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Closeup of chocolate cherry cookies on parchment paper.

Chocolate Cherry Cookies

These fudgy chocolate cookies are loaded with two types of cherries and lots of chocolate chunks.
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14
Calories 209kcal


  • ½ cup unsalted butter softened, but still slightly cool
  • cup light brown sugar should be fresh and soft
  • cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • cup unsweetened cocoa
  • 1 cup plus 3 tablespoons all purpose flour*
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • cup chopped maraschino cherries drained and patted dry
  • cup sweetened dried cherries
  • ½ cup chocolate chips or chunks plus more for topping, if desired


  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
  • In a separate bowl, combine the cocoa, flour, baking soda, salt, and cornstarch. With the mixer on low speed, add the flour mixture to the butter mixture, mixing until combined. Stir in maraschino cherries, dried cherries, and chocolate chips.
  • Scoop the dough into 2 tablespoon portions and place a couple inches apart on prepared cookie sheets**. Make sure the dough balls are mounded fairly high (not flattened). If desired, press a couple chocolate chips onto the tops of each dough ball. Bake for 8-11 minutes, until the edges are just beginning to set and the center is still underdone. They will look under baked and too soft to pick up, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely.


*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. 
**For thicker cookies place the cookie dough in the refrigerator for 30 minutes before baking. 
Cherries: This recipe uses two types of cherries: Maraschino cherries and dried cherries. The maraschino cherries are juicy and sweet and the dried cherries are chewy with an intense cherry flavor. If you'd prefer to only use one or the other that's fine, too. I recommend ⅔ cup dried cherries OR ¾ cup maraschino cherries. 
How to get perfectly round cookies:
Option 1: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.
Option 2: Place a round glass or bowl (larger than the cookie) upside down over the top of the cookie and quickly but gently swirl the glass in a circular motion allowing the edges of the cookies to bump up against the insides of the glass. This only works when the cookies are hot, straight from the oven.
Storage: Store these cookies in the refrigerator for up to 3 days. They are best eaten slightly warm or at room temperature. They will soften over time from the moisture in the cherries.


Calories: 209kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 93mg | Potassium: 64mg | Fiber: 2g | Sugar: 23g | Vitamin A: 329IU | Calcium: 25mg | Iron: 1mg