Chocolate Cherry Cookies

5 from 9 votes

These cherry cookies are chocolate fudgy cookies rolled in a sparking sugar and topped with a cherry filling. They are perfect for cherry season or for Christmas!

Prep Time30

Cook Time13

Total Time43

Servings: Large cookies

Calories: 406kcal

Ingredients

Chocolate Cookies

2 ⅔ cups All-purpose flour
½ cup Unsweetened cocoa powder
½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter melted and cooled
1 cup Brown sugar packed light or dark
½ cup White granulated sugar
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
Cane sugar or regular white granulated sugar for rolling the cookies.

Cherry Pie

1 lb Cherries fresh or frozen
½ cup White granulated sugar
1 tablespoon Cornstarch
1 tablespoon Water

US Customary - Metric

Instructions

Cherry Filling

Start this first before the cookies. In a medium saucepan over medium heat, add the cherries (pitted first!), sugar, cornstarch, and water.
1 lb Cherries, ½ cup White granulated sugar, 1 tablespoon Cornstarch, 1 tablespoon Water
Mix until the heat breaks open the cherries and they softened. This will take slightly longer if they are frozen. Mix until the sauce thickens slightly. Mash a few of the cherries with a wooden spoon.
Take off the heat and cool completely.

Chocolate Cookies

In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2 ⅔ cups All-purpose flour, ½ cup Unsweetened cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
In a large bowl, mix the melted butter (Make sure it is cooled back to room temperature before using), brown sugar, sugar, vanilla. and eggs. Whisk until combined.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and use a rubber spatula to mix until just combined.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Let the cookie dough sit in the bowl while the oven preheats before scooping.
Scoop using a large cookie scoop, 3 tablespoon cookie scoop. Pour the cane sugar, or white sugar, into a bowl. Roll the cookie dough balls in the sugar.
Cane sugar
Place 6 cookie dough balls per cookie sheet. Use a ⅛ cup or the back of a spice jar to press a hole into the cookies. Bake 1 sheet at a time for 13-15 minutes.
Press the ⅛ cup into the cookies again. Then, let it sit on the hot pans for 5 minutes. Transfer to a cooling rack and cool completely.
Scoop a ⅛ cup of cherry filling on top of the cookies.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition