Time to treat yourself with these delicious sweet dark chocolate and cherry cookies. Simple to make and quick to bake, they are the perfect baked good to enjoy throughout the holidays!
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Have you started your holiday baking yet? I'm not a huge baker, but I can't resist making a batch of cookies for Christmas!
These dark chocolate and cherry cookies are sure to satisfy your sweet tooth. With chunks of chocolate and sweet glacé cherries, it's hard to stop at one!
Perfect to have on hand during the holiday season, but delicious to enjoy any time of the year with a cup of tea!
Be sure to try my Cherry Chocolate Flapjacks and Cranberry White Chocolate Cookies too!
Why you will love this recipe!
- Quick and easy: This is a great recipe for novice bakers, and if you have little ones at home they can easily help you to make these cookies.
- Make ahead: These cookies will keep well once baked and they are freezer friendly too, so be sure to make a double batch!
- Simple ingredients: You only need a few staple baking ingredients to make these cookies. It's likely that you'll have a lot of things to hand already.
Ingredients
- Butter: Use unsalted butter in this recipe. Let it come to room temperature so that it's easy to combine with the other ingredients. Take it out of the fridge about and hour before you want to start cooking.
- Sugar: I use a mix of brown and white sugar in these cookies. You can use one or the other if you prefer, but the final texture will be slightly different, but not bad!
- Egg: To bind the dry ingredients together.
- Vanilla and salt: For flavor.
- Baking powder: So that your cookies aren't flat and dense.
- Flour: I used all purpose flour in this cookie recipe. I haven't tried it, but would suspect these would turn out well using a 1:1 gluten-free flour.
- Chocolate: I like these cookies with chocolate chunks, so I roughly chopped a bar of semi-sweet chocolate. You can make these with milk or white chocolate.
- Cherries: Glace cherries are perfect to use in these cookies, the syrup they are stored in adds an extra sweetness. Cut them into quarters so that mix easily with the other ingredients.
How to make chocolate cherry cookies
Be sure to scroll down for the full recipe!
- Beat together the butter and sugars (photo 1).
- Add in the dry ingredients and mix to combine (photo 2).
- Fold in the chocolate and cherries and let chill (photo 3).
- Scoop the cookie dough into balls and place on a lined baking sheet (photo 4).
- Bake til golden brown (photo 5).
Frequently Asked Questions
Don't skip chilling the dough before scooping it out to bake. This allows the butter to solidify in the dough. If you don't, the butter will melt too quickly when the cookies bake and they'll spread too much.
I like to use glace cherries in baked goods. They are simple to prep, just cut them into quarters, and the syrup they are stored in adds a little extra sweetness to each bite. You can make these with fresh cherries, pit them and roughly chop them. If using frozen cherries, fold them right into the mix without letting the thaw first.
I like to use chunks of chocolate in cookies, but you can easily use chips instead if you have those to hand. I used semi-sweet, but you can use milk or white too, or even a mix.
Storage
These chocolate cherry cookies store well and are freezer friendly. Let them cool completely before storing.
Store them in an airtight container and they will keep well for 3 to 4 days at room temperature. To freeze, flash freeze the cookies on a baking sheet and them transfer to a container or bag. Thaw them at room temperature to enjoy.
Recipe Notes and Tips
- I mixed these cookies by hand, but you can use a stand mixer if you prefer.
- Take care not to over mix the cookie dough when you add the flour. It should be combined with no dry flour, but over mixing can cause the gluten to over develop.
- Leave room between the cookie dough balls on the baking sheet as they will spread. I put six on a half baking sheet.
- Let the cookies cool for 5 minutes on your baking sheet and then transfer to a cooling rack. This allows air to circulate around them so they stop cooking and don't get soggy as they cool.
More Sweet Recipes
- Lemon Raspberry Pound Cake
- Chocolate Rice Krispie Balls
- Brownie Bottom Cheesecake
- Blackberry and Cherry Crumble
I love hearing from you!! If you have tried these dark chocolate cherry cookies, be sure to scroll down, give them a star rating and let me know what you thought!
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Dark Chocolate Chunk and Cherry Cookies
Ingredients
- ¾ cup unsalted butter at room temperature (1.5 sticks / 170g)
- ¾ cup brown sugar (150g)
- ¼ cup granulated sugar (50g)
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks (1 bar of baking chocolate cut into chunks)
- ½ cup glace cherries (quartered)
Instructions
- In a large bowl or mixer, beat together the butter and the sugars until creamy.
- Stir in the vanilla and beat in the egg until combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Place the dry ingredients into the wet, and stir until combined.
- Fold in the dark chocolate and cherries. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350F / 177c and line two baking sheets with parchment.
- Roll the dough into balls with your hands, about 1.5 tablespoons of dough, and place on the baking sheets, with a decent gap between each ball to allow for spread.
- Bake for 10 to 12 minutes until just golden brown.
- Cool for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- I mixed these cookies by hand, but you can use a stand mixer if you prefer.
- Leave room between the cookie dough balls on the baking sheet as they will spread. I put six on a half baking sheet.
- Let the cookies cool for 5 minutes on your baking sheet and then transfer to a cooling rack. This allows air to circulate around them so they stop cooking and don't get soggy as they cool.
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