Delicious chocolate cookies with cherries are an easy dessert. This recipe combines two of the most delicious ingredients – chocolate and sweet cherries. With an extra hint of coffee flavour from the black cacao powder, it’s absolutely scrumptious.
I think I’m on a cookie roll right now. As someone who never liked this dessert before, it’s a surprise I’ve started baking them almost every single weekend. But they’re truly amazing. Chocolate cookies, butter cookies, oat cookies – all of them are delicious and incredible!
This time, I played with two of my family’s favourite ingredients. Cherries – they’re my ultimate berry choice, and of course, chocolate. Combine them and you’re in for a real treat.
Just a touch of black cacao powder also adds different flavour notes to these chocolate cookies with cherries. It makes them more complex and less ordinary. Sometimes you just need that touch of magic in your dessert.
Chocolate Cookies with Cherries: Ingredients
This easy chocolate cookies with cherries recipe requires just 10 ingredients. Most of them are easily found in your kitchen (well, maybe not the cherries…).
- Butter – you’ll need to use room temperature butter for the best results. Just leave a block of butter out the night before making your cookies.
- Caster sugar –for a touch of sweetness.
- Vanilla sugar – sweetness and vanilla in one. The best thing ever.
- Egg –the same as with the butter, best at room temperature.
- Flour – you can swap plain flour for gluten free options.
- Black cocoa –I think I could write a love poem to this ingredient! I love those coffee notes that bring any recipe to life. Of course, though, feel free to swap black cocoa powder for a regular one.
- Baking powder – to give a little lift to your cookies.
- Cherries in syrup – I could eat a full jar of these entirely on their own. They are so delicious and sweet, and go perfectly with any dessert.
- Milk chocolate – the perfect way to finish these cookies. Just a little drizzle on top goes a long way.
Chocolate Cookies with Cherries Recipe Swap
Don’t be afraid to experiment with this recipe and try out new flavours. Here are some suggestions for ingredient swaps.
- The first swap you can make is black cocoa powder. If you don’t want to use it, feel free to change for regular cocoa (add 50g of regular cocoa). An extra tablespoon of instant coffee will bring those rich flavours.
- You can also use nutty flour to bring moisture to your cookies. Substitute 50g of plain flour with an almond meal.
- Cherries are the main ingredient in this recipe, but you can use frozen or fresh berries as well.
- Lastly, as a finishing touch, I added a drizzle of milk chocolate, but you can use dark or white chocolate.
Check out more chocolate cookie recipes:
Chocolate Cookies with Orange Curd
Chocolate Butter Cookies
Chocolate Brownie Cookies
Chocolate Chip Cookies with Nuts
Recipe
Ingredients
Cookies:
100g room temperature butter
60g caster sugar
1 tablespoon vanilla sugar
1 egg
250g plain flour
50g black cocoa powder
½ teaspoon baking powder
24 cherries in syrup (I used these ones)
Glaze:
50g milk chocolate
3 tablespoons of cherry syrup
Method
Make the cookies:
- Beat the butter with caster and vanilla sugars in a large bowl using an electric mixer for a couple of minutes. Stop once you have a pale and smooth mix.
- Add the egg. Whisk until the batter is combined and smooth.
- In a separate bowl, combine all the dry ingredients (flour, black cacao and baking powder).
- Add the dry ingredients to the creamed butter. Mix everything.
- Wrap the dough in the cling film and leave it in the fridge for 30-60 minutes.
Arrange the cookies:
- Preheat the oven to 180 degrees and line a baking tray.
- Shape the dough into 12 same-sized cookie balls. Place them on a baking tray.
- Slightly indent each dough ball with your finger to create a hole.
- Add 2 cherries in each hole. Drizzle some syrup on top.
- Bake the cookies for 12-15 minutes.
Make the chocolate glaze:
- Melt the chocolate and add cherry syrup to loosen it.
Finish the cookies:
- After the cookies are baked, let them cool down for a bit.
- Drizzle the milk chocolate on top.
