Name: Chocolate Covered Cherry Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 29 min
Ingredients: 1 cup unsalted butter (softened); 0.75 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 0.5 teaspoon salt; 10 ounces maraschino cherries (drained and chopped); 8 ounces semi-sweet chocolate

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There’s something so comforting about Chocolate Covered Cherry Cookies straight from the oven. I first tried this dough with barely-dried cherries and ended up with a sticky mess—lesson learned: pat them thoroughly before folding in. Now, every bite greets me with tender, buttery dough dotted with bright fruit, followed by a glossy chocolate finish that crackles as it cools. After testing four batches, I’ve honed the timing, texture, and melting technique to bring you a reliably wonderful treat.

Why You’ll Love Chocolate Covered Cherry Cookies

A tender cookie base with a slight crisp around the edges and a silky chocolate coating
Bright pops of maraschino cherry flavor balanced by rich, semi-sweet chocolate
Quick assembly: dough comes together in under 10 minutes, bake time is just 12–14 minutes
These treats have roots in classic European butter cookies, with a modern cherry-chocolate twist

A Little Background

My first taste of a cherry-studded butter cookie came on a snowy afternoon in Minnesota, where my kitchen smelled of nutty toasted flour and sweet cherry juice. Over several trial runs, I learned to let the dough rest and the cherries drain for at least 15 minutes. That extra patience built a crisper cookie that didn’t bleed red into the pale dough—an important discovery when aiming for that glossy, fair-colored surface.

Key Ingredients for Chocolate Covered Cherry Cookies

Unsalted butter (1 cup/2 sticks): Provides a rich, tender crumb. Let come to room temperature for even creaming.
Powdered sugar (¾ cup): Yields a silky texture—sift before measuring to avoid lumps.
All-purpose flour (2 cups): Gives structure; spoon into your cup and level off for accuracy.
Maraschino cherries (10-ounce jar, drained & chopped): Adds bright fruit notes—pat dry to prevent excess moisture.
Semi-sweet chocolate (8 ounces): Creates a glossy coating—choose 60% cacao for a balanced sweetness.

How to Make Chocolate Covered Cherry Cookies

Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large mixing bowl, beat 1 cup softened butter with ¾ cup powdered sugar until light and fluffy, about 2–3 minutes.
Stir in 1 teaspoon vanilla extract until the mixture emits a fragrant steam.
Gradually mix in 2 cups all-purpose flour and ½ teaspoon salt. The dough should look slightly crumbly but hold when pressed.
Gently fold in the chopped, patted-dry cherries, distributing them evenly without crushing.
Use a 1-inch cookie scoop to portion the dough into balls. Arrange them 2 inches apart on the prepared sheets.
Bake for 12–14 minutes, until the edges are lightly golden and your kitchen fills with a rich buttery smell.
Let the cookies rest on the tray for 5 minutes—this helps them firm up—then transfer to a wire rack to cool completely.
Place 8 ounces chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring gently, until smooth and glossy (optional: stir in 1 teaspoon coconut oil for extra shine).
Dip the bottom of each cooled cookie into the melted chocolate. Return to parchment and let the chocolate set, about 15–20 minutes at room temperature.

Pro Tips & Troubleshooting

Chill your cookie balls for 10 minutes before baking if your kitchen is above 75°F—this prevents spreading.
If cherries bleed red, they weren’t dry enough. Pat them between paper towels next time.
For a winter twist, swap in ½ teaspoon almond extract with the vanilla for a nutty aroma.
Doubling the recipe? Bake sheets one at a time for consistent oven temperature and even coloring.

Storage & Make-Ahead Guide

Store these cookies in an airtight container at room temperature for up to 3 days. For longer keeping, layer parchment between cookies and freeze for up to 1 month—thaw at room temperature before serving. If your chocolate coating blooms (a white film), it’s still safe to eat; simply warm gently in your hands to restore shine. Always ensure cherries and dough stay chilled if making ahead, keeping everything below 40°F until baking.

Serving Suggestions

Arrange these cookies on a tiered platter alongside fresh berries for a holiday spread. They pair beautifully with a cup of espresso, highlighting the chocolate’s depth. For an extra treat, serve each cookie with a dollop of whipped cream and a maraschino half on top.

Frequently Asked Questions

How do I stop maraschino cherries from making cookies soggy? Pat them dry on paper towels for at least 10 minutes before chopping and stirring into the dough.
Can I use freeze-dried cherries instead of maraschino? Yes—toss them with a teaspoon of flour to prevent them from absorbing too much moisture from the dough.
What’s the best way to melt chocolate without seizing? Heat in short 30-second bursts at 50% power, stirring gently between each until fully smooth.
Why did my cookies spread too much? Your dough was likely too warm. Chill the balls for 10 minutes before baking to hold shape.
Can I make the dough ahead and freeze? Absolutely—form the balls, freeze on a sheet for 30 minutes, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
How do I store baked cookies to keep chocolate shiny? Keep them in a cool, dry spot away from direct sunlight; avoid refrigeration to prevent condensation.

Final Thoughts

Chocolate Covered Cherry Cookies have become my go-to when I crave a blend of soft, cherry-studded dough and a crisp chocolate shell. My favorite way? Warm from the freezer, letting that chocolate crackle under a hot latte. I can’t wait to hear how yours turned out—please share your batch photos and any tweaks you loved!

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Best Carrot Cake Cookies – a spiced cookie cousin with a tender crumb and sweet cream cheese icing
Quick Pecan Pie Cookies You’ll Love – nutty, buttery flavor that contrasts the cherry-chocolate combination
No-Bake Cherry Cheesecake – a cherry-forward dessert for when you’re craving fruit without turning on the oven