Quick, easy, and irresistibly yummy, these Chocolate Cherry Cookies combine a thick, chewy texture with a delectable cherry chocolate flavor. These sweet little delights will become favorites, offering fruity goodness in every bite.
You get the perfect cookie when you combine a chewy chocolate cookie with sweet cherries. This recipe drew inspiration from a classic cookie you probably remember from when you were a kid – a chocolate thumbprint cookie. But instead of jam, there is a sweet cherry on top. Just looking at them makes you want to take a bite! They are beautiful and taste just as good as they look.
These baked cookies are a great addition to any celebration. The cherry and chocolate combo looks fancy enough for bridal or baby showers. You’ll also see this combo on Valentine’s Day and Christmas.
Why You’ll Love Chocolate Cherry Cookies
- Easy cookie recipe. The ingredients are simple and require minimal measuring.
- Amazing texture. The chewy chocolate cookies melt in your mouth.
- Dresses up cookie trays. A rich chocolate base shows off the bright red cherries in the best way.
- Fudgy cookies. If you love chocolate, you will love how the cream cheese enhances the chocolate flavor of the cookies.
- Iconic flavor combination. You just can’t beat chocolate and cherries.
The full printable recipe card with measurements and instructions is found at the bottom of the post.
These decadent cookies are a treat for your eyes and your tastebuds. The maraschino cherry cookies will make everyone grab seconds and thirds.
- Sugar Cookie Mix: This has all your flour and dry ingredients, setting you up for success.
- Cocoa Powder: This gives the cookies a fantastic chocolate flavor.
- Butter: Soften it first to make mixing easier, and use unsalted butter to control how salty the cookies are.
- Cream Cheese: It should be softened to be easier to mix. Use full-fat cream cheese for the most decadent flavors.
- Vanilla Extract: Real vanilla extract will give the cookies a deeper flavor.
- Sea Salt: Just add a pinch to enhance all the other flavors without overpowering them.
- Egg: This is the binding agent, keeping all the ingredients together.
- Maraschino Cherries: They will go right on top of the cookies.
- Chocolate Melting Wafers: You’ll drizzle the chocolate on top after melting them.
- Vegetable Oil: This helps the chocolate wafers melt so they aren’t too thick.
How to Make Chocolate Cherry Cookies
- Step One: Preheat the oven to 350 degrees F and prepare a large baking sheet with parchment paper.
- Step Two: In a large mixing bowl, combine sugar cookie mix, cocoa, butter, and cream cheese. Mix with an electric hand or stand mixer for 1-2 minutes. The dough will be dense and crumbly.
- Step Three: Add in the egg, vanilla and salt. Continue to mix until thoroughly combined and dough-like. It will be thick.
- Step Four: Use a cookie scoop to compact dough from the bowl and roll it into smooth round balls, smoothing off between the palms of your hands. Place each ball on the sheet of parchment paper, separating them 2 inches apart.
- Step Five: Bake cookies for 10-11 minutes.
- Step Six: Near the end of the bake time, prepare your chocolate melting wafers. Add wafers to a small microwave-safe bowl. Add vegetable oil. Heat on 50% power for 1 minute. When done, gently stir. Return to the microwave for 30-second bursts, stirring in between, until the chocolate is silky smooth.
- Step Seven: When the cookies come out of the oven, dip the bottom half of each cherry into the melted chocolate. Press the chocolate-covered part of the cherry down into the center of the cookie, creating a dent. Repeat for all cookies.
- Step Eight: Add the remaining chocolate to a piping bag with a small round attachment. Pipe chocolate lines over each cookie, going side to side.
- Step Nine: Allow the cookies to sit for 30 minutes for the chocolate to harden before serving.
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- Baking Sheet: Use a rimmed cookie sheet to bake the cookies.
- Parchment Paper: This prevents the cookies from sticking to the tray. Alternatively, you can also use a silicone baking mat.
- Large Mixing Bowl: The large bowl will mix the dry ingredients with the wet ones to make the cookie dough.
- Cookie Scoop: Use this tool to ensure all cookie dough balls are the same size so they bake at the same rate.
- Microwave Safe Bowl: If you’re going to melt the chocolate wafers in the microwave, use a glass bowl. If not, you’ll need a small saucepan to melt chocolate chips or chocolate wafers.
- Piping Bag: Use this to pipe the chocolate on top of the cookies.
- Wire Rack: This will help the cookies cool quickly.
What to Serve with Chocolate Cherry Cookies
You can’t beat the flavor of the juicy maraschino cherries with the soft chocolate sugar cookies! Add them to the dessert table with a few other easy recipes. If you know some chocolate lovers, serve them with some chocolate desserts.
- Chocolate Waffles
- Cranberry White Chocolate Cheesecake
- Chocolate Zucchini Cake
- Chocolate Raspberry Brownies
- Chocolate Surprise Bars
Variations and Substitutions
- Use chopped cherries. It won’t look as fancy, but it will still taste delicious.
- Add white chocolate glaze. Instead of melting the chocolate wafers, melt white chocolate chips.
- Drizzle with cherry glaze. Use cherry juice from the jar of cherries and mix it with powdered sugar to make a tasty glaze.
- Add dark chocolate chips. Mix in a few dark chocolate chips to bring out the chocolate flavor.
- Use fresh cherries. Remove the pits or stones and then place them on top. They won’t be as sweet, but they will still taste amazing.
Store leftover cherry chocolate cookies in the refrigerator in an airtight container for up to three days.
These cookies are freezer-friendly, too. To freeze them, you have to flash freeze them first. Place the cookies on a prepared baking sheet in a single layer. Then, place the baking sheet in the freezer. Once completely frozen, place them in a freezer bag and store them in the freezer for up to six months.
Chocolate Cherry Cookies Tips and Tricks
- You can also add cookies to the refrigerator to allow the chocolate to cool faster. These cookies are great served at room temperature or cold.
- The cookie mixture will be very crumbly and then very dense. Take your time mixing it.
- If you do not own a piping bag, you can create one using a Ziplock bag. Add mixture to a Ziplock bag and seal with little to no air inside. Poke a small hole in the corner of the bag with a toothpick or cut a tiny piece of the corner using scissors.
This kind of cookie tastes good on every holiday or celebration. You might serve them at any of these events – Valentine’s Day, Christmas or holiday cookie tray, Anniversaries, or birthdays.
All you have to do to make them gluten-free is use a bag of gluten-free sugar cookie mix.
No, do not place cookies on wax paper and then bake them. The wax paper will melt. You should only use parchment paper or a silicone baking mat when you bake cookies.
I do not recommend using dried fruit because the texture will be too distracting. It’s better to use fresh fruit or jarred cherries.
This recipe makes about 24 cookies.
Want to bake more yummy cookies? Here are some of my favorites:
- White Chocolate Chunk Cranberry Cookies
- Death By Chocolate Cookies
- Caramel Apple Cookies
- Cowboy Cookies
- Brown Sugar Cookies
- Cherry Cookies
Chocolate Cherry Cookies
- 1 package sugar cookie mix 17.25 bag
- ½ cup cocoa powder
- ¼ cup unsalted butter softened
- ½ package cream cheese 8oz/250g package
- 1 tsp vanilla extract
- pinch sea salt
- 1 large egg
- 24 stemless maraschino cherries rinsed and drained
- chocolate melting wafers
- 1 tbsp vegetable oil
- Preheat the oven to 350℉. Place a piece of parchment paper on a large baking sheet.
- In a large mixing bowl, combine sugar cookie mix, cocoa, butter, cream cheese. Mix with a mixer for 1 to 2 minutes. The dough will be dense and crumbly.
- Add the egg, vanilla and sea salt. Continue to mix until fully combined and dough-like. It will be thick.
- Use a cookie scoop to compact dough from the bowl and roll into smooth round balls, smoothing off in between the palms of your hands. Place each ball on the sheet of parchment paper, separating them 2 inches apart.
- Bake for 10 to 11 minutes.
- Near the end of the baking time, prepare your chocolate melting wafers. Add wafers to a small microwave safe bowl. Add vegetable oil. Heat on 50% power for 1 minute. When done, gently stir. Return to the microwave for 30 second bursts, stirring in between, until the chocolate is silky smooth.
- Immediately when the cookies come out of the oven, dip the bottom half of each cherry into the melted chocolate. Press the chocolate covered part of the cherry down into the center of the cookie, creating a dent. Repeat for all cookies.
- Add the remaining chocolate to a piping bag with a small round attachment Pipe chocolate lines overtop each cookie, going side to side.
- Allow the cookies to sit for 30 minutes for the chocolate to harden before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.