Description
This Chocolate Cherry Cookies recipe combines rich cocoa and semi-sweet chocolate with a burst of Maraschino cherries, topped with a luscious chocolate ganache and a decorative chocolate drizzle. These soft, chewy cookies are perfect for chocolate lovers seeking a fruity twist in every bite.
Ingredients
Scale
Dry Ingredients
- 3 ¼ cup all-purpose flour spooned and leveled
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 Tablespoons Maraschino Cherry juice
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 cup semi-sweet chocolate chips divided
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening or coconut oil
- 10 ounce jar Maraschino Cherries without stems
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for easy cookie removal and clean-up.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and baking powder until fully combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar on medium speed until smooth and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs, Maraschino cherry juice, and vanilla extract on medium speed until thoroughly combined.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients in thirds, mixing well after each addition until fully incorporated into a smooth dough.
- Form Cookie Balls: Use a cookie scoop to portion out golf ball-sized amounts of dough. Roll each into a smooth ball and place them 2-3 inches apart on the prepared baking sheet.
- Create Indentation: Press your thumb gently into the center of each dough ball to make an indentation for filling.
- Bake Cookies: Bake for 11 minutes, or until cookies have spread slightly and feel firm to the touch.
- Cool Cookies: Remove from the oven and let cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Make Ganache: Place ½ cup of chocolate chips in a small bowl. Heat heavy cream in the microwave for 20 seconds until hot, then pour over chocolate chips. Let sit for 1 minute, then stir vigorously until smooth.
- Fill Cookies: Spoon ½ teaspoon of ganache into each cookie indentation, spreading evenly. Press one Maraschino cherry gently into the ganache center of each cookie.
- Prepare Chocolate Drizzle: In a small dish, combine the remaining ½ cup chocolate chips with 1 tablespoon shortening. Heat in 30-second intervals, stirring after each, until fully melted and smooth.
- Drizzle Cookies: Transfer melted chocolate to a small zip-top bag, snip a tiny corner, and drizzle over each cookie. Allow the chocolate to set before storing.
- Store and Serve: Store cookies in a single layer in an airtight container at room temperature for up to 3 days. Enjoy!
- Feedback: Please leave a rating and comment to share your experience with this recipe.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days to maintain freshness.
- Use room temperature butter and eggs for better mixing and texture.
- If you prefer dairy-free, substitute butter with a vegan butter alternative and heavy cream with coconut cream.
- For a stronger cherry flavor, use more Maraschino cherry juice or add finely chopped cherries directly to the dough.
- Ensure not to overbake cookies to keep them soft and chewy.
- You can freeze the cookie dough balls for up to 1 month; thaw in refrigerator before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
