Chocolate Cherry Cookies Recipe
This chocolate cherry cookie recipe consists in a shortbread dough studded with maraschino cherries and dark chocolate chunks.
Equipment
- parchment paper
- silicone baking mat
- baking sheet
Ingredients
- 1/2 cup butter (1 stick, unsalted, at room temperature)
- 1/2 cup sugar
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tbsp maraschino cherry juice
- 1 1/3 cups all-purpose flour
- 10 maraschino cherries drained, chopped, and dried on a paper towel. We don't recommend substituting fresh cherries here as they will be quite watery.
- 1/2 cup chocolate chips we prefer dark chocolate with the sweet cherries, but feel free to substitute milk or white chocolate chips if that's your jam
Instructions
- In a large bowl, using an electric hand mixer, or in the bowl of a stand mixer using the paddle attachment, beat the softened butter on high speed until creamy, about 1 minute.
- Add the sugar, vanilla, and almond extracts and beat on medium speed until combined. Add the maraschino cherry juice and beat for 1 minute on high.
- Remove the mixing bowl from the mixer. Sift the flour into the butter mixture. Return the bowl to the mixer and beat on low speed until a soft dough is formed.
- Remove the mixing bowl from the mixer. Stir in the chopped cherries and dark chocolate chunks into the cookie dough by hand.
- Turn the dough out onto a piece of plastic wrap. Shape dough into a log and wrap it tightly in the plastic wrap. Chill for at least 2 hours or up to overnight.
- Heat oven to 350 F and line two baking sheets with parchment paper or a silicone baking mat.
- Cut the shortbread dough into half inch slices and place on the prepared cookie sheet.
- Bake cookies in heated oven for 10-15 minutes until the edges are golden brown. The center of the cookie will still be quite pale.
- Remove from oven and let cool for 5 minutes on the baking sheet. Then, remove to a wire rack to fully cool.
Notes
If you are able to exhibit more restraint than us, and not eat a whole batch in one sitting, these cookies keep well for several days in an airtight container.
Tried this recipe?Let us know how it was!