Another day another cookie! These cherry chocolate chip cookies are filled with fresh, tart cherries and rich dark chocolate chips for a nice summer twist. They're soft cookies that are great straight out of the oven. You'll love how easy it is to make these delicious cookies.
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Chocolate cherry cookies would be great to bring to a summer party. If they sit out in the sun, the chocolate will get melty which makes the best cookie. It's almost like eating the cookies straight out of the oven!
If you're looking for more cookie recipes, check out my caramel chocolate chip cookies and my white and dark chocolate chip cookies.
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Ingredients
- Gluten-free flour: I use Cup4Cup in this recipe.
- Vanilla extract
- Semi-sweet chocolate chips
- Organic cherries: These are best in the summer.
- Baking soda
- Granulated sugar
- Brown sugar
- Organic eggs
- Dark chocolate chips: I used these from Guittard.
- Unsalted butter
- Salt: I always use Redmond's Real Salt.
See recipe card for quantities.
Instructions
Line two baking sheets with parchment paper and preheat the oven to 350 degrees.
Take the pits out of the cherries and remove the stems. You can use a cherry pitter or a straw. Set aside.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer in a medium bowl.
In a separate bowl, mix together the flour, salt, and baking soda.
Add the dry ingredients to the butter mixture. Mix until combined.
Add in the vanilla extract, chocolate chips, and cherries.
Scoop the cookie dough into large balls and place them on the baking sheet.
Chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool on a wire rack. They should be golden brown.
Hint: Use a cherry pitter or a straw to pit the cherries. Find a great option HERE.
Substitutions
- Fresh cherries - instead of fresh cherries, you can use maraschino cherries. Just remember to remove the stems!
Variations
- Brown butter - brown the butter in a sauce pan to make brown butter cherry chocolate chip cookies.
See this brown butter chocolate chip cookie on my website!
Equipment
- Cookie Sheet - needed for baking the cookies.
- Precut parchment paper - a must-have for any home cook or home baker.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Cherry pitter - an easy way to remove the pits from the cherries.
FAQ
You can either pierce the cherries with a straw or use a cherry pitter.
Preheat the oven and load the cookies on the middle rack so the heat is as even as possible.
They freeze well in single layers.
When defrosting, remove the cookies from the bag and place them on plates in a single layer.
Once defrosted these Chocolate Cherry Cookies should be stored in a single layer in an airtight container.
This recipe calls for fresh sweet red cherries; however, you can use maraschino cherries instead. Make sure to remove the stems.
Storage
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Top tip
Use a straw to pit the cherries. It works like a charm!
Amazing Cherry Chocolate Chip Cookies (gluten-free)
Equipment
- Cherry pitter
Ingredients
- 2 cups gluten-free flour
- 1 Teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup pitted cherries
- 2 sticks of unsalted butter melted
- ½ Teaspoon salt
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 350 degrees.
- Take the pits out of the cherries and remove the stems. You can use a cherry pitter or a straw. Set aside.
- Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer in a medium bowl.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the butter mixture. Mix until combined. Add in the vanilla extract, chocolate chips, and cherries.
- Scoop the cookie dough into large balls and place them on the baking sheet.
- Chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
- After 20 minutes, remove the cookies from the oven and cool on a wire rack. They should be golden brown.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
Mark says
Thanks for your blog, nice to read. Do not stop.