Brownie Chocolate Cherry Cookies Recipe
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There’s something deeply comforting about baking with summer fruit in the middle of winter. Last year in June, we spent an afternoon picking tart cherries at a friend’s house—hot sun, stained fingers, and buckets full of fruit. We pitted and froze them right away, layering them in single layers in freezer bags to last through the cold months. These cherries have carried us through winter, showing up in scones, cupcakes, and these chewy, chocolate-packed cookies.
These chewy chocolate cherry cookies are rich and brownie-like with a fudgy texture. They’re full of cocoa and chopped cherries, and have the perfect mouth feel—soft in the center with just enough structure around the edges. The cherry flavor cuts through the chocolate in the best way, and a touch of almond extract makes everything pop. If you’re looking for a cozy winter treat, this is your new favorite cookie.
Great for Valentine’s Day, snow days, or anytime you want something comforting and a little indulgent. These cookies are also a hit with chocolate lovers, and they pair perfectly with a glass of cold milk or a scoop of ice cream.
If you love cherry and chocolate together, check out these other recipes:
Cherry Scones Recipe
Chocolate Cherry Scones
Black Forest Cupcakes
Why You’ll Love This Recipe
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Brownie-like texture: These cookies are rich, soft, and slightly chewy—like the best parts of a chocolate brownie in cookie form.
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Perfect use for frozen or fresh cherries: Frozen cherries from your summer stash or even maraschino cherries from the grocery store work beautifully here.
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Just the right balance: Deep cocoa flavor, juicy cherry bits, and subtle almond and vanilla notes all come together for a perfectly balanced cookie.
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Crowd favorite: These cookies never last long. Whether you bring them to a party or keep them for yourself, they’ll be gone fast.
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Easy to make: One large bowl, basic pantry ingredients, and a cookie scoop make prep simple.
Ingredient Notes
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Unsalted Butter (room temperature): Softened butter makes creaming easy and gives these cookies their rich, tender base.
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White Sugar & Brown Sugar: A mix of both gives the perfect chewy texture—white sugar for crisp edges and brown sugar for moisture and depth.
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Whole Egg: A standard whole egg adds structure and helps bind the dough.
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All-Purpose Flour: Simple and classic, this holds the structure of the cookie.
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Baking Powder & Baking Soda: A small mix of both gives these cookies the lift they need without becoming cakey.
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Cocoa Powder: Go for unsweetened cocoa. Dutch-processed gives a deeper flavor, but natural works great too.
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Vanilla Extract & Almond Extract: The almond brings out the cherry flavor beautifully, while vanilla rounds out the sweetness.
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Salt: Just enough to balance everything.
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Cherries: We use thawed frozen tart cherries or maraschino cherries. Pat them dry with a paper towel to avoid extra moisture. You can also use dried cherries or fresh cherries if they’re in season.
Baking Tips
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Thaw frozen cherries fully. Then blot dry with a paper towel to reduce moisture. Too much moisture can cause the cookies to spread too much.
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Chop cherries into smaller pieces so they distribute evenly.
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Use a cookie scoop for even-sized cookie dough balls—this helps with even baking.
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Line your cookie sheets with parchment paper for easy cleanup and perfect bottoms.
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Bake at 350°F for 10–12 minutes. They should look just set in the center. Don’t overbake—they’ll firm up as they cool.
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Cool on a wire rack after 5 minutes on the pan.
Storage Notes
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Room Temperature: Store in an airtight container for up to 4 days. Add a slice of bread to keep them soft.
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Freezer-Friendly: Freeze cooled cookies or unbaked dough balls in a freezer bag. Bake from frozen—just add 1–2 minutes to the bake time.
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Leftover Cookies: Crumble them over ice cream, stir into yogurt, or layer into a parfait.
Step-by-step Instructions
Prep the cherries
Remove the frozen tart cherries or maraschino cherries from the freezer. Allow them to fully thaw in a bowl of a stand mixer or small bowl, then use a paper towel to blot them dry. Chop large cherries into smaller pieces for even distribution. Set aside.
Preheat your oven
Preheat the oven to 350°F (175°C). Line cookie trays or a cookie sheet with parchment paper and set aside.
Mix the dry ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This flour mixture ensures even distribution before combining with the wet ingredients.
Cream the butter and sugars
In a larger mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter (at room temperature) with brown sugar and white sugar until light and fluffy—about 2–3 minutes on medium speed using an electric mixer or hand mixer.
Add wet ingredients
Add in the whole egg, vanilla extract, and almond extract. Mix on low speed until fully combined, scraping the sides of the bowl as needed.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture using a measuring cup to scoop. Mix just until combined—do not overmix. The dough will be thick and chocolatey, like a rich chocolate dough.
Fold in cherries
Use a cookie scoop to form evenly sized cookie dough balls. Place them 2 inches apart on the prepared baking sheets. If desired, gently press a cherry piece into the center of each cookie for a nice finish.
Scoop the dough
Gently fold the prepared cherries into the dough using a rubber spatula or wooden spoon. The cherries will add much moisture and flavor, so fold carefully to avoid breaking them down too much.
Bake the cookies
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. This gives the cookies their classic chewy texture and fudgy cookie center.
Cool
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool, becoming the perfect cookie with a soft interior and slightly crisp edge.
There’s something so rewarding about baking with what you’ve preserved yourself. These cherry chocolate cookies are a little celebration of summer wrapped in a winter comfort food package. Whether you’re baking them for a holiday, a friend, or just for yourself on a quiet evening, they’re the kind of cookie that reminds you how good homemade can be.
Let me know if you bake them—I’d love to hear what you think. And if you’re hooked on the cherry + chocolate combo like I am, don’t miss the chocolate cherry scones or black forest cupcakes.
I want to make these but the recipe doesn’t show the amounts needed in it. Would like to have it and how much of each. Thanks
Same here. Where is the actual recipe with amounts of ingredients ? Thanks