If you’re craving a cookie that marries rich chocolate and luscious cherries in a way that feels like a little celebration with every bite, then you’re going to adore this Chocolate Cherry Cookies with Ganache Recipe. I absolutely love how the fudgy chocolate base pairs with that silky cherry-infused ganache on top – it’s a flavor combo that always surprises and delights. Stick with me here, and I promise you’ll be baking your new favorite cookie in no time!
Why You’ll Love This Recipe
- Perfect balance of flavors: The deep cocoa and bright cherry ganache create a unique, rich taste you won’t find in your average cookie.
- Texture heaven: Soft yet slightly chewy cookies topped with smooth, creamy ganache make every bite irresistible.
- Show-stopping presentation: The neat indent filled with glossy ganache looks as good as it tastes — perfect for gifting or parties.
- Easy to customize: With simple ingredient swaps, you can tailor these cookies to any dietary preference or flavor twist.
Ingredients You’ll Need
For this Chocolate Cherry Cookies with Ganache Recipe, each ingredient plays a role in creating a perfectly balanced cookie — from the Dutch-process cocoa powder for that rich chocolate taste to the cherry preserves that bring a subtle tart sweetness. And trust me, using quality bittersweet chocolate here really helps the ganache shine.
- All-purpose flour: Make sure to spoon and level it for accurate measurement and tender cookies.
- Dutch-process cocoa powder: Gives a smooth, deep chocolate flavor that’s less acidic.
- Baking powder: Just enough to lightly lift the cookies without making them cakey.
- Sea salt: Enhances all the chocolate and cherry notes beautifully.
- Unsalted butter: Softened for creamy creaming with sugar — key to cookie texture.
- Light brown sugar: Adds moisture and subtle caramel notes.
- Granulated white sugar: Balances the sweetness and helps with that perfect crisp edge.
- Egg yolks: I love using yolks only here for a richer, more tender crumb.
- Vanilla extract: Brings warmth and rounds out the flavors.
- Chocolate (for ganache): I recommend a dark cherry-infused chocolate if you can find it, but bittersweet works beautifully too.
- Heavy cream: Just enough to create a glossy, luscious ganache.
- Cherry preserves: Adds that natural sweetness and fruitiness directly into the ganache.
Variations
I love that this Chocolate Cherry Cookies with Ganache Recipe is flexible enough to let you get creative. You can adjust the chocolate type, swap the cherries for other fruits, or even tweak the texture. Here are a few ways I’ve played around with it, and I encourage you to customize these cookies to your taste.
- White Chocolate Cherry Cookies: Swapping in white chocolate for the ganache gives a sweeter, creamier twist that my family goes crazy for at holiday time.
- Gluten-Free Version: I’ve tried using a 1:1 gluten-free flour blend with great results—just watch the texture as some blends absorb more moisture.
- Cherry Jam Swap: If you don’t have cherry preserves, raspberry or strawberry jam is a wonderful substitute for that fruity note in the ganache.
- Extra Texture: Tossing in chopped toasted pecans or slivered almonds adds a lovely crunch if you’re into a nutty touch.
How to Make Chocolate Cherry Cookies with Ganache Recipe
Step 1: Whisk your dry ingredients
Start by sifting together the flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl. Getting those dry ingredients incorporated evenly ensures your cookies bake beautifully and the flavor is consistent throughout. Set this bowl aside — it’s your dry mix ready to meet the wet.
Step 2: Cream the butter and sugars until cloudlike
Grab a large bowl or your stand mixer, and beat the softened butter with both sugars at high speed until you see the mix lighten up and fluff – about 2-3 minutes. This step is crucial because properly creamed butter traps air, which gives the cookies a lovely tenderness and lift. I’ve found this makes a world of difference from dense, flat cookies.
Step 3: Mix in egg yolks and vanilla
Reduce the mixer speed to medium and add the egg yolks one at a time, along with your vanilla extract. Whip it until the mixture is light and fluffy – this usually takes 1-2 minutes. Using yolks only here keeps the cookies tender and rich, which is one of my favorite tricks I discovered when I first tried this recipe.
Step 4: Combine dry and wet ingredients gently
On low speed, slowly add the dry ingredients to your butter mixture just until combined. Be careful not to overmix here — that can toughen the dough. You want everything just blended, so the cookies stay soft and tender.
Step 5: Shape, indent, and chill your dough
Scoop out 32 evenly sized portions using a tablespoon cookie scoop. Roll each into a smooth ball, then press the center of each gently with a ¼ teaspoon measure to make an indent — this is where your ganache will sit later. Pop your dough balls into the fridge to chill for at least an hour; this step helps the cookies hold their shape while baking and intensifies the flavors, something I learned after my first batch spread more than I wanted!
Step 6: Bake and perfect the shape
Preheat your oven to 350°F (175°C) at least 15 minutes before baking. Arrange 8 cookies per parchment-lined baking sheet – don’t crowd them! Bake for 9-11 minutes; 10 minutes hits the sweet spot with soft centers and slightly crisp edges. Right when they come out of the oven, gently press the indents again with your ¼ tsp, since they can puff up a bit while baking. I also like to press a small circular cookie cutter around each cookie while it’s still hot to reshape any edges and keep them uniform—a little trick I picked up from a baking pro that makes them look bakery-perfect.
Step 7: Let cookies cool before filling
Leave the cookies on the baking sheet for about five minutes to firm up, then carefully transfer them to a wire rack to cool completely. Filling warm cookies with ganache can cause it to melt and run, so patience here really pays off.
Step 8: Make the chocolate cherry ganache
Chop the chocolate and place it in a medium heatproof bowl. Warm the heavy cream just until it’s about to boil — not a full boil, to avoid scorching — then pour it over the chocolate. Let it sit for a minute, then stir gently until smooth and glossy. Stir in the cherry preserves to blend in the fruity sweetness. The ganache should be smooth yet spreadable; if it feels too thick, you can heat it gently over a water bath to loosen it up.
Step 9: Fill and chill your cookies
Use about a teaspoon of ganache to fill the center indents of each cookie. If your cookies have held their shape nicely, you’ll find the ganache sits perfectly without spilling. Place them in the fridge for 10-15 minutes to allow the ganache to set — this chilling step is key for that perfect bite.
Step 10: Store and enjoy
Keep any leftovers in an airtight container at room temperature or in the fridge for up to three days. These cookies are best enjoyed within that time frame to savor their fresh, moist texture and luxe ganache topping.
Pro Tips for Making Chocolate Cherry Cookies with Ganache Recipe
- Chill dough thoroughly: Don’t skip the fridge time—it prevents spreading and helps flavors meld.
- Use room temperature egg yolks: They blend in easier, giving you a smoother batter and better texture.
- Indent cookies while warm: Pressing with a small spoon or measuring spoon right after baking keeps that perfect space for your ganache.
- Don’t overbake: Pull your cookies out when edges just set—this keeps them soft inside rather than dry.
How to Serve Chocolate Cherry Cookies with Ganache Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt on the ganache just before chilling—this contrast really makes the chocolate and cherry flavors pop. Fresh cherry halves or a small mint leaf on top add a fresh, pretty touch if you want to impress guests.
Side Dishes
These cookies pair perfectly with a cup of strong coffee, a glass of rich red wine, or even a scoop of vanilla bean ice cream for an indulgent dessert spread. At parties, I love setting out a small plate of fresh cherries alongside to echo the cookie’s flavor.
Creative Ways to Present
For a special occasion, I arrange these cookies on a pretty platter dusted with powdered sugar, nestled next to edible flowers or cherry-themed décor. You can also gift them in a clear box layered with tissue paper and tied with a cherry red ribbon—always a hit with friends!
Make Ahead and Storage
Storing Leftovers
Store your leftover chocolate cherry cookies in an airtight container at room temperature if you plan to eat them within three days. Refrigeration can firm up the ganache too much, so I recommend only chilling if your room temp is warm. I’ve noticed that when stored right, these cookies stay fresh and soft—just perfect for grabbing a quick indulgence anytime.
Freezing
If you want to make a big batch ahead, freezing is a lifesaver. I freeze the cookie dough balls individually on a tray, then pop them into a zip-top bag. When I’m ready, I bake them straight from frozen, adding an extra minute or two. As for baked cookies with ganache, freeze them on a sheet, then transfer to a container—thaw in the fridge before serving to keep the ganache lovely and firm.
Reheating
To revive slightly chilled cookies, I warm them in the oven at 300°F (150°C) for about 5 minutes. This softens the cookie, and the ganache becomes just a touch more decadent and melt-in-your-mouth. I avoid microwaving them because it can make the texture uneven and ganache too runny.
FAQs
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Can I use regular cocoa powder instead of Dutch-process?
Yes, you can, but the flavor may be slightly more acidic and less smooth. Dutch-process cocoa offers a mellower, richer chocolate flavor that elevates these cookies, so if available, I recommend sticking with it for the best result.
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Why do you use only egg yolks in this recipe?
Using egg yolks instead of whole eggs makes the cookies more tender and rich because yolks contain more fat. It’s a trick I discovered that transformed my baked goods from dry to delightfully moist and soft.
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Can I omit the cherry preserves in the ganache?
You can, but the cherry preserves add a unique fruity sweetness that complements the chocolate perfectly. If you omit it, you might want to add a teaspoon of cherry extract or a few fresh chopped cherries to mimic the flavor.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for up to three days. Beyond that, the texture can start to degrade, so I recommend enjoying them fresh or freezing extras for longer storage.
Final Thoughts
This Chocolate Cherry Cookies with Ganache Recipe has become a special treat in my kitchen because it strikes that perfect balance between simple ingredients and decadent flavor. Every time I pull a tray out of the oven and fill those little indents with homemade ganache, I feel a happy glow — and so does everyone who tries them! If you’re looking for a cookie recipe that you can trust will impress, comfort, and delight, I honestly can’t recommend this one enough. Get your apron on, and let’s bake something extraordinary today!
Print
Chocolate Cherry Cookies with Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 32 Cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Cherry Cookies are a delightful blend of rich cocoa cookie bases topped with a luscious chocolate cherry ganache. Perfectly soft with an indulgent cherry flavor in every bite, these cookies are ideal for chocolate lovers looking for a unique twist on a classic treat.
Ingredients
For the Chocolate Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until well combined. Set this flour mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with the light brown sugar and granulated white sugar until the mixture is light and fluffy, ensuring thorough blending for a smooth cookie texture.
- Add Egg Yolks and Vanilla: Incorporate the two room temperature egg yolks and vanilla extract into the creamed mixture. Mix on medium speed for 1-2 minutes until the mixture turns light and fluffy, enhancing the cookie’s texture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until all components are combined, taking care not to overmix which can affect the cookie’s tenderness.
- Shape and Chill the Dough: Using a tablespoon-sized cookie scoop, portion out 32 balls of dough. Roll each portion into a ball, then immediately press the top of each with a 1/4 teaspoon to create an indent. Place the dough balls on a tray and chill them in the refrigerator for one hour to firm up, which helps maintain shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C) about 15 minutes before baking. Line large baking sheets with parchment paper and arrange 8 cookies per sheet, spaced adequately for expansion.
- Bake the Cookies: Bake the cookies for 9-11 minutes, aiming for around 10 minutes for perfect doneness. When they come out of the oven, lightly press the centers again with a 1/4 teaspoon to restore the indents that may have softened during baking. Use a circular cookie cutter while the cookies are hot to shape them perfectly and revert them to their original size.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, preventing sogginess.
- Prepare Chocolate Cherry Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until just about to boil, then immediately pour it over the chocolate. Stir gently until the chocolate is fully melted and smooth.
- Add Cherry Preserves: Mix the cherry preserves into the melted chocolate ganache until evenly combined, creating a fruity and rich filling.
- Assemble the Cookies: Spoon about 1 teaspoon of the chocolate cherry ganache into the center indent of each cooled cookie. Add more ganache if the cookies can hold it without spilling.
- Set the Ganache: Place the assembled cookies in the fridge for 10-15 minutes to allow the ganache to firm up and set properly.
- Storage: Store leftover cookies in an airtight container for up to three days to maintain freshness and flavor.
Notes
- Be sure to use room temperature egg yolks to ensure proper emulsification and better texture in the cookies.
- Pressing the cookie centers before and after baking is key to creating the perfect indent for ganache filling.
- Chilling the dough for at least one hour helps prevent spreading and keeps the cookie shape defined.
- Use a high-quality dark chocolate with cherry flavor to enhance the ganache taste.
- Cookies are best enjoyed within three days but can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
