These Chewy Cherry Chocolate Cookies are ultra-soft, fudgy treats packed with chocolate chips and juicy cherries, perfect for holiday platters or anytime sweet cravings.
If you love a brownie-style cookie with a little something extra, these are about to be your new go-to treat. Each bite is dense and chewy from rich cocoa, studded with melty chocolate chips, and bright pops of cherry in every mouthful.
They’re the kind of cookie that feels special enough for Christmas cookie trays and Valentine’s dessert plates, but simple enough to mix up on a weeknight. The dough comes together in one bowl for the wet ingredients and one for the dry, and there’s no chilling required, so you can be pulling warm cookies from the oven in under 30 minutes.
Whether you use dried cherries for a deeper, chewy bite or chopped maraschino cherries for color and sweetness, these cookies strike a perfect balance between indulgent and nostalgic. Grab your mixing bowls and let’s bake a batch that will disappear fast.
Chewy Cherry Chocolate Cookies Ingredients
- Unsalted butter (about 1 cup / 226 g), softened – Gives the cookies richness and keeps the centers soft and chewy.
- Granulated sugar (about 1 cup / 200 g) – Sweetens the dough and helps create lightly crisp edges.
- Packed brown sugar (about ½ cup / 100 g) – Adds moisture and a hint of caramel flavor that deepens the chocolate.
- Large eggs (2 total) – Bind the dough together and add tenderness and structure.
- Vanilla extract (2 teaspoons) – Rounds out all the chocolate and cherry notes with warm flavor.
- All-purpose flour (about 2 ¼ cups / 280 g) – Forms the base of the dough and holds the mix-ins in place.
- Unsweetened cocoa powder (about ½ cup / 45 g) – Gives the cookies their deep chocolate color and brownie-like richness.
- Baking soda (1 teaspoon) – Helps the cookies spread gently and stay soft instead of dense.
- Salt (½ teaspoon) – Balances the sweetness so the chocolate and cherries don’t taste too sugary.
- Semisweet chocolate chips (about 1 cup / 170 g) – Add pockets of melted chocolate in every bite.
- Dried cherries or chopped maraschino cherries (about 1 cup / 150 g) – Bring fruity sweetness and a chewy or juicy contrast to the fudgy dough.
Step-by-Step Chewy Cherry Chocolate Cookies
STEP 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
STEP 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. This step adds air, which helps the cookies bake up soft.
STEP 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is smooth and well combined, scraping down the sides of the bowl if needed.
STEP 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no streaks of cocoa or clumps of leavening. This makes sure the dry ingredients are evenly distributed.
STEP 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed or stirring just until the flour disappears. Overmixing at this stage can make the cookies tough, so stop as soon as the dough looks uniform.
STEP 6: Fold in the chocolate chips and cherries with a spatula, making sure they’re evenly scattered throughout the dough so every cookie gets plenty of mix-ins.
STEP 7: Scoop rounded tablespoons of dough and place them on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, just until the edges look set but the centers still look slightly soft. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Helpful Tips
- Use room temperature butter and eggs for easier mixing and a smoother dough.
- For thicker, extra-chewy cookies, chill the dough for 30 minutes before scooping and baking.
- Swap half the semisweet chips for dark chocolate chips if you prefer a deeper, less sweet chocolate flavor.
Can I use fresh cherries instead of dried or maraschino?
Fresh cherries release more juice and can make the cookies spread too much. If you’d like to try them, chop finely, pat very dry, and reduce the amount slightly.
How do I keep the cookies soft for days?
Store the cooled cookies in an airtight container with a small piece of bread or a slice of apple. The cookies absorb the moisture and stay soft longer. Remove the bread if it dries out.
Can I make the dough ahead of time?
Yes, you can chill the dough tightly covered for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it’s too firm to scoop, then bake as directed.
Can I freeze the cookie dough balls?
Absolutely. Scoop the dough onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
What to Serve with Chewy Cherry Chocolate Cookies
These cookies are lovely on their own, but they shine even more with a little pairing. Serve them warm with a glass of cold milk for a classic treat that never goes out of style.
For a cozy dessert plate, pair the cookies with vanilla or cherry ice cream and a drizzle of warm chocolate sauce. The contrast between hot cookies and cold ice cream is always a hit.
If you’re setting up a dessert table, combine these with a few simple options like sugar cookies or shortbread so the cherry-chocolate flavors really stand out as the star.
How to Store & Reheat
Once your cookies are completely cooled, store them in an airtight container at room temperature for up to 4–5 days. Keep the container closed tightly to maintain their chewy texture.
For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2–3 months without losing much quality.
To enjoy them warm again, reheat a cookie or two in the microwave for about 10–15 seconds, just until the chocolate chips soften. If reheating from frozen, let them thaw at room temperature first for the best texture.
Chewy Cherry Chocolate Chip Cookies
Ingredients
- 1 cup approximately 150 grams of dried cherries or finely chopped, well-drained maraschino cherries
- 1 cup about 170 grams of semisweet chocolate chips
- ½ teaspoon of fine salt
- 2¼ cups roughly 280 grams of plain all-purpose flour
- 1 teaspoon of baking soda
- 2 teaspoons of pure vanilla extract
- ½ cup around 100 grams of packed brown sugar
- ½ cup about 45 grams of unsweetened cocoa powder
- 1 cup 226 grams or 2 sticks of softened, unsalted butter
- 1 cup 200 grams of granulated white sugar
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter with both the granulated and brown sugars until the mixture becomes pale and fluffy. Add the eggs individually, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to blend evenly.
- Gradually incorporate the dry ingredients into the butter mixture, mixing just until the dough comes together. Gently fold in the chocolate chips and cherries until evenly distributed throughout.
- Using a spoon or small cookie scoop, portion the dough into rounded tablespoons and arrange them on the prepared baking sheets, ensuring at least 2 inches of spacing between each.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges have firmed up while the centers remain soft.
- Allow the cookies to rest on the baking sheets for 5 minutes post-baking, then transfer them to a wire rack to cool completely.