If you love the combination of chocolate and cherries, have I got a treat for you! In this post I’m going to show you how to make Double Dark Chocolate Cherry Cookies. You’re going to love these easy cookies!
Do Chocolate and Cherries Go Together?
There’s something so delicious about the combination of chocolate and cherries. Maybe you’re a fan of Black Forest cake. Or maybe you like those chocolate cherry cordials available in every grocery store at Christmastime.
I think it’s the tartness of the cherries against the rich luscious flavor of the chocolate that wins me over, and that’s especially true with this recipe.
The fact that I’m admitting that publicly is really something. Usually when folks ask, “Which do you prefer–vanilla or chocolate?” I’m likely to respond, “Vanilla!” (My favorite cake on the planet is my Italian Cream Cake, after all.)
But I have to confess–this cookie has quickly won me over.
I was so intrigued by my over-the-top response to these cookies that it sent me on a journey across the web, where I came across a post called “15 Times Dark Chocolate and Cherry were the Perfect Match.” I’m linking you so that you can enjoy their list, as well!
Dark Chocolate Cherry Cookie Ingredients
You will find a full printable recipe card at the bottom of this post, but here’s a quick peek at what you’ll need to make these easy cookies. These are simple ingredients you likely have on hand already.
- room temperature butter (softened)
- light brown sugar
- granulated sugar
- vanilla extract
- large room temperature eggs
- chocolate chips
- maraschino cherries, drained and chopped
- all purpose flour
- unsweetened cocoa powder
- baking soda
How to Make Double Dark Chocolate Cherry Cookies
These came together so easily, y’all! I whipped up a batch in less than half an hour from start time to licking the evidence off of my lips. (Oops! Not Weight Watchers friendly!)
Here’s what you’re going to do to make these delicious cookies:
Start by preheating oven to 375 degrees Fahrenheit.
Place parchment paper on two cookie sheets.
Whisk flour, cocoa powder, soda, and salt together in a small bowl.
Cream butter until light and fluffy, starting on low speed, then moving to medium. You can use your electric mixer or stand mixer with paddle attachment.
Add sugars and vanilla extract. Cream with butter.
Work in the two eggs.
Slowly add dry ingredients, mixing well (but don’t over mix).
Fold in chocolate chips and chopped cherries.
Scoop into one-inch balls and place cookie dough balls on prepared baking sheets.
Bake for 10 minutes at 375 degrees.
Remove cookie sheet from oven and place on wire rack to cool.
As soon as you can lift the cookies with a spatula, transfer them directly to the wire rack to continue cooling.
Store any leftovers in an airtight container. Cookies can be frozen up to two months. (Note: You can also freeze the dough before baking.)
What to Expect from these Double Chocolate Cherry Cookies
Talk about the perfect cookie!
I’ve always been a fan of chocolate-infused cookies. My double dark chocolate cookies are evidence of that! But, these chocolate cherry cookies?
Well, let’s just say they don’t disappoint. They’re perfect for chocolate lovers! Talk about rich fudgy cookies!
The oozy chocolate chips, the tart but sweet maraschino cherry. . .talk about the perfect combination. I think they would be perfect on a holiday cookie tray but I’m also thinking they’ll be a terrific Valentine’s treat.
Like I said above, I was startled to love these so much. I only baked a few and put the rest of the dough in the freezer so I can bake them when the grandkids come over next time. I usually wrap my dough in plastic wrap and then place it in a ziplock bag.
(I don’t want to run the risk of eating too many of these. I can see that as a distinct possibility!)
These are a crisp but fluffy cookie, packed full of flavor. Just the temptation I don’t need right now, since I’m trying to behave myself on Weight Watchers!
How to Use the Cherry Juice
Save back the cherry juice from the maraschino cherries to use in your next cherry cake mix! You can add extra flavor to your Black Forest cake or even sweeten up a white cake mix with cherry juice in place of water.
Variations on this Cherry Chocolate Cookies Recipe
These cookies are about as close to perfect as any cookie could be. you know me, though. . .I’m always ready to change things up. Here are some ways I might vary these cookies next time:
White chocolate chips: I think white chocolate would be a lovely contrast to the cherry flavor.
Truffles: Hear me out. I would like to crumble these cookies, add a quarter cup of chocolate frosting, and make a filling for a rich chocolate truffle, not unlike my Dark Chocolate Raspberry Truffles.
Dried cherries: If you like the idea of these cookies but want to use a dehydrated/dried cherry in place of the maraschino, feel free!
Cookie Bars: I think this recipe would make wonderful cookie bars. You might have to add an extra quarter cup of flour to tighten the dough up a little, but. . .yum! These would be wonderful for Christmas or Valentine’s Day!
Dark or semi-sweet chocolate chips: I used milk chocolate but dark would be luscious! Even lots of chocolate chunks would be awesome.
Dark brown sugar: You can always swap out the light brown sugar with dark to add a richer flavor.
Other Chocolate Cookies from Out of the Box Baking
Double Mint Chocolate Cookies: They’re minty, they’re loaded with chocolate. These Double Mint Chocolate Cookies are sheer perfection! Talk about decadent cookies!
Easy Hot Chocolate Cookies: If you love the cozy taste of a cup of hot chocolate but you’re in the mood for cookies, I’ve got the perfect treat for you! In this recipe I’m going to show you how to make Hot Chocolate Cookies—perfect for any occasion!
Double Chocolate Chip Cookies: If you love brownie bites you’re going to adore this chocolate on chocolate cookie. Best of all, it starts with a simple cake mix. This one will satisfy your chocolate craving, no doubt about it!
White Chocolate Candy Cane Cookies: If you love peppermint but you also enjoy the creamy texture of white chocolate, this is the recipe for you! These yummy cookies combine those two favorites! And just for fun, I’m going to teach you how to make these cookies two different ways.
That’s it for this post, friends! I hope you enjoy this luscious chocolate cherry cookie recipe. Talk about a decadent treat!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- Pinch salt
- 3/4 cup room temperature butter (softened)
- 3/4 cups light brown sugar
- 3/4 cups granulated sugar
- Vanilla extract
- 2 large eggs
- 1 cup chocolate chips (cut into ½-inch chunks)
- 1 cup maraschino cherries, chopped
Place flour, cocoa powder, soda, and salt in small bowl and whisk together
Cream butter until light and fluffy
Add sugars and vanilla extract. Cream with butter
Work in the two eggs
Slowly add dry ingredients, mixing well (but don’t over mix)
Fold in chocolate chips and chopped cherries
Scoop and bake for 10 minutes at 375