These chewy chocolate cherry cookies are reminiscent of cherry cordial candies—soft, chocolatey cookies topped with a juicy maraschino cherry and finished with a silky chocolate drizzle for an extra touch of indulgence.
Chocolate Cherry Cookies Ingredients
These cookies combine a rich chocolate sugar cookie with the bright sweetness of maraschino cherries. Each bite delivers a tender, chewy texture with a pronounced chocolate flavor and a pop of cherry that balances the richness.
You will need the following:
- 1 (17.25-ounce) bag sugar cookie mix
- ⅓ cup cocoa powder
- ¼ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 large egg
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
- 26 maraschino cherries, drained
Substitutions and Additions
Drizzle alternative: Use white candy melts in place of chocolate for the drizzle if you prefer a festive contrast on the dark cookies. Melt according to the package directions and drizzle as directed below.
How to Make These Chocolate Cherry Cookies
This recipe starts with a store-bought sugar cookie mix and is elevated with cocoa, cream cheese, and a chocolate ganache. The process is straightforward and produces a beautiful holiday-style cookie that’s easy to share.
Step One: Preheat the oven to 350°F. Line a baking sheet with parchment paper for even baking and easier cleanup.
Step Two: In a medium bowl, combine the sugar cookie mix and cocoa powder with a fork until evenly blended.
Step Three: In a large bowl, beat the softened butter, cream cheese, and egg with an electric mixer until smooth, about 2 to 3 minutes.
Step Four: Add the dry ingredients and mix on low speed until a firm dough forms. If the dough is very stiff, finish mixing with a sturdy spatula.
Step Five: Scoop dough onto the prepared baking sheet using a small cookie scoop (about 2 tablespoons). Bake for 10 to 12 minutes, checking toward the lower end of the time since ovens vary.
Step Six: As soon as the cookies come out of the oven, press the back of a teaspoon into the center of each cookie to create a small well. Let the cookies cool until they are no longer hot but still slightly warm.
Step Seven: For the ganache, heat the heavy cream in the microwave for about 30 seconds until it comes to a simmer. Stir in the chocolate chips until the mixture is smooth. Transfer the melted chocolate to a small sandwich bag and snip a corner to create a simple piping bag for drizzling.
Step Eight: Spoon a small amount of melted chocolate into each cookie well, then place a drained maraschino cherry into the chocolate. Drizzle the remaining ganache over the top of each cookie. Allow the chocolate to set for five minutes or until firm before serving.
How to Serve Double Chocolate Cherry Cookies
These cookies are perfect with a cold glass of milk, which balances the richness and enhances the cherry flavor. For colder months or extra decadence, pair them with hot cocoa or another warm beverage. They also make an attractive addition to holiday cookie trays or dessert spreads.
Storing These Cherry Chocolate Cookies
Room temperature or fridge: Store leftovers in a single layer or in stacked layers separated by wax paper in an airtight container or zipper bag. They keep well for two to three days in the fridge or at room temperature.
Freezing: Freezing is not recommended because the ganache and cherry texture change when thawed.
These chocolate cherry cookies are an elegant, easy treat any time of year. They combine chewy cookie texture, rich chocolate, and bright maraschino cherries for a reliably delicious bite.
Frequently Asked Questions
This recipe uses a store-bought sugar cookie mix for simplicity. If you prefer, adapt your favorite sugar cookie recipe by adding cocoa to achieve the same chocolate base.
Because of the chocolate drizzle and maraschino cherries, freezing is not recommended. Prepare fresh for best texture and appearance.
A small cookie scoop of roughly 2 tablespoons yields the cookie size shown in the photos and makes about 26 cookies.
More Cookie Recipes You’ll Love
- Chocolate Crinkle Cookies
- Orange Chocolate Chip Cookies
- Haystack Cookies
- Lemon Sugar Cookies
- Almond Joy Cookies
Chocolate Cherry Cookies
Ingredients
- 17.25 ounces sugar cookie mix
- ⅓ cup cocoa powder
- ¼ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 large egg
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
- 26 maraschino cherries, drained
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the sugar cookie mix and cocoa until combined.
- Using a hand mixer, beat the softened butter, cream cheese, and egg together until smooth and creamy, about 2–3 minutes.
- Mix in the dry ingredients on low speed until a stiff dough forms. Use a spatula for any remaining dry bits.
- Scoop dough onto a baking sheet using a small scoop (about 2 tablespoons). Bake for 10–12 minutes.
- Immediately press the back of a teaspoon into the center of each warm cookie to form a well. Set aside to cool slightly.
- Heat heavy cream until simmering and stir in chocolate chips until smooth. Transfer to a small bag and snip a corner for drizzling.
- Fill each well with a small amount of melted chocolate, place a maraschino cherry in the center, and drizzle remaining chocolate over the top. Let set before serving.
Notes
- Lining baking sheets with parchment helps cookies bake evenly, prevents excessive spreading, and simplifies cleanup.
- Oven temperatures vary; check cookies near the lower end of the baking time to avoid overbaking.
- If cooling on a wire rack, place parchment beneath so any ganache drips catch on the paper for easy cleanup.
Nutrition
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