These chocolate cherry cookies are fudgy chocolate cookies rolled in sparkling sugar and finished with a bright cherry filling. They’re ideal for cherry season, Valentine’s Day, or the holiday season.
The rich chocolate cookie provides a sturdy, fudgy base that pairs perfectly with the tart-sweet cherry pie-style filling. These cookies are impressive yet simple to make, and they quickly become a favorite for special occasions or cozy gatherings.
If you enjoy holiday baking, these cookies fit right in with other festive desserts like gingerbread cheesecake, cherry cheesecake, or a Christmas cranberry cake.
Why This Chocolate Cherry Cookie Recipe Works
- Chocolate cookie: A deeply chocolatey, fudgy cookie that’s satisfying on its own and pairs perfectly with cherry.
- Cherry filling: A homemade cherry pie-style filling gives a concentrated burst of cherry flavor right on top of each cookie.
- Easy to make: The recipe is straightforward and doesn’t require an electric mixer, making it accessible for home bakers.
Ingredient Notes for Chocolate Cherry Cookies
Below are helpful notes on the main ingredients. For exact quantities refer to the recipe card included later in the post.
- Cherries: Fresh or frozen cherries both work; frozen cherries take a little longer to cook down. Dark, sweet cherries are recommended for the best flavor.
- Unsweetened cocoa powder: Dutch-process cocoa provides a richer chocolate taste, though natural cocoa will also work.
- Unsalted butter: Melt the butter and let it cool to room temperature before mixing; hot butter can make the dough spread too much.
- Brown sugar: Light brown sugar gives a subtle molasses note, but dark brown sugar can be used for a deeper flavor.
- Eggs: Use room-temperature eggs for better incorporation—take them out about two hours before baking.
Ingredient Substitutions
- Dairy-free: Use your preferred dairy-free butter substitute and ensure any other ingredients are dairy-free.
- Gluten-free: This recipe hasn’t been tested with gluten-free flour blends; results may vary if substituted.
Step By Step Instructions
These cookies are simple to make by hand—no stand mixer required. Follow the steps below for the best results.
STEP 1: Make the cherry filling. In a saucepan over medium heat, combine pitted cherries, sugar, cornstarch, and water. Cook until the cherries break down and the mixture thickens slightly. Mash a few cherries with a spoon, then remove from heat and cool completely.
STEP 2: Mix dry ingredients. In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
STEP 3: Combine wet ingredients. In a large bowl whisk together melted, cooled butter, brown sugar, granulated sugar, vanilla, and eggs until just combined.
STEP 4: Combine wet and dry. Add the dry ingredients to the wet mixture and fold with a spatula until just combined. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
STEP 5: Scoop and roll. Pour cane or granulated sugar into a small bowl. Using a 3 TBSP cookie scoop, shape dough into balls and roll each in the sugar to coat.
STEP 6: Shape and bake. Place six cookies per prepared sheet. Press a 1/8-cup measure or the bottom of a spice jar into the center of each ball to create a well. Bake one sheet at a time for 13–15 minutes. If the wells lose definition during baking, press them gently again while still warm.
STEP 7: Cool. Let cookies rest on the hot pans for 5 minutes, then transfer to a wire rack to cool completely.
STEP 8: Fill. Spoon about 1/8 cup of the cooled cherry filling into the center of each cookie.
Expert Baking Tips
- Measure flour correctly: spoon the flour into the cup and level it off, or use a kitchen scale. Packed flour can lead to dry cookies and altered texture.
- If cookies spread too much: make sure you use parchment paper and that the butter was fully cooled before mixing. If needed, chill the dough balls 10–15 minutes before baking.
- High-altitude adjustment: add 2 extra tablespoons of flour to reduce spreading.
FAQ
Yes. Store scooped dough balls in an airtight container or wrapped well in plastic wrap in the freezer for up to 30 days. Thaw to room temperature before baking.
Yes. Shape the dough into balls first, wrap them, and chill overnight. Bring them to room temperature before baking for even baking.
Recipe Variations
- Add a spoonful of cherry filling into the dough for extra cherry flavor throughout the cookie.
Special Tools
- Parchment paper: Pre-cut sheets make lining pans quicker and more convenient.
- Large cookie scoop: A 3 TBSP or large scoop creates uniform, bakery-style cookies.
Storing and Freezing
Store baked cookies in an airtight container at room temperature for up to 5 days.
Freezing
Freeze baked cookies in an airtight container for up to 30 days. Thaw for 1–2 hours at room temperature before serving.
Other Recipes to Try
Try These Cherry Recipes
- Chocolate cherry brownies
- Cherry cheesecake
- Cherry pie bars
- Black forest cupcakes
If you loved this recipe, please leave a star review and tag the creator on Instagram @stephaniesweettreats. Follow for more ideas on Pinterest.
Chocolate Cherry Cookies
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Ingredients
Chocolate Cookies
- 2 2/3 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- Cane sugar, or regular white granulated sugar for rolling the cookies.
Cherry Pie
- 1 lb Cherries, fresh or frozen
- 1/2 cup White granulated sugar
- 1 TBSP Cornstarch
- 1 TBSP Water
Instructions
Cherry Filling
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Start the filling first. In a medium saucepan over medium heat, add pitted cherries, sugar, cornstarch, and water.
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Cook until the cherries break down and soften, stirring until the sauce thickens slightly. Mash a few cherries with a spoon, then remove from heat and cool completely.
Chocolate Cookies
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Sift flour, cocoa, baking powder, baking soda, and salt into a medium bowl and set aside.
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In a large bowl, whisk melted cooled butter, brown sugar, granulated sugar, vanilla, and eggs until combined.
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Fold in the dry ingredients with a rubber spatula until just combined.
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Preheat oven to 350°F. Line cookie sheets with parchment paper and let the dough rest while the oven warms.
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Scoop by the 3 TBSP measure, roll in cane or granulated sugar, and place on prepared sheets.
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Press a 1/8-cup measure into the center of each ball to form a well and bake each sheet for 13–15 minutes.
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After baking, press the wells again if needed, rest on the pan 5 minutes, then transfer to a rack to cool completely.
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Fill each cooled cookie with about 1/8 cup of the cherry filling and serve.
Notes
High altitude: add 2 TBSP extra flour to reduce spreading.
Temperature: bring dairy ingredients to room temperature about 2 hours before baking.