Chocolate Cherry Cookies with Ganache Recipe

If you’re anything like me, you probably love cookies that feel a bit fancy but are still totally doable on a weeknight. That’s why I’m super excited to share this Chocolate Cherry Cookies with Ganache Recipe—because these cookies are just that perfect blend of rich chocolate, juicy cherry, and silky ganache that will have you grabbing one after another. When I first tried this combo, I was amazed at how the cherry preserves in the ganache added just the right pop of sweetness and tartness to the deep chocolate cookie base. Trust me, you’ll want to keep this recipe in your back pocket for whenever you need a little chocolate cherry magic in your life!

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Ingredients You’ll Need

All the ingredients here work together to create a cookie that’s deeply chocolatey, moist, and perfectly textured. I like to use Dutch-process cocoa powder because it gives a smoother, less acidic chocolate flavor, but natural cocoa works too if that’s what you have. Oh, and don’t skip the cherry preserves for the ganache—it’s where that juicy surprise comes in!

• All-purpose flour: Spoon and level for accuracy—this keeps your cookies from turning out too dense or dry.
• Dutch-process cocoa powder: Adds a mellow, rich chocolate flavor; makes the cookies wonderfully dark.
• Baking powder: Helps the cookies rise just enough without puffing up too much.
• Sea salt: Enhances all the sweet and chocolatey flavors perfectly.
• Unsalted butter: Make sure it’s softened to room temperature for smooth creaming.
• Light brown sugar: Brings moisture and a slight caramel note to the cookies.
• Granulated white sugar: For that classic cookie crunch and sweetness balance.
• Egg yolks: Provide richness and help bind the dough for tender cookies.
• Vanilla extract: This little bit rounds out the deep chocolate flavor beautifully.
• Chocolate (for ganache): I love using a chocolate with cherry notes for extra flavor dimension.
• Heavy cream: Warming this gently melts the chocolate into a smooth ganache.
• Cherry preserves: Adds that fruity, slightly tart burst that makes this ganache unforgettable.

Variations

I always encourage you to make this recipe your own! Whether you swap the cherry preserves for raspberry or go for a nutty addition, you can customize it to suit what you love. Here’s what I’ve tried and recommend.

• Nutty Upgrade: Adding chopped toasted almonds or pecans into the dough adds a lovely crunch that my family goes crazy for.
• Vegan Variation: I once swapped butter with vegan margarine and used flax eggs instead of yolks—while the texture changed a bit, the flavor was still spot on.
• Seasonal Twist: In winter, I like to add a pinch of cinnamon and orange zest to the dough for a cozy holiday vibe.
• Ganache Flavor Swap: Try swapping cherry preserves with raspberry or even a salted caramel swirl for a different but delicious twist.

How to Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl. I like to set this aside while I cream my butter and sugars because it keeps things neat and makes mixing easier later on. Make sure your cocoa is fresh for the best flavor—it really makes a difference!

Step 2: Cream Butter and Sugars Like a Pro

Using an electric mixer (or stand mixer with paddle attachment), beat the softened butter with both brown and white sugars on high speed until it’s light and fluffy. This takes about 2-3 minutes and is key to getting tender but structured cookies. Trust me, I’ve learned the hard way that rushing this step leads to flat, dense cookies.

Step 3: Add the Egg Yolks and Vanilla for Richness

Once your butter-sugar mixture looks fluffy, add the egg yolks and vanilla extract, mixing on medium speed. This step enriches the dough and gives the cookies that melt-in-your-mouth texture. I usually let my yolks sit out for a bit to get closer to room temperature—it blends in much better.

Step 4: Combine Wet and Dry Ingredients

Slowly add your dry ingredients to the wet batch while mixing on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough. You’ll end up with a slightly fudgy dough, perfect for these chocolate cherry bites.

Step 5: Shape, Press, and Chill Your Dough Balls

Scoop the dough into 32 tablespoon-sized balls. Here’s a trick I discovered: right after rolling each ball, press down gently with a 1/4 teaspoon to make a neat little indent—this shows off that ganache beautifully later! Pop the dough balls in the fridge to chill for an hour; this step helps prevent spreading while baking.

Step 6: Bake with Care and Shape Perfectly

Preheat your oven to 350°F (175°C) about 15 minutes before baking so it’s nice and steady. Arrange 8 cookies on a parchment-lined baking sheet. Bake for 9-11 minutes—I find 10 minutes is just right for that tender, fudgy center with a slight crust. Once you take them out, gently press the centers again with the 1/4 tsp to deepen the indent if needed, and if you want, use a cookie cutter to get those cookies back to a perfect round shape. Let them cool a bit before transferring to a wire rack.

Step 7: Whip Up the Luscious Chocolate Cherry Ganache

Chop your chocolate finely and put it in a medium bowl. Heat the heavy cream just until it’s about to boil, then pour it over the chocolate and let it sit for a minute or two before stirring smooth. Adding cherry preserves at the end gives the ganache that wonderful burst of fruitiness. Make sure to mix well so it’s smooth and glossy.

Step 8: Fill Those Indents and Chill

Use about a teaspoon of ganache to fill each cookie’s center (don’t be shy; add a bit more if you can). Then refrigerate the cookies for 10-15 minutes to let the ganache set up nicely. After that, they’re ready to eat, and I promise they disappear fast!

How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes

I usually keep it simple with a sprinkle of flaky sea salt over the ganache for a pretty shine and extra flavor contrast—totally worth it! If I’m feeling fancy, I add a small maraschino cherry half on top or some finely chopped pistachios for color and crunch.

Side Dishes

These cookies pair beautifully with a cup of rich coffee, a bold black tea, or even a glass of chilled milk. I sometimes serve them alongside fresh berries to keep things light and fresh.

Creative Ways to Present

For special occasions, I like arranging these cookies on a slate board with sprigs of fresh mint and edible flowers—makes for a stunning dessert platter! Another fun idea is to gift them in pretty tins layered with parchment paper, which always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cookies in an airtight container in the fridge to keep that ganache nice and firm. They stay delicious for up to three days this way—if you can resist eating them all!

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet until frozen and then transferring them to freezer-safe bags. When you want a treat, just thaw in the fridge overnight—no ganache meltdown, and they taste fresh.

Reheating

To refresh leftover Chocolate Cherry Cookies with Ganache, I warm them gently in a low oven (about 275°F/135°C) for 5 minutes. This softens the cookie without melting the ganache too much, giving a freshly baked experience every time.

FAQs

Final Thoughts

This Chocolate Cherry Cookies with Ganache Recipe has truly become one of my favorites to bake for both everyday treats and special occasions. I love how the rich chocolate and bright cherry components come together to create something that feels so indulgent yet approachable. Honestly, every time I make this, it earns rave reviews from friends and family alike. So go ahead—give these cookies a try and watch the magic happen in your own kitchen. You’ll thank me later!

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