I love how these cookies deliver on both texture and flavor—soft, chewy chocolate cookie bases filled with silky ganache infused with cherry preserves. The contrast of the bittersweet chocolate and bright cherry creates a truly luxurious taste. They also look beautiful, with their glossy centers and perfectly shaped edges (thanks to a biscuit cutter trick). Whether I serve them at gatherings or enjoy them with a cup of coffee, they always impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chocolate Cookie Dough 188 g all-purpose flour, spooned and leveled 40 g Dutch-process cocoa powder 0.5 tsp baking powder 0.5 tsp sea salt 168 g unsalted butter, softened 165 g light brown sugar, packed 50 g granulated white sugar 2 egg yolks, at room temperature 1.5 tsp vanilla extract
Chocolate Cherry Ganache 140 g dark chocolate with cherry pieces, finely chopped 90 ml heavy cream 85 g cherry preserves
Directions
I whisk the flour, cocoa powder, baking powder, and sea salt together in a medium bowl until combined.
In a large bowl, I beat the butter, light brown sugar, and white sugar with an electric mixer on high speed until fluffy and light in color.
I add the egg yolks and vanilla extract, then mix on medium speed until the mixture turns smooth and pale—usually takes about 1-2 minutes.
On low speed, I gradually add the dry ingredients to the wet mixture, mixing until just combined. I make sure not to overmix.
Using a tablespoon-sized scoop, I portion the dough into 32 balls. I roll each one and press an indent into the center using a 1/4 teaspoon.
I place the dough balls on a baking sheet and refrigerate them for one hour to firm up.
Fifteen minutes before baking, I preheat the oven to 175°C and line baking trays with parchment paper.
I arrange 8 cookies per tray and bake for 9-11 minutes, until just set. As soon as they come out of the oven, I press the centers again to deepen the indentations.
While the cookies are still hot, I use a round biscuit cutter to gently nudge the edges for perfect shaping. After 5 minutes of cooling on the tray, I transfer them to a wire rack.
For the ganache, I place the chopped chocolate in a heatproof bowl. I heat the cream in a saucepan until just below boiling, then pour it over the chocolate. After letting it sit for a minute, I stir until smooth.
I add the cherry preserves to the ganache and stir until fully incorporated.
I spoon about 1 teaspoon of ganache into each cookie’s center and refrigerate the cookies for 10-15 minutes until the ganache sets.
Servings and timing
Yield: 32 filled cookies Prep Time: 35 minutes Cook Time: 11 minutes Total Time: 46 minutes
Variations
I sometimes use raspberry preserves instead of cherry for a different fruity twist.
For a festive look, I sprinkle the ganache centers with a few freeze-dried cherries or edible gold dust before they set.
If I don’t have chocolate with cherry pieces, I just use regular dark chocolate and increase the preserves slightly for extra flavor.
Adding a touch of almond extract to the dough gives a subtle nutty depth that complements the cherry beautifully.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to three days. If I want to keep them longer, I refrigerate them for up to one week or freeze them in a sealed container for up to a month. To serve from the fridge, I let them sit at room temperature for 15–20 minutes so the ganache softens slightly. I don’t recommend reheating these cookies, as the ganache is best enjoyed at room temp.
FAQs
What if I can’t find dark chocolate with cherry pieces?
I use plain dark chocolate and mix in a little extra cherry preserves. The flavor still shines through, and the texture remains silky.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day ahead and refrigerate it overnight. I just let it sit at room temperature for 10-15 minutes before shaping and baking.
Can I freeze the cookies?
Absolutely. I freeze them fully assembled, with the ganache, in a single layer until solid, then transfer to a sealed container. They thaw beautifully at room temperature.
Do I have to use a biscuit cutter to shape the cookies?
Not at all. It’s just a visual trick I like to use for a more polished look. The cookies taste amazing either way.
Can I use another type of jam or preserve?
Definitely. Raspberry, strawberry, or even apricot work well—just make sure it pairs nicely with the dark chocolate.
Conclusion
These Chocolate Cherry Cookies are everything I want in a decadent homemade treat: rich, flavorful, and elegant enough for any dessert table. Whether I’m baking for a holiday or treating myself on a quiet weekend, I always find myself coming back to this recipe for its bold flavor and impressive presentation.
