These chocolate cherry cookies combine a soft, fudgy chocolate cookie with a whole maraschino cherry baked inside, finished with a rich chocolate fudge topping. They are indulgent, easy to make, and perfect for sharing—whether for the holidays or any day you’re craving a chocolatey treat.
I usually bake these around the holidays, but they’ve become one of my favorite year-round cookies. The contrast of tender chocolate dough, juicy cherry center, and glossy chocolate coating makes them a top request whenever I bring cookies to a gathering.
Maraschino Cherries
For the best flavor and texture, use high-quality maraschino cherries. I prefer the traditional Italian-style maraschino cherries because they have deeper cherry flavor and a pleasant texture compared with the bright red, heavily dyed varieties found in many grocery stores.
These cherries add sweet, tangy juice and a satisfying pop when you bite into the cookie. Using the jarred cherries undrained lets you reserve a little of the cherry juice to flavor the chocolate coating, which ties the cookie components together beautifully.
Bite into one and you’ll taste the fudgy chocolate surrounding a real, juicy cherry. They’re lovely in a holiday cookie box, but just as welcome on an ordinary afternoon coffee break.
How to Make Chocolate Cherry Cookies
Below is a clear, step-by-step recipe for making these chocolate cherry cookies. You’ll need one jar of maraschino cherries (undrained). The method is straightforward and great for bakers of all levels.
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Chocolate-Cherry Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 jar maraschino cherries, undrained (reserve a few tablespoons of juice)
Chocolate Coating
- 1/2 cup sweetened condensed milk
- 1 1/4 cups semisweet chocolate pieces or chips
- About 4 tablespoons reserved cherry juice
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour and cocoa powder; set aside.
- In a mixer, beat the softened butter on medium speed for about 30 seconds. Add the sugar, baking soda, baking powder, and 1/2 teaspoon salt; beat until combined. Mix in the egg and vanilla, then gradually add the flour-cocoa mixture until a soft dough forms.
- Shape the dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with parchment paper. Press a shallow indent into the center of each ball with your thumb and place one cherry (undrained) into each indentation.
- For the chocolate coating, combine the sweetened condensed milk and chocolate pieces in a small saucepan over low heat. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat and stir in the reserved cherry juice a tablespoon at a time, mixing until the coating is silky. Keep stirring so the chocolate does not scorch.
- Spoon about 1 teaspoon of the warm chocolate sauce over each cookie to cover the cherry. Bake the cookies for 7–9 minutes. The cookies should be set around the edges but still soft in the middle.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The chocolate topping will firm up as the cookies cool.
Nutrition (per cookie, approximate)
Calories: 195 kcal; Carbohydrates: 29 g; Protein: 3 g; Fat: 8 g; Saturated Fat: 5 g; Cholesterol: 20 mg; Sodium: 82 mg; Fiber: 2 g; Sugar: 20 g. Nutrition information is an approximation.