These crisp and chewy Cherry Chocolate Chip Cookies are easy to make and have all the flavor and texture you crave. Plus, they are lower in sugar and store so well!
I’ve been making my Healthy Oatmeal Chocolate Chip Cookies for years and finally decided to make a distinctly cherry version—because that is what my family loves most.
These cookies have crisp edges, chewy middles, and the most delicious flavor combination of cherry and dark chocolate.
Plus, the batter comes together easily in one bowl with minimal fuss so they are an easy cookie for kids even when life is a little chaotic.
Why This Recipe Works
With dried cherries and dark chocolate for flavor, crisp edges and chewy middles for texture, and a method that’s easy enough for busy parents, these cookies are so delicious to share with the kids.
(You may also like my Dairy-Free Chocolate Chip Cookies, Easy Sugar Cookies, and Christmas Cookies for Kids.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Cherry Chocolate Chip Cookies so you know what to pick up from the store or have ready.
- Butter: I prefer to bake with unsalted butter, so that’s what I use here. This allows me to control the salt in the recipe, but if you have only salted butter or prefer it, that will work, too. Be sure to use softened butter so it’s easy to blend.
- Brown sugar and granulated sugar: A combination of these sugars creates the crisp edges and chewy middles in the cookies.
- Baking soda: A little baking soda helps the cookies bake through and rise just slightly to have the intended texture. (This works better than baking powder for texture.)
- Egg: A single large egg holds the batter together and helps ensure the texture is correct. I use large eggs in my baking, so use that size too to ensure the volume is correct.
- Vanilla extract: This adds classic chocolate chip cookie flavor and rounds out the flavors from the cherries and chocolate chips. You can use pure or artificial vanilla according to your budget.
- All purpose flour: This type of flour helps the cookies be tender, so it is my preference. You can use whole wheat pastry flour if you prefer.
- Rolled oats: I like to add rolled oats to my cherry chocolate chip cookies for added texture and chewiness.
- Shredded coconut: I like to add shredded unsweetened coconut to my cherry chocolate chip cookies for added texture and chewiness. If you don’t like coconut, you can use additional oats.
- Dried cherries: Look for dried cherries near the dried fruit in your grocery store. And if they are very large, you can cut them in half with kitchen scissors.
- Chocolate chips: I like to use dark or semi-sweet chocolate chips because I prefer that deeper flavor in the mix with the sweetness of the dried cherries.
Step-by-Step Instructions
Here’s a preview of how to make these Cherry Chocolate Chip Cookies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. In a large mixing bowl, beat butter with an electric mixer. (You can also whisk by hand if needed.)
Step 2. Add sugars, baking soda, and salt and beat until combined. Beat in egg and vanilla.
Step 3. Beat in the remaining dry ingredients just gently to combine.
Step 4. Stir in the cherries and dark chocolate chips.
Step 3. Place teaspoon-size balls onto a baking sheet. Press down slightly.
Step 4. Bake until edges are set. Cool mostly before serving.
Frequently Asked Questions
Dried cherries, which are sold near raisins and other dried fruit in the grocery store, work best since they add sweetness and chewiness without adding moisture that would be detrimental to cookie batter.
The best texture comes from the combination of the two kinds of sugar used in this recipe so that is what I recommend. You can use maple syrup or honey, but know the cookies may be soft rather than crisp and chewy.
Sure, you can use a cookie scoop to portion out the batter onto the cookie tray and stash it into the fridge until you are ready to bake later in the day. Or you can freeze it to bake in the future.
How to Store
- Store cookies in an airtight container at room temperature for up to 7 days.
- Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Best Tips for Success
- Use tablespoons of batter to make larger cookies.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- Line the baking pan with parchment paper so the cookies don’t stick and clean up is easier.
- Do 2 batches of cookies for best results.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Cherry Chocolate Chip Cookies
Ingredients
- ¼ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ¾ cup rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup dried cherries (halved if very large, or chopped)
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add sugars, baking soda, and salt, and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour, oats, and coconut just gently to combine. Stir in the cherries and chocolate chips.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly. (A mini ice cream scoop makes this step easy.)
- Bake about 12 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Equipment
Notes
- Store cookies in an airtight container at room temperature for up to 7 days.
- Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Use 1 tablespoon per cookie to make them a little larger.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- If you don’t love coconut, you can use the same amount of additional rolled oats.
All comments are subject to our Terms of Use.