If you're craving a cookie that brings together the richness of chocolate with a burst of bright cherry flavor, you’re in for a treat! This Chocolate Cherry Cookies with Ganache Recipe balances cocoa, Maraschino cherries, and silky ganache just perfectly — it’s like a little dessert celebration on your kitchen counter.
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
Honestly, these cookies are a personal favorite of mine — I love how the tartness of the cherries cuts through the deep chocolate and the luscious ganache is the ultimate indulgence. They’re perfect for sharing or keeping all to yourself (no judgment!).
- Decadent Flavor Combo: The blend of cocoa and Maraschino cherries creates a uniquely irresistible taste experience.
- Moist and Soft Texture: These cookies stay wonderfully tender thanks to the cherry juice and the ganache topping.
- Show-Stopping Presentation: The smooth ganache filling and delicate chocolate drizzle make these cookies look as good as they taste.
- Perfect for Any Occasion: Great for holiday gifting, parties, or a special homemade treat anytime.
Ingredients & Why They Work
Before you dive into baking, gather these ingredients. Quality matters here—choose fresh cherries and good unsweetened cocoa powder to really make those flavors sing.

- All-purpose flour: The base that gives these cookies structure and just the right chew.
- Unsweetened cocoa powder: This delivers the rich chocolate flavor without any added sugar.
- Baking soda and baking powder: A combo that ensures the cookies rise properly and stay tender.
- Salt: Enhances the chocolate’s depth and balances the sweetness.
- Unsalted butter: Softened to room temp for creamy texture and to control saltiness.
- Light brown and granulated sugar: Brown sugar adds moisture and a hint of caramel, while granulated sugar helps with crisp edges.
- Large eggs: Bind everything together and add richness.
- Maraschino Cherry juice: A subtle, fruity moisture booster that infuses the dough with cherry flavor.
- Vanilla extract: Adds warmth and rounds out the flavors beautifully.
- Semi-sweet chocolate chips: Divided usage for both the ganache and the finishing drizzle—double the chocolate delight!
- Heavy whipping cream: Creates the silky ganache that makes these cookies truly special.
- Shortening or coconut oil: Used to smooth the chocolate drizzle for that perfect shine and texture.
- Maraschino cherries without stems: The star garnish that provides juicy bursts and charm on every bite.
Make It Your Way
One of the best things about this Chocolate Cherry Cookies with Ganache Recipe is how easy it is to tweak and personalize to your liking. Whether you want to accommodate dietary needs or infuse some seasonal flair, these cookies adapt beautifully!
- Dairy-Free Delight: Swap out the butter for a vegan margarine and use coconut cream in place of heavy cream for the ganache. I’ve made this version several times, and the cookies come out just as moist and rich—perfect for those avoiding dairy without sacrificing flavor.
- Extra Cherry Love: For a fruity twist, try chopping some Maraschino cherries and folding them into the dough along with the whole ones on top. It amps up the cherry presence and adds delightful bursts of tartness.
- Festive Touch: Around the holidays, I like adding a pinch of cinnamon or even a hint of chili powder to the dry ingredients. It adds a warm, cozy depth to the chocolate and pairs beautifully with the cherries.
- Size Matters: Don’t hesitate to make these cookies smaller or bigger depending on your needs. Just adjust baking time accordingly—smaller cookies will need less time, bigger ones a bit more.
Step-by-Step: How I Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Get Prepared & Preheat
Start by lining a baking sheet with parchment paper—trust me, it makes cleanup a breeze and keeps your cookies from sticking. Then, set your oven to 350 degrees Fahrenheit so it’s nice and hot when it’s time to bake. Having everything ready upfront is a game changer!
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together 3 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder. This ensures every cookie has a consistent chocolatey base with just the right rising and texture.
Step 3: Cream the Butter and Sugars
In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and ½ cup granulated sugar on medium speed. Whip it for about 3 to 4 minutes until the mixture is light, fluffy, and smells sweetly inviting—this step helps make the cookies tender and moist.
Step 4: Add Eggs and Cherry Juice
Beat in 2 large room-temperature eggs, 2 tablespoons Maraschino cherry juice, and 1 teaspoon vanilla extract on medium speed until everything’s fully combined. The cherry juice adds a subtle tangy sweetness that balances perfectly with the rich cocoa.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients gradually to the wet mixture in thirds, stirring well after each addition. This slow incorporation prevents lumps and ensures a smooth, uniform cookie dough. The dough will be thick but easy to scoop.
Step 6: Scoop, Shape, and Indent
Use a cookie scoop to portion out golf ball-sized dough balls. Roll each one between your hands until smooth, then place them 2 to 3 inches apart on your prepared baking sheet. Gently press your thumb in the center of each ball, creating a shallow well that will hold the luscious ganache.
Step 7: Bake to Perfection
Bake the cookies for 10 minutes. They should spread slightly and feel just firm to the touch—avoid overbaking to keep that dreamily soft texture. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This pause makes them easier to handle for the next steps.
Step 8: Whip Up the Chocolate Ganache
Put ½ cup of semi-sweet chocolate chips in a small bowl. Heat ¼ cup heavy whipping cream in the microwave for about 20 seconds until hot, then pour it over the chocolate. After waiting a minute, stir vigorously until the ganache is silky smooth. This glossy topping is what takes these cookies over the top!
Step 9: Fill the Cookies and Add Cherries
Spoon about ½ teaspoon of the ganache into each cookie’s indentation, spreading it evenly. Then, gently press one Maraschino cherry into the ganache. The cherry sinks just a bit, locking in that sweet and tart flavor combination.
Step 10: Drizzle with Melted Chocolate
Combine the remaining ½ cup chocolate chips with 1 tablespoon shortening or coconut oil in a small dish. Heat for 30 seconds, stir, then heat again for 15 seconds until the mixture is shiny and smooth. Transfer to a plastic bag, snip a tiny corner, and drizzle the chocolate back and forth over the cookies. Let the drizzle set completely before you serve or store them.
Top Tip
Making Chocolate Cherry Cookies with Ganache Recipe is such a joy, and a few key tips can help you nail them perfectly every time. These pointers come from my own kitchen adventures and ensure you get that perfect balance of moist, chocolaty goodness with a luscious cherry surprise!
- Use Room Temperature Ingredients: Allow your butter and eggs to come to room temperature before mixing. It creates a smoother dough and better texture in the finished cookies.
- Don’t Skip the Indentation: Pressing a thumbprint in each dough ball before baking creates the perfect little well for the ganache and cherries — trust me, it’s worth the extra step.
- Control Cherry Moisture: If you find your Maraschino cherries too juicy, gently pat them dry with a paper towel. This avoids soggy cookies and keeps your dough balanced.
- Cool Cookies Completely: Before adding the ganache and drizzle, let your cookies cool fully on a wire rack to prevent melting or spreading of the chocolate toppings.
How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes
For an elegant presentation, sprinkle a few finely chopped toasted almonds or crushed pistachios over the ganache before adding the cherry. A light dusting of powdered sugar can also add a snowy, festive touch. Fresh mint leaves placed on the side of the serving plate provide a lovely color contrast and a hint of freshness.
Side Dishes
Serve these cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream for a luscious dessert plate. A warm cup of coffee, espresso, or even a glass of cold milk pairs beautifully, balancing the richness of the chocolate and the sweetness of the cherries. For an adult twist, a splash of cherry liqueur or a rich red wine complements the flavors wonderfully.
Make Ahead and Storage
Storing Leftovers
Store your Chocolate Cherry Cookies with Ganache in a single layer inside an airtight container at room temperature. They’ll stay fresh and delicious for up to 3 days. Be sure to keep them out of direct sunlight or heat to preserve the glossy ganache and drizzle.
Freezing
If you want to enjoy these treats later, freeze the unbaked cookie dough balls on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. You can also freeze baked cookies layered between parchment paper in an airtight container for up to 1 month. Thaw at room temperature before serving.
Reheating
To bring back that just-baked warmth, pop a cookie in the microwave for about 10-15 seconds. This softens the ganache and intensifies the flavors without losing the chewy texture you love.
Frequently Asked Questions:
Fresh cherries have a different moisture level and tartness. Since this recipe relies on Maraschino cherries and their juice for flavor and moisture, using fresh cherries might alter the texture and sweetness. If substituting, you may need to adjust the sugar content and consider drying the cherries well.
Simply swap the unsalted butter with a vegan margarine or dairy-free butter alternative. For the ganache, replace the heavy whipping cream with coconut cream. This keeps the texture rich and smooth without dairy.
Yes! The ganache can be made up to 2 days in advance and stored in the refrigerator. Reheat gently in the microwave before spreading on the cookies to return it to a pourable consistency.
Over-softened butter or too warm dough can cause excessive spreading. Make sure the butter is just softened, not melted, and chill the dough for 15-20 minutes before scooping if your kitchen is warm. Also, spacing cookies 2-3 inches apart helps prevent them merging during baking.
Final Thoughts
These Chocolate Cherry Cookies with Ganache Recipe have quickly become a favorite in my baking rotation – they’re the perfect little chocolate escape with every bite. The balance of rich cocoa, sweet and tangy cherries, and silky ganache is just divine. I hope you enjoy making (and devouring!) them as much as I do. Happy baking and feel free to share your own twists—I love hearing from fellow cookie lovers!
Print
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
Description
These Chocolate Cherry Cookies combine rich cocoa flavors with the tart sweetness of Maraschino cherries, creating a deliciously moist treat topped with luscious chocolate ganache and a smooth chocolate drizzle. Perfect for any occasion, these cookies offer a delightful blend of textures and tastes that chocolate lovers will adore.
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 & Toppings
- 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 it aside to prevent sticking and for easy cleanup.
- Preheat Oven. Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder until fully combined.
- Cream Butter and Sugars. In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is smooth, light, and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavors. Beat in the eggs one at a time along with the Maraschino cherry juice and vanilla extract on medium speed until fully incorporated.
- Combine Wet and Dry. Gradually add the dry flour mixture into the wet ingredients in thirds, mixing well after each addition, until the cookie dough is smooth and uniform.
- Scoop Dough. Using a cookie scoop, portion out golf ball-sized amounts of dough. Roll each portion into a smooth ball with your hands and place them on the prepared baking sheet, spaced 2 to 3 inches apart.
- Create Indentation. Press your thumb gently into the center of each dough ball to make a small well for the filling later.
- Bake Cookies. Bake the cookies for 10 minutes until they have spread slightly and feel just firm to the touch. Remove from the oven and let them cool on the sheet briefly before transferring to a wire rack to cool completely.
- Make Chocolate Ganache. Place ½ cup of semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave for about 20 seconds until hot, then pour over the chocolate chips. Let sit for 1 minute, and stir vigorously until smooth.
- Fill Indentations. Spoon about ½ teaspoon of the ganache into the indentation of each cookie and spread it evenly. Gently press one Maraschino cherry into the ganache on each cookie.
- Prepare Chocolate Drizzle. In a small dish, combine the remaining ½ cup of chocolate chips with 1 tablespoon of shortening or coconut oil. Heat in the microwave for 30 seconds, stir, then heat for an additional 15 seconds until fully melted and smooth.
- Drizzle Cookies. Transfer the melted chocolate to a resealable plastic bag, snip off a tiny corner, and drizzle the chocolate over each cookie in a thin, decorative pattern. Allow the drizzle to set before serving or storing.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a dairy-free version, substitute butter with vegan margarine and use coconut cream instead of heavy cream for the ganache.
- Use a cookie scoop to ensure even-sized cookies that bake uniformly.
- If cherries are too juicy, pat them dry with paper towels to avoid soggy cookies.
- Allow the cookies to cool completely before adding ganache and drizzle to prevent melting.
- Optional: Refrigerate the cookies for 10 minutes after drizzling to speed up the chocolate setting process.
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: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg




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