If you’ve ever found yourself sneaking fresh cherries straight from the jar, these Cherry Cookies are definitely your kind of treat. There’s something nostalgic and comforting about those sweet, ruby-red bites, especially when they’re tucked inside a soft, buttery cookie and surrounded by pools of melted dark chocolate.
These cherry chocolate chip cookies are everything you love about a classic chocolate chip cookie, but with a playful fruity twist. They’re soft in the center, slightly crisp at the edges, and bursting with juicy cherry bits in every bite.
Perfect for when you want something a little different, a little special, but still easy enough to whip up on a random afternoon craving.
Why You’ll Love These Cherry Cookies
Effortless wow factor, no complicated steps or fancy equipment, just simple ingredients turning into bakery-worthy cookies that’ll impress everyone.
The perfect balance of soft and chewy: Crispy edges with a tender, melt-in-your-mouth center, this texture combo is a crowd-pleaser and makes each cookie a mini celebration.
Perfect for cherry lovers and skeptics alike: Even if you’re usually not big on cherries, the chocolate and buttery dough win you over, and the cherries add that unforgettable twist.
The Ingredients You’ll Need
- Unsalted butter- soft and creamy, the cookie’s rich best friend.
- Granulated sugar- for that perfect sweet crunch on the edges.
- Light brown sugar- adds a cozy, caramel touch.
- Large egg- Acts as the glue that effortlessly pulls everything together.
- Vanilla extract- the little flavor boost that makes magic happen.
- Fresh cherries- sweet, juicy, and chopped just right.
- All-purpose flour- the sturdy base that keeps cookies soft but strong.
- Baking soda- Works its magic to create perfectly risen, melt-in-your-mouth cookies.
- Fine salt- balances the sweetness and brings out all the flavors.
- Dark chocolate chips- Irresistible pools of melted chocolate goodness.
How to Make Cherry Cookies
1. Heat things up and prep your cookie playground
Fire up your oven to 350°F (or 180°C). Line two big baking sheets with parchment paper, because nobody wants sticky cookies or scrubbing trays later!
2. Prep those fresh cherries
Rinse your fresh cherries, then pit and chop them into bite-sized pieces, halves or quarters work great. Since fresh cherries are juicy little guys, lay them out on some paper towels and gently press with another sheet to soak up the extra moisture. We want cherry flavor, not cookie puddles!
3. Brown butter magic
Melt your butter slowly in a small pan over medium heat. Stir it like you mean it while it bubbles and browns into that golden, nutty treasure. When it’s smelling amazing and turning amber, pour it carefully into a big bowl, don’t let those burnt bits tag along. Let it chill for about 15 minutes while you prep the rest.
4. Dry ingredients, assemble!
Combine the flour, baking soda, and salt in a second bowl, stirring until evenly mixed. This trio makes sure your cookies rise and taste perfectly balanced.
5. Sweet and smooth
Add both sugars into the browned butter and whisk until it’s all nicely blended and shiny. Then crack in your egg and splash in the vanilla, keep whisking until it’s silky and dreamy.
6. Marry dry and wet
Combine the flour mixture with the wet ingredients, pouring it in slowly. Using a spatula, fold gently, no vigorous beating here. Stop folding when the flour is just mostly mixed. Trust me, overworking means tough cookies, and that’s not the vibe we want.
7. Add the cherry-chocolate love
Put a small portion of cherries and chocolate chips aside to sprinkle on at the end. Toss the rest into the dough and fold in like you’re tucking in a cozy blanket.
8. Shape your cookie stars
Scoop out dough with a tablespoon or your favorite cookie scoop, packing it tight into balls. Give them a little space on your trays.
9. Top it off
Press a couple of cherries and chocolate chips on top of each ball. It makes them look irresistible and promises those bursts of flavor with every bite.
10. Bake with love
Transfer the trays to the oven and give them 12 to 14 minutes to bake to perfection. When they come out, they’ll be soft and maybe a little wonky!
Let them chill on the trays for a few minutes so they firm up just right. Carefully move them onto a cooling rack and let them cool. When they’re ready, expect a crispy outside with a chewy, dreamy center.
3 Mistakes to Avoid
1- Skipping the cherry prep
Fresh cherries are juicy and bursting with flavor, but if you don’t take the time to pit, chop, and really dry them well, your cookies might end up too wet or soggy. That little extra work of drying them with paper towels.
Totally worth it for the perfect cookie texture!
2- Overmixing the dough
It’s tempting to keep stirring, but overmixing develops gluten and makes your cookies tough. Pause folding as soon as the flour is just about mixed in. Your cookies will thank you with that soft, chewy middle everyone loves.
3- Using cold ingredients straight from the fridge
Cold butter or eggs can throw off the whole texture. Let your ingredients hang out at room temp for a bit so they blend smoothly and your dough comes together just right.
What to Serve With Cherry Cookies
- Refreshing, silky milk, the ideal companion to sweet indulgences.
- A comforting cup of hot chocolate kissed by cinnamon’s gentle spice.
- Top it off with vanilla ice cream to transform it into a quick indulgence.
- A cup of black coffee or espresso to sharpen those flavors.
How to Store Cherry Cookies
Keep them airtight
Place your cookies in an airtight container to lock in moisture and keep them soft and fresh. This way, they won’t dry out or turn crumbly.
Store at room temperature for best flavor
Cherry cookies stay delicious for about 4 to 5 days when kept at room temp, ready to satisfy your sweet tooth anytime.
Freeze extras for later enjoyment
If you bake a big batch, freeze any extras in a sealed bag or container. When you’re ready, just thaw them at room temp or warm them up briefly for that fresh-baked feel.
FAQs
What if I don’t have dark chocolate chips?
No worries! You can swap dark chocolate chips for semi-sweet, milk chocolate, or even chunks of your favorite chocolate bar. Each brings its own magic, so feel free to experiment and find your perfect combo.
Can I make the dough ahead of time?
Yes! Preparing the dough a day in advance really boosts the flavor, just wrap it well and refrigerate. The rest time lets all those ingredients marry beautifully, giving you deeper, richer cherry chocolate chip cookies.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts, pecans, or almonds would be a fantastic addition. They add crunch and complement the cherry-chocolate combo perfectly. Gently incorporate them alongside the chips and cherries to add extra texture.
Can I make these cookies gluten-free?
Totally! Use a high-quality gluten-free flour mix designed specifically for baking instead of all-purpose flour. Just keep an eye on the dough, it might need a tiny splash more liquid or a bit of extra mixing, but you’ll still get that chewy, delicious cookie everyone will love.
More Fruity Recipes To try
The Best Cherry Cookies You’ll Ever Bake
Ingredients
- ½ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup Fresh cherries chopped and gently patted dry
- 1 ¾ cups all-purpose flour scoop and level
- ¾ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to keep things tidy. Rinse, pit, and chop your fresh cherries into halves or quarters.
- Since fresh cherries are juicy, lay them on paper towels and gently press another towel on top to soak up excess moisture, this helps avoid soggy dough.
- Melt the butter slowly over medium heat, stirring until it turns golden brown and smells nutty.
- Pour the browned butter into a large bowl, straining out any burnt bits, and allow it to cool for roughly 15 minutes.
- Whisk the flour, baking soda, and salt together in a separate bowl. Then, add the sugars to the browned butter and whisk until completely combined. Then mix in the egg and vanilla until silky.
- Fold the dry ingredients into the wet mixture gently, stopping once mostly combined, overmixing leads to tough cookies!
- Keep a small portion of cherries and chocolate chips for later and mix the rest into the dough.
- Scoop the dough into balls, spacing them out on the trays. Press some reserved cherries and chocolate chips on top for that extra wow factor.
- Bake for 12–14 minutes until just set. Give the cookies a few minutes to cool on the tray before placing them on a wire rack. Enjoy!
Notes
- If your dough feels too sticky, chill it for 15 minutes before scooping.
- Don’t forget the cherry and chip topper, it’s not just cute, it guarantees more flavor in every bite.
