Cherry Chocolate Chewy Cookies are soft, fudgy treats loaded with chopped maraschino cherries and melty chocolate chips. These cookies are the perfect balance of sweet and tart, with a brownie-like texture and a rich chocolate base. Whether you’re baking for the holidays, Valentine’s Day, or just a cozy night in, these cookies are guaranteed to satisfy your sweet tooth. The chewy texture and vibrant cherry flavor make them a standout on any dessert table
Ingredients:
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 2½ cups dark chocolate chips (divided)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup maraschino cherries, chopped and patted dry
📌 Adapted from Betty Crocker’s Chocolate-Cherry Chewies
Instructions:
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Set aside.
3. Melt Butter and Chocolate
- In a saucepan over low heat, melt the butter with 1 cup of the chocolate chips, stirring until smooth.
- Remove from heat and stir in the sugar.
- Transfer to a large mixing bowl and let cool slightly.
4. Add Eggs and Vanilla
- Beat in the eggs one at a time until fully incorporated.
- Stir in the vanilla extract.
5. Combine Wet and Dry
- Gradually stir the dry ingredients into the chocolate mixture until well blended.
- Fold in the remaining 1½ cups of chocolate chips and the chopped cherries.
6. Chill the Dough
- Cover the dough and refrigerate for 30 minutes to firm up. This helps prevent spreading.
7. Shape and Bake
- Scoop dough into 1¼-inch balls and place 2 inches apart on prepared baking sheets.
- Flatten each ball slightly with your fingers or the back of a spoon.
- Bake for 7–9 minutes, or until the edges are set but the centers are still soft.
8. Cool and Drizzle (Optional)
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- For an extra touch, melt ½ cup chocolate chips and drizzle over the cooled cookies. Let set for about 2 hours.
Serving Suggestions:
- Serve with a glass of cold milk or a cup of coffee.
- Stack and wrap in cellophane for a beautiful edible gift.
- Add to a holiday cookie platter for a pop of color and flavor.
Tips & Variations:
- Use dried cherries for a more tart, chewy texture.
- Add nuts like chopped pecans or walnuts for crunch.
- Make it boozy: Soak cherries in cherry liqueur or rum before adding.
- Double chocolate: Use white chocolate chips for contrast.
Time & Yield:
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 9 minutes
- Total Time: ~1 hour
- Yield: 60 cookies
- Calories: ~80 per cookie
Would you like a gluten-free version or a cookie bar adaptation of this recipe? I’d be happy to help you customize it!