Chocolate and cherries go together like Peanut Butter and Jelly this holiday festive cookie recipe just makes you want to smile. And you will smile big when you take a bite of this chewy chocolate cherry cookies recipe. A Chewy Chocolate fudge cookie recipe with a freshly made homemade ganache with a sweet maraschino cherry on top.
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I love the small bite cookies that this recipe makes. They are rich and sweet enough that a simple small cookie is perfect to curb the sweet tooth appetite.
Cookie Exchanges will love these cookies, they are not only visually appealing but they taste great too. Trust me, you will want to leave some at home because everyone will go for these cookies.
Shopping List for Chocolate Ganache Cookies
Fats: Both butter and Vegetable Oil are used in this recipe. This helps give a delightful texture of crispy on the outside and soft and chewy on the inside
Sugars: A combination of white sugar and powdered sugar give a great balance of sweetness and keep the cookie soft
Flour: All purpose flour is used. The trick is in how to measure the flour. Use a Kitchen scale to properly measure ingredients.
If you do not have a scale then make sure to stir and lift the flour before gently scooping into measuring cup. Do not tap or shake the measuring cup to settle the flour. That will result in adding too much flour and cookies will be dry.
Additional Ingredients: Egg, Baking Soda, Baking Powder and Vanilla Extract. All pretty standard ingredients in the home and pantry.
Chocolate: Use Dutch Process Cocoa which is a dark chocolate cocoa along with Semi Sweet Chocolate Chips when making the Ganache.
Special Ingredients: Heavy Whipping and Maraschino Cherries
How to make Maraschino Cherry Chocolate Cookies
This recipe can be made in a stand mixer as well as using a hand mixer and large mixing bowl. Make sure to preheat the oven to 350 degrees and prepare baking sheets with parchment paper or use cooking spray.
Remove cherries from juices and place on paper towel to dry. They will stick better to the ganache without the excess liquid.
Cream room temperature butter and granulated sugar together until light and fluffy scraping down side of bowl as needed. Gradually add powdered sugar, egg and vanilla to the mix and whip.
Slowly add vegetable oil and allow mixture to cream together until light and fluffy. This is a key step and important to ensure the cookies will be soft and chewy.
Combine cocoa powder to flour mixture and add a little at a time until fully mixed together. Use a small cookie scoop to scoop cookie dough and place on baking sheet and bake.
Allow cookies to cool for a couple minutes before removing to wire cooling rack to fully cool.
To make Ganache, in a small bowl mix chocolate chips with heavy whipping cream. Microwave until chips are melted and mixture is smooth to make ganache.
Dip tops of cookies in ganache and place a dried cherries on top of cookie.
How to store Chocolate Ganache Cookies
Allow ganache to cool and dry to the touch. Store cookies in refrigerator for up to 1 week or frozen for up to 3 months in a sealed container.
How to make Chocolate Ganache
Chocolate Ganache is a mixture of chocolate and heavy whipping cream. It's thick and easily spreads when warm. Once cooled it becomes dry to the touch and tastes like a rich thick fudge taste.
Making ganache is simple. Use a 1 to 1 ratio. One part Chocolate to One part Heavy Whipping Cream. Melt chocolate and cream in microwave using 30 second intervals and stirring in between until smooth.
Store ganache in refrigerator.
How to use Leftover Chocolate Ganache
What to do with leftover chocolate ganache, no problem. Heat up and add a little additional cream or half and half and use a chocolate fondue. Add whipped cream or cool whip to make a delicious chocolate mousse. Or my favorite, roll chilled ganache into balls and then roll in nuts, sprinkles, coconut or whatever you wish. Yum!
More Holiday Cookies
- Peppermint Pretzels
- Christmas Cookies
- Cake Mix Cookies
- Grinch Cookies
- Peanut Butter Reindeer Cookies
- Snowman Cookies
- Eggnog Cookies
Chocolate Cherry Cookies
- ½ Cup Butter
- ½ Cup Sugar - Granulated
- ½ Cup Powdered Sugar
- ¼ Cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 Egg
- ½ teaspoon Cream of Tartar
- ½ teasponn Baking Soda
- 1 ⅔ Cup Flour
- ⅓ Cup Cocoa - Dutch Process Cocoa
- ¼ Cup Chocolate Chips - Semi Sweet
- ¼ Cup Whipping Cream
- Maraschino Cherries
- Preheat Oven to 350 Degrees
- Cream Butter and white sugar until light and fluffy. About 2 minutes
- Add Vegetable Oil and powdered sugar and creaming the butter mixture together. This will take a minute or two to come together.
- Mix in Cream of Tartar and Baking Soda as well as Vanilla Extract and add the egg. Mix all ingredients to combine.
- Gradually add flour and cocoa to mixture and mix well.
- Using a medium cookie scoop, scoop dough. Then carefully place of baking sheets with parchment paper
- Bake cookies for 7-9 minutes. Cookies are done when edges barely turn golden. Do not over bake
- Allow cookies to cool on baking sheet for 2 minutes before moving to cooling rack.
- In a small bowl mix chocolate chips with heavy whipping cream. Microwave until chips are melted and mixture is smooth to make ganache.
- Dip tops of cookies in ganache and place a dried cherries on top of cookie.
How to store Chocolate Ganache CookiesAllow ganache to cool and dry to the touch. Store cookies in refrigerator for up to 1 week or frozen for up to 3 months in a sealed container.
How to use Leftover Chocolate GanacheWhat to do with leftover chocolate ganache, no problem. Heat up and add a little additional cream or half and half and use a chocolate fondue. Add whipped cream or cool whip to make a delicious chocolate mousse. Or my favorite, roll chilled ganache into balls and then roll in nuts, sprinkles, coconut or whatever you wish. Yum!
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.