Name: Chocolate Cherry Cookies with Ganache Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 3 ¼ cup all-purpose flour spooned and leveled; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon baking powder; 1 cup unsalted butter softened to room temperature; 1 cup light brown sugar packed; ½ cup granulated sugar; 2 large eggs room temperature; 2 Tablespoons Maraschino Cherry juice; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips divided; ¼ cup heavy whipping cream; 1 Tablespoon shortening or coconut oil; 10 ounce jar Maraschino Cherries without stems

If you're a chocolate lover with a soft spot for cherries, you're in for a real treat with this Chocolate Cherry Cookies with Ganache Recipe. These cookies are rich, fudgy, and perfectly balanced with a burst of maraschino cherry flavor and a silky chocolate ganache topping—pure bliss in every bite.

The image shows several round chocolate cookies arranged closely on a white marbled surface. Each cookie has three layers: the bottom is a rich brown, soft-textured cookie, the middle is a smooth dark chocolate filling with a glossy finish, and the top is a whole bright red cherry, shiny and centered. Additionally, there are thin, wavy lines of lighter brown chocolate drizzled over the whole cookie surface. Around the cookies, a few scattered chocolate chips are placed randomly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Cookies with Ganache Recipe
Top Tip
How to Serve Chocolate Cherry Cookies with Ganache Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Cookies with Ganache Recipe

Why You'll Love This Recipe

I can’t get enough of how these cookies strike the perfect balance of dense chocolate goodness and juicy cherry bursts—plus the ganache makes them feel ultra luxurious without much fuss. They’re honestly a new favorite in my cookie rotation!

Deep, rich flavor: The cocoa powder and maraschino cherry juice create a unique chocolate-cherry combo that's irresistible.
Fudgy texture: These cookies are soft and tender, never dry or crumbly.
Show-stopping ganache: The luscious chocolate ganache topped with a cherry and drizzle is pure decadence.
Easy to make: Despite the fancy look, this recipe is straightforward and fun to bake with friends or family.

Ingredients & Why They Work

Before we dive into the baking, let's chat about the ingredients that make these cookies so special. Grab good quality cocoa powder and maraschino cherries to get that perfect balance of tart and sweet that shines through beautifully.

Flat lay of a small pile of all-purpose flour in a simple white ceramic bowl, a small white ceramic bowl filled with unsweetened cocoa powder, a white ceramic bowl containing light brown sugar, another white ceramic bowl with granulated sugar, two whole uncracked large brown eggs, a small white ceramic bowl holding glossy maraschino cherries without stems, a small white ceramic bowl with dark semi-sweet chocolate chips, a small white ceramic bowl with heavy whipping cream, a small white ceramic bowl containing golden softened unsalted butter, and a small white ceramic bowl with rich red maraschino cherry juice, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the sturdy base for these fudgy cookies while keeping them tender.
Unsweetened cocoa powder: Delivers rich chocolate flavor without overpowering sweetness.
Baking soda: Helps the cookies rise just enough for a soft, slightly cakey texture.
Salt: Enhances and balances the sweet and chocolate flavors.
Baking powder: Adds a touch of lift to keep the cookies from being too dense.
Unsalted butter: Essential for that rich, melt-in-your-mouth texture and flavor.
Light brown sugar: Brings moisture and a subtle caramel note that complements the cherries.
Granulated sugar: Adds sweetness and contributes to the slight crisp edges.
Large eggs: Bind everything together and add structure while keeping cookies moist.
Maraschino Cherry juice: The secret ingredient that infuses the dough with that unmistakable cherry sweetness.
Vanilla extract: Adds warmth and enhances both the chocolate and cherry flavors.
Semi-sweet chocolate chips: Split for the ganache and drizzle, they provide a smooth chocolate finish.
Heavy whipping cream: Works with chocolate chips to create that silky ganache texture.
Shortening or coconut oil: Used in the drizzle for a shiny finish and smooth texture.
Maraschino Cherries without stems: The cherry on top—literally—for each cookie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Chocolate Cherry Cookies with Ganache Recipe is already a showstopper, but don’t be afraid to make it your own! Whether you want to switch up ingredients or tailor it for a special occasion, customizing these cookies is part of the fun.

Dairy-Free Version: I swapped the butter for coconut oil and the heavy cream for coconut cream one time, and the cookies still tasted rich and indulgent—perfect for my dairy-sensitive friends!
Extra Cherry Burst: For a more intense cherry flavor, add finely chopped maraschino cherries into the cookie dough itself. It makes each bite pop with that sweet, fruity zing.
Seasonal Twist: Around the holidays, I like to sprinkle a pinch of cinnamon or even a dash of chili powder into the dry ingredients to give a cozy warmth and subtle spice that pairs beautifully with the chocolate and cherry combo.
Nutty Crunch: Toss in some chopped toasted pecans or walnuts for a delightful crunch that balances the fudgy texture perfectly.

Step-by-Step: How I Make Chocolate Cherry Cookies with Ganache Recipe

A white plate holds a group of thick, round chocolate cookies arranged closely, each with a shiny, bright red cherry placed in the center on top of a smooth, dark chocolate filling. The cookies have a slightly cracked, rich brown texture with thin streams of milk chocolate drizzled in a wavy pattern over their tops. Around the plate, several more fresh cherries with stems rest on the white marbled background along with a few dark chocolate chips. A white bowl filled with extra red cherries is visible in the upper left corner, and a woman’s hand is gently touching one cookie on the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Workspace Ready

I start by lining a baking sheet with parchment paper—it’s a small prep step that saves a lot of cleanup later. Then, I preheat the oven to 350 degrees Fahrenheit. This way, everything is set for the moment the dough is ready to hit the oven, guaranteeing an even bake.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together 3 ¼ cups of all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder. This ensures all the leavening agents and cocoa powder are evenly distributed, which means your cookies’ll rise just right and have that gorgeous chocolate color.

Step 3: Cream Butter and Sugars

In a large bowl, I cream 1 cup of softened unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar on medium speed for about 3-4 minutes. Watching this transformation—from grainy mixture to fluffy, light cream—is so satisfying. It also sets your cookies up for that soft, fudgy texture.

Step 4: Add Wet Ingredients

Next, I beat in 2 large room-temperature eggs, 2 tablespoons of maraschino cherry juice, and 1 teaspoon vanilla extract. The cherry juice adds a subtle fruity depth to the dough that perfectly complements the cocoa. Make sure everything is fully combined and smooth before adding the dry mix.

Step 5: Combine Dry and Wet

I add the dry ingredients in three parts, mixing well after each addition. This slow incorporation prevents clumps and keeps the dough nice and even. By the end, your dough will be thick and chocolaty—just how we want it.

Step 6: Form Your Cookies

Using a cookie scoop, I portion out golf ball-sized dough balls. Rolling them smooth with my hands makes shaping easier. Then I place them on the parchment-lined baking sheet about 2-3 inches apart because they’ll spread a little during baking. Before baking, I gently press my thumb into the center of each ball to create a small well—this is where our luscious ganache will nestle perfectly.

Step 7: Bake to Perfection

Bake the cookies for 10 minutes, watching for them to spread just slightly and feel a little firm when touched. I like to remove them right then to avoid overbaking, which keeps them soft and fudgy inside. Let them cool briefly on the baking sheet before transferring to a wire rack to finish cooling completely.

Step 8: Make the Chocolate Ganache

I place ½ cup of semi-sweet chocolate chips in a small bowl and heat ¼ cup heavy whipping cream in the microwave for 15-25 seconds until just hot. Pouring the cream over the chips, I let it sit for a minute so the chips start melting, then vigorously stir until silky smooth. This ganache is the star filling for those thumbprint wells.

Step 9: Fill and Top Your Cookies

With a small spoon, I carefully fill each cookie indentation with about ½ teaspoon of ganache, spreading it evenly around the center. Then I gently press one maraschino cherry into each—this is where the magic really shines. Next, I melt the remaining ½ cup of chocolate chips with 1 tablespoon shortening (or coconut oil for dairy-free) in 30-second increments, stirring in between, until glossy and smooth.

Step 10: Drizzle and Set

Pouring the melted chocolate into a small Ziplock bag, I snip a tiny corner to drizzle it in pretty thin ribbons across the cookies. Letting the chocolate set at room temperature before storing helps keep all those beautiful layers clean and intact. These cookies look as good as they taste!

Top Tip

These tips come from hands-on experience baking Chocolate Cherry Cookies with Ganache Recipe — and they truly help bring out the perfect fudgy texture and rich flavors.

Softened Butter Matters: Make sure your butter is soft but not melted. This helps the sugars cream perfectly for that light, fluffy dough texture.
Uniform Cookie Size: Using a cookie scoop guarantees even baking times so each cookie comes out perfectly fudgy, never dry or underbaked.
Cool Completely Before Filling: Let the cookies cool fully before adding ganache; this prevents it from melting and keeps the presentation neat and luscious.
Single Layer Storage: Store your cookies in a single layer to protect the beautiful cherry and ganache topping from getting squished or smudged.

How to Serve Chocolate Cherry Cookies with Ganache Recipe

A close-up image shows a woman's hand pressing down on a small, round, dark brown dough ball on a light brown parchment paper, placed on a metal baking tray with worn edges. Another dough ball, similar in color and texture, sits above the first one on the parchment paper. The dough balls have a rough, slightly cracked surface and are not yet baked. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To accentuate the rich chocolate cherry flavor, consider lightly dusting your cookies with powdered sugar or adding a sprinkle of finely chopped toasted almonds for crunch. Fresh mint leaves also add a refreshing contrast and a pop of green that beautifully complements the deep chocolate hues.

Side Dishes

Pair these cookies with a creamy vanilla ice cream or a scoop of cherry sorbet to amplify the fruity cherry notes. For drinks, a rich cup of espresso, a bold black tea, or even a glass of red wine like a Merlot can make an elegant match that enhances the dessert experience.

Make Ahead and Storage

Storing Leftovers

Store your Chocolate Cherry Cookies with Ganache in a single layer inside an airtight container at room temperature. They will stay fresh and delicious for up to 3 days, perfect for savoring over a few afternoons or sharing with friends.

Freezing

If you want to keep them longer, freeze the unbaked cookie dough balls arranged on a parchment-lined tray. Once frozen solid, transfer them to a freezer-safe bag. Bake straight from frozen—just add a couple more minutes to the baking time. For fully baked cookies, freeze in a single layer until firm, then stack with parchment paper between layers in an airtight container.

Reheating

To enjoy that fresh-baked warmth, reheat cookies in a preheated 300°F oven for 5–7 minutes. Avoid microwaving to keep the ganache and chocolate drizzle intact and prevent melting or sogginess.

Frequently Asked Questions:

Can I use fresh cherries instead of maraschino cherries?

While fresh cherries are delicious, maraschino cherries provide that unique sweetness and the essential cherry juice that flavors the dough. If you use fresh, consider adding a bit of cherry syrup or juice to retain that classic flavor.

What’s the best way to soften butter quickly?

If you forgot to take butter out ahead of time, cut it into small cubes and let it sit at room temperature for about 15 minutes. You can also microwave it on low power for 5-10 seconds—just be careful not to melt it.

Can I make these cookies dairy-free?

Absolutely! Substitute the butter with shortening or a dairy-free margarine, and use coconut cream instead of heavy cream for the ganache. This swaps keep the luscious texture and rich flavor.

How do I get the perfect ganache consistency for filling?

Make sure your heavy cream is hot when poured over the chocolate chips, then let it sit for a full minute before stirring vigorously. This encourages smooth melting and a glossy, spreadable ganache perfect for filling your cookies.

Final Thoughts

These Chocolate Cherry Cookies with Ganache Recipe have become a true favorite around my kitchen — the fudgy texture, the burst of cherry, and the decadent chocolate ganache create a dessert experience that feels both indulgent and homey. I hope you enjoy baking and sharing them as much as I do. Remember, the best part is the joy of making something special to savor and share. Happy baking!