Irresistible Chocolate Covered Cherry Cookies Recipe

Ring in the holidays with these divine Chocolate Covered Cherry Cookies. Imagine a fudgy, brownie-like cookie dough wrapped around a whole maraschino cherry, baked until soft and finished with a glossy chocolate topping. They’re rich, festive, and surprisingly easy to make—perfect for cookie exchanges, holiday trays, or a cozy afternoon treat.

More cherry recipe ideas: Cherry Chip Cookies, Cherry Cheesecake Poke Cake, 50 Delightful Cherry Desserts, and an Easy Cherry Cheesecake Dessert.

About Chocolate Covered Cherry Cookies

The combination of deep chocolate and bright, sweet cherries is a classic for good reason. These cookies are visually striking—the dark, fudgy dough contrasts beautifully with the pop of red when you bite into one—and they deliver a soft, chewy texture with bursts of tart-sweet cherry in every bite.

These treats are sometimes called “Rudolph Cookies” because you get that surprise cherry in the center. They’re great for gifting and elegant enough to serve at special occasions. The recipe is straightforward and uses common pantry ingredients, so you can make them from scratch even if you’re a casual baker.

My family loved them—my son ate most of them at once! If you enjoy chocolate-covered cherries, these cookies will be a hit.

Ingredients You Need for Chocolate Covered Cherry Cookies

Try this unique cookie recipe at your next baking session.

Chocolate Covered Cherry Cookies Recipe

• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup unsalted butter, softened
• 1 ½ teaspoon vanilla extract (or use a little maraschino cherry juice for extra cherry flavor)
• 1 egg
• 1 ½ cup all-purpose flour
• 4 oz whole maraschino cherries, drained well

For Chocolate Ganache Frosting

• ½ cup semi-sweet chocolate chips or chocolate chunks
• 1 tablespoon solid shortening (or a teaspoon of coconut oil)

Instructions — How to Make Chocolate Covered Cherry Cookies

1. Preheat the oven to 350°F (175°C).
2. Drain the maraschino cherries thoroughly. Place them in a sieve or on paper towels and blot dry so excess syrup is removed.
3. In a large bowl, cream together the softened butter, granulated sugar, cocoa powder, salt, baking soda, baking powder, vanilla, and the egg until evenly combined and slightly fluffy.
4. Gradually add the all-purpose flour and mix just until a soft dough forms. Avoid overmixing.
5. Shape the dough into 1-inch balls and flatten each portion slightly in your hand. Place a drained cherry in the center, then wrap the dough completely around the cherry and reshape into a ball. Alternatively, use a medium cookie scoop: place a scoop of dough on the parchment, press a cherry into the center, and add a little dough over the top before baking.
6. Place the cookie balls about 2 inches apart on an ungreased baking sheet or on parchment paper. Bake for 8–10 minutes. Watch closely—these cookies are best when just set; overbaking will dry them and make them crumbly.
7. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
8. To make the ganache frosting, melt the chocolate chips with the shortening in short intervals in the microwave (about 20 seconds at a time), stirring between each, until smooth.
9. Dip the tops of the cooled cookies into the ganache or drizzle the chocolate over the cookies. Allow the chocolate to set before serving.

More Options and Variations

• Press a cherry into the top of each dough portion like a thumbprint cookie, then bake and drizzle with chocolate for a different presentation.
• If you don’t have maraschino cherries, dried cherries or glacé cherries can be used—though the texture and moisture level will differ.
• Try white chocolate drizzles or a sprinkle of flaky sea salt on top of the ganache for contrast.

How to Store Chocolate Cherry Cookies

Store cooled cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to one week. If they soften in the fridge, let them sit at room temperature briefly before serving so the chocolate topping regains its shine.

Freezing Chocolate Cherry Cookies

Flash-freeze baked cookies in a single layer on a baking sheet for a few hours, then transfer them to an airtight container or freezer bag. Keep frozen for up to three months. Thaw in the refrigerator or at room temperature before adding any chocolate topping, if you plan to dip them after thawing.

Recipe Summary

Notes

You can press cherries into the tops of unbaked dough for a thumbprint-style cookie, then drizzle with chocolate after baking. For a stronger cherry flavor, substitute a bit of the vanilla with a teaspoon of the reserved cherry juice, but be careful not to add too much liquid to the dough.

In conclusion, Chocolate Covered Cherry Cookies are an indulgent, crowd-pleasing treat that pairs deep chocolate flavor with the bright pop of cherry. They’re simple to make and are especially festive for holidays like Christmas or Valentine’s Day. Happy baking!