Gooey Chocolate Cherry Cookies

These Gooey Chocolate Cherry Cookies are pure chocolate bliss with a sweet surprise inside. They’re soft, rich, and loaded with melty chocolate and juicy cherries. Every bite is warm, gooey, and full of flavor.

I made them on a whim one winter night, and they quickly became a favorite. The cherries add just the right pop of sweetness, and the texture? Super soft and fudgy. They taste like a chocolate-covered cherry in cookie form.

Perfect for holidays, bake sales, or cozy nights in. I’ll show you how I make them step by step. They’re easy, delicious, and hard to stop eating.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The tart-sweet pop of cherries cuts through the richness of melted dark chocolate, making each bite feel luxurious but not too sweet.
• Gooey Texture, Golden Edges: These cookies are designed to spread just enough, with crisp rims and chewy, soft interiors. The secret lies in the sugar ratio and just-right bake time.
• Quick Prep, Optional Chill: You can bake them straight after mixing, or chill the dough for thicker, more developed cookies. Both options work well.
• Freezer-Friendly: The cookie dough scoops can be frozen raw, letting you bake a few cookies at a time when the craving hits.
• Crowd-Pleaser: These cookies are unique without being polarizing. Even cherry skeptics find themselves reaching for seconds.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes (includes mixing, chopping, and scooping)
• Optional Chill Time: 30–60 minutes (for thicker cookies with deeper flavor)
• Cook Time: 10–12 minutes
• Total Time: Around 1 hour, including optional chilling

Yield

This recipe makes approximately 24 medium-sized cookies (using 1.5 to 2 tablespoons of dough per cookie). Enough for a medium gathering or multiple snacking sessions.

Skill Level

Beginner to Intermediate. You don’t need advanced baking skills. The method is straightforward, but knowing how long to bake (and when to pull them from the oven while still soft) is key to achieving the right texture.

Required Kitchen Tools

To get the best results, here’s what you’ll want on hand:

• 2 Mixing Bowls: One for dry ingredients and one for wet.
• Hand or Stand Mixer (optional): Makes creaming butter and sugars easier, but you can mix by hand with a little effort.
• Whisk and Rubber Spatula: For combining dry ingredients and folding in mix-ins.
• Measuring Cups & Spoons: Precision matters in baking, especially with flour and sugar.
• Baking Sheets: Line with parchment paper for even baking and easy cleanup.
• Cookie Scoop (optional): Helps portion dough evenly for consistent cookies.
• Cooling Rack: Allows cookies to cool without getting soggy bottoms.

Ingredients for Gooey Chocolate Cherry Cookies

Each ingredient has a role to play. Here’s what you’ll need and why it matters:

• 113g Unsalted Butter (softened): Butter adds flavor and structure. Make sure it’s soft but not melted for proper creaming.
• 100g Light Muscovado Sugar: This unrefined sugar is moist, slightly sticky, and brings molasses richness that boosts chewiness and caramel depth. If unavailable, substitute with packed light brown sugar.
• 100g Golden Caster Sugar: A finer-textured sugar that blends easily and helps create a crisp edge without drying out the center.
• 1 Large Egg (room temperature): Eggs bind the dough, add richness, and provide structure. Room temperature helps the dough mix evenly.
• 1 tsp Pure Vanilla Extract: Adds warmth and rounds out the sweetness. A small amount makes a noticeable difference in flavor.
• 170g Self-Raising Flour: Includes leavening agents, which help the cookies puff and spread. Using this instead of plain flour saves a step and ensures uniform lift.
• 100g Plain Dark Chocolate (roughly chopped): Choose quality chocolate — at least 60–70% cocoa for the best melt and flavor. Rough chopping ensures some bits melt while others remain chunky.
• 75g White Chocolate (optional): Adds contrast and creamy sweetness. Can be skipped or swapped for milk chocolate.
• 80g Natural-Colored Glacé Cherries (halved or quartered): Soft, jewel-like cherries that hold their texture and sweetness during baking. Chop for even distribution and avoid overly large pieces.

Variations for Gooey Chocolate Cherry Cookies

These cookies are easily adaptable. Here are some thoughtful variations:

• Dark Chocolate Overload: Use only dark chocolate and add cocoa powder to the dough for a double-chocolate version.
• Cherry + Almond: Add ¼ teaspoon almond extract to the dough for a cherry bakewell-inspired flavor.
• Dried Tart Cherries: Swap glacé cherries with dried tart cherries for a less sweet, more tangy profile.
• Add Nuts: Stir in ⅓ cup of chopped pecans or walnuts for crunch and added richness.
• Orange Zest Option: A pinch of fresh orange zest lifts the cherry flavor and pairs beautifully with chocolate.

How to Make Gooey Chocolate Cherry Cookies (Step-by-Step Instructions)

1. Prepare Your Ingredients

Before you start, bring the butter and egg to room temperature. This ensures even mixing and a consistent dough texture. Line two baking sheets with parchment paper.

2. Chop the Chocolate and Cherries

Use a sharp knife to chop the dark chocolate into rough chunks — aim for a mix of smaller flecks and larger pieces for varied texture. Halve or quarter the glacé cherries so they don’t overwhelm a single bite and distribute more evenly in the dough.

3. Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer (or a wooden spoon and some elbow grease) to beat the softened butter with the muscovado sugar and golden caster sugar. Mix until light and creamy — about 2–3 minutes. This step adds air to the dough, which helps create a tender cookie.

4. Add the Egg and Vanilla

Crack in the egg and add the vanilla extract. Beat until fully incorporated. The mixture should now look glossy and slightly lighter in color.

5. Fold in the Dry Ingredients

Add the self-raising flour to the wet mixture in two batches. Mix slowly and gently until no dry streaks remain. Avoid over-mixing, as this can make the cookies tough.

6. Add Chocolate and Cherries

Fold in the chopped dark chocolate and glacé cherries using a rubber spatula. Stir until evenly combined. If using white chocolate or nuts, fold them in now as well.

7. Chill the Dough (Optional)

For cookies that are a little thicker and more flavorful, cover the bowl and refrigerate the dough for 30 minutes. This also makes it easier to scoop. If you’re in a rush, you can bake immediately — the cookies will just be a bit flatter.

8. Preheat and Scoop

Preheat the oven to 350°F (177°C). Scoop dough balls using a 1.5–2 tablespoon cookie scoop or spoon. Place them 2 inches apart on the prepared baking sheets.

9. Bake

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone — that’s perfect. They’ll finish setting as they cool on the tray.

10. Cool

Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting time helps firm up the centers and intensifies the gooey texture.

Serving and Decoration

How to Serve Gooey Chocolate Cherry Cookies

• Serve slightly warm for a melty chocolate experience — try reheating in the microwave for 10 seconds.
• For a dessert plate, pair cookies with a scoop of vanilla bean ice cream and a few fresh cherries.
• Dust with powdered sugar for a classic finish, especially around the holidays.
• Drizzle with melted chocolate (dark or white) if you want to dress them up for a cookie platter.

Storing Gooey Chocolate Cherry Cookies

At Room Temperature:

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking to avoid sticking.

In the Refrigerator:

If your kitchen is humid, you can refrigerate them for up to 1 week, though they may firm up slightly. Let them come to room temperature before serving or rewarm gently for the gooey texture.

Freezing (Baked):

Let cookies cool completely, then place in a single layer on a baking sheet to freeze until firm. Transfer to a zip-top freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Freezing (Unbaked Dough):

Scoop dough balls onto a tray, freeze until solid, then store in a freezer bag. Bake straight from frozen — just add 1–2 minutes to the bake time.

Tips and Tricks for Success

• Weigh Your Ingredients: For consistent results, use a kitchen scale. It ensures the right balance of flour, sugar, and fat.
• Don’t Overmix: Once the flour is in, stir only until combined. Overmixing leads to tough cookies.
• Keep an Eye on Bake Time: Pull the cookies when the edges look set but the centers are soft — they’ll continue baking on the hot tray.
• Customize the Texture:
  • For thicker cookies, chill the dough longer and bake at the lower end of the time range.
  • For softer cookies, slightly underbake.
  • For crispier cookies, flatten the dough balls before baking and add 1–2 minutes to the time.

Nutrition Information

Nutrient	Per Cookie (Approx.)
Calories	165
Total Fat	8g
Saturated Fat	5g
Carbohydrates	22g
Sugar	14g
Protein	2g
Fiber	1g
Sodium	65mg

Values are estimates based on 24 cookies per batch.

Gooey Chocolate Cherry Cookies FAQs

Can I use fresh cherries instead of glacé cherries?

No — fresh cherries have too much moisture and can throw off the texture. Dried cherries are a better alternative if you want something less sweet than glacé.

What if I only have plain flour?

Use 170g plain (all-purpose) flour and add 1 ½ teaspoons baking powder + ¼ teaspoon salt as a substitute for self-raising flour.

Can I make these gluten-free?

Yes — use a gluten-free all-purpose flour blend with added xanthan gum, and ensure your chocolate and cherries are certified gluten-free.

Why did my cookies spread too much?

Your butter may have been too soft or melted. Chilling the dough can help reduce spreading.

How do I keep the cookies soft?

Store them in an airtight container with a small piece of bread or apple slice — it helps retain moisture without affecting flavor.

Conclusion

Gooey Chocolate Cherry Cookies bring together bold, rich chocolate and soft, sweet cherries in a way that feels both familiar and elevated. With crisp edges, a gooey center, and layers of flavor in every bite, they offer just the right balance of indulgence and comfort. Whether you’re making a batch for a special gathering or freezing some dough for future cravings, this recipe is designed to be practical, rewarding, and easy to repeat. Keep a few on hand — they tend to disappear fast.