Dried Cherry Chocolate Chunk Cookies

Dried Cherry Chocolate Chunk Cookies made with sweet & sour cherries and dark chocolate all wrapped up in a chewy oatmeal cookie base!

One of my pregnancy snack loves has been dried cherries and dark chocolate. So, it was only a matter of time before I found a new way to enjoy this combo! Introducing the perfect vehicle: a chewy cookie! These chocolate cherry cookies are a new family favorite around here. They have a super chewy texture and a perfectly-sweet hint of tart cherry. Let’s make them!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients 

Dried Cherry Chocolate Chunk Cookies

• All-purpose flour
• Baking soda
• Salt
• Rolled oats
• Cinnamon (optional)
• Salted butter
• Brown sugar – You can use dark brown sugar for more of a molasses flavor or light brown sugar for a less intense molasses flavor.
• Egg
• Vanilla extract
• Dried cherries – I used tart cherries to counteract the sweet cookie dough. I found mine at Trader Joe’s, but you should be able to find them at any grocery store.
• Chopped dark chocolate or dark chocolate chips
• Sea salt, for topping (optional but so highly recommended!)

How to make Dried Cherry Chocolate Chunk Cookies

These cherry chocolate chunk cookies are drop cookies which means you mix the cookie dough and simply drop by the spoonful onto a baking sheet and then bake.

Start by preheating your oven to 375°F. 

Next, combine your dry ingredients in a large bowl: Combine flour, rolled oats, salt and baking soda and then set aside.

Make sure your butter and eggs are room temperature, then beat butter and sugar with an electric mixer for about 3 minutes. Add the vanilla and egg, then beat again.

Next, beat in the dry ingredients just until combined.

Stir in the cherries and chopped dark chocolate.

Use a cookie scoop to drop cookie batter onto a baking sheet lined with parchment paper, about 3 inches apart from each other. A cookie scoop ensures all your cookies will be the same size, which means uniform-looking cookies and evenly baked cookies! It’s worth it! I use a 1.5 tbsp cookie scoop, so if you don’t have one, this is the amount you want to use.

Bake the cookies for 10-12 minutes, until just starting to get golden brown, crisp edges.

The cookies will spread a bit when they bake. Right when they come out of the oven, use a round cookie cutter to gently scoot the edges of the cookie inward to make a perfect circle. You can also use the curve of a fork or a large mug/glass to do this.

Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack and sprinkling a bit of sea salt on top of the cookies.

Why you’ll love these Dried Cherry Chocolate Chunk Cookies

• They are simple to make and follow a basic drop cookie method
• They are a great alternative to traditional chocolate chip cookies
• The sweet/tart cherry flavor and rich dark chocolate are just amazing together
• They are a nice sweet treat for Valentine’s Day!
• They make the perfect gift for the chocolate fan in your life

Storage Instructions

The best cookies are served right away! But you can store leftover cookies in an airtight container on the counter for up to 4 days.

Tried this recipe?

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More delicious cookie recipes

Double Chocolate Chip Cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

Buckwheat Chocolate Chip Cookies

Cherry Chocolate Chip Cookies

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5 from 1 review

Like a perfectly chewy oatmeal cookie, but with tart cherries and rich dark chocolate.

• Author: Becky Schmieg
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 3/4 cup salted butter (room temperature)
• 1 cup brown sugar
• 1 large egg (room temp)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup rolled oats (quick-cooking)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dried cherries (chopped into small pieces)
• 5 oz chopped dark chocolate (about 3/4 cup)
• sea salt for topping (optional)

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Instructions

1. Preheat oven to 375F.
2. In a bowl, combine all-purpose flour, oats, baking soda and salt. Set aside
3. Beat butter and brown sugar with an electric mixer for 3 minutes.
4. Add the egg and vanilla and beat again until fully combined, about 2 minutes. Scrape down the bowl with a rubber spatula.
5. Add the dry ingredients and beat again just until combined.
6. Stir in the chopped chocolate and dried cherries.
7. Line a baking sheet with parchment and drop cookie dough by the 1 1/2 tbsp onto the baking sheet, about 3 inches apart.
8. Bake for 10-12 minutes, until just starting to brown around the edges.
9. Immediately upon removing from the oven, use a round cookie cutter, large glass or the curve of a fork to gently push the edges of the cookie toward the center to make a perfectly circular cookie.
10. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire cooling rack and sprinkling with sea salt.