Chocolate Covered Cherry Cookies

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup dried cherries, chopped - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil (for melting chocolate) - Sea salt flakes for topping (optional) Use unsalted butter for better control of salt levels. Make sure the butter is soft to blend well with the sugars. It helps create a light and fluffy texture. You can chop the dried cherries into smaller pieces for even distribution in the dough. This ensures you get a cherry bite in every cookie. If you need a dairy-free option, use vegan butter instead of unsalted butter. You can swap granulated sugar with coconut sugar for a different flavor. For a gluten-free treat, use a gluten-free all-purpose flour blend. If you don't have dried cherries, try dried cranberries or raisins. For a dairy-free chocolate option, use dark chocolate chips made without dairy. {{ingredient_image_1}} Start by turning your oven to 350°F (175°C). This is the perfect heat for baking. Line a baking sheet with parchment paper. This helps cookies not stick and makes clean-up easy. In a large bowl, add 1 cup of softened unsalted butter. Then, mix in 1 cup of granulated sugar and 1 cup of packed brown sugar. Use a hand mixer or a sturdy spoon to blend until it is light and fluffy. Next, add 2 large eggs, one at a time. Pour in 2 teaspoons of vanilla extract. Mix until everything is smooth. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mixture gives the cookies their structure. Make sure to mix well to avoid clumps. Slowly add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to over-mix. Now, take 1 cup of chopped dried cherries and fold them into the dough. This adds a sweet and tart burst to each bite. Using a cookie scoop or a tablespoon, drop mounds of dough onto your baking sheet. Leave space between each mound. Bake in the preheated oven for 10-12 minutes. Look for lightly golden edges. Let the cookies cool on the sheet for 5 minutes. Then, transfer them to wire racks to cool completely. While your cookies cool, it’s time to melt the chocolate. Take 1 cup of semi-sweet chocolate chips and 1 tablespoon of coconut oil. Place them in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth. Once the cookies are cool, dip half of each cookie into the melted chocolate. Allow any excess chocolate to drip off. Place them on a parchment-lined tray. If you like, sprinkle a few sea salt flakes on top while the chocolate is still soft. After dipping all cookies, refrigerate them for 30 minutes to set the chocolate. Enjoy your delicious treats! To get the best cookie texture, start with softened butter. Cream it well with both sugars. This step adds air to your dough, making it light. Mix just until combined after adding the dry ingredients. Over-mixing can make cookies tough. Chilling the dough before baking can help too. Try chilling for about 30 minutes. This helps the cookies hold their shape while baking. Melting chocolate can be tricky. Use a microwave-safe bowl and add chocolate chips with coconut oil. Heat in short bursts of 30 seconds. Stir between each burst to avoid burning. The coconut oil helps the chocolate stay shiny and smooth. If you see lumps, stir until they melt completely. You want a silky texture for dipping. Store your cookies in an airtight container. This keeps them fresh longer. If you have chocolate-covered cookies, wait for the chocolate to set first. Place parchment paper between layers in the container to prevent sticking. For longer storage, freeze them. Wrap each cookie in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Pro Tips Use Room Temperature Butter: Ensure your butter is at room temperature for easier creaming with sugars, resulting in a lighter, fluffier cookie. Chop Cherries Finely: Finely chopping the dried cherries helps distribute their flavor evenly throughout the cookie dough. Monitor Baking Time: Keep an eye on your cookies during the last few minutes of baking to avoid overbaking; they should be lightly golden around the edges. Cool Completely Before Dipping: Allow cookies to cool completely before dipping in chocolate to prevent melting and ensure a clean finish. {{image_2}} You can change the flavor by swapping some ingredients. For a fruity twist, use dried cranberries instead of cherries. You can also try using orange zest for a bright, fresh taste. Substitute half the semi-sweet chocolate with white chocolate for a creamy contrast. Adding nuts can bring a nice crunch. Chopped walnuts or pecans work well. If you want more fruitiness, mix in chopped apricots or raisins. Just make sure to keep the total amount of mix-ins similar to the original recipe. This keeps the cookies balanced and tasty. The chocolate dip can change too! Use dark chocolate for a richer flavor or milk chocolate for something sweeter. You can even add a splash of peppermint extract for a holiday feel. For a unique touch, sprinkle crushed candy canes on top while the chocolate is still warm. Each dip creates a new cookie experience! To store your leftover cookies, keep them in an airtight container. This helps keep them fresh and soft. Place parchment paper between layers to avoid sticking. Store them at room temperature for easy access. If you live in a humid area, this method works well for a few days. If you want to save some cookies for later, you can freeze them. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until they are firm. After that, transfer them to a zip-top freezer bag. Remove as much air as possible before sealing. These cookies can last up to three months in the freezer. When stored properly, chocolate covered cherry cookies last about one week at room temperature. If frozen, they can last up to three months. To enjoy them at their best, try to eat them within a week after baking. The flavors stay fresh and the texture remains soft. Yes, you can use fresh cherries. However, they will add more moisture. This change may affect the cookie's texture. If you choose fresh cherries, chop them small. You might need to reduce other wet ingredients slightly. To make gluten-free Chocolate Covered Cherry Cookies, swap out regular flour for gluten-free flour. Look for a blend that works well for baking. Check the packaging for the best use. This swap keeps your cookies tasty and soft. You can use butter or vegetable oil instead of coconut oil. Both will work well for melting chocolate. If you want a neutral taste, vegetable oil is a great choice. Butter will add a rich flavor to your cookies. To keep chocolate smooth, melt it gently. Use short bursts in the microwave or a double boiler. Stir often to avoid overheating. If chocolate starts to harden, add a bit of coconut oil or butter. This adds shine and keeps it soft. In this blog post, we explored the key ingredients for making delicious cookies. You learned about preparation notes and smart substitutions. Step-by-step, I guided you through mixing, baking, and garnishing. I also shared tips for perfect texture and smooth chocolate melting. Remember, baking is a fun way to experiment. Feel free to try different flavors and add-ins. Store leftovers properly to keep them fresh. Enjoy the process and the sweet rewards!$

Chocolate Covered Cherry Cookies

Delicious cookies filled with dried cherries and dipped in chocolate.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup dried cherries, chopped
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil (for melting chocolate)
to taste sea salt flakes for topping (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the eggs, one at a time, followed by the vanilla extract, until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the chopped dried cherries to distribute them evenly throughout the cookie dough.
Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving enough space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
While the cookies cool, melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Once the cookies are completely cool, dip half of each cookie into the melted chocolate, allowing the excess to drip off.
Place the dipped cookies on a parchment-lined tray. If desired, sprinkle a few sea salt flakes on top while the chocolate is still tacky. Once all cookies are dipped, refrigerate them for about 30 minutes until the chocolate is set.

Notes

Optional to sprinkle sea salt flakes on top.

Keyword cherries, chocolate, cookies