There’s something irresistible about the combination of sweet cherries and rich chocolate in a chewy cookie. These Chewy Cherry Chocolate Cookies are the ultimate indulgence for anyone who loves soft, flavorful, and slightly tart desserts. Each bite is a perfect balance of buttery sweetness, gooey chocolate, and bright, fruity cherry flavor that melts in your mouth.
Perfect for weeknight baking, holiday treats, or party food, these cookies are soft on the inside with lightly crisp edges, making them a family favorite. They are also easy to make, using pantry staples alongside maraschino cherries and chocolate chips for that extra touch of luxury. If you’re looking for comfort food with a twist, these cookies are sure to become your new go-to recipe.
Why You’ll Love This Recipe
Soft and chewy: The center remains tender while the edges have a subtle crunch.
Fruit and chocolate combo: Sweet cherries and semi-sweet chocolate create a perfect flavor contrast.
Easy to make: Uses common ingredients and comes together quickly.
Kid-approved: Fun, colorful, and flavorful for little hands and grown-ups alike.
Perfect for gifting: Great for cookie exchanges, holiday platters, or a homemade treat.
Customizable: Add nuts, white chocolate, or even a sprinkle of sea salt for variation.
Ingredient Breakdown
Main Ingredients
Unsalted butter: Provides richness and moisture, helping create chewy centers.
Granulated sugar: Sweetens and contributes to the cookies’ light, crisp edges.
Brown sugar: Adds moisture and a deeper caramel-like flavor for chewiness.
Eggs: Bind ingredients and add structure to the cookies.
Vanilla extract: Enhances overall flavor and balances the sweetness.
All-purpose flour: Forms the body of the cookies and ensures the right texture.
Baking soda: Acts as a leavening agent for soft, slightly puffy cookies.
Salt: Balances the sweetness and enhances chocolate flavor.
Maraschino cherries: Provide fruity tartness and moist, chewy bites.
Semisweet chocolate chips: Melt slightly during baking, giving pockets of gooey chocolate in every bite.
Pro Tips for Perfect Cookies
Chill the dough: Refrigerate for 30 minutes before baking to prevent spreading and enhance flavor.
Use parchment paper: Prevents sticking and ensures even baking.
Don’t overmix: Fold in flour and cherries gently to maintain a tender, chewy texture.
Adjust baking time for size: Larger cookies need an extra minute or two, while smaller ones bake faster.
Room temperature butter: Makes creaming easier and improves cookie texture.
Ingredient Swaps & Variations
Cherries: Use dried cherries soaked in orange juice for more intense flavor.
Chocolate: Swap semisweet chips for milk, dark, or white chocolate.
Nuts: Add 1 cup of chopped walnuts or pecans for extra crunch.
Gluten-free: Substitute flour with a 1:1 gluten-free flour blend.
Extra flavor: Add a teaspoon of almond extract for a cherry-almond twist.
Serving Suggestions
Serve these cookies warm for gooey chocolate bites, or pair them with:
A glass of cold milk for a classic combo.
Coffee, tea, or hot cocoa for cozy dessert moments.
A scoop of vanilla or cherry ice cream for an indulgent treat.
Fruit platters or holiday dessert trays for entertaining.
Make Ahead + Storage Tips
Room temperature: Store cookies in an airtight container for up to 4 days.
Refrigerator: Keeps cookies fresh for up to a week and preserves cherry moisture.
Freezer: Freeze unbaked dough in balls for up to 3 months; bake straight from frozen, adding 2–3 minutes to baking time.
Reheating: Warm cookies in the microwave for 10–15 seconds to revive softness and chocolate melt.
Cultural Notes
Cherry chocolate desserts have been popular in American baking for decades, inspired by classic European fruit-and-chocolate combinations. These chewy cookies are a modern twist, perfect for holiday celebrations, family baking, or comfort-food cravings. They bring together the nostalgia of soft chocolate chip cookies with the bright flavor of cherries, creating a dessert that feels both classic and festive.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino? Yes, but they should be pitted, chopped, and lightly drained. Fresh cherries may release more moisture, so adjust baking time slightly.
Can I make these cookies chewy instead of cakey? Use more brown sugar than granulated sugar and slightly underbake. This will enhance chewiness.
Can I freeze baked cookies? Yes! Cool completely and freeze in an airtight container for up to 2 months. Reheat in a 300°F oven for 5 minutes to restore softness.
Do I need to chop the chocolate chips? No, chocolate chips can be used whole. Chopping is optional if you want smaller pockets of chocolate.
Can I make these cookies vegan? Substitute butter with vegan margarine and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Emily
Cherry Chocolate Chewy Cookies
Soft and chewy cookies packed with sweet maraschino cherries and semisweet chocolate chips. A colorful and delicious twist on the classic chocolate chip cookie.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Whisk together flour, baking soda, and salt. Gradually blend into butter mixture.
Fold in cherries and chocolate chips.
Drop rounded spoonfuls of dough onto baking sheets.
Bake 10–12 minutes until edges are golden.
Cool on baking sheets for a few minutes, then transfer to wire racks.
Notes
For best results, pat cherries dry with a paper towel before chopping to reduce excess moisture. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
