These deep Chocolate Cherry Cookies get filled with a glossy chocolate cherry ganache that pools in the center like melted candy. The cookies stay fudgy and tender, and that sweet-tart cherry filling cuts right through the richness. I made my first batch last December for a cookie swap, and by the time I turned around to grab my coat, the platter was empty. They come together with pantry basics and look like you spent all day at a fancy bakery.
If you're into chocolate and fruit combos, my Black Forest Cookies Recipe | Easy Chocolate Cherry and Boston Cream Pie Cookies Recipe | Easy & Delicious hit the same sweet spot, or try these Candy Cane Cookie Recipe | Soft, Festive & Easy to Make for a minty twist.
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Chocolate Cherry Cookies Ingredients
Here's a simple list of ingredients to create these bakery-style Chocolate Cherry Cookies.
All-purpose flour: Forms the structure of the Chocolate Cherry Cookies and keeps them tender without being cakey.
Dutch-process cocoa powder: Gives a deep, dark chocolate flavor that's smoother and less acidic than natural cocoa.
Baking powder: Provides just a touch of lift so the cookies stay fudgy but not dense.
Sea salt: Balances the sweetness and brings out the chocolate and cherry flavors.
Unsalted butter: Adds richness and helps create a soft, melt-in-your-mouth texture. Make sure it's softened to room temperature.
Light brown sugar: Contributes moisture and a subtle caramel note that complements the cocoa.
Granulated white sugar: Adds sweetness and helps the cookies spread slightly while baking.
Egg yolks: Bind the dough and create a richer, more tender crumb than whole eggs would.
Vanilla extract: Enhances all the other flavors and adds warmth.
Chocolate (cherry-flavored or dark): The base of the ganache. Using chocolate with cherry notes makes the filling even more cohesive.
Heavy cream: Creates a smooth, pourable ganache that sets beautifully.
Cherry preserves: Adds fruity sweetness and a touch of tartness that cuts through the richness.
How to Make Chocolate Cherry Cookies
This recipe moves quickly once you start, so gather everything before you begin.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly combined. Set this aside while you work on the wet ingredients.
Cream the butter and sugars: In a large bowl, use an electric mixer on high speed to beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy, about 2 to 3 minutes. This step adds air and makes the cookies tender.
Add the yolks and vanilla: Mix in the egg yolks and vanilla on medium speed until everything is smooth and well combined, another 1 to 2 minutes.
Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low speed just until the dough comes together. Don't overmix or the cookies can turn out tough.
Shape and indent: Use a tablespoon-size cookie scoop to portion the dough into 32 balls. Roll each one smooth, then press the center of each ball gently with a ¼ teaspoon to create a small indent. Chill the shaped dough in the refrigerator for 1 hour so it holds its shape during baking.
Preheat the oven: About 15 minutes before you're ready to bake, preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
Arrange and bake: Place 8 cookies on each prepared baking sheet, giving them a little space to spread. Bake for 9 to 11 minutes, until the edges look set and the centers still appear slightly soft.
Re-press the centers: As soon as the cookies come out of the oven, gently press the centers again with the ¼ teaspoon while they're still hot. Then take a circular cookie cutter or biscuit cutter and gently scoot it around each cookie to nudge them back into perfect round shapes.
Cool completely: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool all the way before filling.
Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it's about to boil, then pour it over the chocolate. Stir gently until the mixture is smooth and glossy.
Add the cherry preserves: Stir the cherry preserves into the ganache until fully combined. The ganache should be thick but still pourable.
Fill the cookies: Spoon about 1 teaspoon of ganache into the center of each cooled cookie. If the indent is deep enough, you can add a little more.
Set the ganache: Chill the filled cookies in the refrigerator for 10 to 15 minutes so the ganache firms up and holds its shape.
Store properly: Keep leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate them if you prefer a firmer ganache.
Substitutions and Swaps
If you don't have cherry preserves, raspberry or strawberry jam works beautifully and gives a slightly different fruity note. You can also use regular dark chocolate instead of cherry-flavored chocolate, though the cherry chocolate does make the flavor more cohesive. If you only have whole eggs, use one whole egg instead of two yolks, but the texture will be slightly less rich. For a lighter ganache, swap half the heavy cream for whole milk, though it won't set quite as firmly.
Equipment For Chocolate Cherry Cookies
You'll need a medium mixing bowl for the dry ingredients and a large bowl for creaming the butter and sugars. An electric hand mixer or stand mixer with a paddle attachment makes the job easier, though you can mix by hand if you have the arm strength. A whisk helps evenly distribute the cocoa powder, and a tablespoon-size Chocolate Cherry Cookies scoop keeps the portions uniform. The ¼ teaspoon is essential for creating those perfect indents.
Line your baking sheets with parchment paper to prevent sticking, and use a wire cooling rack so air can circulate around the cookies. For the ganache, you'll need a small saucepan and a heatproof bowl. The circular cookie cutter is optional but really helps shape the cookies beautifully while they're still warm.
Storage and Make-Ahead Tips
These Chocolate Cherry Cookies keep well in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, store them in the fridge for up to 5 days. The ganache will firm up more when chilled, which some people actually prefer. You can also freeze the baked, unfilled cookies for up to 2 months. Just let them thaw completely before adding the ganache. The dough itself freezes beautifully too. Shape the balls, press the indents, and freeze them on a baking sheet until solid. Transfer to a freezer bag and bake straight from frozen, adding an extra minute or two to the baking time.
Expert Tips
Make sure your butter is truly softened before you start. If it's too cold, the dough won't cream properly and the Chocolate Cherry Cookies can turn out dense. Don't skip the chilling step after shaping the dough. It helps the cookies hold their shape and prevents them from spreading too much in the oven. When you re-press the centers after baking, work quickly while the cookies are still hot and pliable.
The circular cookie cutter trick really does make a difference in how professional they look. For the ganache, chop the chocolate into small, even pieces so it melts smoothly. If your ganache seems too thick, warm it gently over a double boiler or in the microwave for a few seconds. If it's too thin, let it cool for a few minutes until it thickens slightly before filling the cookies.
FAQ
What are 5 facts about Chocolate Cherry Cookies?
Cookies have been around for centuries and likely originated in Persia. The word "cookie" comes from the Dutch word "koekje," which means little cake. Chocolate chip Chocolate Cherry Cookies were invented by accident in the 1930s. Cookies are one of the most popular baked goods worldwide, and they come in endless varieties. Baking cookies at home fills your kitchen with a comforting aroma that's hard to beat.
What are common Chocolate Cherry Cookies mistakes?
Overmixing the dough can make cookies tough instead of tender. Using melted butter when a recipe calls for softened butter changes the texture completely. Skipping the chilling step often leads to cookies that spread too much. Overbaking even by a minute or two can turn soft cookies dry. Not measuring flour correctly, especially if you scoop directly from the bag, can throw off the entire recipe.
Is Chocolate Cherry Cookies a minor?
This question refers to a character from the game Cookie Run, not an actual baked good. Cherry Cookie is depicted as a young character in the game, so yes, she is considered a minor in that context.
How long do Chocolate Cherry Cookies stay fresh?
Most Chocolate Cherry Cookies stay fresh for 3 to 5 days when stored in an airtight container at room temperature. If you refrigerate them, they can last up to a week. Freezing extends their life to 2 to 3 months. The key is keeping them sealed so they don't dry out or absorb other flavors.
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Chocolate Cherry Cookies
Equipment
- 1 Medium mixing bowl Used for whisking and combining dry ingredients
- 1 Large mixing bowl Provides space for creaming butter and sugars
- 1 Electric hand mixer or stand mixer Fitted with paddle attachment for easier mixing
- 1 Whisk Helps evenly distribute cocoa powder
- 1 Tablespoon-size cookie scoop Keeps cookie portions uniform
- 1 ¼ teaspoon measuring spoon Creates consistent thumbprint indents
- 2 Baking sheets Standard size for even heat distribution
- 1 Parchment paper Prevents sticking and promotes even baking
- 1 Wire cooling rack Allows airflow so cookies cool without sogginess
- 1 Small Saucepan Used to gently heat cream for ganache
- 1 Heatproof bowl Safely melts chocolate with hot cream
- 1 Round cookie cutter Optional tool for shaping cookies while warm
Ingredients
- 1 ⅔ cups all-purpose flour spooned and leveled for accuracy
- ½ cup plus 1 tablespoon Dutch-process cocoa powder deep chocolate flavor
- ½ teaspoon baking powder for gentle lift
- ½ teaspoon fine sea salt balances sweetness
- ¾ cup plus 1 tablespoon unsalted butter softened for creaming
- ¾ cup plus 1 tablespoon light brown sugar packed for moisture
- ¼ cup plus 1 tablespoon granulated sugar adds crisp edges
- 2 large egg yolks room temperature for smooth mixing
- 1 ¾ teaspoons vanilla extract enhances chocolate notes
- 5 ½ oz dark chocolate with cherry pieces finely chopped for melting
- ⅓ cup heavy cream heated for ganache texture
- ⅓ cup cherry preserves smooth, seedless preferred
Instructions
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl until evenly blended, then set aside.
- Beat the softened butter with both sugars on high speed until pale and fluffy, scraping the bowl as needed.
- Blend in the egg yolks and vanilla extract, mixing until the dough looks light and cohesive.
- Gradually mix the dry ingredients into the butter mixture on low speed just until no streaks of flour remain.
- Portion the dough into 34 equal balls, roll smooth, and press a shallow well into each with a measuring spoon, then refrigerate for one hour.
- Preheat the oven to 350°F about 15 minutes before baking time.
- Place 8 dough balls per parchment-lined baking sheet, spacing evenly.
- Bake for 9–11 minutes until the edges are set but centers remain soft.
- Immediately reinforce the center indent and gently round the cookies with a circular cutter while still warm.
- Allow cookies to rest on the pan for five minutes before transferring to a wire rack to cool completely.
- Place the chopped chocolate into a heatproof bowl.
- Warm the heavy cream just until steaming, then pour over the chocolate and stir until smooth.
- Stir the cherry preserves into the ganache until fully incorporated.
- Spoon about one teaspoon of ganache into each cooled cookie center.
- Refrigerate the filled cookies for 10–15 minutes until the ganache firms up.
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