Cherry Chocolate Chip Cookies

These Cherry Chocolate Chip Cookies are soft, chewy and perfect for Christmas cookie exchange. A delicious mixture and balance of milk chocolate chips and tart dried dark cherries. A festive cookie with a divine fruit and chocolate combination that will be a crowd pleaser.

Homemade Dried Cherry Chocolate Chip Cookies

Chocolate and cherries are a match made in heaven, especially in these cookies. The combination is sweet with a hint of tartness from the dried cherries.

I use dried cherries in these cookies instead of maraschino cherries. I am not a big fan of maraschino cherries. They are very sweet with too much artificial red coloring and flavor. I don’t like using them in cocktails either, much rather use LUXARDO cherries.  You can find dried cherries at your local grocery stores or wholesale stores.

This cookie recipe is a soft, chewy chocolate chip cookie recipe with added chopped dried cherries. It is filled with quality chocolate chips and semi tart dried cherries. The contrast of tart cherries with the sweetness of cocoa makes every bite of this cookie divine. Make a batch and enjoy them fresh out of the oven with cold glass of your favorite milk.

Cookies for Holidays

These Cherry Chocolate Chip Cookies are perfect to bake year-round, but they are especially great for a Christmas cookie exchange or Valentine’s Day treat. Or you can just bake then for no occasion at all.

Some of our other favorite fruit flavor cookies are our Cranberry Oatmeal Cookies and Fruit and Nut Chocolate Thumbprint Cookies. Bake and enjoy them all.

Ingredients for this Recipe

 

• 3 cups all-purpose flour
• 2 sticks butter softened1 ¼ cup brown sugar
• ½ cup sugar
• 1 cup chocolate chips
• 1 cup chopped dried cherries
• 2 eggs room temperature
• 2 tablespoons maple syrup
• 1 tablespoon corn starch
• 2 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt

How to make the Cherry Chocolate Chip cookies

Mix flour, cornstarch, baking soda and salt well in a large mixing bowl, set aside.

Place butter, sugar and brown sugar into the bowl of an electric mixer. With the whisk attachment, whisk together until smooth.

Add eggs, one a time to the butter and sugar mixture. Add maple syrup and vanilla extract. Continue mixing.

Turn mixer to low, and slowly add the flour mixture, a little at a time to the bowl. Continue mixing until blended. Scrape sides as needed.

Remove the bowl from the mixer and fold in the chocolate chips and cherries.

Place the cookie dough in a bowl and cover. Place in the refrigerator for at least a half hour to chill.

When ready to bake, heat oven to 375 degrees.

Place about a tablespoon of rolled cookie dough on a cookie sheet lined with parchment paper. Make sure cookies are at least 2 inches apart.

Bake for 9-10 minutes. Let cool completely.

NOTES:

This recipe makes about 4 dozen cookies. Cookie dough can be stored in the refrigerator for up to a week. It can also be stored in the freezer for up to a month. I recommend rolling the cookie dough into balls before freezing. This way when you are ready to bake, just place the frozen cookies on the baking sheet and thaw for 15 minutes before baking.

soft and chewy chocolate chip cookies with dried cherries

Shopping for some cookie baking essentials. May we recommend some of our favorite products:

Hand Mixer
Glass Bowl Set
Large Cookie Sheet
Cookie Scoop Set