Cherry Chocolate Chunk Cookies are your favorite cookie dough recipe with a fruity twist! Chewy dark chocolate chunk cookies with tart dried cherry pieces!
CHERRY CHUNK COOKIES
This Cherry Chunk Cookie recipe is made with a handful of pantry ingredients that are used in most dessert recipes. The mixture of brown sugar and granulated sugar make these cookies melt in your mouth delicious and sweet. The tartness of the dried cherry pieces and slightly bitter dark chocolate balance out the sweetness for the perfect bite.
These Cherry Chocolate Chunk Cookies are a tasty and festive holiday cookie all year long. You can serve them during the summer to celebrate cherry season, add them to your Christmas Cookie platter, or take them to a Valentine’s Day party. Stack a few cookies and wrap in red cellophane tied with a pink ribbon for a quick edible holiday gift.
You can make a summery ice cream cookie sundae with these Cherry Chunk Cookies or make an ice cream cookie sandwich! Start with one Cherry Chunk Cookie flipped upside down and add softened Vanilla Ice Cream. Top with a second cookie and press gently. Wrap in plastic wrap and freeze for at least 30 minutes before serving. You could also roll the ice cream edges with chopped nuts or dip the ice cream sandwich halfway in Chocolate Ganache before freezing.
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Do I Refrigerate Cherry Chunk Cookie Dough Before Baking?
These are a no-chill cookie dough recipe that can go from the mixing bowl to the baking sheet without having to refrigerate first. If you have time, you can refrigerate the cookie dough to keep the butter from melting too fast and causing your cookies to spread. Chilling the dough will give you thicker cookies, not refrigerating them will give you thinner cookies.
VARIATIONS ON CHERRY CHUNK COOKIES
- Cherries: Instead of tart dried cherries, use sweeter maraschino cherries or candied cherries. Try other dried fruits like golden raisins, dried apricots, or freeze-dried strawberries, too!
- Chocolate Chips: Swap out dark chocolate chunks for chocolate chips in any flavor like white chocolate chip or semi-sweet chocolate chips. You could use a mixture of chocolate chips and chocolate chunks, or add in baking chips like peanut butter chips or caramel chips.
- Nuts: Stir in 1/2 cup chopped nuts like almonds, pistachios, pecans, or walnuts to your Cherry Chunk Cookie dough for a little crunch.
- Chocolate: To make Chocolate Cherry Chunk Cookies, replace 1/4 cup all-purpose flour with 1/4 cup unsweetened cocoa powder. Add 1 tablespoon instant espresso powder with the cocoa powder to make them Dark Chocolate Cherry Chunk Cookies.
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HOW TO STORE CHERRY CHUNK COOKIES
- Serve: Cherry Chunk Cookies can be kept at room temperature up to 1 week in a sealed container lined with a paper towel to absorb moisture.
- Store: Keep Cherry Chunk Cookies in the refrigerator in an airtight container for up to 2 weeks, and bring to room temperature to soften before serving.
- Freeze: Once cooled, freeze Cherry Chunk Cookies for up to 6 months in a sealed container or freezer safe bag. Before storing, freeze on a baking sheet for an hour so they don’t stick together in the container.
Cherry Chunk Cookies
- Yield: 24 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/2 cup butter , softened
- 1/2 cup brown sugar , packed
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chunks
- 1 cup dried cherries , chopped
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Add butter, brown sugar, and sugar to your stand mixer on medium speed until fluffy, about 1 minute.
- Add in the egg and almond extract until smooth.
- Sift together flour, baking soda, and salt then add to the stand mixer on the lowest speed setting.
- Stir in the chocolate chunks and cherries.
- Roll into 1-inch balls and add them 2 inches apart to your baking sheet, pressing them down slightly to flatten them.
Bake for 10-12 minutes.
Let cookie sit for 5 minutes before removing from baking sheet.
Yield: 24 servings, Amount per serving: 137 calories, Calories: 137g, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 86mg, Potassium: 43mg, Fiber: 1g, Sugar: 12g, Vitamin A: 307g, Calcium: 14g, Iron: 1g
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