Chocolate Cherry Cookies with Ganache Recipe

If you’re a chocolate and cherry lover like me, you’re in for a treat! This Chocolate Cherry Cookies with Ganache Recipe is one of those indulgent desserts that feels fancy but is seriously easy to whip up. The rich, fudgy chocolate cookie base paired with a luscious cherry-infused ganache filling is just a dream come true—perfect for gifting or a cozy night in. Stick around, and I’ll share all my tips to help you make these cookies perfectly every time!

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Ingredients You’ll Need

Every ingredient here is chosen to complement each other perfectly—rich Dutch-process cocoa for that intense chocolate flavor, butter for softness, and cherry preserves mixed into the ganache for a tart punch. Use the best quality chocolate you can find, you’ll taste the difference.

• All-purpose flour: Spoon and level for accurate measurement; it builds the cookie’s structure without toughness.
• Dutch-process cocoa powder: Gives a smoother, less acidic chocolate flavor than natural cocoa.
• Baking powder: Just a touch to help the cookies rise slightly and stay tender.
• Sea salt: Enhances all the flavors – don’t skip it!
• Unsalted butter: Softened but not melted – key for creamy dough and chewy texture.
• Light brown sugar: Adds moistness and a deep caramel note.
• Granulated sugar: Brings slight crispness to contrast the chewiness.
• Egg yolks: Richness and moisture without making the dough too wet.
• Vanilla extract: Aroma and sweetness that rounds out the chocolate flavors.
• Chopped chocolate (Vibrant Cherries + Dark Chocolate): I use this special bar for extra cherry pieces inside the ganache – it’s a game changer.
• Heavy cream: To create that smooth, luscious ganache texture.
• Cherry preserves: For the tart, fruity contrast that brings these cookies alive.

Variations

I love experimenting with this Chocolate Cherry Cookies with Ganache Recipe—it’s super adaptable! Whether you’re after a dietary twist or want to switch up the flavors, here are some of my favorites to try.

• Make it vegan: I once swapped the butter for coconut oil and egg yolks for flax eggs; the texture was slightly different but still delicious.
• Swap the cherry preserves: You could use raspberry or strawberry jam for a different fruity kick.
• Add nuts: For crunch, chopped toasted almonds or pecans fold beautifully into the dough.
• Use white chocolate ganache: Try white chocolate with cherry preserves for a sweeter, vanilla-infused alternative.

How to Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Mix your dry ingredients with care

Start by whisking together your flour, cocoa powder, salt, and baking powder. I like to sift them together to avoid lumps and ensure even distribution. This step sets the foundation for your cookies’ tender crumb and rich, chocolatey flavor, so don’t skip it or rush it.

Step 2: Cream the butter and sugars until dreamy

Using a stand or hand mixer, beat the softened butter with both brown and white sugars on high speed until the mixture turns pale and fluffy—about 2 minutes. This aerates your dough, giving those cookies that amazing light chewiness. Trust me, if you don’t cream enough, your cookies can end up dense and hard.

Step 3: Add egg yolks and vanilla with love

Next, add the egg yolks one at a time and the vanilla extract, mixing at medium speed until light and fluffy. This step is where your dough really comes together—don’t rush it to avoid lumps. I always use room temperature yolks because colder ones can seize the butter mixture.

Step 4: Combine dry and wet ingredients gently

Turn your mixer to low and slowly add the cocoa-flour mixture. Mix just until combined; overmixing develops the gluten, making your cookies tough. When I first tried this recipe, I learned the hard way that patience here creates tender results.

Step 5: Shape, indent, and chill your dough

Scoop tablespoon-sized balls of dough, roll them smooth, then press each with a ¼ teaspoon measuring spoon to create an indent—this is where the ganache will nestle later. This little trick keeps your cookies looking picture perfect. Chill the dough for at least one hour; this helps the butter firm up, reducing cookie spread in the oven.

Step 6: Bake and perfect the shape

Preheat your oven to 350°F (175°C) about 15 minutes before baking so it’s consistent. Arrange eight cookies per parchment-lined baking sheet and bake for 9-11 minutes—I find 10 minutes is just right for chewy centers. When they come out, press the indent again gently with your measuring spoon (they puff up a bit while baking) and use a round cookie cutter to reshape if you want crisp edges.

Step 7: Prepare your luscious chocolate cherry ganache

While the cookies cool, chop your chocolate and place it into a bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Stir slowly until smooth, then fold in the cherry preserves. The tartness from the preserves cuts through the richness beautifully.

Step 8: Fill and chill for the perfect finish

Spoon about 1 teaspoon of ganache into each cookie’s center. I always give them a little more ganache if space allows—more indulgence, why not? Chill for 10-15 minutes to let the ganache set firm, then enjoy or store.

How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes

I usually top a few cookies with a small fresh cherry or a sprinkle of flaky sea salt on the ganache—it’s a little extra punch that makes guests do a double-take. A dusting of powdered sugar also looks pretty and adds a hint of sweetness.

Side Dishes

These cookies are fabulous with a simple cup of coffee or tea, but I’ve also served them alongside vanilla ice cream for a decadent dessert platter. If you’re feeling fancy, a glass of red dessert wine pairs nicely to echo the cherry notes.

Creative Ways to Present

For holiday gatherings, I arrange these cookies in a circle on a pretty plate with fresh cherries and mint leaves for color contrast. Another fun idea: stack three to four on top of each other and tie with a ribbon—makes a lovely homemade gift that looks gourmet!

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature or in the fridge for up to three days. I always layer parchment paper between them to avoid sticking or smooshing that delicate ganache center.

Freezing

If you want to freeze, freeze the baked cookies without ganache first on a tray, then transfer to a freezer-safe container. Freeze the ganache separately in a small container. When ready to serve, thaw cookies and dollop fresh ganache on top.

Reheating

Warm chilled cookies in the microwave for about 10 seconds to soften before eating, but avoid overheating as the ganache will melt too much. If you’ve frozen the ganache separately, add it after warming your cookies.

FAQs

Final Thoughts

These Chocolate Cherry Cookies with Ganache Recipe have quickly become a favorite in my kitchen—I love how they look so polished but feel so homemade. They’re the kind of treat I’m proud to share yet selfishly want to hoard in my cookie jar. I hope you’ll give them a try, enjoy every bite, and maybe even tweak the recipe to make it your own. Trust me, once you nail this recipe, it’s going to be your go-to for any occasion that calls for a little chocolatey indulgence!

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