These chocolate cherry cookies are a simple sweet treat that’s perfect for any occasion. Top them with sprinkles and they’re holiday-ready!
If you’re a fan of chocolate-covered cherries then these cookies are for you: a chewy chocolate cookie base, a sweet maraschino cherry, and a little chocolate frosting make them impossible to resist!
Why you’ll love this recipe:
- All of the ingredients are easy to find and you probably have most on hand already
- The cookies come together quickly because the dough doesn’t need to chill before baking
- You can top your cookies with sprinkles so they’re customizable for any holiday!
How to make your cookies
- Combine room temperature butter with granulated sugar and beat with an electric mixer
- Mix in vanilla extract and an egg
- Beat in your dry ingredients and shape into a cohesive dough
- Shape the dough into balls, use a finger to make an indentation in the center of each, and top with a maraschino cherry
Then you’ll bake for 8 to 10 minutes, until the cookies look set. Transfer to cooling racks and allow to cool thoroughly before making your frosting.
- Sift powdered sugar and cocoa powder together into bowl
- Stir in melted butter, milk, and salt
- Frost your cookies with a generous scoop of frosting
Then serve and enjoy!
Recipe notes and tips
•You should only need one (10-ounce) jar of cherries for this recipe (which makes 30 cookies). If you don’t have quite enough cherries, you can cut a few in half.
•I prefer the frosting made with cream because it’s a little richer, but you can substitute juice from the jar of cherries for some or all of the milk/cream in the frosting if you like your frosting extra sweet.
•If you want to top your cookies with sprinkles, add them as you go. The frosting sets quickly so if you wait until all of the cookies are frosted the sprinkles might not stick.
How to store your cookies
Uneaten cookies can be stored in the fridge in airtight containers, layered with wax paper, for 3 or 4 days.
They can also be stored in the freezer, again in airtight containers, for 2 months. Defrost in the fridge overnight or on the counter for a few hours, or just eat them frozen.
I think the cookies taste best at room temperature so if I’ve had them stored for a couple of days I let them warm up on the counter for 20 minutes or so before eating.
How to tell if butter is at room temperature
Butter temperature is very important when baking and (like many cookie recipes) this recipe requires room temperature butter. It takes anywhere from 20 minutes to an hour to come to room temperature; it depends on the temperature of your kitchen.
Butter is the the proper temperature for baking if, when you press it lightly with your finger, it gives slightly but still holds its shape.
If your butter is too soft it will smoosh (technical term) everywhere rather than holding its shape.
To bring your butter to room temperature a little faster, you can cut it into smaller pieces. Never use melted butter in place of room temperature butter! It will affect the texture of the cookie.
Did you make these cookies? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
These chocolate cherry cookies feature a chocolate cookie base topped with maraschino cherries and chocolate frosting. They're just the treat to satisfy your sweet tooth!
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 30 maraschino cherries
- 2 cups powdered sugar
- 5 tablespoons cocoa powder
- 3 tablespoons unsalted butter melted
- 4 to 6 tablespoons milk or cream as needed for consistency
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees. Spray 2 large baking sheets with cooking spray and set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. (These are your dry ingredients.)
- Combine the butter and granulated sugar in a large bowl and beat with an electric mixer on medium until light and fluffy. Add the egg and vanilla and beat to combine.
- With mixer on low, beat in the dry ingredients until incorporated. The dough will be crumbly so use your hands to shape it into a cohesive mass.
- Shape the dough into roughly 30 balls (each ball should be a rounded tablespoon of dough). Arrange the balls on the baking sheets 2 inches apart. Use your finger to make an indentation in the center of each cookie and press a cherry into each one.
- Bake 8 to 10 minutes until the cookies look set. Carefully transfer to wire racks to cool completely.
- Once the cookies are fully cooled, make the chocolate frosting.
- Sift the powdered sugar and cocoa powder together into a medium bowl. Use a rubber spatula to stir in the butter, 4 tablespoons of the milk, and the salt; stir vigorously until smooth.
- If the frosting is too thick, stir in more milk 1 teaspoon at a time until it’s a spreadable consistency. If it gets too thin you can add a little more powdered sugar.
- Spread over the top of each cookie. Serve.
- Uneaten cookies can be stored in the fridge in airtight containers, layered with wax paper, for 3 or 4 days.
- They can also be stored in the freezer, again in airtight containers, for 2 months. Defrost in the fridge overnight or on the counter for a few hours, or just eat them frozen.
- You should only need one (10-ounce) jar of cherries for 30 cookies. If you don’t have quite enough cherries, you can cut a few in half.
- I prefer the frosting made with cream because it’s a little richer, but you can substitute juice from the jar of cherries for some or all of the milk/cream in the frosting if you want.
- If you want to top your cookies with sprinkles, add them as you go. The frosting sets quickly so if you wait until all of the cookies are frosted the sprinkles might not stick.