These rich and fudgy chocolate cherry cookies are a cherry lovers' dessert dream! Soft, fudgy, brownie-like cookies are topped with a maraschino cherry and drizzled with a thick drizzle of cherry-infused fudge frosting for an extra indulgent cookie everyone will love!
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If there is one thing I love more than chocolate, it's chocolate combined with fruit! Like this chocolate-covered pineapple and this chocolate orange cake.
These chocolate-covered cherry cookies are no exception!
The base of the cookie is soft and fudgy and reminds me a bit of a brownie. Just when you think it can't get any better, there is a flavorful burst of maraschino cherry flavor right in the center.
To really take things over the edge, the cookie is topped with a maraschino-infused fudge drizzle that leaves that chocolate cherry flavor lingering.
But don't let their pretty appearance fool you. These cookies are super quick and easy to make! I can't wait to show you how to make what is sure to be one of your new favorite cookie recipes!
If you're looking for more delicious chocolate cookies, try these chocolate-covered graham crackers. They're sure to be a hit too!
There are two different sections to making this recipe. First, the cookie followed by the frosting.
To make the chocolate base, you will need:
- Flour: All purpose is best. I like to use pre-sifted, non-bleached flour for baking.
- Baking powder and baking soda: The combination of both baking powder and baking soda gives the cookie the perfect volume and lift during baking.
- Salt: Just a touch of salt really accentuates the chocolate flavor.
- Cocoa powder: Whenever I am using cocoa powder while baking, I always use a high-quality brand. Also, make sure you use unsweetened.
- Unsalted butter: Using unsalted butter helps us control the salt level of the recipe.
- White granulated sugar: To sweeten up the cookie
- Egg: Helps bind the cookie together and helps with texture and lift.
- Vanilla: Always use pure vanilla extract when baking and avoid imitation vanilla
- Maraschino cherries: You can find these in the canned fruit section. To prep them for this recipe, remove the stems and blot off the extra juice, this will help prevent the center of the cookie from getting too moist.
To make the cherry-infused fudge drizzle you will need:
- Semi-sweet chocolate chip: High-quality chocolate is always best and I prefer the Ghiradelli brand in my house!
- Sweetened condensed milk: Helps sweeten the chocolate and make a nice thick drizzle texture for the cookies
- Maraschino cherry juice: Use the reserved juice from the jar. Don't skip this step, it adds an extra burst of cherry flavor that really takes things over the edge.
See the recipe card for the exact quantities of each ingredient.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Gluten-Free: I have tested this recipe using a 1/1 flour replacer and it works great!
- Jarred Maraschino Cherries: If you have trouble finding jarred cherries, you may also be able to find cherries in the candied section of your baking aisle.
- Flax Egg: You can use a flax egg to replace the egg in this recipe if needed, but the cookie will likely be a bit more crumbly.
- Semi-Sweet Chocolate Chips: You can also use chopped chocolate or switch up the semi-sweet chocolate for milk chocolate or dark chocolate chips instead. Just note these changes may make the cookies less or more sweet.
You probably have everything you need to make this chocolate cherry cookie recipe already! Before you get started, gather up these items:
- Mixing Bowls and Measuring Cups
- An Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Piping Bag and Tip
How to Make Chocolate Cherry Cookies
Now that you have gathered all the ingredients and equipment we can make the cherry chocolate cookies!
Step 1: Make the Cookies
A couple of things before getting started:
- Start by preheating the oven to 350 degrees and lining a cookie sheet with a bit of parchment paper.
⭐️ Note: The parchment paper is optional, but it makes the cookies easier to work with and helps with clean up too.
- Whisk together the flour, baking powder, baking soda, and salt together in a large bowl. Pre-mixing the dry ingredients is a step in baking you should never skip. It helps ensure the ingredients are well-distributed before you add in the remaining ingredients.
- Set the dry ingredients aside and get a second bowl to mix the wet ingredients.
- Use an electric mixer at medium-low speed to combine the butter and sugar. After a couple of minutes, the butter and sugar will become light and fluffy.
- At this time you can add the egg and vanilla and continue mixing until everything is well-combined.
- Then, slowly add the flour mixture along with the cocoa powder. Add just a little bit at a time until everything is used and well incorporated.
⭐️ TOP TIP: The perfect dough consistency for this cookie will be a bit like playdough. You should be able to form dough balls without the dough sticking to your hands or crumbling apart. If your dough is too dry, you can add a teaspoon or two of milk. If it's too sticky add just a bit more flour until it can be handled.
- After the dough is mixed, use a large cookie scoop to form balls. You can scoop them right onto the prepared baking sheet or roll them in your palms before adding them to the sheet.
- Use the back of a one-half teaspoon measuring spoon to form an indent in each cookie.
- Place a maraschino cherry in each indent. It's extremely important to make sure that the cherry is blotted dry before adding them to the cookie, otherwise the centers won't cook as fast as the rest of the cookie.
How do I know when chocolate cookies are done cooking?
Use a timer! 10 minutes was the PERFECT time for me and my two volunteer testers. However, with chocolate cookies, it can be difficult to tell when they are done because you can't rely on the visual cues you would normally use such as color.
Also, I like to look at the edges of the cookie and carefully check the bottoms. The cookie dough will lose its shine as it cooks and you want the bottoms and edges to firm up a bit. These cookies are soft, so they won’t firm up completely until they start to cool.
Step 2: Make the Chocolate Cherry Frosting
While your cookies are cooling, you start on the finishing touch, the chocolate cherry frosting!
- Start by mixing together the frosting ingredients and then heat them in the microwave for short, 15-second intervals.
- Stir in between each round until everything melts. For me, it often takes just 1 or 2 rounds but will vary depending on your microwave.
Step 3: Drizzling the Cookies
- After mixing the chocolate cherry frosting move it to a piping or ziplock bag and drizzle it over each cooled cookie.
Since these cookies contain a cherry, they are best enjoyed within three days of baking. Store in the fridge or at room temperature.
Can I make the cookie dough in advance?
Yes! Mix up the dough for chocolate cherry cookies, roll it into balls and freeze them on a baking tray. Once frozen, transfer them to a bag or storage container and store them in the freezer for up to three months. Thaw the frozen dough before baking and finishing up the cookies.
Expert Tips and FAQS
- The cookie dough should be about play dough consistency. It should be able to roll between palms without sticking but you also shouldn’t have to force it to stay together. If the dough needs adjusting (this happens to even the best bakers!) you can add more flour if it’s too sticky or a teaspoon of milk if it’s too thick.
- Blot dry the cherries completely! If you skip this step you will end up with a wet spot in the center of the cookie.
- These cookies are great to mix up ahead of time and store in the freezer until you're ready to bake them.
- Be careful to slowly melt the frosting so it doesn’t seize.
- Cool the cookies completely before adding the frosting!
If your frosting is too thick, you can add more juice to thin it out.
With chocolate cookies, it can be difficult to tell when they are done. I like to look at the edges of the cookie and carefully check the bottoms. The cookies are soft, so they won’t firm up until they start to cool.
I have not tried freezing the cookies as a whole, but often freeze the dough until I am ready to bake them and use that as a shortcut when I want to prep ahead. Make sure to bring the dough to room temperature before baking.
More Amazing Dessert Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Chocolate Cherry Cookies
- Cookie Scoop
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 jar maraschino cherries stems removed and blotted dry
Chocolate Cherry Frosting
- 1 cup semi-sweet chocolate chips
- ½ cup sweetened condensed milk
- 2 teaspoons maraschino cherry juice
- Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on medium low speed to combine the butter and sugar. Mix until light and fluffy.
- Add the egg and vanilla and continue mixing until fully incorporated.
- Slowly add the flour mixture, along with the cocoa powder mixing on low just until combined.
- Use a large cookie scoop to form balls, rolling in between palms to smooth.
- Place evenly apart on the prepared cookie sheet and use a ½ teaspoon measuring spoon (or your thumb) to press an indent in the center of each cookie dough ball.
- Place a cherry in the center of each cookie.
- Bake in the preheated oven for 10 minutes or until cooked through. Cool completely.
- In a small bowl, combine the semi-sweet chocolate chips, condensed milk and cherry juice. Stir to combine.
- Cook in the microwave in 15 second intervals until the chocolate is melted and smooth. Be sure to stir in between each round. Do not over cook.
- Transfer the frosting into a piping bag and drizzle over the cooled cookies. Serve.
These cookies featured in my Christmas cookie box, and they went down an absolute treat! Chocolate and cherry is a delicious combination, and they also looked fantastic. My best friend asked for the recipe, so I have pointed her in the direction of your blog! I am going to make a double batch next time so I can store some dough in the freezer for a rainy day!