Published: July 9, 2026

These Chocolate Cherry Cookies are soft, chewy and packed with rich chocolate flavor. The dough is filled with dark chocolate chunks and a smooth homemade cherry compote, then topped with a chunk of milk chocolate for the perfect touch of sweetness. If you love the classic combination of chocolate and cherries, these cookies are guaranteed to be a hit.

WHY YOU’LL LOVE THIS RECIPE

❤️ Soft and chewy texture - These cookies have perfectly soft centers with chewy edges.

❤️ Rich chocolate flavor - The dough is packed with dark chocolate chunks that melt into gooey pockets throughout each cookie.

❤️ Homemade cherry compote - Instead of using artificial flavors, these cookies are made with a smooth homemade cherry compote.

❤️ The perfect chocolate balance - A chunk of milk chocolate on top adds just the right amount of sweetness and complements the rich dark chocolate in the dough.

❤️ Perfect for chocolate and cherry lovers - If you enjoy the classic pairing of chocolate and cherries, these cookies are guaranteed to become a favorite.

Notes, Tips & Tricks

→ Do not overmix once you add the flour - Once the flour is added, mix only until the dough starts coming together. It is completely normal to still see a few streaks of flour at this stage, they will disappear once you add the chocolate chunks and continue mixing. Overmixing the dough can develop too much gluten, resulting in cookies that are cakey.

→ Do not fully mix in the cherry compote - The cherry compote should be gently incorporated rather than completely mixed into the dough. Add a few teaspoons of compote and lightly fold it in before scooping the cookies. This creates beautiful pockets of cherry flavor throughout the cookies instead of making the entire dough wet and difficult to handle.

→ Add extra compote and chocolate before baking - I recommend adding a little extra cherry compote and chocolate chunks on top of each cookie dough ball before baking. This not only makes them look more impressive but also ensures every cookie has plenty of chocolate and cherry flavor.

→ Do not skip the chilling time - The chilling step is essential for getting thick, soft and chewy cookies. I recommend freezing the cookie dough for about 1 hour before baking. This helps prevent the cookies from spreading too much in the oven and allows the flavors to develop.

→ Use a large cookie cutter to shape the cookies - Right after the cookies come out of the oven, place a large round cookie cutter around each cookie and gently swirl it in a circular motion. This helps reshape the edges and creates perfectly round, bakery style cookies.

→ Store them properly - Store these cookies at room temperature in an airtight container for up to 4 days. They are best enjoyed within the first few days while the texture is still soft and chewy.

Frequently Asked Questions

1. How should I store these cookies?
Store these cookies in an airtight container at room temperature for up to 4 days. They are best enjoyed within the first 2 days while they are still fresh, soft and chewy.

2. Can I freeze these cookies?
Yes, you can freeze these cookies. Scoop the cookie dough onto a tray lined with parchment paper and freeze for about 1 hour. Once the dough balls are firm, transfer them to a freezer bag and freeze for up to 1 month. When ready to bake, you can bake them straight from frozen, just add an extra 2-3 minutes to the baking time.

3. Can I make these cookies smaller?
Yes, you can make smaller cookies if you prefer. Keep in mind that the baking time will vary depending on the size, so make sure to adjust the baking time accordingly and keep an eye on them while they bake.

4. Why are my cookies cakey instead of soft and chewy?
This is most likely because the dough was overmixed after adding the flour. Overmixing develops too much gluten, which can result in a more cake like texture instead of a soft and chewy cookie.

5. Why did my cookies spread too much in the oven?
Make sure you don’t skip the chilling step. The cookie dough needs to be cold before baking to help prevent excessive spreading. If your cookies do spread, you can still save them! While they are still warm, place a large round cookie cutter around each cookie and gently swirl it around. This will reshape them into a perfect circle and can also help make them slightly thicker.

6. Can I use a different fruit instead of cherries?
Yes! You can use other berries such as raspberries, strawberries or blueberries. Just make sure to cook the fruit down into a thick, jammy compote, blend it smooth and chill it in the fridge before adding it to the cookie dough. This helps prevent excess moisture from affecting the texture of the cookies.

7. Can I use store bought cherry jam instead of homemade cherry compote?
Yes, you can use cherry jam as a shortcut. However, make sure it is thick and not too runny, as too much moisture can affect the cookie dough consistency.

8. Can I use fresh or frozen cherries for the compote?
Both work well. Fresh cherries are great when they are in season, but frozen cherries are a convenient option and work just as well.

9. Why is my cherry compote making the dough too wet?
Make sure your compote is fully cooled and thickened before adding it to the dough. A warm or runny compote can add too much moisture and make the dough difficult to handle.

10. Can I chill the cookie dough overnight instead of freezing it?
Yes, you can chill the dough overnight in the fridge. This can actually enhance the flavor.

Ingredients You Will Need For This Recipe

For the cherry compote

Cherries: Fresh or frozen cherries both work well.
Granulated sugar: Caster sugar works just as well.
Vanilla extract: Vanilla bean paste can be used for an even richer vanilla flavor.
Lemon juice: Brightens the compote and balances the sweetness with a touch of acidity.

For the cookies

Unsalted butter: Make sure it's softened to room temperature so it creams properly with the sugars.
Salted butter can be used if that's what you have, just reduce the added salt in the recipe.
Granulated sugar: Caster sugar works perfectly too.
Dark brown sugar: Light brown sugar can be used if that's what you have on hand.
Vanilla bean paste: Enhances the overall flavor and pairs beautifully with both the chocolate and cherries. Vanilla extract works just as well.
Egg + egg yolk: I recommend using large eggs for this recipe. No direct substitution recommended for the best texture.
All purpose flour: Provides structure while still keeping the cookies tender.
Baking soda + baking powder: Together, they help the cookies spread just enough while keeping the centers soft and slightly thick.
Salt: Balances the sweetness and enhances the chocolate flavor.
Dark chocolate chunks
Dark chocolate chips
Semi-sweet mini chocolate chips

Step by Step Instructions with Photos

1. First, prepare the cherry compote.

2. Add the chopped cherries, sugar, lemon juice and vanilla to a small saucepan.

3. Stir everything together and bring it to a simmer over high heat.

4. Once simmering, reduce the heat to medium and cook for 10-15 minutes, until thickened.

5. Blend the compote until completely smooth using a blender or immersion blender.

6. Transfer it to a bowl and let it cool completely in the fridge.

7. Next, prepare the cookie dough.

8. In a large bowl, cream together the butter, brown sugar and granulated sugar.

9. Mix in the egg, egg yolk and vanilla bean paste.

10. Fold in the flour, baking powder, baking soda and salt until just combined.

11. Fold in the chocolate chips and chocolate chunks.

12. Lastly, spoon in some of the cooled cherry compote and gently swirl it through the dough. Do not fully mix it in.

13. Scoop the dough into 12 equal sized cookies and place them on a baking tray lined with parchment paper.

14. Cover with plastic wrap and freeze for 1 hour.

15. Preheat your oven to 180°C and line a large baking tray with parchment paper.

16. Place 3-4 cookies on the prepared baking tray, leaving space between them.

17. Spoon a little more cherry compote on top of each cookie and add a few extra chocolate chunks.

18. Bake for about 12 minutes or until the edges are set and the centers are still slightly soft.

19. As soon as they come out of the oven, swirl a large round cookie cutter around each cookie to make them perfectly round.

20. Top with a little more cherry compote and extra chocolate, then enjoy!

Yield: 12

Author: Angie