If you love the combination of rich chocolate and bright, fruity cherries, you’re going to adore this Chocolate Cherry Cookies with Ganache Recipe. They’re tender, chocolaty, and topped with luscious maraschino cherries dipped in smooth ganache—serious yum!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chocolate Cherry Cookies with Ganache Recipe
- Top Tip
- How to Serve Chocolate Cherry Cookies with Ganache Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chocolate Cherry Cookies with Ganache Recipe
Why You'll Love This Recipe
I still remember the first time I made these cookies—the gooey ganache center paired with the pop of cherry blew me away. It’s one of those recipes that feels special but comes together so easily, you’ll want to make it again and again.
- Decadently Chocolatey: The cocoa-infused dough packs serious chocolate flavor without being overpowering.
- Cherry and Ganache Combo: Maraschino cherries nestled in silky ganache take these cookies to the next level.
- Perfect Texture: Tender yet slightly firm, they hold their shape beautifully and stay soft.
- Great for Any Occasion: These cookies make a stunning dessert for parties, gifts, or just treating yourself.
Ingredients & Why They Work
Gathering quality ingredients is key here—look for good cocoa powder and ripe maraschino cherries with juice (not syrupy). These ingredients come together in a way that balances richness and brightness in every bite.

- All-purpose flour: The base that gives structure to our cookie dough.
- Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness.
- Baking soda and baking powder: Help the cookies rise and get that perfect tender texture.
- Salt: Balances sweetness and enhances the chocolate flavor.
- Unsalted butter: Brings richness and helps create a soft, melt-in-your-mouth cookie.
- Light brown sugar: Adds moisture and a subtle caramel note.
- Granulated sugar: Gives just the right sweetness and crunch.
- Eggs: Bind the ingredients and add tenderness—be sure they’re at room temperature for best results.
- Maraschino cherry juice: Infuses a subtle cherry flavor right into the dough.
- Vanilla extract: Enhances all the flavors in the cookie with a warm, sweet aroma.
- Semi-sweet chocolate chips: Used both in the dough’s ganache filling and the decorative drizzle.
- Heavy whipping cream: Combined with chocolate to create the smooth, luscious ganache.
- Shortening or coconut oil: Helps melt the chocolate chips smoothly for the drizzle topping.
- Maraschino cherries without stems: The perfect fruity topper that complements the rich ganache.
Make It Your Way
One of the best parts about the Chocolate Cherry Cookies with Ganache Recipe is how easily you can make it your own. Whether you’re craving a little extra cherry zing or want to switch things up for dietary preferences, there’s a fun way to customize these indulgent cookies.
- Variation: Add a Sprinkle of Sea Salt. I love finishing these cookies with a light sprinkle of flaky sea salt right after drizzling the chocolate ganache. It beautifully enhances the chocolate’s richness and balances the cherry’s sweetness.
- Variation: Gluten-Free Delight. When I tried swapping the all-purpose flour for a gluten-free blend, the cookies held up beautifully and still tasted rich and tender. Perfect for sharing with gluten-sensitive friends!
- Variation: Coconut Oil Swap. For the chocolate drizzle, using coconut oil instead of shortening gives a subtle tropical hint and a slightly glossy finish. Plus, it’s a great option if you prefer plant-based ingredients.
- Seasonal Twist: Fresh Cherries. When maraschino cherries aren’t your favorite or out of season, fresh pitted cherries work wonderfully—just dip them in the cooled ganache and let them set.
Step-by-Step: How I Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Prep Like a Pro
First things first, line your baking sheet with parchment paper. This simple step makes cleanup effortless and keeps your cookies from sticking—plus, it ensures they bake evenly. Then, preheat your oven to 350°F, giving it enough time to reach that perfect baking temperature.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder. Take a moment here to get everything combined nicely—that cocoa will give your cookies their inviting chocolatey depth!
Step 3: Cream Butter & Sugars
In a large bowl, beat the softened butter with the brown and granulated sugars on medium speed until the mixture looks fluffy and smooth—about 3 to 4 minutes. This creamy base is the secret to your cookie’s tender texture.
Step 4: Add Wet Ingredients
Next, beat in the eggs, the flavorful Maraschino cherry juice (this adds a subtle fruity note), and vanilla extract. Mix on medium speed until everything is fully incorporated and glossy.
Step 5: Combine Dry & Wet Mixtures
Add the dry ingredients to the wet in three batches, mixing thoroughly after each addition. This gradual folding prevents overworking the dough and keeps your cookies tender and chewy.
Step 6: Shape Your Cookies
Grab a cookie scoop to portion out dough balls roughly the size of golf balls. Roll them smooth with your hands and place them 2 to 3 inches apart on your parchment-lined baking sheet. Then, press your thumb gently into the center of each to create a little indentation—this is the perfect spot for the luscious ganache later!
Step 7: Bake to Perfection
Bake your cookies at 350°F for 10 minutes. You’ll know they’re ready when they’ve just spread slightly and feel firm yet still soft to the touch. Let them cool on the baking sheet for a few minutes to finish setting before moving them to a wire rack to cool completely.
Step 8: Whip Up the Chocolate Ganache
Place ½ cup of semi-sweet chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 20 seconds or until hot but not boiling. Pour the cream over the chocolate, let it sit for one minute, then stir vigorously until you get a smooth, silky ganache.
Step 9: Fill and Top Your Cookies
Spoon about ½ teaspoon of the ganache into each cookie’s indentation, spreading it evenly. Then, gently press one Maraschino cherry into the gooey center. This combo is pure magic—the perfect balance of chocolate and cherry.
Step 10: Drizzle That Chocolate
For the finishing touch, melt the remaining ½ cup chocolate chips with the tablespoon of shortening or coconut oil in short bursts in the microwave (30 seconds, then 15 seconds), stirring until silky smooth. Transfer the melted chocolate into a small Ziplock bag, snip a tiny corner, and drizzle it artistically over each cookie. Let this set before storing.
Step 11: Store & Enjoy
Once your chocolate drizzle has hardened, store the cookies in a single layer inside an airtight container at room temperature for up to 3 days. Then, sit back, share, and enjoy every decadent bite!
Top Tip
These tips can really elevate your Chocolate Cherry Cookies with Ganache Recipe experience and help you get the best results every time you bake them.
- Use Room Temperature Ingredients: I always make sure my butter and eggs are at room temperature before mixing; it helps the dough come together smoothly and results in a tender, chewy texture.
- Create a Well in the Dough: Pressing a gentle indentation in each cookie before baking ensures the ganache has a perfect little nest to settle into without spilling over.
- Chocolate Ganache Consistency: Let the hot cream sit on the chocolate chips for at least a minute before stirring — that patience guarantees a silky, lump-free ganache.
- Don’t Overbake: Pull your cookies out as soon as their edges feel set but centers are still soft; they’ll continue to firm up as they cool, keeping them wonderfully soft inside.
How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes
To make your cookies look extra special, sprinkle a tiny pinch of flaky sea salt or finely chopped toasted almonds on the ganache before it sets. You can also dust the plate with cocoa powder or powdered sugar for an elegant presentation.
Side Dishes
These cookies pair beautifully with a scoop of vanilla or cherry ice cream, a cup of rich coffee, or a glass of cold milk. For a festive touch, serve alongside a fresh berry salad or a light whipped cream to balance the rich chocolate and cherry flavors.
Make Ahead and Storage
Storing Leftovers
Once completely cooled and the chocolate drizzle has set, store your Chocolate Cherry Cookies in a single layer inside an airtight container at room temperature. They’ll stay fresh and delicious for up to 3 days — perfect for enjoying through the week or sharing with friends.
Freezing
You can freeze the unbaked cookie dough balls by arranging them on a parchment-lined baking sheet and freezing until firm, then transferring to a freezer-safe bag. When you’re ready, bake from frozen, adding an extra minute or two to the baking time. Alternatively, freeze fully baked cookies in an airtight container for up to 2 months; thaw at room temperature before enjoying.
Reheating
To bring back that just-baked warmth, gently warm your cookies in a 300-degree Fahrenheit oven for about 5 minutes or microwave on low power for 10–15 seconds. This softens the chocolate ganache and makes the cookies wonderfully comforting.
Frequently Asked Questions:
Fresh cherries have a very different flavor and texture, and they’re not as sweet or juicy as Maraschino cherries. For the distinct sweet cherry flavor and glossy finish, stick with Maraschino cherries in this recipe.
The Maraschino cherry juice adds subtle fruity notes and acidity to the dough, enhancing the overall cherry flavor without making the dough too wet. It’s a small but flavorful addition that makes the cookies unique.
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend of equal measure. The texture might be slightly different but equally delicious.
Bake until the cookies have spread slightly and feel firm around the edges but still a bit soft in the center, about 10 minutes at 350 degrees Fahrenheit. They’ll continue to set as they cool.
Final Thoughts
Baking these Chocolate Cherry Cookies with Ganache Recipe has always been a joyful experience for me — from the rich, tender dough to the indulgent chocolate and cherry finish, it’s a delightful treat that never fails to impress. I hope this recipe brings you as much comfort and deliciousness as it has to me. Don’t hesitate to experiment with the toppings and enjoy sharing these beauties with your loved ones!
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Chocolate Cherry Cookies with Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich Chocolate Cherry Cookies, featuring a tender cocoa-infused dough topped with luscious maraschino cherries dipped in silky chocolate ganache and finished with a decorative chocolate drizzle. Perfect for any occasion, these cookies combine the fruity sweetness of cherries with deep chocolate flavors for an indulgent treat.
Ingredients
Dry Ingredients
- 3 ¼ cup all-purpose flour spooned and leveled
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 Tablespoons Maraschino Cherry juice
- 1 teaspoon vanilla extract
Chocolate & Topping
- 1 cup semi-sweet chocolate chips divided
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening or coconut oil
- 10 ounce jar Maraschino Cherries without stems
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to prevent sticking and ensure easy cleanup.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder until thoroughly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is smooth and fluffy, approximately 3 to 4 minutes.
- Add Wet Ingredients: Beat in the eggs, Maraschino cherry juice, and vanilla extract on medium speed until well incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture in thirds, mixing well after each addition until the dough is fully combined.
- Shape Cookies: Use a cookie scoop to portion out golf ball-sized dough portions. Roll each into a smooth ball and place them 2 to 3 inches apart on the prepared baking sheet.
- Create Indentation: Use your thumb to gently press a slight indentation into the center of each dough ball to hold the ganache later.
- Bake Cookies: Bake the cookies for 10 minutes or until they have spread slightly and feel firm to touch.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make Ganache: Place ½ cup of semi-sweet chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 20 seconds until hot. Pour the cream over the chocolate chips and let it sit for one minute, then stir vigorously until smooth.
- Fill Indentations: Spoon about ½ teaspoon of the ganache into the center of each cooled cookie, spreading it evenly in the indentation. Press one Maraschino cherry gently into the ganache on each cookie.
- Prepare Chocolate Drizzle: In a small dish, combine the remaining ½ cup chocolate chips with the tablespoon of shortening or coconut oil. Heat for 30 seconds, stir, then heat for an additional 15 seconds or until fully melted and smooth.
- Drizzle Cookies: Transfer the melted chocolate to a small Ziplock bag and seal. Snip a tiny corner off one side and drizzle the chocolate decoratively over each cookie.
- Set and Store: Allow the chocolate drizzle to set completely before storing the cookies in a single layer in an airtight container at room temperature.
- Enjoy and Share: Don't forget to leave a rating and comment to support and improve this recipe.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days to maintain freshness.
- Use room temperature eggs and butter for better mixing and texture.
- If you prefer, substitute coconut oil for shortening in the chocolate drizzle for a slightly different flavor.
- The Maraschino cherry juice adds a subtle cherry flavor; ensure you use juice from the cherries, not syrup.
- Feel free to double the ganache recipe if you want thicker centers or more for dipping.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg




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