These Chocolate Cherry Cookies are a fabulous treat. A soft fudge cookie with a plump, sweet maraschino cherry right in the center and then drizzled with a chocolate fudge sauce.
Are you making cookie trays for the holidays? Small Batch Almond Joy Cookies and Buttery Pecan Snowball Cookies are delicious and beautiful additions to your cookie trays.
Tasty Chocolate Cherry Cookies
Who could ask for more? Not only are these Chocolate Cherry Cookies a delectable treat, but they are so attractive. See what I mean! We love these cookies; they are perfect for the season. What could be prettier for the season than chocolate and cherry? If you like this recipe, you must try chocolate cherry cake, chocolate-covered cherries, cherry cheesecake, and cherry bars.
How to make Chocolate Cherry Cookies!
First, using a mixer, cream the butter and both sugars. Then add eggs one at a time and mix in. Combine flour, cocoa, salt, baking powder, and baking soda in a separate bowl. Slowly blend the flour mixture into the butter mixture. Then add the vanilla and cherry juice and mix just until combined. Cover and refrigerate for thirty minutes.
Smooth a little butter on your hands and roll the dough into one-inch balls. Place on a cookie sheet covered with parchment paper. Using your thumb, press a small indentation in the center of each cookie and place a maraschino cherry in the hole. Bake for ten minutes.
Meanwhile, melt the chocolate chips and the sweetened condensed milk on low. When melted, add the cherry juice and drizzle over cooled cookies.
How to Freeze Chocolate Cherry Cookies
These gorgeous cookies are drizzled with a delicious fudge sauce; therefore, they need to be flash-frozen if freezing. So you ask what is flash freezing. Place the cookies on a baking sheet covered with aluminum foil or wax paper. The cookies should not be touching as they will freeze together. Place the cookie sheet in the freezer. Once the cookies are frozen, double-wrap them in freezer bags and place them in a sturdy freezer container.
When defrosting, remove the cookies from the bags and place them on plates in a single layer. Allow to thaw at room temperature. Once thawed, these Chocolate Cherry Cookies should be stored in a single layer in an airtight container.
Recipe notes and helpful tips
- Cream the butter and sugars until light and fluffy.
- Use good quality cocoa. It does make a difference.
- Cover baking sheets with silicone mats or parchment paper.
- Preheat the oven and load the cookies on the middle rack so the heat is as even as possible.
- Use your thumb to press a small indentation in the cookie before baking. You want the cherry to be very prominent, so it is just a slight impression to get it to cradle on the top of the cookie.
- The fudge topping is semi-soft, so serve in a single layer.
- If you must have a stackable cookie, replace the chocolate drizzle with melted chocolate. Melt 2/3 cup of chocolate morsels according to package instructions. Drizzle and then allow to cool until set.
- Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
The recipe is predictable and easy, and the presentation is party-worthy! They freeze well in single layers! Bon appetite, my food-loving friends!
Other holiday cookies you will love!
Double Chocolate Cherry Cookies
These Chocolate Cherry Cookies are soft fudge cookies with a sweet maraschino cherry right in the center and then drizzled with a chocolate fudge sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30
- Category: cookies
- Method: bake
- Cuisine: American
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 2/3 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons cherry juice (from maraschino cherry jar)
- 30–36 jarred maraschino cherries
- 1/4 cup semi sweet chocolate chips
- 2 tablespoons sweetened condensed milk
- 1 tablespoon cherry juice (from maraschino cherry jar)
Instructions
- Preheat oven to 350 degrees.
- Cream butter and both sugars with a mixer. Add eggs one at a time and mix in.
- Combine flour, cocoa, salt, baking powder, and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping the side of the mixer bowl as needed. Add vanilla and 2 teaspoons of cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes
- Butter hands and roll dough into 1-inch balls. Place on a cookie sheet covered with parchment paper. Using your thumb, press a small indentation in the center of each cookie and place a maraschino cherry in the hole.
- Bake for 10 minutes.
- Melt chocolate chips and sweetened condensed milk on low. When melted, add 1 tablespoon of cherry juice. Drizzle over cooled cookies.
Notes
- Cream the butter and sugars until light and fluffy.
- Use good quality cocoa. It really does make a difference.
- Cover baking sheets with silicone mats or parchment paper.
- Preheat the oven and load the cookies on the middle rack so the heat is as even as possible.
- Use your thumb to press a small indentation in the cookie before baking. You want the cherry to be very prominent, so it is just a slight impression to get the cherry to cradle on the top of the cookie.
- The fudge topping is semi-soft, so serve in a single layer.
- If you must have a stackable cookie, replace the chocolate drizzle with melted chocolate. Melt 2/3 cup of chocolate morsels according to package instructions. Drizzle and then allow to cool until set.
- Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Christina
I am wanting to make this recipe but I was wondering if I could use chocolate covered cherries (the holiday ones)in the center and then bake the cookie. Any info would be much appreciated.
Beth Pierce
Sorry that is not going to work as they will melt in the heat of the oven.
CharlotteTheRat
These cookies are so good!!! I added some lemon zest and my teacher loved them!!!
Beth Pierce
I am so glad that you and your teacher enjoyed the cookies!
Anum Zia
Are the cookies supposed to flatten while baking when the indentation is supposed to be small? Mine are still quite ball like and they’re half way baked
Beth Pierce
You can carefully add a little more of an indentation while they are warm, and they will flatten a little more.
Ariane
Good recipe! Thanks.
Beth Pierce
You are most welcome!
Lory
Made these for BFF’s wedding. She said they were EXACTLY like her grandma would make for her when she was little. Followed recipe exactly, including the chocolate drizzle. Flash froze, stored in single layer, and they transported beautifully 1,100 miles away! Thank you for bringing back a childhood memory for my sweet friend.
Beth Pierce
The pleasure is all mine. That is so sweet of you! So glad that everything worked out including the transportation.
Terry Martin
These cookies are the bomb. I made them for a Christmas party last year and they were gone within minutes. I don’t see any mention on storing these? I made them ahead of time so I will need to store them for a few days. Thank you for a great recipe. They always come out great!!
Beth Pierce
Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
Amber
Hi, I was wondering if it would hurt to use whole milk in place of the condensed.
Beth Pierce
You need the condensed milk.
Victoria
I make these cookies every Christmas season since 2018 and I visit this page each year for the recipe. They are my favorite cookies ever. Thank you for sharing this wonderful recipe with us!
Beth Pierce
The pleasure is all mine!! So glad that you like them!!
Cheer B Kosak
Do you think I could use a bit of Kirsch instead of rhe cherry juice?
Beth Pierce
I think you could but I have never baked with Kirsch. Maybe one of the readers will chime in.
Catherine Stockmal
Made these cookies yesterday – I doubled the recipe. After reading previous comment about possible soggy-ness, I decided to use 1 tsp of vanilla and 2 tsp of Cherry Extract, which I had on hand (as opposed to 2 tsp of vanilla and 4 tsp of cherry juice), thinking that would solve the problem. It did. Cookies are very, very tasty and were not soggy… but still, they came out ‘flat’. I tampered a little. These are best cooked at 375 degrees for about 12-13 min.
I WILL make these again but, next time when doubling this recipe, I would make these further changes: decrease 4 eggs down to 3, and increase the baking soda & baking powder to about 3/4 tsp each.
I had chocolate candy melts, and that’s what I used to drizzle over top. I didn’t bother adding cherry juice to the drizzle because, honestly, the cookie tasted great as is.
Sierra
Ok i usually don’t write reviews on stuff. But i have to for these cookies. I have made them 3 times. They come out perfect each time. I love them.
Beth Pierce
That is so sweet Sierra! So glad that you like the cookies. The chocolate cherry combination is delicious!!
Bonnie Zach
I made these cookies, and they got really soggy…. I think if I make them again, I’ll use the candied cherries instead. I also made more of a chocolate frosting drizzle that set up nicely. I also had dough left over, so I put a chocolate star on them. They were very good that way too.,
Sarah S
I love love love this recipe!
Question though, halfway through I forgot to poke in the cherries. I quickly got them in the dough and finished baking and the look okay. Will it make a difference?
Mom brain over here with a day of toddler /freezer disasters
Beth Pierce
No I do not think it will make any difference!
Emily Dollins
I’m planning on baking these cookies and I have a question about cocoa powder. Will it make a difference if I use dark cocoa powder? I don’t want to buy two different cocoas for a little amount. Thank you so much!
Beth Pierce
I was not sure what dark cocoa pwder was but I found this article. Unfortunately I do not think that will work.
Marti
I love these cookies taste so much like a cherry cordial!
Beth Pierce
Thanks Mari! So glad that you like them!
Beth Pierce
So sorry that it has taken me so long to respond to this comment. It is a super busy time of the year. I love it but I am getting worn out. If and when you make the cookies. Run a test run. Bake one to two cookies to check for optimum baking time. If the cookies spread too thin than refrigerate the dough for an hour and run another test run. Happy holidays to you my friend.
Mickey
I made these today and my cookies flattened out. They did not look like the picture. They tasted good but wonder why they flattened out.
Beth Pierce
Sometimes cookie dough needs some refrigeration. The butter can get too soft and dough can be overworked. Usually when I am making cookies I cook one to two cookies on a test run. If the dough spreads too much then I refrigerate for at least an hour and then run another test run.
Desiree Chahine
Hi is there a specific cocoa brand which you recommend? – I see that you recommend a quality brand. Also, will sweetened or unsweetened cocoa make a big difference? I didn’t realize it should be unsweetened.
I can’t wait to make these cookies!
Beth Pierce
It should be unsweetened cocoa. I am afraid you can not substitute when it comes to baking. Ghiradhelli is an excellent unsweetened cocoa. That dough may require refrigeration time if it is too sticky to roll.
Jessica
The batter is extremely sticky. I cant even do a thumbprint before I bake them or roll them in balls
Beth Pierce
A few ideas. Try chilling the dough. You could also add just a couple more tablespoons of flour. You can butter your hands
Beth Pierce
I forgot one. If you can get started rolling you can roll them in sugar.
Momsweeties
I have just recently made these amazing cookies! My kiddos have dubbed these thier favorites.. ( yes over my famous chocolate chip cookies ?) thank you so much for sharing ! Hope this day finds you well and baking ..
Beth Pierce
How sweet! Thanks so much! I am so glad that you and your kiddos like them. I am well and I am cooking again!! I am always cooking!
Colleen Haseltine
I am making these for my daughters wedding in October. I have made them before but have never froze them. If frozen, will the cherry juice leak out and how soft is the chocolate glaze after they are defrosted? Thanks. Could you please email me your answer. colleenhas@yahoo.com
Beth Pierce
The chocolate glaze is soft and I am not sure about the cherries since I have never frozen this particular cookie. I think before you make these for such a large event I would run a test batch and freeze them. These are not really a stack-able cookie because of the fudge sauce however you could drizzle with melted chocolate with a just a very small amount of coconut oil to thin it out to make it easier to drizzle. (2-3 teaspoon per cup of chocolate) That chocolate should harden making them stack-able.
Amy
I want to try this recipe but I don’t know what kind of chocolate chips it calls for. There are so many different kinds.
Beth Pierce
They are best with semi-sweet. I have amended the recipe to reflect that.
Katie
My mom always made the Betty Crocker version of these cookies & now I do. They are always a hit! But, our recipes says to completely cover the cherry with chocolate & then bake the cookie for 10 minutes. The chocolate coating sets this way & almost turns to a fudge. So good!
Beth Pierce
Cool! Thanks for the heads up. Sound delicious!
Sally
If I leave out the 2 tsp of cherry juice, should I add something in its place? I want to use your cookie recipe but put something different in the middle.
Beth Pierce
What are you putting in the middle. That might help me give you some advice on what to put in place of the cherry juice.
Linda Leone
Looks wonderful! I can’t wait to put them with my Christmas cookie list ?
Celeste
Made these tonight for a cookie exchange tomorrow. Haven’t even drizzled the cookies yet, but they taste awesome. Thank you for sharing, I can’t wait to bring these tomorrow. They look great, the recipe was simple to follow and they taste awesome.
Beth Pierce
That is awesome. Merry Christmas. I hope you have a great holiday.
Victoria
Oh my! These are FABULOUS!!! I realize you posted this recipe 2 years ago, but I just found it and made them for a ladies’ Christmas party cookie exchange, and these are easily the best cookies I’ve ever made or eaten in my life! I made them on a Friday, and I just ate the last one today (Tuesday, 4 days later) and they are still every bit as moist and fresh tasting as the day I made them! Thank you SO MUCH for sharing your recipe, I will be making these every year for Christmas from now on!
The only changes I made were to use all non-dairy ingredients due to allergies in the family. I used all shortening (Spectrum organic, non-hydrogenated vegetable shortening from whole foods) instead of butter, and dairy-free chocolate chips (also from Whole Foods) for the chocolate fudge drizzle. I was going to use sweetened condensed coconut milk to make the drizzle, but a friend who would be at the cookie exchange is allergic to coconut, so I used 1 tsp shortening and added it to the chocolate chips and microwaved in 15 second intervals until it was melted and smooth, then stirred in the cherry juice and piped into cooled cookies using a Ziploc bag with a small corner cut to pipe.
These were so yummy, very pretty and festive looking, and intensely chocolate. Can’t beat the cherry-chocolate combo! Thank you for the new favorite cookie recipe!
Beth Pierce
Thanks so much for all your kind words. I needed a little pick me up today and this was just the right message. I do love a chocolate cherry combo and I am so glad that you do too!! Merry Christmas!!
Jas Hughes
I made these, and they are delicious! I served them at a Clue-themed party to represent Ms Scarlett’s character. (Pictures: http://www.itsallgeekto.me/2016/10/clue-themed-cocktail-party.html)
Thanks for the inspiration!
bpierce
What fun!! Looks like a blast!! 🙂
Colleen Huff
I’ve been making these for years. The only difference is, I make more chocolate mixture and completely cover the cherry. They are a big hit!
bpierce
Yes they are delicious little cookies. Happy holiday to you and yours!
Lisa
Is it unsweetened cocoa ?
Beth Pierce
Yes it is!
Lisa
Thanks,I’m going to give it a try. Happy Holidays.
Colleen
I’ve been making these for years. The only difference, I make more chocolate sauce and completely cover the cherry. They are always a big hit!
Cindy swank
I just made these this morning and the chocolate drizzle is not getting hard. How long does it take to set up?
bpierce
Sorry about the delay. I was at my son’s Christmas concert. That chocolate drizzle will remain a little gooey as it is a chocolate fudge sauce. However if you are freezing them for Christmas you can flash freeze them. Lay them uncovered on cookie sheets in a single layer and place in freezer for about an hour. Double wrap them in freezer storage bags. Before serving remember to take them out of the freezer bags while stile frozen because the condensation while thawing ruins the texture of the cookie. I also place mine in glad-ware storage containers after double wrapping because everyone is in and out of my freezer. If you are not freezing them placing them in the refrigerator will help stiffen the fudge sauce but you will not be able to stack these cookies.
Sandra
Can you freeze the uncooked dough then add the cherry right before you cook them? You mentioned that the cookies “freeze well in single layers” — you meant in dough form, right? Without the cherry? They look delicious, and love the look that the drizzled chocolate give them.
bpierce
Thanks for the compliment. I love those cookies. I could eat one right now. No I meant in baked form however most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. Use these tips for freezing: Double-wrap dough in plastic wrap and them place in freezer storage bags to prevent freezer burn and absorption of odors from your freezer. Write the type of cookie dough and the date it was frozen on the outside of the package. If you decide to bake and freeze. Flash freeze on cookie sheets first and then place in single layers in airtight freezer proof containers. They taste delicious after thawed with the cherries in them. Don’t forget to take them out of the containers and place on tray while defrosting. Moisture can get to any cake or cookie if allowed to defrost in a sealed container.
Kim Harmon
Just noticed, after I baked of course, instructions never said to add vanilla or cherry juice to batter!
bpierce
So sorry!! I am going to correct in two shakes of a lambs tail. My sister the proofreader was out of town. Please send your address to my private email bethpierce@centurylink.net and I will send a small gift card to offset some of your cost. Please include the names of some stores that you frequent!
Sorry again!
Beth
Barbara Tamburo
Actually you add both vanilla and cherry juice to batter.