Cherry Chocolate Cookies are soft, chewy treats stuffed with sweet cherry pie filling for a fun twist on a classic favorite. The timeless combination of chocolate and cherries creates a rich dessert without being too rich, making every bite perfectly balanced. They're always satisfying and just as welcome at holiday cookie exchanges as they are for everyday snacking.
Cherry Chocolate Cookies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 12 minutes bake time
- 🍴 Servings: 12
- 🍫 Flavor Profile: Rich chocolate cookies with sweet-tart cherry filling and creamy white chocolate chips.
- 🥛 Best Served With: A cold glass of milk, hot coffee, or vanilla ice cream.
- 🧊 Make Ahead?: Yes, freeze the cherry pie filling in advance.
Summarize and Save This Content On
It took me plenty of trial and error to finally perfect the freeze-and-stuff method for these chocolate cherry cookies. My first few batches were messy and uneven, but once I figured out the trick, they became one of my favorite holiday treats to bake.
Now I make these chocolate and cherry cookies every year and love packaging them up as homemade gifts for friends and family. If you love cherry pie filling, you should try this cherry fluff recipe and easy cherry icebox cake too.
Why You'll Love This Recipe
- The make-ahead filling trick saves time: Since the cherry pie filling needs to be frozen, you can set it up a day in advance so it's ready when you bake the cookies.
- Bakery-style results: Homemade cocoa cookies with cherry pie filling just scream gourmet bakery!
- Flavor balance from the white chocolate: The white chocolate's sweetness perfectly complements the tart cherry filling and rich cocoa.
Ingredients
Here are the key ingredients for these chocolate cherry pie filling cookies. They play the biggest part in that cherry chocolate flavor profile!
- Dutch cocoa powder: I prefer the richer flavor of Dutch-process cocoa over natural cocoa powder. It works great with the tart cherry filling. It is also wonderful in these dark chocolate cookies sprinkled with sea salt.
- Cherry pie filling: Any brand of canned filling is great here. This is one of those recipes where homemade pie filling isn't necessary!
- White chocolate chips: These add lovely pops of white and sweetness to each cookie. If you want, you can use milk chocolate, or leave it out.
- Salted butter: This balances the sweetness in the cookies. If you only have unsalted butter, add a pinch of salt.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Raspberry: Swap the cherry pie filling for raspberry pie filling. It offers a different fruit flavor and texture that still goes wonderfully with chocolate.
- Dark chocolate: To make these cherry chocolate cookies extra decadent, use dark chocolate chips. They add a subtle bitterness and richness that takes them over the top.
- Add almond: Cherry and almond are a lovely pairing. Add ½ teaspoon of almond extract to the cookie dough for depth and nuttiness.
How to Make Cherry Chocolate Cookies
Preheat your oven to 350°F and grease your cookie sheet with nonstick cooking spray before you get started.
Step 1: Freeze the pie filling. Line a muffin tin with liners and fill each one with cherry pie filling. Then, place the pan in the freezer for at least 45 minutes.
Step 2: Combine the wet ingredients. Cream the butter and sugar in a mixing bowl until creamy, then beat in the eggs.
Step 3: Add the dry ingredients and chocolate chips. Slowly add the dry ingredients, including the cocoa powder. When no dry pockets remain, fold in the white chocolate chips.
Step 4: Portion and stuff the cookies. Grab your pie filling from the freezer. Divide the cookie dough into 12 equal balls and then break each ball in half. Flatten both pieces, place one on the cookie sheet with a clump of pie filling in the middle, then place the other half on top, pinching the edges closed.
Step 5: Bake them. Place the cookies on a baking tray giving plenty of room between each cookie. Bake them for about 12 minutes. Allow them to cool slightly on the baking sheet before you move them to a cooling rack. Then, repeat the process for the remaining dough balls.
Step 6: Cool and serve. After all of your cookies have fully cooled on the cooling rack, enjoy one with a cold glass of milk or a scoop of Oreo ice cream!
Expert Tips
- Refreeze the pie filling if needed: If the pie filling begins to thaw while you are stuffing the cookies, feel free to pop it back into the freezer for 15-20 minutes to firm up again.
- Don't overcrowd the baking sheet: These cookies will spread quite a bit, so allow for plenty of space between them. It's why I bake them 2-3 at a time!
- Reheat the cookies if you like: Microwave for about 15 seconds to enjoy a warm cookie. This brings back the gooey, freshly baked texture.
- Storage directions: Place your cooled chocolate chip and cherry cookies into an airtight container and store them at room temperature for up to 5 days.
If you love recipes, another dessert made with this winning flavor combination is chocolate cherry dump cake.
Serving Suggestions
- Cozy hot drinks: A mug of classic hot chocolate, cinnamon hot chocolate, or your favorite tea or coffee would be perfect with one of these cherry chocolate cookies.
- Birthday treat platter: Create a dessert spread for party guests for a birthday party or any special occasion! Besides these cookies, include other treats like buckeye brownies and
- Ice cream sandwiches: Enjoy the ultimate ice cream sandwich with classic vanilla ice cream or a scoop of chocolate crunch ice cream.
Cherry Chocolate Cookies Recipe FAQs
This happens if any part of the filling isn't covered in cookie dough. Ensure that when you stuff each cookie, you fully seal the dough around the frozen filling. Then, it shouldn't leak in the oven!
Fresh or frozen cherries can be used, but they need to be cooked down first to create a thicker filling. The cherry pie filling adds sweetness and a jam-like texture that helps keep the cookies soft and stuffed, so using plain cherries may result in a different texture.
Yes, keep them frozen in an airtight container for up to 1 month. Thaw them at room temperature before enjoying.
Sure! Prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Allow it to sit on the counter for 10-15 minutes before you form the cookies because cold dough is harder to work with.
More Easy Homemade Cookie Recipes
Do you like baking homemade cookies? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cherry Chocolate Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup light brown sugar
- ¾ cup white granulated sugar
- 2 large eggs
- ½ cup Dutch cocoa powder
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups white chocolate chips
- 2 cups cherry pie filling
Instructions
- Preheat your oven to 350°F and prepare a small muffin with liners. Fill your liners with the cherry pie filling and set the tray in the freezer for 45 minutes.
- Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to beat the ingredients together on high speed until smooth and creamy.
- Add the eggs and beat again until the eggs are fully combined with the creamed butter.
- Reduce the speed of your mixer and gently whisk in the cocoa powder, flour, and baking powder. Make sure no dry pockets remain in your cookie dough. Gently fold in the white chocolate chips.
- Divide your cookie dough into 12 large balls. Break each ball in half and flatten one half. Remove your pie filling from the freezer and place a clump of pie filling on the flat piece of cookie dough. Flatten the other piece of cookie dough and palace it over the pie filling. Roll the cookie in your hands to create a ball and make sure the pie filling is completely covered.
- Bake 6 cookies at a time on a baking sheet for 12 minutes. Let them cool on the baking sheet for a few minutes and then transfer them to a wire cooling rack. Enjoy!
Notes
- If the cherry pie filling leaks out while baking, it usually means part of the filling was exposed. Make sure the cookie dough fully surrounds and seals the frozen filling before baking to help keep the sweet cherry center inside.
- If the cherry pie filling starts to soften while you are assembling the cookies, place it back in the freezer for a few minutes until it firms up again. This makes it easier to stuff the cookies and helps prevent the filling from leaking during baking.
- These cookies spread quite a bit while baking, so avoid crowding the baking sheet. Leave plenty of space between each cookie, and bake only 2-3 at a time if needed to help them bake evenly and keep their shape.
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