Chocolate Cherry Cookies with Ganache Recipe

If you’re craving a cookie that’s both chocolatey and bursting with a hint of fruity sweetness, then you are in for a treat with this Chocolate Cherry Cookies with Ganache Recipe. I absolutely love how these cookies come together — rich, soft, and irresistible, with a luscious cherry-infused ganache topping that takes them over the edge. Trust me, once you try these, you’ll be dreaming of the next batch!

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Ingredients You’ll Need

The magic behind these Chocolate Cherry Cookies with Ganache Recipe really starts with quality ingredients that complement each other effortlessly. I find using good Dutch-process cocoa really amps up the chocolate depth, while the cherry preserves in the ganache bring just the right amount of tart sweetness.

• All-purpose flour: Use spooned and leveled flour for accurate measurement—you’ll get consistent cookie texture this way.
• Dutch-process cocoa powder: This has a smoother, richer chocolate flavor than regular cocoa, and it helps deepen the cookie’s color and taste.
• Baking powder: Just a touch to give the cookies a gentle lift.
• Sea salt: Enhances the chocolate and balances the sweetness—don’t skip it!
• Unsalted butter: Softened but not melty, which ensures your dough comes together beautifully without being greasy.
• Light brown sugar: I love the molasses notes it brings, making the cookies moist and flavorful.
• Granulated white sugar: For that perfect crisp edge on the cookies.
• Egg yolks: Adds richness and tenderness—snap up those whites for meringues or omelets!
• Vanilla extract: It’s subtle but important for rounding out all the flavors.
• Chocolate for ganache: I used a cherry-infused dark chocolate bar—Endangered Species Vibrant Cherries + Dark Chocolate is perfect for this recipe, but any good quality bittersweet or semisweet chocolate will do.
• Heavy cream: This creates that silky ganache texture everyone swoons over.
• Cherry preserves: This adds the fruity kick to the ganache; make sure it’s high quality for the best taste.

Variations

I’m a big fan of making this Chocolate Cherry Cookies with Ganache Recipe my own depending on what’s in the pantry or the season. Feel free to get creative!

• White Chocolate Twist: Swap dark chocolate in the ganache for creamy white chocolate—I did this once at a holiday party and everyone raved about the sweet contrast.
• Nutty Crunch: Add chopped toasted almonds or pistachios on top of the ganache for a lovely texture contrast.
• Vegan Version: I experimented substituting butter with coconut oil and used vegan chocolate, plus a flax egg instead of egg yolks. The result was slightly different but still delicious!
• Seasonal Flavors: Try swapping cherry preserves with raspberry or strawberry for a seasonal spin.

How to Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl. This helps distribute everything evenly so your cookies bake uniformly. I like to set this aside while I get cracking on the wet ingredients.

Step 2: Cream the Butter and Sugars

In a large bowl, cream the softened butter with the light brown sugar and granulated sugar using an electric mixer. It takes about 2-3 minutes on high until it’s light and fluffy—this step is the secret behind tender cookies with that perfect chew.

Step 3: Add the Egg Yolks and Vanilla

Next, mix in the egg yolks and vanilla extract on medium speed until everything is well incorporated and the mixture is light and a little fluffy, about 1-2 minutes. This enhances the richness and flavor depth.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the wet bowl, mixing on low speed just until combined. Overmixing here will make the cookies tough, so stop as soon as there are no dry bits.

Step 5: Shape, Chill, and Bake

Use a tablespoon-sized cookie scoop to portion the dough into 32 balls. Roll each ball gently, then press a ¼ teaspoon measure into the center of each cookie to make a neat indent where the ganache will go later. This step took some practice for me to get just right, so don’t worry if it’s not perfect the first time. Chill the dough for one hour—that’s a must for thick, flavorful cookies.

When ready, preheat your oven to 350°F (175°C). Arrange 8 cookies per parchment-lined baking sheet. Bake for 9-11 minutes; I find 10 minutes hits the sweet spot with chewy edges and soft centers. Right out of the oven, press down the center indents again with the ¼ teaspoon. If the cookies puffed up unevenly, scoot a small round cutter around each cookie while hot to perfect their shape and size. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Chocolate Cherry Ganache

Chop the chocolate into small pieces and place them in a medium bowl. Heat the heavy cream in a small saucepan just until it’s about to boil and pour it immediately over the chocolate. Let it sit for a minute, then stir gently until smooth and glossy. Fold in the cherry preserves to create that signature fruity, rich ganache that sets beautifully on the cookies.

Step 7: Assemble and Chill

Fill each cookie’s center indent with about a teaspoon of the ganache. Don’t be shy if your cookies can hold a bit more—it just means extra yum! Pop the cookies in the fridge for 10-15 minutes to let the ganache set up firm but still delightfully creamy.

How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes

I like to top these cookies with a light dusting of powdered sugar or a few whole dried cherries for a charming presentation. Sometimes I pop a tiny mint leaf on top if serving at a party for a fresh contrast—looks fancy but is so easy!

Side Dishes

They pair wonderfully with a steaming cup of coffee or a bold black tea. For special occasions, serve alongside a scoop of vanilla bean ice cream—the warm cookie with chilled ice cream and cherry ganache is a match made in dessert heaven.

Creative Ways to Present

During holidays, I arrange them on a tiered cake stand with clusters of fresh cherries and chocolate shavings sprinkled around. For gift-giving, layering parchment between these cookies in a pretty tin makes a thoughtful, gourmet holiday treat your family and friends adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge to keep the ganache firm and fresh. They hold up well for up to three days, but honestly, they’re often gone before then in my house!

Freezing

If you want to freeze them, I recommend freezing the cookie shells separately, then thawing and piping the ganache fresh before serving. Freezing the finished cookie with ganache can make the topping a bit grainy after thawing in my experience.

Reheating

To enjoy cookies after chilling or freezing, I bring them to room temperature and if needed, pop them in a warm oven (about 300°F) for a couple minutes to soften the cookie and refresh the ganache’s silky texture. This revives that “just baked” feel perfectly.

FAQs

Final Thoughts

I discovered this Chocolate Cherry Cookies with Ganache Recipe after many cookie experiments, and it quickly became a family fave that I’m excited to share with you. What I love most is that they feel elegant but aren’t complicated, so you can pull off that homemade bakery vibe any time. You’ll enjoy the rich chocolate, the burst of cherry flavor, and the fun of assembling these beauties. Honestly, just make a double batch—you’ll thank me later!

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