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Cherry Chocolate Chip Cookies

The sweet and tart bite of cherries make these Cherry Chocolate Chip Cookies anything but ordinary!

Cherry Chocolate Chip Cookies on an oval white plate

Recently, we were craving chocolate chip cookies in a big way. But as is my tendency, I wanted to make something a little different. Spying some freeze-dried cherries in my pantry, I knew instantly that they would be a perfect addition!

I love to bake with freeze-dried fruits. They’re a wonderful way to add fruit to your baked goods without adding all the moisture that usually comes with fresh fruits. They’ve become much more commonly stocked in stores, too. Look for them alongside the dried fruits.

two Cherry Chocolate Chip Cookies on a gray surface

And speaking of dried fruits, you can certainly substitute dried cherries in these cookies if you like. The flavor and texture will be different, but they’ll still make a very tasty cookie.

Behind all the cherry excitement here is just a really good chocolate chip cookie. This is a variation of a cookie I make quite often. These cookies have just a touch of crispiness on the outside, and the centers are so wonderfully soft.

I like to make these cookies large because of the size of the cherries. If you prefer smaller cookies, you should consider chopping the cherries so that they’ll work more nicely with a smaller size.

overhead view of Cherry Chocolate Chip Cookies on an oval white plate

You can also adjust the ratio of chocolate chips to cherries if you like. I prefer going a little heavier with the chocolate, but feel free to dial that back and add more cherries.

These Cherry Chocolate Chip Cookies are such a lovely twist on traditional chocolate chip cookies. That little bite of cherry flavor is just such a fantastic complement to all of that chocolate!

Find more cookie recipes in the Recipe Index.

More Chocolate Chip Cookie Recipes

Cherry Chocolate Chip Cookies

Yield about 20 cookies
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Cherry Chocolate Chip Cookies offer a tasty twist on traditional chocolate chip cookies!

Cherry Chocolate Chip Cookies on an oval white plate


  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (255g) semisweet chocolate chips
  • 1 cup (36g) freeze-dried cherries (sweet or tart, whichever you prefer)*


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the chocolate chips and cherries.
  6. Drop the dough by 3-tablespoon portions onto the prepared pans, leaving about 2 inches between cookies.
  7. Bake, one pan at a time, 15-18 minutes, or until the edges of the cookies are browned.
  8. Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.


*Freeze-dried fruits are usually found alongside the dried fruits. As an alternative with a little different flavor and texture, you can use dried cherries.

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Cherry Chocolate Chip Cookies

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    2 Comments on “Cherry Chocolate Chip Cookies”

  1. I just made these and they were delicious. I liked how big and thick they were. I rolled about 2 1/2 TB in a ball and did not flatten them, but they flattened slightly with baking. The dough was very thick and I was worried it was too much flour, but I kept spooning it in and it all came together. I cut back on white sugar to 150gms and did 75gms brown sugar. I added chopped dried cherries since that’s what I had.  I got 23 large cookies.  I also like that the recipe could easily be cut in half.  Thanks for a great recipe

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