Name: Cherry Chocolate Chewy Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup dried cherries, roughly chopped; 1 1/2 cups semi-sweet chocolate chips

Why You’ll Love This Recipe

I love how these cookies combine the tartness of cherries with the richness of chocolate. They’re soft, chewy, and absolutely loaded with flavor. Every bite gives a little bit of fruit and a lot of chocolate, making them irresistible for both everyday snacking and special occasions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cherries, roughly chopped
1 1/2 cups semi-sweet chocolate chips

directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing just until combined.

I fold in the chopped dried cherries and chocolate chips, making sure they’re evenly distributed throughout the dough.

Using a tablespoon, I drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers are still soft.

After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: Approximately 210 kcal per cookie

Variations

Sometimes I swap out the dried cherries for dried cranberries or add a handful of chopped walnuts for extra crunch. I’ve also tried using white chocolate chips instead of semi-sweet for a sweeter twist.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either the baked cookies or the dough. To reheat, I pop them in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

Can I use fresh cherries instead of dried?

I prefer dried cherries for their intense flavor and because they don’t add extra moisture, which can affect the cookie texture.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 48 hours before baking. This helps deepen the flavor and improve the texture.

What’s the best way to chop dried cherries?

I use a sharp knife and occasionally dust the cherries with a bit of flour to keep them from sticking.

Can I freeze these cookies?

Absolutely. I freeze them baked or unbaked. For unbaked dough, I scoop it onto a tray, freeze, then transfer to a freezer bag.

How do I keep the cookies chewy?

I don’t overbake and I store them in an airtight container with a slice of bread—it helps retain moisture.

Conclusion

These Cherry Chocolate Chewy Cookies are everything I want in a homemade treat—soft, flavorful, and packed with indulgent goodness. Whether I’m baking for a holiday, a get-together, or just because, they always deliver that perfect chewy bite.