There’s something about cherries and chocolate that makes my inner child do a little happy dance. It takes me back to those summer days at the lake, sticky fingers from eating too many fresh cherries straight out of the bag, followed by warm chocolate chip cookies fresh from the oven. One day, out of pure curiosity (and a serious sweet tooth), I decided to mash the two together. The result? Cherry choco chip cookies — gooey, chocolate-studded cookies with sweet-tart bites of cherry in every mouthful.

Now they’ve become something of a tradition in our house. I make them at the tail end of cherry season when I have more fruit than I know what to do with. The bright fruit cuts through the richness of the dough and chocolate, making these cookies feel lighter than your average chocolate chip treat. And even though they scream summer, I find myself making them in the winter with dried cherries just to bring a bit of sunshine into our days.

Why You’ll Love This Recipe

Sweet and tart flavor explosion: The contrast of juicy cherries and melty chocolate chips is a game-changer.
Soft, chewy texture: Golden edges and pillowy centers — cookie perfection.
Fresh or dried cherries work: No need to wait for cherry season.
Crowd-pleaser: These cookies disappear fast at bake sales, BBQs, or cozy movie nights.
Freezer-friendly: Make a big batch and save some dough for later.

Ingredients You’ll Need

All-purpose flour – gives the cookies structure
Baking soda – the leavening agent for that perfect rise
Salt – essential for balancing sweetness
Unsalted butter – room temperature for easy creaming
Brown sugar + white sugar – gives a chewy texture and rich flavor
Egg – binds everything together
Vanilla extract – deepens the cookie flavor
Chopped cherries – fresh (pitted) or dried both work great
Semi-sweet chocolate chips – pairs perfectly with the cherries

Variations:

Use white chocolate chips for a sweeter, more delicate flavor.
Add a handful of chopped walnuts or pecans for crunch.
Use maraschino cherries for a more candied vibe (just reduce sugar slightly).

How to Make Cherry Choco Chip Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter with brown sugar and white sugar until fluffy.
Beat in the egg and vanilla extract until combined.
Gradually mix in the dry ingredients just until a dough forms.
Gently fold in the chopped cherries and chocolate chips.
Use a cookie scoop or spoon to drop dough balls onto baking sheets, about 2 inches apart.
Bake for 11–13 minutes, until edges are golden and centers are just set.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Expert Tips

Dry your cherries slightly if using fresh — too much moisture can mess with the dough.
Don’t overbake — they should look just barely done in the center.
Chill the dough for 30 minutes if it feels too sticky to handle.
Storing: Keep cookies in an airtight container for 3–5 days, or freeze for up to 3 months.
Serving idea: Sandwich a scoop of vanilla ice cream between two cookies for a cherry choco chip ice cream sandwich!

Common Mistakes to Avoid

Using overly wet cherries: Pat them dry to avoid soggy cookies.
Skipping the parchment paper: It helps with even baking and easy cleanup.
Crowding the baking sheet: Give them space to spread.

Final Thoughts

These cherry choco chip cookies are like summer wrapped in a cozy dessert. The cherry flavor brightens every bite, while the chocolate keeps things grounded and indulgent. They’re nostalgic and new all at once — perfect for bake sales, care packages, or just treating yourself on a Tuesday. If you’ve never tried cherries in cookies before, trust me — this recipe will make you a believer.