Go Back
–+ servings
Cherry cookies on a wire rack.
Print Recipe
5 from 9 reviews

Chocolate Cherry Cookies

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 minutes
Cook Time13 minutes
Total Time43 minutes
Servings: 12 Large cookies
Calories: 406kcal
Author: Stephanie Rutherford

Ingredients

Chocolate Cookies

  • 2 2/3 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter melted and cooled
  • 1 cup Brown sugar packed light or dark
  • 1/2 cup White granulated sugar
  • 1 tsp 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
  • 1/2 cup White granulated sugar
  • 1 TBSP Cornstarch
  • 1 TBSP Water
US - 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, 1/2 cup White granulated sugar, 1 TBSP Cornstarch, 1 TBSP 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 2/3 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp 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, 1/2 cup White granulated sugar, 1 tsp 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 TBSP 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 1/8 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 1/8 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 1/8 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 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 406kcal | Carbohydrates: 65g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 266mg | Potassium: 198mg | Fiber: 3g | Sugar: 39g | Vitamin A: 497IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg