Cherry Chocolate Cookie Recipe

Cherry Chocolate Cookie Recipe


Units Scale
  • 2 1/2 cups Salted Butter Softened
  • 4 cups White Sugar
  • 4 Eggs Room Temperature
  • 2 Teaspoons Baking Soda
  • 4 cups All Purpose Flour Prefer King Arthur Flour
  • 1 1/2 cups Baking Cocoa Milk or Dark Chocolate
  • 12 oz Melted Semi Sweet Chocolate Use Quality Chocolate
  • 16 oz Jar Maraschino Cherries Halved (prefer corn free)
  • 4 Teaspoons Pure Vanilla Extract


  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugar in a large mixing bowl. With a hand or stand mixer, cream the butter and sugar. When thoroughly mixed, add the eggs.
  3. Beat the vanilla into the butter mixture.
  4. Pour the melted chocolate into the butter mixture. This needs to be room temperature – aka liquid and warm to the touch, not burning hot from the microwave!
  5. Mix together the flour, cocoa, and baking soda in a separate bowl.
  6. Slowly pour the dry ingredient mixture (1/2 cup at a time) into butter mixture. Very slowly beat it in a stand mixer or with a hand mixer.
  7. Scoop the cookies with a spoon on an ungreased cookie sheet. I use a spoon for mine. If you would like pretty cookies, roll them in a ball and then very slowly pat down. To prevent the cookies from sticking together, put them about 2-3 inches apart, depending on their size.
  8. In the center of each cookie, gently press in a cherry half. Don’t put it in too far or it will collapse the cookie when it’s finished baking.
  9. Bake the cookies for about 7 – 15 minutes, depending on their size. Finished cookies should have firm edges.
  10. Move to a wire rack to completely cool to keep the cookies looking pretty! This recipe makes about 6 dozen cookies!