Sweet and chewy Cherry Chocolate Chip Cookies combine the tartness of dried cherries with rich, melty chocolate chips for a delightful treat. Perfectly soft with a pop of fruity goodness in every bite!
Whip up a classic cookie dough, then comes the fun part—folding in those tart cherries and rich chocolate chips. It’s the perfect balance of sweet and tangy, and you just know they’re going to be good. let’s not forget the best part—grabbing that first warm, gooey cookie fresh out of the oven. It’s the perfect balance of tart cherries, melty chocolate, and soft cookie goodness in every bite.
Try some of our other cookies: Costco Raspberry Crumble Cookies, Chewy Peanut Butter Chocolate Chip Cookies, Cadbury Chocolate Chip Cookies, or Chai Sugar Cookies
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Ingredients
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- dried cherries
- chocolate chips
FAQs
Fresh cherries have a lot of moisture, which can affect the texture of the cookies. If you want to use fresh cherries, make sure to pit and chop them, then pat them dry before adding them to the dough.
Semi-sweet chocolate chips are the classic choice, but dark chocolate or milk chocolate work great too. You can even chop up a chocolate bar for larger, gooey chunks.
Yes! Scoop the dough into balls and freeze them on a baking sheet until firm. Then, transfer to a freezer bag or container. When you're ready to bake, pop them straight into the oven—just add an extra minute or two to the baking time.
Definitely! Chopped almonds, pecans, or walnuts pair beautifully with cherries and chocolate. Just don’t go overboard—stick to about 1 cup of mix-ins total.
Absolutely! Dried cranberries, raisins, or even chopped dried apricots work well. If you like experimenting, mix and match your favorite dried fruits.
Top Tips
- Use Room Temperature Ingredients: Softened butter and room-temperature eggs mix better, resulting in a smoother dough and evenly baked cookies.
- Soften Cherries: Place the dried cherries in a bowl. Pour enough hot (but not boiling) water over them to fully submerge. Let them sit for 10-15 minutes, then drain & pat dry. They’ll plump up nicely.
- Creaming your butter and sugar together until light and fluffy incorporates air into the dough, giving your cookies a better texture.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to dense cookies.
- Even Cookie Sizes: Use a cookie scoop to ensure all cookies are the same size for even baking.
- Bake One Sheet at a Time: For the best results, bake one tray at a time in the center of the oven. If you’re baking multiple trays, rotate them halfway through.
How to make Cherry Chocolate Chip Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes). Mix in the eggs, one at a time, until fully incorporated, then add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the dried cherries and chocolate chips. For best results, cover the dough and chill in the refrigerator for at least 30 minutes to 1 hour.
- Scoop 1 to 1 ½ tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or eat them warm because who can wait? Enjoy!
Cherry Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 ½ cups chocolate chips
- 1 ½ cups dried cherries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes). Mix in the eggs, one at a time, until fully incorporated, then add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the dried cherries and chocolate chips. For best results, cover the dough and chill in the refrigerator for at least 30 minutes to 1 hour.
- Scoop 1 to 1 ½ tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or eat them warm because who can wait? Enjoy!
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