Chocolate Cherry Cookies

In every family, there’s that one recipe that stirs up memories the moment the aroma fills the kitchen. For some, it’s a roast in the oven or soup on the stovetop. In our home, it’s always been cookies—specifically Chocolate Cherry Cookies. There’s something undeniably comforting about the pairing of rich chocolate and bright cherry, nestled together in a bite-sized treasure. It’s a cookie that feels like a hug, warm from the oven and just decadent enough to make even the smallest moment feel like a celebration.

The origins of this cookie trace back to a wintry day in my grandmother’s kitchen. We didn’t set out to make anything fancy—just something sweet to nibble on as snow fell outside. All we had was cocoa powder, butter, flour, and a half-used jar of cherry preserves from a forgotten brunch. What began as a bit of improvisation turned into a tradition. Over the years, we’ve played with the ingredients, perfected the texture, and always returned to that unmistakable flavor combination.

And now, I’m passing it on to you. This is more than just a cookie—it’s a keeper of stories, a spark for conversation, and a reminder that sometimes, the simplest ingredients come together to create something truly unforgettable.

Why You’ll Love This Recipe

• Classic yet unique: A chocolate cookie base meets tart cherry ganache, combining two nostalgic flavors in a fresh way.
• Perfect for special occasions: These cookies feel festive without being fussy—ideal for holidays, birthdays, or snowy weekends.
• Balanced flavor: The deep cocoa flavor is complemented by the brightness of cherry preserves, making every bite interesting.
• Showstopping appearance: With their thumbprint shape and glossy ganache centers, these cookies look just as beautiful as they taste.
• Make-ahead friendly: The dough and filling can be prepared in advance, making it easy to bake in batches or gift.

INGREDIENTS YOU’LL NEED

For the Chocolate Cookie Dough:

• 1 ½ cups (188g) all-purpose flour
• ½ cup (40g) Dutch-process cocoa powder
• ½ tsp baking powder
• ½ tsp sea salt
• ¾ cup (168g) unsalted butter, softened
• ¾ cup (165g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 2 large egg yolks, room temperature
• 1 ½ tsp vanilla extract

For the Cherry-Chocolate Ganache Filling:

• 5 oz high-quality dark chocolate, finely chopped
• ¼ cup + 2 tbsp (90ml) heavy cream
• ¼ cup (85g) cherry preserves (preferably with fruit pieces)

How to Make Chocolate Cherry Cookies

A Cozy Afternoon in the Kitchen

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Before you even begin mixing, take a moment to clear your kitchen counter and light a candle or put on your favorite playlist. Baking is about more than the final product—it’s about the experience.

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. This will ensure the cocoa distributes evenly, preventing clumps and giving your cookies a uniform chocolate flavor.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes. This step is crucial for creating that soft, chewy texture we’re aiming for.

Step 3: Add Yolks and Vanilla

Mix in the egg yolks and vanilla extract until smooth and creamy. Using only the yolks adds richness and gives the cookies a tender crumb that almost melts in your mouth.

Step 4: Combine Wet and Dry

Gradually mix in the dry ingredients, folding until just combined. Don’t overwork the dough—stop mixing once it’s uniform and smooth.

Step 5: Shape and Chill

Scoop the dough into 1-tablespoon portions and roll them into balls. Use the back of a ¼ teaspoon to make a small indentation in the center of each. Arrange on the prepared baking sheets, then refrigerate the dough for at least 1 hour. Chilling helps prevent the cookies from spreading too much and keeps that perfect thumbprint shape intact.

Step 6: Bake

Bake the cookies for 9–11 minutes, or until they look slightly puffed and the tops have lost their sheen. Immediately after baking, use your measuring spoon to gently press the centers again to deepen the wells for filling. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Step 7: Make the Ganache

While the cookies are cooling, prepare the ganache. Warm the heavy cream until it just starts to simmer, then pour it over the chopped chocolate. Let it sit for 1–2 minutes, then stir until glossy and smooth. Whisk in the cherry preserves until fully incorporated. The result should be a silky, fruity ganache that’s easy to spoon but not runny.

Step 8: Fill the Cookies

Once the cookies have cooled completely, spoon about 1 teaspoon of ganache into each thumbprint. Chill in the refrigerator for 10–15 minutes to set the filling.

Helpful Tips

• Room temperature butter and yolks mix better and create a more even dough.
• Don’t skip the chilling time. It’s key for structure and flavor development.
• For a glossy ganache, don’t overheat the cream—gentle simmering is enough.
• Use a piping bag for a cleaner, more precise filling.

DETAILS

• Prep Time: 30 minutes (plus 1 hour chill)
• Cook Time: 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 32 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American-inspired
• Diet: Vegetarian

Notes

• Feel free to swap in other fruit preserves like raspberry or blackberry for a twist.
• You can make a double batch of dough and freeze half for future cravings.
• These cookies travel well and make excellent gifts.

NUTRITIONAL INFORMATION (Per Cookie)

• Calories: ~150
• Total Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 18g
• Sugar: 12g
• Protein: 2g

Frequently Asked Questions

Are chocolate cherry cookies easy to make?
Yes, chocolate cherry cookies are easy to make, even for beginners. The recipe typically involves simple steps like mixing basic ingredients, shaping the dough, and topping with cherries and chocolate. They’re perfect for a quick treat or festive dessert and can be easily scaled up for a larger batch.

How do you make a cherry cookie with condensed milk?
To make cherry cookies with condensed milk, place a cherry in the center of each thumbprint cookie. Melt chocolate with condensed milk in a saucepan over low heat, then stir in a bit of reserved cherry juice for extra flavor. Spoon the mixture over each cherry before baking.

How do you make cherry cookies with chocolate chips?
Start by making cookie dough and placing a cherry in the center of each ball. Melt chocolate chips with condensed milk over low heat, then mix in cherry juice. Spoon the chocolate mixture over the cherries, then bake for about 10 minutes until the cookies are just set.

How long do you bake chocolate cherry cookies?
Bake chocolate cherry cookies at 350°F for about 10 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain their rich, chewy texture. Let them cool on the baking sheet for a few minutes before transferring to a rack.

Storage Instructions

• Room Temperature: Up to 3 days in an airtight tin.
• Refrigerated: 5 days if filled with ganache.
• Frozen: Freeze baked cookies without filling for up to 2 months. Fill with ganache after thawing.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Super Fudgy Raspberry Stuffed Brownie Cookies
• Chocolate Covered Cherry Brownie Bombs
• White Chocolate Lemon Raspberry Cookies
• Apricot Thumbprint Cookies

Conclusion

These Chocolate Cherry Cookies are more than just a sweet treat—they’re a memory in the making. Whether you’re baking to honor a family tradition, surprise a loved one, or simply bring a little sweetness to a quiet day, this recipe delivers comfort, elegance, and a whole lot of chocolatey goodness. Light a candle, pour yourself a warm drink, and enjoy each indulgent bite.

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