Dessert

Chocolate Cherry Cookies with Rich Ganache Recipe

ByMaya Quinn January 6, 2026January 6, 2026

Introduction

These Chocolate Cherry Cookies combine rich cocoa, sweet cherry preserves, and smooth chocolate ganache for a decadent treat. Perfect for sharing or savoring with a cup of coffee, they balance deep flavors and a tender bite.

A stack of three round, dark brown chocolate cookies filled with glossy, rich dark chocolate ganache in the center, with one cookie on top having a bite taken out to show the gooey filling inside, small bits of bright red dried fruit sprinkled on the ganache tops, surrounded by shiny deep red cherries with brown stems, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla extract
5 oz chocolate, chopped (such as dark chocolate with cherries)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set this dry mixture aside.
Step 2: In a large bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer on high speed until light and fluffy.
Step 3: Add the egg yolks and vanilla extract to the butter mixture. Mix on medium speed until combined and airy, about 1–2 minutes.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until everything is combined.
Step 5: Scoop the dough into 32 tablespoon-sized balls. Press each ball lightly with a 1/4 teaspoon to create an indent, then chill the dough for one hour.
Step 6: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 7: Arrange 8 cookies per baking sheet lined with parchment paper.
Step 8: Bake the cookies for 9 to 11 minutes—10 minutes is ideal. Right after taking them out, gently press the centers again with a 1/4 teaspoon if the indent has gone away.
Step 9: While cookies are still warm, use a circular cookie cutter to gently reshape each cookie to perfect circles and restore their original size.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: For the ganache, place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until just about to boil, then pour it over the chocolate and stir until smooth.
Step 12: Stir in the cherry preserves until fully combined with the ganache.
Step 13: Spoon about 1 teaspoon of the cherry chocolate ganache into the center indent of each cooled cookie. Use more if space allows.
Step 14: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to let the ganache set.

Tips & Variations

Use Dutch-process cocoa for a richer chocolate flavor and deeper color.
Swap cherry preserves for raspberry or strawberry for a different fruity twist.
Chilling the dough helps maintain the cookie shape and enhances flavor.
For extra crunch, add chopped nuts like pecans or walnuts to the dough.

Storage

Store the cookies in an airtight container in the refrigerator for up to three days. Bring them to room temperature or warm slightly before serving for the best texture and flavor. Ganache-topped cookies can also be frozen for up to one month; thaw in the fridge overnight before serving.

How to Serve

The image shows several round chocolate cookies with a soft, dark brown texture. Each cookie has a glossy, thick dark chocolate center filling that looks smooth and shiny. Some cookies are topped with tiny red crumbs scattered over the chocolate layer. One cookie in the center is broken in half, revealing a gooey chocolate filling inside. Around the cookies, there are a few deep red cherries with stems, adding a fresh look. The cookies and cherries are placed on a white marbled surface that contrasts with the dark colors of the treats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but the flavor will be slightly more acidic and less smooth. Adjust baking powder slightly if needed.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking is key to preventing excessive spreading. Also, ensure your butter is softened but not melted for better dough consistency.