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.
cherry chocolate chip cookies
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.
Cherry Chocolate Cookies for Holidays and Beyond
Why not try our cherry chocolate chip cookie recipe? Made with premium ingredients and loaded with chunks of rich chocolate chips and soft dried cherries, these cookies are sure to please. With a perfectly soft and chewy texture, it's hard to eat just one! Our recipe is easy to follow and requires only a few simple steps, so you can whip up a batch in no time.
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
- all-purpose flour
- butter softened
- brown sugar
- sugar
- chocolate chips
- chopped dried cherries
- eggs room temperature
- maple syrup
- corn starch
- vanilla extract
- baking soda
- 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
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Cherry Chocolate Chip Cookies Recipe
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.
Ingredients
- 3 cups all-purpose flour
- 2 sticks butter softened
- 1 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
Instructions
- 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.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving:Calories: 109Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g
Calories are estimated and may vary.
