Chocolate Cherry Cookies with Ganache Recipe

I’m so excited to share my Chocolate Cherry Cookies with Ganache Recipe with you because these cookies are seriously next level. Imagine rich, fudgy chocolate cookies with this luscious cherry-infused chocolate ganache center that just melts in your mouth. If you love combining bold flavors like dark chocolate and tart cherries, you’ll find this recipe absolutely irresistible—and trust me, it’s easier than it looks!

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Ingredients You’ll Need

The synergy between cocoa powder, real butter, and cherry preserves makes these cookies sing. When shopping, choose good-quality chocolate with cherry pieces if you can find it, and always use room-temperature butter—it really helps with texture and mixing.

• All-purpose Flour: Spoon it into your measuring cup and level it off to avoid dense cookies.
• Dutch-process Cocoa Powder: Gives a smooth, rich chocolate flavor that’s less acidic than natural cocoa.
• Baking Powder: Helps the cookies rise just enough without getting cakey.
• Sea Salt: Enhances the chocolate and cherry flavors—never skip the salt!
• Unsalted Butter: Softened is key; not melted. This creates that tender, fudgy crumb.
• Light Brown Sugar: Adds moisture and a subtle caramel note.
• Granulated White Sugar: Helps with a slight crispness around edges.
• Egg Yolks: These add richness—using yolks only keeps the cookies dense and chewy.
• Vanilla Extract: For that warm, inviting aroma and flavor boost.
• Chocolate (for Ganache): I love using Endangered Species Chocolate Vibrant Cherries + Dark Chocolate for fruity depth.
• Heavy Cream: Heated to melt the chocolate smoothly into the ganache.
• Cherry Preserves: This adds the signature sweet-tart surprise at the center.

Variations

One of my favorite things about this Chocolate Cherry Cookies with Ganache Recipe is how easy it is to tweak based on what you have or prefer. Feel free to make it your own—I’ve tried several adjustments, and I’m happy to share what worked best!

• Use Different Chocolate: Swap dark chocolate for milk or semi-sweet if you want a sweeter ganache—my kids love it this way.
• Make it Vegan: Replace butter with vegan margarine and use a dairy-free chocolate plus coconut cream for ganache—the texture is slightly different but still delicious.
• Add Nuts: Toasted almonds or walnuts folded into the dough add an addicting crunch.
• Cherry Jam Substitute: If you can’t find cherry preserves, raspberry or strawberry jam works as a lovely alternative.

How to Make Chocolate Cherry Cookies with Ganache Recipe

Step 1: Whisk Dry Ingredients Together

Start by combining your all-purpose flour, Dutch-process cocoa powder, sea salt, and baking powder in a medium bowl. Whisk these together thoroughly to ensure the cocoa and leavening agents distribute evenly. Trust me, this makes a big difference to the texture of your cookies later on!

Step 2: Cream the Butter and Sugars

In a large bowl or stand mixer, beat softened butter with light brown sugar and granulated sugar on high speed until light and fluffy—about 2 to 3 minutes. This is where the magic starts: properly creamed butter and sugar gives your cookies a tender, melt-in-your-mouth bite that I personally adore.

Step 3: Add Egg Yolks and Vanilla

Mix in your egg yolks and vanilla extract on medium speed until the mixture is pale and fluffy. The egg yolks add richness without making the dough too cakey, so don’t toss in the whole eggs here!

Step 4: Combine Everything

Now, add the dry ingredient mixture to your wet batter gradually on low speed. Mix just until combined—overmixing at this stage can make the cookies tough, so stop as soon as you don’t see flour streaks anymore.

Step 5: Shape and Chill the Dough

Using a tablespoon cookie scoop, portion out 32 balls of dough. Roll each into a smooth ball, then press a ¼ teaspoon measure into the center to make a little indent—it will hold the ganache beautifully. Chill the dough balls for at least one hour. I used to skip chilling, but this step prevents spreading and keeps the centers cozy for the filling.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C) about 15 minutes before baking. Arrange 8 cookies on a parchment-lined baking sheet, spaced well. Bake for 9-11 minutes—I find 10 minutes hits the sweet spot for soft yet set cookies. Right when they come out, gently press the indent again to restore its shape, then use a round cookie cutter to tidy up their edges while warm.

Step 7: Cool Cookies

Let the cookies cool on the baking sheet for about 5 minutes; this helps them firm up enough to transfer without breaking. Then, move them carefully to a wire rack to cool completely before filling.

Step 8: Make the Chocolate Cherry Ganache

Chop your chocolate finely into a medium bowl. Heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir gently until smooth, then fold in the cherry preserves. This ganache has such an indulgent, glossy look—once you taste it, you’ll want to spoon it straight off the spoon!

Step 9: Assemble and Chill

Spoon about 1 teaspoon of ganache into each cookie’s indent. If the cookies can hold more without spilling over, go for it—you don’t want to skimp on that delicious center. Pop them into the fridge for 10-15 minutes to let the ganache set nicely.

How to Serve Chocolate Cherry Cookies with Ganache Recipe

Garnishes

I love dusting these cookies lightly with powdered sugar for a snowy effect, especially around the holidays. Sometimes I toss a few small fresh cherries or a tiny mint leaf on top of each ganache center when serving to guests—it adds a pop of color that’s just so inviting.

Side Dishes

Pair your Chocolate Cherry Cookies with a scoop of vanilla or cherry ice cream for dessert, or enjoy them alongside a rich cup of coffee or black tea. They also make an elegant accompaniment to a cheese board featuring creamy brie or sharp cheddar for a grown-up treat.

Creative Ways to Present

For special occasions, I arrange these cookies on a tiered cake stand surrounded by fresh cherries and sprigs of rosemary for a stunning display. You can also package them in cute boxes with a ribbon as handmade gifts—people go crazy for them, especially knowing they’re made from scratch with love!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge to keep the ganache firm. They stay fresh and delicious for up to three days this way—perfect if you want to bake ahead for a party or just have treats on hand.

Freezing

If you want to freeze these cookies, I recommend freezing the baked, unfilled cookies separately from the ganache. Freeze them in a single layer, then thaw before filling—this keeps textures just right and prevents ganache meltdown in the freezer.

Reheating

To bring back that fresh-baked warmth, I pop a cookie or two in the microwave for 10-15 seconds. Just be careful—not too long, or the ganache melts too much. This quick reheating restores that soft, luxurious texture you want.

FAQs

Final Thoughts

I absolutely love how these Chocolate Cherry Cookies with Ganache Recipe turns out every time—it’s become my go-to when I want a treat that feels luxurious but isn’t complicated. When I first tried this combo, I was blown away by how the tart cherry filling balanced the deep chocolate so beautifully. I know you’ll enjoy making and sharing these with friends and family just as much as I do. So grab your apron, whip up a batch, and watch how quickly they disappear!

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