Chocolate Cherry Cookies with Ganache Recipe

If you’re a fan of rich, fudgy cookies with a burst of fruity goodness, let me introduce you to my absolutely favorite Chocolate Cherry Cookies with Ganache Recipe. This recipe effortlessly blends deep chocolate flavor, tart cherry preserves, and a silky ganache for the most decadent bite. Once you try it, you’ll understand why I keep making it for every holiday and cozy weekend at home.

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Ingredients You’ll Need

The secret to delicious Chocolate Cherry Cookies with Ganache Recipe isn’t just in the technique — it’s also in using quality ingredients that complement each other beautifully. I always recommend using Dutch-process cocoa for a deep chocolate taste and cherry preserves with real chunks of fruit to get that true tartness.

• All-purpose flour: Spoon and level your flour for best measuring accuracy; this keeps cookies tender, not dense.
• Dutch-process cocoa powder: Gives these cookies that rich, smooth chocolate flavor without bitterness.
• Baking powder: Just enough lift to keep the cookies soft but not cakey.
• Sea salt: Balances the sweetness and enhances the chocolate notes.
• Unsalted butter: Softened, but not melted, for creamy creaming with sugars.
• Light brown sugar: Adds moisture and hints of caramel flavor.
• Granulated sugar: Provides crunch and helps with cookie spread.
• Egg yolks: Richness that keeps the cookies soft and chewy — I always use room temperature ones for even mixing.
• Vanilla extract: Just a touch adds warmth and depth.
• Chocolate (for ganache): I love using a chocolate with cherry flavor like Endangered Species Vibrant Cherries + Dark Chocolate for added complexity.
• Heavy cream: Heated gently to melt the chocolate and create that luscious ganache texture.
• Cherry preserves: Adds the fruity punch in the ganache — opt for ones with larger chunks for texture.

Variations

I love making this Chocolate Cherry Cookies with Ganache Recipe my own by switching things up every once in a while. It’s a great canvas for personalization, and you’ll find your family will beg you to keep experimenting!

• Swap Cherries for Raspberries: I tried this once when fresh raspberries were abundant, and the tartness made the chocolate pop even more.
• Use White Chocolate Ganache: For a sweeter twist, swap the dark chocolate for white chocolate — just adjust the cherry preserves to keep it balanced.
• Make It Vegan: Use dairy-free butter and coconut cream for ganache; it’s surprisingly delicious and perfect for dietary needs.
• Add Nuts: Toss in chopped toasted almonds or walnuts for a crunchy contrast that my family can’t get enough of.

How to Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl. I like to do this first so the dry ingredients are evenly combined and ready when you mix your wet ingredients. It makes for a consistent batter without pockets of baking powder or cocoa.

Step 2: Cream Butter and Sugars

In a large bowl, cream softened unsalted butter with the light brown sugar and granulated sugar using an electric mixer on high. This part is key — you want it light and fluffy since it traps air to help the cookies rise just right. It usually takes about 3-4 minutes. Don’t rush this step!

Step 3: Add Egg Yolks and Vanilla

Mix in the room temperature egg yolks and vanilla extract on medium speed until the mixture is light and fluffy. This usually takes 1-2 minutes. The yolks add richness that makes these cookies extra tender.

Step 4: Combine Dry and Wet Ingredients

Slowly add your dry ingredient mixture to the wet ingredients and mix on low speed just until combined. Over-mixing here can make the cookies tough, so keep it gentle! The dough will be soft but firm enough to scoop.

Step 5: Shape and Chill the Dough

Scoop the dough into 32 tablespoon-sized balls. Right after rolling each ball, press your ¼ teaspoon measure gently into the center to make an indent for the ganache. This little trick keeps the filling in place later. Pop the dough into the fridge for an hour — chilling makes a huge difference in how the cookies bake up.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C) about 15 minutes before baking. Bake the cookies on a parchment-lined baking sheet, 8 at a time, for 9-11 minutes. I found 10 minutes hits that perfect balance of chewy with a slight crisp edge. When you take them out, gently press the centers again with your ¼ teaspoon to deepen the indent, and use a circular cookie cutter to gently reshape the cookies smaller if they spread too much. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Make Your Cherry Chocolate Ganache

While the cookies cool, chop your chocolate finely and place it in a medium bowl. Heat the heavy cream just until it’s about to boil, then pour it over the chopped chocolate. Let it sit for a minute, then stir gently until smooth and silky. Stir in the cherry preserves, mixing until fully combined. This ganache is rich but fruit-forward — irresistible.

Step 8: Fill and Chill

Spoon about 1 teaspoon of the cherry chocolate ganache into the indent of each cookie — feel free to add a little more if it fits! Then chill your cookies in the fridge for 10-15 minutes to let the ganache set up properly. Trust me, this step is worth it for that perfect bite.

How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes

I usually top my cookies with a tiny fresh cherry half or a delicate sprinkle of flaky sea salt right before serving — it elevates the flavors and adds a touch of fancy. A light dusting of powdered sugar also works beautifully for holiday occasions.

Side Dishes

These cookies pair wonderfully with a cup of strong black coffee or a creamy latte to balance their sweetness. For dessert events, I like serving them alongside vanilla bean ice cream or a dollop of whipped cream for an indulgent treat.

Creative Ways to Present

For special occasions, I arrange these cookies on a tiered dessert stand interspersed with edible flowers and sprigs of fresh mint to make a stunning centerpiece. They also work great packaged in cute tins with parchment paper layers as heartfelt gifts.

Make Ahead and Storage

Storing Leftovers

Leftover cookies store best in an airtight container in the refrigerator. This keeps the ganache firm and the cookie texture chewy for up to 3 days. I always separate layers with parchment paper to avoid sticking and preserve presentation.

Freezing

I’ve frozen both the baked cookies and the cookie dough. If freezing dough balls, scoop and chill first, then freeze on a tray before transferring to a sealed container. When freezing baked cookies with ganache, flash freeze first so the ganache sets firmly. They thaw beautifully in the fridge overnight.

Reheating

To reheat, I warm cookies gently in the microwave for about 10-15 seconds to soften them without melting the ganache too much. This way they taste freshly baked but maintain their pretty shape and clean ganache center.

FAQs

Final Thoughts

This Chocolate Cherry Cookies with Ganache Recipe has become a go-to treat in my kitchen because it blends simple baking techniques with extraordinary flavors. I love how it feels special without being complicated — it’s the kind of recipe you want to bake for yourself and everyone you care about. If you try it, I bet you’ll be as hooked as I am. Pull up a chair, grab a glass of milk, and enjoy every fudgy, fruity bite!

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