Chocolate Cherry Cookies

Chocolate Cherry Cookies! Made with rich cocoa, dried cherries, and mini chocolate chips, these decadent treats are the perfect balance of sweet and tart. Easy to make and irresistibly delicious!

There’s something irresistible about the combination of rich chocolate and tart cherries, and these Chocolate Cherry Cookies bring them together in the best way! Each bite is soft, chewy, and packed with melty chocolate and chewy dried cherries for a perfectly balanced flavor. They’re easy to make and just the right amount of indulgent—great for holidays, gifting, or whenever a chocolate craving strikes.

Whether you’re a fan of classic chocolate cookies or looking for something with a little extra flair, these cookies are sure to impress. Plus, they store well, making them a great make-ahead treat. Grab a glass of milk or a cup of coffee, and enjoy these decadent cookies anytime!

Looking for more mouthwatering cookie recipes? Try my Raspberry Shortbread Cookies, Strawberry Meltaway Cookies, or Easy Chocolate Chip Cookies.

Ingredients

• All-purpose flour – Provides structure and stability to the cookies.
• Cocoa powder – Adds deep chocolate flavor and a slightly dry texture for chewiness.
• Baking powder – Helps the cookies rise slightly, creating a soft texture.
• Baking soda – Works with the acid in cocoa to give the cookies some lift and tenderness.
• Salt – Enhances flavors and balances the sweetness.
• Butter (softened) – Adds moisture and richness while contributing to a tender texture.
• Sugar – Sweetens the cookies and helps create a crisp edge while keeping the centers soft.
• Vanilla extract – Enhances the chocolate flavor with warm, aromatic notes.
• Egg – Binds the ingredients together and adds structure for a chewy texture.
• Dried cherries – Brings a tart, chewy contrast that complements the rich chocolate.
• Mini semi-sweet chocolate chips – Melts into the cookies, adding bursts of extra chocolatey goodness.

Instructions

Start by preheating your oven to 350°F and lining two baking pans with parchment paper or a silicone baking mat to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt—this ensures everything is evenly distributed before adding it to the dough.

In a separate, larger mixing bowl, beat the softened butter and sugar together until the mixture is smooth and creamy. This step helps create a soft texture in the cookies. Next, mix in the egg until fully incorporated, followed by the vanilla extract for a hint of warmth and depth.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined—be careful not to overmix, as that can make the cookies tough. Fold in the dried cherries and mini chocolate chips, ensuring they’re evenly distributed throughout the dough for the perfect bite every time.

Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking pans, spacing them about two inches apart to allow for spreading. Bake for about 12 minutes—don’t worry if they look a little underdone when you take them out, as they’ll firm up as they cool. Let them rest on the pan for a few minutes before carefully transferring them to a wire rack to cool completely.

Recipe FAQ’s

Can I use fresh cherries instead of dried cherries?

Dried cherries work best because they have a concentrated flavor and won’t add excess moisture to the dough. If you want to use fresh cherries, chop them finely and pat them dry, but keep in mind the texture may be softer.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking. Just let it sit at room temperature for about 10–15 minutes if it becomes too firm to scoop.

Can I freeze these cookies?

Absolutely! You can freeze the baked cookies in an airtight container for up to three months. If freezing the dough, scoop it into individual portions first, freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, simply add a couple of extra minutes to the baking time—no need to thaw!

Can I use chocolate chunks instead of mini chocolate chips?

Yes! Chocolate chunks will give you gooier pools of melted chocolate in each bite, which can be a delicious variation. Just make sure they’re evenly distributed in the dough.

Storage

Store these cookies in an airtight container at room temperature for up to five days. If you want to keep them soft and chewy, add a slice of bread to the container—the cookies will absorb moisture from the bread and stay fresher longer!

Variations

Try these variations:

• Add chocolate chunks or different types of chips such as white chocolate or dark chocolate.
• Add 1/4 teaspoon of almond extract for hint of almond flavor that pairs beautifully with cherries.
• Add chopped, roasted almonds to the mix for extra texture and crunch.

Chocolate Cherry Cookies

Chewy and chocolatey with a hint of tart sweetness, these easy Chocolate Cherry Cookies are the perfect treat for any occasion!

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Pin Recipe

Course Dessert, Snack

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings 18 cookies

Author Dianna Muscari

Equipment

• measuring cups & spoons
• Mixing bowls
• whisk
• Hand mixer or stand mixer
• Rubber spatula or wooden spoon
• Cookie scoop or tablespoon
• Baking Pans
• Cooling rack

Ingredients  

• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 5 tablespoons butter softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• ⅔ cup dried cherries
• ¼ cup mini semi-sweet chocolate chips

Instructions 

• Preheat the oven to 350℉. Prepare 2 a baking pans by lining with parchment paper or using a silicone baking mat.
• In a a medium bowl, combine 1 cup all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt. Set aside.
• In a large mixing bowl, cream together 5 tablespoons butter and 1 cup sugar until smooth.
• Add 1 egg and mix until well incorporated. Mix in 1 teaspoon vanilla extract.
• Slowly add dry ingredients to the butter mixture until just combined. Stir in ⅔ cup dried cherries and ¼ cup mini semi-sweet chocolate chips.
• Using a cookie scoop or a tablespoon measure, place balls of dough about 2 inches apart on the baking pan. Bake for about 12 minutes, until just set. {They’ll seem undercooked when you take them out, but they’ll become more solid as they cool.}
• Remove pan from oven and allow cookies to cool a bit before moving them to a wire rack so they don’t fall apart.

Dianna’s Tips

Adapted from Cooking Light