When I was a kid, my grandma used to pull a dented tin of maraschino cherries from the pantry and wink at me like she had a secret. She called these “cherry blossom cookies” because she’d press a little red heart into the center of each chocolate cookie and declare the kitchen officially romantic. I remember the smell — rich chocolate and a sugar-sweet cherry tang that made winter afternoons feel like a holiday. Today I riff on that memory with a chewy chocolate cookie studded with gooey cherry jam and melty chocolate chunks. It’s simple, a little nostalgic, and ridiculously comforting; every bite still tastes like being wrapped in a warm kitchen towel while the oven hums away.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 35 minutes
Why This Recipe is Awesome
This recipe gives you chewy, slightly crisp-edged chocolate cookies with a surprise cherry center that bursts with sweet-tart flavor. The texture plays between fudgy cocoa dough and gooey jam plus chunks of melty chocolate. It’s easy enough for a weeknight bake and special enough for gifting — honestly, it’s so forgiving even your oven can’t mess it up. Who doesn’t love crispy edges and a soft, almost brownie-like middle?
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips or chopped dark chocolate (about 8 ounces)
- 1/2 cup cherry preserves (plus a splash of reserved maraschino juice if you like extra cherry zing)
- Optional: 2 tablespoons chopped maraschino cherries for color and chew
For the Sauce / Garnish (if applicable):
- Optional: 2–3 oz white chocolate, melted for drizzling
- Optional: powdered sugar for dusting
How I Make It
Step 1:
Preheat the oven to 350°F and line two baking sheets with parchment. In a bowl, whisk together the 2 cups all-purpose flour, 1/2 cup cocoa, baking soda, and salt so the chocolate powder smells deep and toasty. I love that warm cocoa aroma — it tells me the batter will be chocolate-forward and rich.
Step 2:
In a large bowl, beat the 1 cup softened butter with the granulated and brown sugars until creamy and slightly fluffy, about 2 minutes. Add the eggs one at a time, then stir in the vanilla. Fold in the dry ingredients with a spatula until you see a soft, cohesive dough. Don’t overmix — stop when streaks of flour disappear.
Step 3:
Fold in the 1 1/2 cups chocolate chips and optional chopped maraschino cherries. You want little pockets of chocolate throughout the dough. The dough will smell rich and chocolatey — you might sneak a tiny taste. I won’t tell.
Step 4:
Scoop rounded tablespoonfuls of dough onto the prepared sheets, leaving about 2 inches between cookies. Press a small well in the center of each cookie and add about 1/2 teaspoon of cherry preserves. If the jam is thick, thin it with a drop of maraschino juice so it spreads a bit during baking. Top with a tiny extra sprinkle of chips if you like a glossy chocolate top. Bake for 10–12 minutes until the edges look set and slightly cracked but the centers still look soft — that gives you chewiness and a gooey jam center.
Step 5:
Let the cookies rest on the baking sheet for 3–5 minutes (they continue to set), then transfer to a wire rack to cool completely. If using white chocolate, drizzle it over cooled cookies for a pretty contrast. The cookies keep that warm, fresh-from-oven chew when cooled; the jam settles into a lovely glossy bloom.
Pro Tips
- Use room-temperature eggs and butter so they combine smoothly and give you a tender crumb.
- If your jam is watery, spoon it into a small fine-mesh strainer and let excess syrup drain for 10 minutes before using.
- For extra fudgy cookies, refrigerate the dough for 30 minutes — colder dough spreads less and gives thicker centers.
- Swap half the chocolate chips for chopped chocolate blocks for pockets of molten chocolate that taste like a warm brownie.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use almond extract (1/4 tsp) instead of vanilla for a cherry-almond vibe — it tastes classic with cherries.
- Swap semi-sweet chocolate for milk chocolate for a sweeter cookie; use dark chocolate for a more intense flavor.
- Dairy-free option: use vegan butter and dairy-free chocolate chips — texture stays similar though flavor shifts slightly.
- Gluten-free option: substitute 1:1 gluten-free flour blend; you might need an extra tablespoon of liquid if the dough feels dry.
Variations & Tips
- Add 1/2 cup chopped toasted almonds for crunch and a nutty contrast to the jam.
- Make them boozy: stir 1 tablespoon of cherry liqueur into the jam before filling for an adult cookie.
- Turn them into thumbprints: press deeper wells and fill with a small spoonful of jam after baking for less spread.
- Swap cherry preserves for raspberry or apricot jam for a different sweet-tart pairing.
- For a festive twist, top with a tiny candied flower or edible glitter for gift boxes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Scoop the dough into balls and freeze on a baking sheet. Once frozen, store in a zip-top bag for up to 3 months. Bake from frozen; add 1–2 minutes to the bake time. For filled cookies, add jam right before baking so it stays bright.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. You might need to bake in batches so the oven temperature stays stable.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 3/4 cup oil for 1 cup butter), and expect a slightly less tender, less rich flavor.
- How do I know it’s done?
- Look for set edges that are slightly firm and centers that still look a touch glossy. The cookies continue to set as they cool, so pull them when the edges hold their shape and the center wobbles slightly.
- What if I don’t have ingredient X?
- Short on cocoa? Use 2 tablespoons of instant espresso plus 2 tablespoons of melted dark chocolate for a similar depth. No jam? Use a small cherry or a teaspoon of chopped dried cherries rehydrated in warm water.
How I Like to Serve It
I love these warm with a tall glass of cold milk or a strong cup of coffee — the chocolate sings with both. They make a charming addition to holiday cookie plates or a cozy movie night. If I bring them to a potluck, I arrange them on a pretty platter and throw in a bowl of extra jam for dipping. They feel right at home in winter but brighten spring brunches too.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Reheat gently in a 300°F oven for 5 minutes to revive that just-baked chewiness.
Final Thoughts
Closing: Now go bake something that smells like childhood and cheers like a tiny celebration — you deserve a cookie that tastes like a hug.