Cherry Chocolate Cookies

Inspired by the perennial holiday favorite, cherry cordials, these chewy cookies are a snap to prepare. They can be included in holiday cookie gift tins, but are so delectable, you'll want to save some for yourself. Photo credit: Rachel Currier from Baked By Rachel.

Serves: Makes 2 dozen or 24 (1 cookie) servings.
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Preheat oven to 350°F. Mix flour, cocoa powder, cream of tartar, baking soda and salt in medium bowl. Set aside.

  • Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually stir in flour mixture until well mixed. Stir in chopped cherries. Drop dough by tablespoonfuls onto greased baking sheets.

  • Bake 10 to 12 minutes or until set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition information

(Amount per serving)

  • Calories: 167Cholesterol: 34mg
  • Sodium: 120mgProtein: 2g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 24g

Ratings & Reviews: 3

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  • Nancy on 08/25/2014

    Great cookies! They are soooooo good. I made them with dried cherries and will soon make them with dried peaches ... then apricots ... then pineapple. This cookie is so good it would be fine with no fruits - or try them with nuts, with toffee bits. I mark all my very best printed recipes with a big red star - this recipe gets a giant one.

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  • Terry on 12/22/2013

    This is a fabulous recipe, tastes like a brownie and the cherries give it a little extra. We also made it with chocolate chunk bits added to the cherries and then with just the chocolate bits. Super delicious, this is a keeper!

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  • Nancy on 08/19/2013

    WOW! What a great cookie. I can't wait to make more (so I'm making another batch tonight!) The dried cherries are very good but I want to try some dried blueberries, some cranberries - even some pineapple. This recipe is so very good it would still be a treat with no fruit ......... some nuts? This is a recipe I will always treasure. Thanks McCormick

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