If you’re a fan of rich, fudgy cookies with a burst of fruitiness, you absolutely have to try this Chocolate Cherry Cookies Recipe. I love this because it perfectly balances deep chocolate flavor with a sweet-tart cherry surprise right in the center. When I first tried this, I was blown away by how the luscious cherry filling melds with the moist chocolate cookie. Trust me, once you make these, your family—and probably your friends—will go crazy for them!

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Why You’ll Love This Recipe

Perfect Flavor Pairing: The rich cocoa pairs beautifully with tart cherries for a cookie that’s both indulgent and refreshing.
Soft, Chewy Texture: These cookies stay tender and fudgy, never dry or crumbly, thanks to a balance of butter and sugars.
Impressive Yet Easy: The cherry filling makes these cookies look fancy, but the steps are straightforward and manageable for any home baker.
Customizable: You can use fresh or frozen cherries and even swap sugars to suit your pantry or dietary needs.

Chocolate Cherry Cookies Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this Chocolate Cherry Cookies Recipe plays a vital role—each scoop of flour, sprinkle of sugar, and dollop of cherry filling comes together to create a perfectly balanced cookie. Here are the key ingredients and some tips for choosing the best versions.

Chocolate Cherry Cookies Recipe - Ingredients

All-purpose flour: Use spooned and leveled flour for the right texture; if you’re baking at high altitude, a little extra flour helps keep these cookies from spreading too much.
Unsweetened cocoa powder: I always go for natural cocoa for that deep chocolate taste that makes the cookie irresistible.
Baking powder & baking soda: These leavening agents give the cookie just enough lift without puffing it up too much.
Salt: A pinch enhances the chocolate and balances the sweetness.
Unsalted butter: Melted and cooled—this keeps the cookies moist but sturdy enough to hold that cherry filling.
Brown sugar: The light or dark kind adds chewiness and a caramel hint you’ll notice with every bite.
White granulated sugar: I use part sugar in the dough and some for rolling the cookie balls to add a subtle crunch and sparkle.
Pure vanilla extract: A little vanilla amps up all the flavors in the cookie dough.
Large eggs: Room temperature works best to blend evenly into your batter.
Cherries (fresh or frozen): Pitted cherries are essential here; frozen works great too, just allow extra time for them to cook down in the filling.
Cornstarch & water: These help thicken the cherry pie filling to a perfect jammy consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Chocolate Cherry Cookies Recipe is how easy it is to make your own. I like to tweak it a little depending on what I have and my mood, and honestly, it’s fun to experiment!

Use dried cherries: If fresh or frozen cherries aren’t available, try chopped dried cherries rehydrated slightly in warm water with a bit of sugar—gives a chewy, concentrated pop of flavor.
Swap sugar types: I’ve made this with coconut sugar or coconut palm sugar to add a subtle hint of earthiness without masking that cherry chocolate combo.
Make it vegan: Sub in vegan butter and flax eggs to accommodate dietary preferences—you might find the texture adjusts a bit, but the flavor still rocks.
Add nuts: For some crunch, toss in chopped toasted pecans or walnuts into the dough. My family loves this add-in!

How to Make Chocolate Cherry Cookies Recipe

Step 1: Make the Cherry Pie Filling

Start with the cherry filling so it has plenty of time to cool. In a medium saucepan over medium heat, combine pitted cherries, sugar, cornstarch, and water. Stir gently as the cherries break down and the mixture starts to thicken—this can take a bit longer if you’re using frozen cherries, so be patient. Mash some cherries with a spoon to help things along. Once thickened, take the pot off the heat and let the filling cool completely; this is crucial so the cookies don’t get soggy later.

Step 2: Prepare the Chocolate Cookie Dough

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This makes sure the cocoa is evenly distributed and prevents any lumps. In a separate large bowl, whisk the cooled melted butter with brown sugar, granulated sugar, vanilla, and eggs until smooth and glossy—this is totally key for soft textures. Gently fold your dry ingredients into the wet ones with a rubber spatula; don’t overmix or your cookies might turn out tough.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Give your dough a few minutes to rest while the oven warms up. Using a large cookie scoop (about 3 tablespoons), portion out cookie dough balls. Roll each ball in cane sugar or white sugar—this step adds a beautiful shimmer and slight crunch to the cookie surface. Place six balls per baking sheet and gently press a small well in each ball using the back of a 1/8 cup measuring cup or a spice jar. Bake one sheet at a time for 13-15 minutes. Right after taking them out, press the well again to deepen it—the cookies puff up during baking and this keeps the filling snug in the center. Let the cookies rest on the hot pan for about 5 minutes and then transfer to wire racks to cool completely.

Step 4: Add the Cherry Filling

Once the cookies are fully cooled, generously scoop about an eighth cup of your cherry pie filling right into the center wells. This is the moment these cookies really shine—moist, fruity, and irresistible!

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Pro Tips for Making Chocolate Cherry Cookies Recipe

Butter Temperature: Make sure melted butter is cooled to room temperature so it blends smoothly and doesn’t cook the eggs.
Don’t Skip Pressing: Pressing the wells twice prevents the cherry filling from spilling over while baking and while sitting on the hot pan.
Cherry Prep: Always pit your cherries first; whole cherries will cause uneven baking and lumps in the filling.
Sugar Rolling: Rolling dough balls in sugar before baking adds a delicate crunch and makes the cookies look extra special.

How to Serve Chocolate Cherry Cookies Recipe

Chocolate Cherry Cookies Recipe - Serving

Garnishes

I like to dust these cookies very lightly with powdered sugar just before serving—it looks charming and adds a touch of sweetness without overpowering the cherry flavor. Sometimes I sprinkle a little flaked sea salt on top to make the chocolate notes pop even more.

Side Dishes

Pair these cookies with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For grown-up gatherings, a mug of rich espresso or a glass of cherry infused red wine complements the flavors perfectly.

Creative Ways to Present

This recipe is fantastic for holidays or special occasions. I’ve made a layered cookie platter with these Chocolate Cherry Cookies Recipe cookies alongside other holiday treats, garnished with fresh cherries and sprigs of mint to brighten up the serving tray. They also make beautiful edible gifts when wrapped in cellophane with a ribbon and a handwritten note.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days. Because of the cherry filling, these cookies don’t last as long as dry cookies, but they’re usually gone before then in my house!

Freezing

I like to freeze the baked cookies without the cherry filling first. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container. When you’re ready, thaw them completely before adding cherry filling fresh for best texture and flavor.

Reheating

If you want your leftovers warm, zap the cookie in the microwave for about 10-15 seconds or pop them in a low oven (around 300°F) for 5 minutes. Just be sure to cover loosely with foil to avoid drying out, and add any cherry topping afterward for that fresh burst.

FAQs

Can I use frozen cherries instead of fresh for the cherry filling?

Yes! Frozen cherries work well and are a great off-season option. Just be sure to allow a few extra minutes while cooking the filling to fully thaw and thicken the mixture.
What can I substitute for cornstarch in the filling?

If you don’t have cornstarch, try using arrowroot powder or tapioca starch in the same amount—the thickening power is similar and will give you that nice jammy consistency.
How do I prevent the cookie dough from spreading too much?

Make sure your flour is properly measured (spoon and level or use a kitchen scale), keep the butter slightly cooler rather than warm, and chill the dough if necessary before scooping. Also, adding a bit extra flour helps, especially if you’re baking at high altitude.
Can I prepare the cherry filling ahead of time?

Absolutely! The filling tastes even better after sitting in the fridge for a few hours or overnight for the flavors to meld. Just bring it to room temperature before spooning it onto the cooled cookies.

Final Thoughts

I absolutely love how this Chocolate Cherry Cookies Recipe turns out every single time—it’s one of those treats that feels both homey and special. If you’re looking for a cookie that stands apart from the usual chocolate chip, with a juicy surprise inside, this is your go-to. I used to struggle with making fruit-filled cookies that balance flavor and texture, but this recipe hits the sweet spot just right. Give it a try, whether for everyday baking or a festive occasion—you’ll be so glad you did!