cup of cocoa powder and replace half the flour with almond flour for an even fudgier, denser texture. These are for serious chocolate lovers and they pair beautifully with tart dried Montmorency cherries.
How to Store and Reheat
At room temperature
Store cooled chocolate cherry cookies in an airtight container at room temperature for up to five days. Place parchment paper between layers to prevent them sticking together. They stay soft and chewy for the full five days when stored properly.
In the fridge
These cookies keep well in the fridge for up to one week. The cold temperature firms them up slightly but they soften back to room temperature texture within 15 minutes of coming out.
In the freezer
Chocolate cherry cookies freeze beautifully for up to three months. Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip lock freezer bag with parchment between layers.
Reheating
To enjoy them warm, microwave a single cookie for 8 to 10 seconds. Do not overheat or they will dry out. You can also place them in a 300 degree oven for three to four minutes to warm through without drying them out.
Freezing unbaked dough
Scoop the dough into balls, freeze on a lined baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 350 degrees for 12 to 14 minutes. This is a great option for having fresh baked cookies ready whenever you need them.
Frequently Asked Questions
Can I use fresh cherries in chocolate cherry cookies?
You can but fresh cherries release a lot of moisture when baked which affects the texture of the cookie. If you want to use fresh cherries, pit and chop them, then spread them on a paper towel and pat completely dry before folding into the dough. Dried cherries are the easiest and most reliable option for this recipe.
Why are my chocolate cherry cookies flat?
The most common reasons for flat cookies are butter that was too warm or melted, dough that was not chilled before baking, or too little flour. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and measure your flour correctly using the spoon and level method rather than scooping directly from the bag.
Can I make chocolate cherry cookies without a mixer?
Yes. You can mix this dough by hand with a wooden spoon or spatula. The only step that benefits from a mixer is creaming the butter and sugar. Do this by hand for a full two to three minutes until the mixture looks lighter and slightly fluffy. Everything else mixes together easily by hand.
What type of cherries work best in this recipe?
Dried cherries give the best texture and the most concentrated cherry flavor without adding excess moisture. Dried Montmorency cherries have a nice tartness that balances the rich chocolate perfectly. Maraschino cherries work well too but must be thoroughly dried before using. Avoid canned cherries in syrup as they are too wet.
Can I add nuts to chocolate cherry cookies?
Absolutely. Chopped walnuts, pecans, or slivered almonds all work well alongside the cherry and chocolate. Add half a cup along with the cherries and chocolate chips in step five. The almond pairs especially well if you are already using almond extract in the dough.
Save This Recipe Before You Go
If this chocolate cherry cookies recipe is going on your baking list, save it to your Pinterest boards right now so you can find it easily when you are ready to bake. It is one of those recipes that disappears fast whenever you make it.
Made a batch already? Drop a comment below and let us know how they turned out. Did you try one of the variations? We would love to hear about it. Share this recipe with someone who loves chocolate and cherries — they will thank you for it.
Happy baking.
Recipe Card
Chocolate Cherry Cookies
Prep Time: 15 minutes Chill Time: 30 minutes Cook Time: 10 to 12 minutes Total Time: About 1 hour Servings: 22 to 26 cookies Difficulty: Easy
Ingredients
Cookie dough:
- 1 and 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons sour cream
- 1 cup dried cherries, roughly chopped
- 1 cup semi sweet chocolate chips
Optional rolling coating:
- 1/3 cup granulated sugar
- 1 tablespoon cocoa powder
Instructions
- Whisk flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and both sugars on medium speed for two minutes until fluffy.
- Add eggs one at a time then mix in vanilla, almond extract, and sour cream.
- Add flour mixture gradually on low speed until just combined.
- Fold in dried cherries and chocolate chips by hand.
- Cover and chill dough for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with parchment.
- Scoop and roll dough into balls. Coat in cocoa sugar if using.
- Bake for 10 to 12 minutes until edges are set and centers look slightly soft.
- Cool on baking sheet for 5 minutes then transfer to a wire rack.
Storage: Airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
