Making these dark chocolate cherry cookies reminds me of going to a bakery, here in Little Rock, that featured a chocolate cherry bread on Wednesdays. I remember the first time I took a loaf of this home for my son’s. My youngest son loved it. When warmed, the chocolate was melty, and the deep tart cherries had a nice chew and taste. I recently asked him if he wanted chocolate cherry bread, or chocolate cherry cookies. He voted cookies. These little gems were born! These cookies pack a deep chocolate flavor with a hint of tart cherries. The bright pink drizzle of cherry icing keeps them moist, and chewy!

Make these cookies with dried cherries, or dried cranberries. Either way, the combo of dark chocolate and fruit will have your friends and family asking for more!

Dark Chocolate Cherry Cookies

this Recipe

 

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 36 minutes minutes

Total Time: 51 minutes minutes

Course: cookies

Cuisine: American

Keyword: dark chocolate cherry cookies treats

Servings: 36 cookies

Author: theperksofbeingus

Ingredients

• 2 cups all-purpose flour
• 2/3 cup dark cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups sugar
• 2/3 cup butter softened
• 2 ½ teaspoon vanilla extract
• 2 large Pete and Gerry Organic Eggs
• 1 ½ cup dried tart cherries
• 1 cup semisweet chocolate chips
• Cherry Glaze
• ½ cup tart cherry juice Trader Joes has a great one we use! This can also be found in organic juice section at grocery
• 2 cups powder sugar more or less for the consistency you want

Instructions

• 
• Pre heat oven to 350 degrees, with racks in middle position
• Measure all dry ingredients into a bowl
• Using a whisk, blend them, sit aside
• Blend softened butter and sugar in mixer till fluffy
• Add in eggs one at a time
• Add in vanilla
• While mixer is on low speed, add in dry ingredients a little at a time
• Fold in cherries and chocolate chips making sure to thoroughly distribute
• Coat a cookie sheet with spray oil
• Use a small ice cream scoop to scoop uniform balls of dough, 2 inches apart onto cookie pans
• Bake 12 minutes, rotating pans half way through
• Cool cookies on a wire rack
• While cookies are baking, mix together glaze
• Adjust glaze by adding more juice or powder sugar to get it to the consistency of honey
• When cookies have completely cooled, drizzle glaze over them and allow to set up
• Store cookies in covered container

Notes

You can adapt this recipe using dried cranberries and cranberry juice, if you can not find dried cherries and cherry juice.

Tried this recipe?Let us know how it was!