Chocolate Cherry Pocket Cookies
Indulge in the irresistible charm of Chocolate Cherry Pocket Cookies—an enchanting combination of rich dark chocolate and sweet, tangy maraschino cherries nestled inside soft, buttery cookie dough. Perfectly baked to golden perfection, these bite-sized treats hide a surprise-filled pocket that will delight your taste buds. With a prep time of just 25 minutes, these cookies strike the perfect balance of chewy and creamy textures, complemented by a hint of vanilla in every bite. Whether dusted with powdered sugar for an elegant finish or enjoyed straight out of the oven, these chocolate cherry delights are a show-stopping addition to your dessert repertoire. Ideal for holiday baking, afternoon snacks, or gifting, these crowd-pleasers are destined to become a family favorite!
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 350 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 180 grams dark chocolate chips
- 120 grams maraschino cherries, drained and chopped
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Gently fold in the dark chocolate chips and chopped maraschino cherries, ensuring they are evenly distributed throughout the dough.
Scoop out approximately 1 tablespoon of dough and flatten it slightly in your hands. Fold the edges over to create a pocket, ensuring the filling is fully encased. Repeat with the remaining dough.
Place the cookie dough pockets onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cookies with powdered sugar before serving.
Nutrition Facts
Calories |
4914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.1 g | 321% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 335.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1623 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
