Chocolate Covered Cherry Cookies Recipe Easy 5-Step Homemade Treats

Let me tell you, the scent of rich chocolate mingling with the sweet, tangy aroma of cherries wafting from my oven is enough to make anyone’s mouth water. The first time I baked these irresistible chocolate covered cherry cookies, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember it like it was yesterday: a chilly Sunday afternoon when I was knee-high to a grasshopper, my grandma handed me a plate of these chewy, tender-centered delights. Years ago, I tried recreating that nostalgic magic, and honestly, I wish I’d discovered this recipe way sooner.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookies have become a staple for our family gatherings and holiday celebrations. They’re dangerously easy to make yet deliver pure, nostalgic comfort every single time. You know what? This recipe is perfect for brightening up your Pinterest cookie board, a sweet treat for your kids, or even a charming homemade gift. After testing it multiple times—in the name of research, of course—this chocolate covered cherry cookies recipe has earned its spot in my recipe box. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’re looking for a cookie recipe that’s quick, easy, and packs a flavor punch, this chocolate covered cherry cookies recipe is your new best friend. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for potlucks, holiday mornings, or cozy afternoons with a cup of tea.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, with that perfect chewy center and chocolatey cherry goodness.
• Unbelievably Delicious: The tender centers paired with the luscious chocolate coating make these cookies next-level comfort food.

This isn’t just another chocolate cherry cookie. The secret lies in the perfectly balanced sweetness of the cherries combined with a tender, almost melt-in-your-mouth cookie base, dipped in smooth chocolate for that extra wow factor. I’ve tweaked the recipe to get the texture just right—no dry or crumbly bites here! Honestly, this recipe makes you close your eyes after the first bite, savoring that delightful combo of flavors. It’s the kind of comfort food that feels homemade, heartfelt, and impresses guests without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few out if needed.

• All-purpose flour (2 cups / 250g) – provides structure and tenderness
• Baking soda (1/2 teaspoon) – helps cookies rise just right
• Salt (1/4 teaspoon) – balances sweetness
• Unsalted butter, softened (1/2 cup / 115g) – adds richness and moisture (I recommend using a good-quality brand like Kerrygold for best texture)
• Granulated sugar (3/4 cup / 150g) – for sweetness and a slight crunch
• Brown sugar, packed (1/4 cup / 50g) – adds chewiness and depth
• Large egg, room temperature (1) – binds everything together
• Vanilla extract (1 teaspoon) – enhances flavor
• Maraschino cherries, chopped (3/4 cup / 120g) – their sweet, fruity burst is the star here (drain well!)
• Semi-sweet chocolate chips (1 cup / 175g) – for melting and dipping

Substitution tips: Use coconut oil instead of butter for a dairy-free version, and swap all-purpose flour with a 1:1 gluten-free blend if needed. For a twist, fresh or frozen cherries (thawed and patted dry) can replace maraschino cherries, especially in summer.

Equipment Needed

• Mixing bowls: At least two—one for dry ingredients, one for wet.
• Electric mixer or sturdy whisk: An electric hand mixer can speed things up, but a whisk works fine if you’re patient.
• Baking sheets: Non-stick or lined with parchment paper for easy cleanup.
• Cooling racks: Essential for letting cookies cool properly without sogginess.
• Small saucepan or microwave-safe bowl: For melting chocolate—double boiler method recommended but microwave works too.
• Cookie scoop or spoon: For uniform cookie sizes, which bake evenly (I love using a #40 scoop).

If you don’t have a cooling rack, placing cookies on a plate lined with a paper towel will do in a pinch. For melting chocolate, my favorite budget-friendly method is the microwave in 20-second bursts, stirring in between.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep those cookies from sticking and to help with even baking.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (250g) of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This ensures everything is evenly combined and your cookies will rise just right.
3. Cream the butter and sugars: In a large bowl, beat 1/2 cup (115g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 1/4 cup (50g) packed brown sugar until light and fluffy—about 2-3 minutes. This step is key for that tender center! If you don’t have an electric mixer, a sturdy whisk and some elbow grease will work.
4. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until combined. The mixture should look creamy and slightly glossy.
5. Combine wet and dry: Gradually add the flour mixture to the butter mixture, stirring gently just until incorporated. Overmixing can make cookies tough, so stop as soon as the flour disappears.
6. Fold in chopped maraschino cherries: Drain and pat cherries dry to avoid sogginess, then fold in 3/4 cup (120g) chopped cherries evenly.
7. Scoop and bake: Drop tablespoon-sized scoops onto the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft. They’ll look slightly underdone in the middle—that’s perfect!
8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
9. Melt chocolate: Using a double boiler or microwave, melt 1 cup (175g) semi-sweet chocolate chips until smooth.
10. Dip the cookies: Once cooled, dip the bottoms of each cookie in the melted chocolate, then set on parchment paper to harden. Pop them in the fridge for 10 minutes if you’re impatient like me!

Pro tip: Keep an eye on your baking time because ovens vary. If your cookies spread too much, chill the dough for 30 minutes next time. You want those tender centers, not crispy edges.

Cooking Tips & Techniques

One of the trickiest parts of making chocolate covered cherry cookies is getting that tender center without underbaking or turning them into dry bricks. Here’s what I’ve learned:

• Don’t overmix: Once the flour hits the wet ingredients, stir just enough to combine. Overworking the dough develops gluten and makes the cookies tough.
• Drain cherries well: Excess moisture from cherries can cause your cookies to spread too much. I always pat them dry with paper towels before folding in.
• Use room temperature ingredients: Butter and egg at room temp blend more smoothly, helping the dough come together without lumps.
• Keep dough chilled: If your kitchen’s warm, chill the dough for 15-30 minutes before baking. This prevents spreading and gives a better texture.
• Chocolate melting: Use gentle heat to melt chocolate slowly. Stir frequently to avoid burning or seizing.
• Multitasking: While the cookies bake, melt your chocolate so you’re ready to dip as soon as they cool. It saves time and keeps the chocolate nice and smooth.
• Storage tip: Store dipped cookies in an airtight container in the fridge to keep the chocolate firm and the cookies fresh.

Honestly, the first time I skipped chilling the dough, my cookies looked more like pancakes. It taught me patience is a baker’s best friend!

Variations & Adaptations

Want to switch things up? This chocolate covered cherry cookies recipe is super flexible.

• Dietary swaps: Use almond flour for a gluten-free twist, or swap butter with coconut oil for a dairy-free version. I once tried using maple syrup instead of sugar—different, but still tasty!
• Seasonal: In summer, fresh or frozen cherries (thawed and patted dry) add a bright, juicy punch. In winter, dried cherries soaked briefly in warm water work well too.
• Flavor twists: Add a pinch of cinnamon or orange zest to the dough for a warm, cozy note. For extra indulgence, sprinkle sea salt on the chocolate coating before it hardens.
• Cooking methods: Try rolling the dough into balls, freezing them, and baking straight from frozen to get thicker cookies.

One of my favorite adaptations is adding chopped toasted pecans for a nutty crunch that pairs beautifully with the cherries and chocolate. It’s a personal favorite at holiday parties!

Serving & Storage Suggestions

These chocolate covered cherry cookies are best served at room temperature once the chocolate has set. They look lovely arranged on a pretty platter for parties or gift-giving. Pair them with a cup of hot coffee, tea, or even a glass of cold milk to balance the sweetness.

Store cookies in an airtight container in the refrigerator to keep the chocolate firm and the centers tender. They’ll keep well for up to a week. To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Thaw at room temperature before serving.

Reheat gently in a warm oven (about 300°F / 150°C for 5 minutes) if you want that freshly-baked feel. Just be careful not to melt the chocolate coating! Over time, the flavors meld and deepen, making these cookies even better after a day or two. Honestly, sometimes waiting is half the fun.

Nutritional Information & Benefits

Per cookie (recipe yields about 24): approximately 120 calories, 6g fat, 16g carbohydrates, and 1.5g protein. The cherries add a natural sweetness with a boost of vitamin C and antioxidants, while dark chocolate chips provide a touch of heart-healthy flavonoids.

This recipe is gluten-friendly with easy substitutions and can be made dairy-free with simple swaps. While these cookies are a treat, they also offer a bit of nutritional goodness thanks to the fruit and quality ingredients. I love that I can share them with my family without guilt, knowing they’re made from scratch with wholesome components.

Conclusion

Honestly, these chocolate covered cherry cookies are a must-try for anyone who loves tender, flavorful treats with a little something extra. They’re easy enough to whip up on a busy day, yet special enough to impress guests or delight your family. Feel free to tweak the recipe to suit your tastes—add nuts, change the chocolate, or swap cherries for other dried fruits.

I adore this recipe because it brings back sweet memories while creating new ones with every batch. Now it’s your turn! Bake a batch, share your thoughts, or put your own spin on it—I’d love to hear how your chocolate covered cherry cookies turn out. Happy baking, friends!

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?

Yes! Fresh or frozen cherries work great—just make sure to pit, chop, and pat them dry to avoid extra moisture that can affect cookie texture.

How long do these cookies stay fresh?

Stored in an airtight container in the fridge, they stay fresh for up to a week. You can also freeze them for up to 3 months.

Can I skip dipping the cookies in chocolate?

Absolutely! The cookies are delicious on their own, but the chocolate dip adds an irresistible finishing touch.

What’s the best way to melt chocolate for dipping?

Use a double boiler or microwave in short bursts (20 seconds), stirring frequently to prevent burning.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before baking. This actually helps control spreading and deepens flavor.

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