Chocolate Cherry Cookies

Do you want to make a soft, chewy chocolate cookie that is bursting with cherry flavor and everyone will be raving about? This Chocolate Cherry Cookie recipe is an easy, homemade cookies recipe that is easy to make and freezes great. 

Like my chocolate cherry bars, the flavor combo is so good in these chocolate cherry cookies. The soft chocolate cookies are loaded with maraschino cherries – yum! I also I love that you don’t have to chill the dough – just mix and bake!

If you want a great cookie recipe to fill up the cookie jar, these sweet treats are for you.

Why you should make these easy Chocolate Cookies with Cherries

• These cookies are so soft they practically melt in your mouth!
• They’re so easy to make – you only need one bowl!
• Buttermilk gives these cookies a great texture and a little tangy flavor that pairs great with the chocolate.
• Plus, they’re freezer-friendly so you can make a batch to stash away for later.

Ingredients

• Softened butter – leave it out at room temperature to soften it.
• Sugar – The perfect sweetener.
• Large egg – A room temperature egg will mix into the cookie dough the best.
• Vanilla extract – use pure vanilla extract for the best flavor.
• Unsweetened cocoa powder OR melted unsweetened baking chocolate.
• Buttermilk – don’t want to run to the store? Make my DIY buttermilk!
• All-purpose flour – Make sure to spoon and level the flour correctly.
• Salt – Balances the sweetness and strengthens the protein in the dough to make them chewier.
• Baking soda – Makes those cookies rise.
• Maraschino cherries – remove the stems and finely chop the cherries. I also pat them dry so they don’t add moisture to the cookies.

How to Make the Cookies

Cream – In a large mixing bowl cream the butter and sugar until smooth. Mix in the sugar, egg, vanilla, cocoa powder, and buttermilk.

Add Dry Ingredients – Add the flour, salt, and baking soda, mix well, and then fold in the chopped cherries.

Make Cookies – Drop one to two tablespoons of cookie dough onto cookie sheets lined with parchment paper. Space them two inches apart.

Bake – Place cookie sheets in a preheated oven at 400°F for about 8 minutes or until they spring back when you touch them.

Cool – Leave them on the baking sheet for a few minutes before moving them to a wire rack to cool.

How should Cookies be stored?

Chocolate cherry cookies will keep well in an airtight container for two to three days. You can also freeze them in a freezer bag for up to three months.

What happens if I chill the dough?

​You can chill the dough if you want to make it ahead. Your cookies will be puffier and still delicious!

Can you use buttermilk powder to make cookies?

Yes, it works fine. Powdered buttermilk is mixed with water – so instead of mixing them, keep them separate. Add the water where it says in the recipe to add buttermilk and then add the powdered buttermilk when you add the dry ingredients.

Can you add chocolate chips?

This recipe has one cup of chopped cherries. If you want to add chocolate chips I recommend reducing the cherries to 1/2 cup and adding 1/2 cup of chocolate chips.

More Cookie Tips

• It’s important to dry the cherries so they don’t make the cookie dough too wet. I like to chop them first and then blot them dry with a paper towel or dish towel.
• When you add the cherries to the dough, fold them in evenly so they are throughout the dough.
• These chocolate cherry cookies don’t spread much so if you want bigger cookies, drop bigger scoops of the dough onto the cookie sheets. I think two tablespoons is a good amount and will take about 10 minutes to bake.
• These cookies are very soft and sticky so when you store them use wax paper to separate layers so they don’t stick together.

If you love chocolate and cherry like I do, you are going to love this easy cookie recipe – make a batch soon and enjoy!

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