Cherry Chocolate Cookies Recipe

Rediscover the magic of 80s baking with these irresistible Cherry Chocolate Cookies! A unique twist on a classic, this recipe (sourced from a vintage community cookbook) lets you customize your cookies. Skip the maraschino cherries altogether and top with pecans or walnuts, or simply frost them for a decadent treat. Get ready for a nostalgic baking adventure with perfectly chewy chocolate cookies and a sweet, glossy chocolate frosting.

Prep Time 20 mins

Cook Time 23 mins

Calories 95.4 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cherry Chocolate Cookies

2/3 cup (10 2/3 tablespoons) softened butter
2 tablespoons granulated sugar (for frosting)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Maraschino Cherries
2 tablespoons water (for frosting)
Semi Sweet Chocolate Chips

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How to Make Cherry Chocolate Cookies

Preheat oven to 350°F (175°C).
Cream together 2/3 cup (10 2/3 tablespoons) softened butter, ¾ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until light and fluffy.
In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls.
Place the balls 1 inch apart on ungreased baking sheets.
Press a cherry half (or pecan/walnut half) into the center of each cookie.
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
While cookies are cooling, prepare the frosting: In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water.
Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer.
Remove from heat and stir in 6 ounces of semi-sweet chocolate chips until melted and smooth.
Once the cookies are completely cool, frost the tops, leaving the cherries (or nuts) unfrosted.