Chocolate Cherry Cookies

It’s February and that means Valentine’s Day. Celebrate Valentine’s Day with these delicious Chocolate Cherry Cookies, made with baking cocoa, milk chocolate chips and dried cherries. Sweet, chewy yet crispy, chocolaty and with the delicious flavor of dried cherries. Cookies are a favorite of mine and Chocolate Cherry Cookies are right at the top of my list of favorites.

Dried Cherries vs Dried Cranberries

Living in a state known for it’s “Door Country Cherries,” I love to use dried cherries in everything from cookies to salads. I use dried cranberries in many recipes but if I can, I will substitute dried cherries for the cranberries. The reason behind this, dried cherries tend to be larger than dried cranberries therefore adding more flavor and a chewier texture. For this recipe we used dried cherries from Cherryland’s Best

chocolate cherry

Dried Cherries

Dried cherries are both sweet and sour and are available in many markets today. They can be eaten as a snack or used in baked goods, desserts, oatmeal or in a salad as one would use raisins or dried cranberries. Door Country WI is noted for the cherries that are grown there. Fresh cherries, dried cherries, cherry jam and cherry pie filling can be found throughout Door County. Cherry Wine is also available:)


chocolate cherry

Chocolate Cherry Cookies

A delicious chocolate cookie studded with dried cherries
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  • 2 cups flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter, softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2/3 cups dried cherries, coarsely chopped
  • 1 cup milk chocolate chips


  • Preheat oven to 350º
  • Combine flour. cocoa, baking soda and salt in a small bowl.
  • Beat butter, sugar, brown sugar and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in dried cherries and chocolate chips.
  • Drop by well-rounded tablespoon onto greased baking sheets.
  • Bake for 11 to 13 minutes or until cookies are puffed and centers are set.
  • Cool on baking sheets for 2 minutes.
  • Remove to wire racks to cool completely.


Cholesterol: 150mg, Sodium: 875mg, Potassium: 498mg, Fiber: 13g, Sugar: 144g, Vitamin A: 1295IU, Vitamin C: 1mg, Calcium: 193mg, Iron: 9mg
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Recipes On Tap

Here at Turnips 2 Tangerines we love cookies! Any kind of cookies too.  Here is a small sampling of the cookies we feature here on T2T. Welsh Tea CookiesMalted Milk Ball Cookies and Greek Lemon Herb Cookies. Recent Recipe: Apple Yogurt Pancakes