Chocolate Cake Cherry Cookies
Chocolate Cake Cherry Cookies is like eating chocolate-covered cherries but in a soft chewy cookie! In every single bite, you will have the delicious taste of chocolate and cherry to enjoy!
Y’all know how much I love a good cookie, and these chocolate cake cherry cookies are one of my favorites! These cookies are full of the most decadent chocolate flavor with bits of maraschino cherries in every single bite. Once you make these it may just become your new favorite cookie!
For more delicious cookie ideas be sure to try our chocolate mint cookie and our chocolate caramel cookies.
Ingredients:
- ½ cup butter softened
- 1 cup sugar
- A large egg
- 1 teaspoon vanilla extract
- ¼ cup plus 2 tablespoons unsweetened cocoa powder (or 2 ounces unsweetened baking chocolate, melted and cooled)
- ⅓ cup buttermilk
- 1 ¾ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup maraschino cherries, stems removed, chopped and blotted dry
How to Make Chocolate Cake Cherry Cookies
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- Using a stand or hand mixer on low speed, cream the butter until smooth (about 30 seconds). Add sugar, egg, vanilla, cocoa powder, and buttermilk. Mix well.
- Add in flour, salt, and baking soda. Mix well. Fold in cherries until well combined.
- Drop 1-2 rounded tablespoons of dough onto a cookie sheet, spacing 2 inches apart. Bake for 8-10 minutes or until cookie springs back when touched.
- Let’s cool and enjoy!
Tips Tricks and FAQs
- You want to dry your chopped cherries really well with a paper towel. If you don’t this will make the dough wet causing the cookies to thin out.
- Be sure you really mix in the cherries so that you taste them in every single bite of your cookies.
- You will want to use a bigger scoop when making these chocolate cake cherry cookies. They do not spread as much as other cookies so if you want big cookies, use a big scoop.
- Be sure to not overbake these cookies. If you leave them in the oven too long the bottoms will begin to burn.
Storage
You will want to store these cookies in an airtight container for up to 3 days.
These cookies tend to be very soft and chewy so when you store them you will want to layer them with waxed paper between the layers to prevent sticking.
Are there any substitutes for the buttermilk?
I always have powdered buttermilk on hand. Just add the water to the buttermilk powder. It is a total lifesaver in the kitchen.
Can I chill the dough?
Yes, chilling the dough creates a more puffy cookie. If this is what you are going for, cover the dough and place it in the fridge for at least one hour.
More recipes:
Chocolate Cake Cherry Cookies
Chocolate Cake Cherry Cookies is like eating chocolate-covered cherries but in a soft chewy cookie! In every single bite, you will have the delicious taste of chocolate and cherry to enjoy!
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup plus 2 tablespoons unsweetened cocoa powder (or 2 ounces unsweetened baking chocolate, melted and cooled)
- ⅓ cup buttermilk
- 1 ¾ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup maraschino cherries, stems removed, chopped and blotted dry
Instructions
- Preheat oven to 400°F and line baking sheets with parchment paper.
- Using a stand or hand mixer on low speed, cream the butter until smooth (about 30 seconds). Add sugar, egg, vanilla, cocoa powder, and buttermilk. Mix well.
- Add in flour, salt, and baking soda. Mix well. Fold in cherries until well combined.
- Drop 1-2 rounded tablespoons of dough onto a cookie sheet, spacing 2 inches apart. Bake for 8-10 minutes or until cookie springs back when touched.
- Let cool and enjoy!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 117Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 111mgCarbohydrates 19gFiber 1gSugar 11gProtein 1g
