Easy. So easy! And with the combination of chocolate and tart dried cherries, these soft cookies are incredibly tasty, too. I used milk, dark, and white chocolate, but you can use whatever combination pleases you. The tart cherries add extra flavor and texture, making these cookies addictive little treats.
Leave them plain and you’re done, but if you want to gussy them up a bit, shake them in powdered sugar while they’re still slightly warm. Or brush the tops with a thin glaze. You can also roll (or pat) the dough out on a generously floured surface and cut out simple shapes. Of course, I used a heart cutter because what could possibly be more perfect for Valentine’s Day than chocolate and cherry cookies?
POWDERED:
GLAZED:
HEARTS:
| Chocolate and Tart Cherry Cookies | Print |
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 2 teaspoons vanilla
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (more if desired) dried tart cherries
- 1 heaping cup chocolate chips - a combination of milk, dark, and white is good
- Heat oven to 375. Cover baking sheets with parchment.
- In a large bowl, beat butter and sugar together for 2 minutes.
- Add eggs. Beat for 1 minute.
- Add sour cream and vanilla. Beat until combined.
- Add flour, baking powder, baking soda, and salt. Mix just until combined.
- Stir in cherries and chocolate.
- Drop rounded tablespoons of dough at least 1 inch apart on prepared baking sheet. (For rounder, smoother cookies you can roll dough into balls using floured hands)
- Bake 11-12 minutes. Remove from oven when bottoms are brown but the cookies are still light colored. Remove from baking sheet and cool on rack.
- Fun Options:These can be served plain or you can shake barely warm cookies in a bag of powdered sugar. You can also brush with a simple glaze made of powdered sugar and milk. For heart-shaped cookies, pat or roll dough a generous ½-inch thick on floured surface and lift to baking sheet with a thin spatula.
You won’t need step-by-step photos here, but I took a couple of random pictures for you.
Dried cherries. (I’m sure there are many more brands.) I love the mild Montmorency cherries.
Add cherries and chocolate chips to dough.
You can even cut this dough into shapes. Pat or roll it a little over 1/2-inch thick on a floured surface and cut with cookie or biscuit cutter.
That’s all there is! No tips needed, because these are so simple.
Make some for your Valentine!
Lorinda
I love the way you combine flavors and textures. Chewy dried cherries . . . slightly crunchy chocolate bits . . . yum!
Thanks, Mary. Sweet and tart. Mmmmm.
I love chocolate and cherries together. These cookies are right up my alley. They look delicious. Yum!
I do too, but I usually am all about maraschino cherries. I love them, but I think this was a much better match. I can’t begin to tell you how many The Man has eaten.