Chocolate Covered Cherry Cookies

Happy National Cookie day!! I’ve recently gotten into such a baking frenzy and when I saw this recipe on A Beautiful Mess‘ website, I just knew I had to try it! So here’s my try at making chocolate covered cherry cookies. You can find the recipe below.



So, I was totally thinking that the base of this cookie recipe is so simple and could easily double as a basic chocolate chip recipe if you wanted`! But I love the addition of the maraschino cherries here as they add more flavor and a fun pop of texture. You could use dried cherries instead, but the softness of the maraschino (and sweetness level) is what makes these cookies remind me of chocolate covered cherries.

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I also added about a pinch of sea salt to each of the cookies just before baking but it’s totally optional.

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You can make this dough a day ahead and save in the fridge before baking or you could also freeze the dough if you want to keep it around longer. I love an easy and delicious cookie recipe for when you feel like a weekend baking session and these chocolate covered cherry cookies are the perfect thing to throw together!

I really hope you guys enjoy these so let me know in the comments what you think and if you bake these! I’d love to get some feedback on them 😉

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Recipe: Chocolate Covered Cherry Cookies

Servings: 12


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup + 2 TB all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips dark or semi-sweet are my favs
  • 1/3 cup chopped maraschino cherries drained of juice


  1. In a mixing bowl, cream together the butter and sugar until well combined. Stir in the egg and vanilla extract. In another bowl, whisk together the flour, salt and baking powder. Then stir the dry ingredients in with the wet. Stir in the chocolate chips and cherry pieces. Cover and refrigerate for 1 hour or overnight.


  2. On a baking sheet lined with parchment paper, spoon the cookie dough. Bake at 325°F for 14-16 minutes in the middle to upper 2/3 of the oven. Remove to a cooling rack. Enjoy.