Description
Delight in these rich Chocolate Cherry Cookies featuring a moist, cocoa-infused base topped with luscious cherry-flavored ganache and a dark chocolate drizzle. Perfectly soft with a hint of cherry juice, these cookies combine the indulgence of semi-sweet chocolate chips and maraschino cherries for a festive treat ideal for any occasion.
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 and Mix-ins
- 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
- 1 cup semi-sweet chocolate chips divided (½ cup for ganache, ½ cup for drizzle)
- 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 to ensure cookies don't stick during baking.
- Preheat Oven. Set your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Mix Dry Ingredients. In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, salt, and baking powder until well combined.
- Cream Butter and Sugars. In a large mixing bowl, beat softened butter with brown sugar and granulated sugar on medium speed until the mixture is smooth and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings. Beat in eggs one at a time, then add Maraschino Cherry juice and vanilla extract, mixing on medium speed until fully incorporated.
- Combine Wet and Dry Mixtures. Gradually add the flour mixture to the wet ingredients in thirds, mixing well after each addition until the dough is fully combined.
- Shape Cookies. Using a cookie scoop, portion dough into golf ball-sized balls. Roll smooth and place on the prepared baking sheet about 2-3 inches apart. Use your thumb to make a slight indentation in the center of each dough ball.
- Bake Cookies. Bake in the preheated oven for 10 minutes or until cookies have spread slightly and are just firm to the touch. Remove from oven and let cool for a few minutes before transferring to a wire rack to cool completely.
- Make Chocolate Ganache. Place ½ cup chocolate chips into a small bowl. Heat heavy cream in the microwave for about 20 seconds until hot. Pour the cream over the chocolate chips and let sit for 1 minute, then stir vigorously until smooth and glossy.
- Fill Cookies. Spoon about ½ teaspoon of the ganache into the indentation of each cookie. Place one Maraschino Cherry gently into the ganache on each cookie.
- Prepare Chocolate Drizzle. In a separate small dish, combine remaining ½ cup chocolate chips and 1 tablespoon shortening or coconut oil. Heat in 30-second increments, stirring well between, until completely melted and smooth.
- Drizzle Chocolate. Transfer melted chocolate to a small sealable bag, snip a tiny corner off one side, and drizzle over each cookie. Allow chocolate to set before serving or storing.
- Serve and Store. Let cookies cool completely and chocolate drizzle set before storing in an airtight container in a single layer at room temperature for up to 3 days.
- Enjoy and Share Feedback. Please leave a rating and comment to share your experience with this recipe and help us continue providing quality recipes.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days for best freshness.
- For a dairy-free option, substitute butter with a plant-based alternative and heavy cream with coconut cream.
- Ensure eggs are at room temperature for better creaming and incorporation.
- Use a cookie scoop to ensure even-sized cookies for consistent baking.
- The indentation helps hold the cherry and ganache without spreading too much.
- Shortening or coconut oil helps keep the chocolate drizzle smooth and glossy.
- Allow cookies to cool completely before adding ganache and drizzle to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
