Chocolate Cherry Cookies
Perfectly chocolatey and indulgent, these Chocolate Cherry Cookies are one of my favorite cookies to make for the Holidays and for Valentine's Day! Made with a fudgy chocolate and cherry-flavored cookie base, juicy maraschino cherries in the middle, and a rich chocolate ganache with cherry juice on top, they're bursting with flavor!
Servings: 14
Ingredients
Chocolate Cherry Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated White Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Maraschino Cherry Juice
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa Powder 35g
- 1 teaspoon Baking Powder
- Maraschino Cherries
Chocolate Cherry Drizzle
- ½ cup Chocolate Chips
- 1 tablespoon Maraschino Cherry Juice
- 2 tablespoon Heavy Cream
Instructions
Chocolate Cherry Cookies
- Pre-heat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl using a hand mixer or in a mixing bowl of a stand mixer combine Butter with Granulated Sugar and Brown Sugar. Mix until combined.
- Add Egg and Maraschino Cherry Juice and cream for 2-3 minutes until fluffy.
- Scrape the sides of the bowl as needed.
- Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough and place cookie dough on parchment lined baking sheet at least 2 inches apart.
- Using the back of a teaspoon, press an indentation into cookie dough and place 1 Maraschino Cherry in well.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Allow cookies to cool on baking sheet for a few minutes before moving to a cooling rack.
Chocolate Drizzle
- In a separate bowl combine melted Chocolate with Heavy Cream and Maraschino Cherry Juice and combine until smooth.
- Drizzle over cooled cookies and allow to set before storing.
Notes
PRO TIP: Drain the cherries, reserving juice to use in the cookies and topping, then allow the cherries to dry out a little before using them. This helps to keep the cookies more firm while baking.
Storage
- Storage: Store these cookies in a single layer in an airtight container for up to 7 days once they have fully set. They are best if enjoyed within 2-3 days.
- Freezing: Cookies can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together. It's best to freeze the cookie bases on their own, and make the drizzle fresh to serve when you're ready.
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