Cherry Chocolate Cookies

These cherry chocolate cookies are filled with sour cherry jam, dried cherries, and mini chocolate chips. They are totally cherry forward. 

Between the cherry preserves and the dried cherries, you cannot miss the amazing cherry flavor. 

I love all things cherry, including cherry muffins, chocolate cherry tarts, chocolate covered cherry cookies, cherry cobbler, and cherry clafoutis. There's even a maraschino liqueur.

And don't forget black forest cake! Cherry and chocolate is a classic combination. 

Ingredients in these Cherry Chocolate Cookies:

Sour Cherry Preserves: I used Sadaf, which you can find in any Middle Eastern Market. It's also delicious paired with feta or cream cheese as an appetizer. 

Dried Sour Cherries: Typically, these come sweetened. You can usually find them in the dried fruit section where you buy raisins. 

Pantry Ingredients: All purpose flour, baking powder, salt, granulated sugar, brown sugar, vanilla and almond extracts, and mini chocolate chips. 

I also added a teaspoon of liquid red food coloring. If you use gel food coloring, use just a few drops. 

Refrigerated Ingredients: Egg and unsalted Butter. 

To Make These Cherry Chocolate Cookies:

First, whisk together the flour, baking powder, and salt. Set the mixture aside and beat together the butter and sugars. 

Next, beat in an egg, the preserves, extracts, and food coloring. 

After than, mix in the flour mixture until just combined and then fold in the dried cherries and chocolate chips. Wrap the dough in plastic wrap and refrigerate it for at least an hour and, better yet, overnight. 

Finally, scoop the dough into balls (I used a #40 scooper), roll the balls in granulated sugar, and bake them on two parchment lined baking sheets. 

While these cookies are the best the day they are made, you can store these cookies in an airtight container for up to four days. 

P.S. These cookies would be amazing for ice cream sandwiches with chocolate or cherry chocolate ice cream. Just slightly flatten them with the bottom of a drinking glass right after removing them from the oven. 

I'm posting this recipe to celebrate National Cherry Day (July 16) with other food bloggers. Be sure to check out everyone's recipes featuring cherries!  

Magical Ingredients: Black Forest Baked Oats

Art of Natural LIving: Homemade Cherry Shrub

Karen's Kitchen Stories: Cherry Chocolate Cookies

Hezzi-D's Recipe Box: Cherry Coffee Cake

Sneha's Recipe: Homemade Cherry Pie Filling

A Day in the Life on the Farm: Grilled Pork Tenderloin with Cherry Salsa

The Spiffy Cookie: Mini Cherry Lime Greek Yogurt Cheesecakes

You don't have to wait until National Cherry Day to enjoy these. Fortunately, you can make these cookies any day of the year! 

Cherry Chocolate Cookies

Yield: 30 cookies

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 45 M

These cherry chocolate cookies are filled with sour cherry jam, dried cherries, and mini chocolate chips. They are totally cherry forward.

Ingredients

• 210 grams (1 3/4 cups) all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon table salt
• 113 grams (1 stick) unsalted butter, softened
• 200 grams (1 cup) granulated sugar
• 52 grams (1/4 cup packed) light brown sugar
• 1 large egg
• 1/3 cup cherry preserves or jam
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon red food coloring
• 85 grams (3 ounces/1/2 cup) mini chocolate chips
• 1/3 cup dried cherries, roughly chopped
• 1/2 cup granulated sugar for rolling the cookies

Instructions

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In the bowl of a stand mixer, beat the butter and sugars for about 3 minutes, until light and fluffy.
3. Beat in the egg, then the jam, and then the extracts and food colorings.
4. Beat in the flour mixture in two additions, on low speed.
5. Fold in the cherries and chocolate chips. Cover and refrigerate for at least one hour and up to overnight.
6. When ready to bake, heat the oven to 375 degrees F.
7. Line two baking sheets with parchment paper. Using a #40 cookie scoop, portion the dough into 30 1 1/2 inch balls/about 2 tablespoons each.
8. Roll the balls in granulated sugar and place them on the baking sheets, 2 inches apart.
9. Bake the cookies, one baking sheet at a time on the center rack, for 15 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring the individual cookies to a wire rack to cool completely.

Nutrition Facts

Calories

117

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

19 g

Fiber (grams)

0 g

Net carbs

19 g

Sugar (grams)

13 g

Protein (grams)

1 g

Cholesterol (grams)

15 mg

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Karen's Kitchen Stories

cherries, cookies

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Recipe inspired by Food Network.