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Chocolate Cherry Cookies

Soft, chewy cookies loaded with dark chocolate chunks and sweet maraschino cherries, perfect for any celebration or everyday treat.
Print Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cups dark chocolate chunks or chips
  • 1 cup maraschino cherries drained and patted dry
  • flaky sea salt for topping, optional

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Electric Mixer
  • Cookie scoop
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter with both sugars using an electric mixer for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Fold in chocolate chunks and drained cherries using a spatula until evenly distributed.
  7. Cover bowl and refrigerate dough for at least 30 minutes, or up to 24 hours.
  8. Scoop dough using a cookie scoop, placing balls about 2 inches apart on prepared baking sheets.
  9. Press extra chocolate chunks and cherry halves on top of each cookie for appearance.
  10. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
  11. Sprinkle with flaky sea salt immediately after removing from oven if desired.
  12. Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

Pat cherries very dry before adding to dough to prevent excess spreading. Dough can be frozen for up to 3 months. Bake from frozen, adding 1-2 extra minutes. Store in airtight container for up to 5 days.