Chocolate Cherry Cookies: This cocoa powder chocolate cookie recipe with maraschino cherries is quick and easy to make but sure to be a hit with the whole family!
1cupmaraschino cherriesstems removed, chopped and blotted dry
Instructions
Preheat oven to 400°F and line baking sheets with parchment paper.
In the bowl of a stand or in a large bowl with a hand mixer on low speed, cream the butter until smooth (about 30 seconds).
Add sugar, egg, vanilla, cocoa powder, and buttermilk. Mix well.
Add in flour, salt, and baking soda. Mix well.
Fold in cherries until well combined.
Drop 1-2 rounded tablespoons of dough onto a cookie sheet, spacing 2 inches apart.
Bake for 8-10 minutes or until cookie springs back when touched.
Let cool and enjoy!
Notes
Be sure to dry out the chopped cherries very well on paper towels, otherwise the dough will be wet and it could thin out.
Make sure the cherries are well mixed into the dough so that they’re evenly distributed.
The cookies don’t spread very much when baked, so use bigger scoops of dough for bigger cookies.
Don’t keep the cookies in the oven for too long, otherwise the bottoms will burn.
STORAGE: Store any leftover cherry chocolate cookies in an airtight container at room temperature for 2-3 days. These cookies are very soft and sticky, so it’s best to separate layers with waxed paper if you're stacking them. You could also put them in the fridge in an airtight container (with wax paper between layers) and they should keep for 3-5 days.I haven't tried it yet, but I do think that these cookies would freeze nicely as well! Put them in a freezer safe, airtight container and they should keep for a month or so.