Cherry Chunk Cookies

Cherry Chocolate Chunk Cookies are your favorite cookie dough recipe with a fruity twist! Chewy dark chocolate chunk cookies with tart dried cherry pieces!

Dried cherries are the fruity burst your Chocolate Chip Cookies need! This sweet, tart twist turns a classic Cookie Recipe into the perfect Valentine’s Day treat.

Cherry Chocolate Chunk Cookies in stack

CHERRY CHUNK COOKIES

We all love a delicious, classic chocolate chip cookie but these aren’t your basic Tollhouse cookies! Cherry Chunk Cookies are the chewiest cookies with dark chocolate chunks and tart cherries. They are whipped up in no time with your stand mixer or hand blender and baked for only 10 minutes. These quick and easy cookies are sure to be your new favorite chocolate chip cookies.

Cherry Chocolate Chunk Cookies collage of dough prep steps

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.

Cherry Chocolate Chunk Cookies dough balls on cookie sheet

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.

Cherry Chocolate Chunk Cookies in pile on cookie sheet

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.

Cherry Chocolate Chunk Cookies in stack with milk jug

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 ½ 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 ¼ cup all-purpose flour with ¼ 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 Chocolate Chunk Cookies on cookie sheet

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Cherry Chunk Cookies

Cherry Chocolate Chunk Cookies are your favorite cookie dough recipe with a fruity twist! Chewy dark chocolate chunk cookies with tart dried cherry pieces!
Yield 24 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 86mg | Potassium: 43mg | Fiber: 1g | Sugar: 12g | Vitamin A: 307IU | Calcium: 14mg | Iron: 1mg
Keyword: Cherry Chunk Cookies

Cherry Chocolate Chunk Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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