Cherry Chocolate Cookie Recipe
This cherry chocolate crinkle cookies recipe is perfect for anyone who loves the combination of cherry and chocolate! These adorable red and white cookies are super chewy. A great addition to your Valentine’s Day, 4th of July, or Christmas treat rotation!
Servings: 30 Cookies
Calories: 139kcal
Ingredients
- ½ C unsalted butter
- ¾ C granulated sugar (for the dough)
- 1 large egg
- ⅓ C cherry jam or preserves
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon red food coloring
- ¾ C semi-sweet chocolate chips or chunks, roughly chopped
- ½ C dried cherries, roughly chopped
- 1 + ¾ C all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ C granulated sugar (for rolling)
- ½ C powdered Sugar aka confectioners’ sugar (for rolling)
Instructions
- In a large bowl (or the bowl of a stand mixer), cream together the butter and granulated sugar (*portion in the recipe card denoted "for the dough") until light and fluffy
- Beat in the egg, jam, vanilla extract, almond extract, and red food coloring
- Gradually add in the the dry ingredients, flour, baking powder, and salt until well combined and a dough is formed
- Stir in the chocolate and dried cherries until evenly distributed throughout the dough
- Cover bowl with plastic-wrap and place into the refrigerator to chill
- Chill the dough for these cherry chocolate chip cookies for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule
- When ready to bake, preheat the oven to 375°F, and line cookie sheets with parchment paper
- Scoop dough into 1 tablespoon-sized portions and roll into a ball. Dip each ball first into granulated sugar to coat, and then into powdered sugar to coat (*portion of sugars in the recipe card denoted "for rolling"). Shake off any excess powdered sugar
- Place dough balls 2 inches apart on the lined baking sheets
- Bake for 13-15 minutes, until cracked and just dry on top*
- Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Enjoy!
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
Notes
Do not over bake your cherry chocolate crinkle cookies. These cookies are best when they are JUST baked and chewy. If your cookies have “cracked” and the top looks dry (not super shiny), give them a little poke. If the cookies don’t sink in a lot, they are ready to come out.
Time Note: You’ll need about 1 hour and 45 minutes to make these chocolate cherry crinkle cookies. This includes prep time, a 30-minute chill-time, and baking your chocolate cookies 1 tray at a time.
Baking multiple trays of cookies at a time? Be sure to rotate the trays between racks halfway through baking.
Storage options:
- Baked and cooled cookies can be stored in an air-tight container at room temperature for 3-5 days.
- Cherry chocolate crinkle cookies can be frozen before or after baking. See "How to Freeze Crinkle Cookies" section of the blog post for detailed instructions.
Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 40mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
