Pin it
The Best Holiday Chocolate Cherry Cookies
My chocolate cherry cookies always remind me of those fancy chocolate covered cherries we get during Christmas. The cookies turn out so soft and chocolatey with this gorgeous maraschino cherry right on top. I love drizzling them with rich chocolate ganache it makes them look totally fancy but they're actually super easy to make. Every time I bring these to parties people think I spent hours in the kitchen but the secret is they come together really quick.
Everything You Need
- Sugar Cookie Mix: 1 bag 17.25 ounces this makes everything so much easier
- Cocoa Powder: ⅓ cup use the good stuff it makes a difference
- Unsalted Butter: ¼ cup make sure it's really soft
- Cream Cheese: 4 ounces softened this makes them extra rich
- Egg: 1 large straight from the fridge is fine
- Heavy Cream: ¼ cup for the most amazing ganache
- Semi Sweet Chocolate Chips: ½ cup my favorite part
- Maraschino Cherries: 26 pick the prettiest ones
Let's Make Cookies
- Get Your Oven Ready
- First thing I do is set my oven to 350°F and line my cookie sheet with parchment no sticking allowed in my kitchen
- Mix the Dry Stuff
- I grab a bowl and mix the cookie mix with cocoa powder using a fork super simple but so important for that rich chocolate flavor
- Make it Creamy
- In my big mixing bowl I beat the soft butter cream cheese and egg until everything looks smooth and creamy usually takes about 2 minutes with my mixer
- Put it All Together
- Now comes the fun part mixing the dry ingredients into the wet stuff. I go slow with my mixer until it looks like cookie dough sometimes I switch to a spatula at the end
- Time to Bake
- I use my favorite cookie scoop to make perfect little balls about 2 tablespoons each pop them in the oven for 10 to 12 minutes
- Make the Ganache
- While they're baking I warm up the cream in the microwave for 30 seconds drop in the chocolate chips and stir until it's silky smooth then put it in a sandwich bag for drizzling
- Add the Cherry on Top
- Right when they come out I make little dents with my spoon tuck in those pretty cherries and drizzle with chocolate heaven
Pin it
My Best Cookie Tips
After making these cookies countless times I've learned some tricks. Always put parchment under your cooling rack when you're drizzling the chocolate saves so much cleanup time. My cookie scoop is my best friend for getting them all the same size. Sometimes I use white chocolate for drizzling especially during Christmas it looks so pretty. If your dough gets too stiff don't worry just use your hands to mix in the last bits.
How to Serve These Beauties
Nothing beats these cookies with a cold glass of milk or my favorite afternoon coffee. They look gorgeous on holiday cookie platters I always put them next to my snowballs and wreath cookies. Everyone loves getting them as gifts too I pack them in pretty boxes with tissue paper between the layers.
Keeping Your Cookies Fresh
These cookies stay perfect in an airtight container for a few days. I like putting wax paper between layers so the ganache stays pretty. You can keep them on the counter or pop them in the fridge. They taste amazing cold too. Just try to eat them within 2 or 3 days which honestly has never been a problem in my house.
Common Questions I Get Asked
- Can I use my own cookie recipe? Absolutely feel free to use your favorite sugar cookie recipe instead
- Do these freeze well? The ganache gets a bit weird when frozen so I'd make them fresh
- What size scoop do you use? I use a 2 tablespoon scoop works perfect every time
- Can I use different cherries? Maraschino cherries work best but feel free to experiment
Frequently Asked Questions
- → Can I use frozen cherries instead of maraschino?
Maraschino cherries work best here since they're preserved and won't release excess moisture. Frozen cherries might make the cookies too wet.
- → Why do you make the indentation while cookies are hot?
The cookies are softer when hot, making it easier to create the well for the cherry. If you wait until they cool, the cookies might crack.
- → Can I make the chocolate drizzle ahead?
Yes, but you'll need to reheat it gently before using. If it gets too thick, add a tiny bit of cream to thin it out.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days. Layer with parchment paper to prevent sticking.
- → Can I freeze these cookies?
Freeze the baked cookies without the cherry and drizzle for up to 3 months. Add toppings after thawing for best results.