Quick and Easy Cherry Chocolate Chip Cookies
Satisfy your sweet tooth with these irresistible Quick and Easy Cherry Chocolate Chip Cookies! This recipe combines the tartness of dried cherries with the rich, melty goodness of semi-sweet chocolate chips in a buttery, soft-baked cookie that’s ready in under 30 minutes. Perfectly balanced with hints of vanilla and a touch of salt, these cookies are simple to prepare and ideal for a quick dessert or snack. With just 15 minutes of prep and 10 minutes of baking, these crowd-pleasers make 24 cookies, so they’re perfect for sharing—or not! Serve them warm for gooey chocolate perfection or store them in an airtight container to enjoy all week long. Whether for holiday gatherings, potlucks, or a cozy evening treat, these easy homemade cookies are sure to impress. Keywords: quick cherry chocolate chip cookies, easy cookie recipe, homemade chocolate chip cookies with cherries.
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 100 grams granulated sugar
- 50 grams light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams dried cherries, roughly chopped
- 150 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Gently fold in the chopped dried cherries and chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm for gooey chocolate or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 477.5 g | 174% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 297.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 145 mg | 11% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 748 mg | 16% | |
*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.
