These cherry chocolate cookies are amazing! We got this delicious recipe at a cookie exchange and they are moist and chewy and loaded with cherries and chocolate.
The cookie tastes a lot like a shortbread cookie. The chocolate and cherries sweeten it up to perfection.
Shortbread cookies always remind me of my grandma, and growing up. I don’t think there was a time that I visited her, and she didn’t have shortbread cookies made.
They bring back such a sweet memory, every time I bite into one.
do these cookies freeze well?
These cookies do freeze well. We recommend placing them in an airtight container, or a ziplock bag with all the excess air sucked out.
They freeze well for about one month. I wouldn’t freeze them longer than that, or they will lose their good texture.
We recommend placing them on the counter, or in the fridge, twenty four hours before serving them again.
Shortbread cookies don’t microwave as well, so we don’t recommend microwaving them, to thaw them.
would other fruit work in these cookies?
Maraschino Cherries are a little bit different than fresh fruit. They also cook extremely different than fresh fruit.
For this particular recipe, we recommend only using Maraschino cherries, but if you try another fruit and it worked out, post about it in our comments below and let us know.
You could use dehydrated fruits, and those would work well, but fresh fruit might be a little more tricky, with all the excess juice.
watch how to make another cherry chocolate dessert recipe, here:
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Watch our little ones in the kitchen, as they make a simple and delicious favorite, Chocolate Covered Cherries, here:
looking for more cherry inspired recipes? here are a few of our favorite:
Shortbread Cherry Chocolate Cookies Recipe
- ¾ cup sugar
- 1½ cups butter softened to room temperature
- 1 small egg
- 1 teaspoon almond extract
- 3 cups flour
- ⅛ teaspoon salt
- 11½ ounces milk chocolate chips
- 16 ounces maraschino cherries drained and rinsed and cut into thirds
- Heat oven to 375 degrees.
- Cream together the sugar, butter, egg and almond extract until well blended and fluffy. Then add in the flour and salt and stir just until combined. Then add the chocolate chips. Gently fold in the cherries that have been cut up. Stir in carefully so the cherries don't break apart too much.
- Chill the dough for about an hour so it will be easier to roll into balls.
- Roll into about 1 1/2 inch balls and place on a cookie sheet lined with a silpat baking mat or parchment paper.
- Bake for about 10 to 12 minutes or until lightly golden brown.
- Cool on a cooling rack.
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