Chocolate Cherry Cookies with Ganache Recipe

I absolutely love how these Chocolate Cherry Cookies with Ganache Recipe come together – rich, chocolaty cookies with a soft, tender crumb, elevated by a luscious cherry-infused ganache center that feels like a special treat in every bite. Whether you’re baking for a cozy night in or an upcoming holiday party, these cookies bring that perfect balance of sweet and tart that keep everyone coming back for more.

When I first tried this recipe, I was surprised by how easy it was to achieve such a professional look and flavor at home. You’ll find that these cookies are not only delicious but also versatile — they’re fantastic as an afternoon pick-me-up or as a sweet ending to a dinner with friends. Trust me, once you make this Chocolate Cherry Cookies with Ganache Recipe, it might just become your new go-to!

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Ingredients You’ll Need

Every ingredient in this Chocolate Cherry Cookies with Ganache Recipe works in harmony, from the cocoa powder that gives the cookies their deep chocolate color to the cherry preserves that bring a burst of fruity brightness. Using quality chocolate and fresh eggs makes a noticeable difference here.

• All-purpose flour: Use spooned and leveled for accurate measurement to ensure perfect cookie texture.
• Dutch-process cocoa powder: This creates a rich, smooth chocolate flavor without bitterness.
• Baking powder: Helps the cookies rise slightly and keeps them tender.
• Sea salt: Enhances all the other flavors, especially the chocolate.
• Unsalted butter: Softened to room temperature for better creaming and a tender cookie.
• Light brown sugar: Adds moisture and a subtle caramel note.
• Granulated white sugar: Helps with crispness and balance.
• Egg yolks: Bring richness and help bind the dough.
• Vanilla extract: Adds warmth and depth to the cookie flavor.
• Chocolate (for ganache): Choose a good-quality dark chocolate with cherry undertones if possible.
• Heavy cream: Creates a smooth, luscious ganache.
• Cherry preserves: Adds a burst of fruity sweetness to the ganache filling.

Variations

I love tweaking this Chocolate Cherry Cookies with Ganache Recipe based on what I have in the pantry or mood I’m in. Feel free to swap in different mix-ins or adjust the ganache to make it your own — that’s the fun part about baking!

• Dark Chocolate Swap: I sometimes use 70% dark chocolate instead of cherry-flavored for a more intense chocolate ganache that my family adores.
• Nutty Twist: Add chopped toasted pecans or walnuts to the dough for extra crunch and depth.
• Cherry Jam Alternatives: If you don’t have cherry preserves, raspberry or strawberry jam works beautifully too, just expect a slightly different fruity note.
• Vegan Modifications: Substitute vegan butter and flax egg to make these cookies vegan-friendly. The texture won’t be identical, but still delicious.

How to Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Mix Dry Ingredients Carefully

Start by whisking together your all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl. This step ensures that your rising agents and salt are evenly distributed throughout the flour, so each cookie scraps a consistent flavor and texture. Setting this bowl aside while you work on your wet ingredients helps keep things organized and flowing smoothly.

Step 2: Cream Your Butter and Sugars Until Fluffy

This is a crucial step for tender, chewy cookies — cream the softened butter together with both brown and granulated sugars using an electric mixer on high speed until the mixture is light, fluffy, and pale in color. It usually takes about 2 to 3 minutes here. The brown sugar adds moisture and chew, while the white sugar helps give a bit of crispness on the edges later.

Step 3: Add Egg Yolks and Vanilla for Richness

Mix in the egg yolks one at a time along with vanilla extract on medium speed until everything is well combined and the batter looks creamy. The egg yolks add body and richness to the dough without making it too cakey — and they’re key to that melt-in-your-mouth texture you’ll love.

Step 4: Combine the Dry and Wet Mixtures

Reduce your mixer speed to low or switch to stirring by hand, and add the dry ingredient mixture to the wet batter. Mix just until you no longer see flour streaks. Overmixing here can toughen your cookies, so it’s better to err on the side of under-mixing.

Step 5: Scoop, Shape, and Chill the Dough

Using a tablespoon-sized cookie scoop, portion out your dough into 32 balls, rolling each smoothly. Then, gently press each ball with a ¼ teaspoon to create a small indent in the center – this little detail helps the ganache sit perfectly later. Pop the dough in the fridge for one hour; chilling tightens the dough and locks in shape during baking.

Step 6: Bake to Perfection

Preheat your oven to 350°F about 15 minutes before baking. Place 8 cookies on a parchment-lined baking sheet — I like to give them some space to puff but not spread too wide. Bake for 9 to 11 minutes; from experience, 10 is the sweet spot. Right when they come out, lightly press the centers again to restore the indent and use a circular cookie cutter around each warm cookie to perfect their shape and size. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

Step 7: Whip Up the Cherry Chocolate Ganache

Place your chopped chocolate in a medium bowl. Heat heavy cream just until it’s about to boil, then pour it right over the chocolate. Let it sit a moment, then stir until silky smooth. Finally, stir in cherry preserves until fully combined for that fruity burst. This ganache is thick enough to hold but soft enough to spread or dollop.

Step 8: Assemble and Chill

Use about a teaspoon of ganache to fill the indent in each cookie, adding a bit more if you dare! Pop your filled cookies in the fridge for 10-15 minutes to allow the ganache to set nicely. That’s it — you’re ready to indulge or share these beauties.

How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes

I love to sprinkle a tiny pinch of flaky sea salt on top of the ganache right after filling the cookies for that subtle contrast that elevates chocolate desserts. Fresh cherries or a dusting of powdered sugar also add a pretty touch, especially if you’re serving these at a party.

Side Dishes

Pair these cookies with a cup of rich espresso or a warm mug of chai tea to complement the cherry and chocolate flavors wonderfully. For an indulgent dessert platter, add some vanilla ice cream or fresh berries on the side.

Creative Ways to Present

For special gatherings, I sometimes arrange these cookies in a pretty circular pattern on a cake stand with fresh edible flowers for a stunning centerpiece. You can also package them in decorative boxes with little ribbons for gifting – they always impress!

Make Ahead and Storage

Storing Leftovers

Once the cookies are completely cooled and the ganache is set, store them in an airtight container at room temperature for up to three days. I’ve found layering parchment paper between cookies helps prevent sticking and keeps them looking great.

Freezing

You can freeze the unbaked dough balls (chilled) in a zip-top bag for up to 3 months. When ready, just bake straight from frozen, adding a minute or two to the bake time. Alternatively, freeze fully baked cookies (ganache-filled) for up to a month; thaw at room temperature before serving.

Reheating

If you want to warm up the cookies slightly for that freshly-baked taste, pop them in a 300°F oven for 5 minutes or microwave for about 10 seconds. Be careful not to overheat—the ganache can melt too much and get messy.

FAQs

Final Thoughts

This Chocolate Cherry Cookies with Ganache Recipe is one of those gems that makes me happy every time I bake it. The way the rich chocolate and bright cherry flavors balance, plus the soft texture with that luscious ganache center, always feels a little like a celebration. I can’t recommend enough giving this recipe a try — whether you bake them for yourself or to share, they’re sure to bring smiles around the kitchen.

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