If you’re a fan of chocolate-covered cherries, get ready for a cookie that delivers that same indulgent flavor in every bite! Chocolate Cherry Blossom Cookies are rich, fudgy, and topped with a sweet maraschino cherry—then drizzled with silky chocolate for the ultimate finishing touch. They’re perfect for holidays, bake sales, or anytime you need a chocolatey treat with a fruity twist.
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Picture biting into a soft, brownie-like cookie with a surprise cherry center, all wrapped up in a smooth chocolate drizzle. Trust me, these cookies are pure bliss!
Why You’ll Love This Recipe
Decadent Flavor: A rich chocolate base with a sweet cherry surprise.
Easy to Make: Simple steps and pantry-friendly ingredients.
Crowd Favorite: Perfect for holiday trays, parties, and gifting.
Beautiful Presentation: The cherry and chocolate drizzle make them look bakery-worthy.
Customizable: Use dark, milk, or white chocolate for the drizzle.
Ingredients in Chocolate Cherry Blossom Cookies
Butter: Creates a soft, rich texture.
Sugar: Adds sweetness and enhances the fudgy consistency.
Egg: Helps bind the dough for perfect cookies.
Vanilla Extract: Brings out the chocolate’s depth.
Flour: The foundation for the cookie structure.
Cocoa Powder: For that deep chocolate flavor.
Baking Powder & Salt: Ensures the right texture and balance.
Maraschino Cherries: The star of the show, adding a juicy, fruity burst.
Chocolate Chips: Melted for the final drizzle on top.
Instructions
Prepare the Dough: In a bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Mix It Together: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Shape the Cookies: Roll the dough into small balls and place them on a lined baking sheet.
Add the Cherries: Press a maraschino cherry into the center of each cookie.
Bake to Perfection: Bake at 350°F (175°C) for 10–12 minutes until set.
Drizzle with Chocolate: Melt chocolate chips and drizzle over the cooled cookies for a gorgeous finish.
Serve & Enjoy: Let the chocolate set, then dig into these chocolate-cherry delights!
Nutrition Facts
Servings: 24 cookies
Calories per serving: Approx. 150
Preparation Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
How to Serve Chocolate Cherry Blossom Cookies
With a Glass of Milk: A classic pairing for the ultimate treat.
As a Gift: Pack them in a decorative box for a homemade present.
On a Dessert Platter: These cookies add a pop of color to any spread.
With Ice Cream: Crumble over vanilla or cherry ice cream for extra indulgence.
Additional Tips
Chill the Dough: If it’s too soft, refrigerate for 15 minutes before rolling.
Try Different Chocolates: White chocolate drizzle adds a fun contrast.
Make It Extra Fudgy: Add chocolate chips to the dough for double chocolate flavor.
Storage Tips: Store in an airtight container for up to a week.
FAQ Section
Q1: Can I use fresh cherries instead of maraschino cherries?
A1: Yes, but they may release more juice, affecting texture.
Q2: Can I make these ahead of time?
A2: Absolutely! They stay fresh for several days when stored properly.
Q3: How do I get the perfect drizzle?
A3: Use a piping bag or a spoon to gently drizzle melted chocolate.
Q4: Can I freeze these cookies?
A4: Yes! Freeze them in a single layer, then store in an airtight container.
Q5: What’s the best way to melt chocolate for the drizzle?
A5: Microwave in 20-second intervals, stirring until smooth.
Q6: Can I add nuts?
A6: Chopped almonds or walnuts add great texture.
Q7: How do I prevent the cookies from spreading too much?
A7: Chill the dough before baking for firmer cookies.
Q8: Can I use almond extract instead of vanilla?
A8: Yes! Almond extract pairs beautifully with cherries.
Q9: How do I keep them soft?
A9: Store with a slice of bread in the container to retain moisture.
Q10: Can I use dark chocolate instead of cocoa powder?
A10: Dark chocolate can be melted and mixed in, but adjust flour to maintain dough consistency.
Final Thoughts
These Chocolate Cherry Blossom Cookies are everything you love about chocolate-covered cherries—transformed into a soft, chewy cookie. They’re easy to make, look stunning, and taste like pure indulgence. Whether you’re baking for the holidays or just craving something sweet, this recipe is a must-try!
Print
Chocolate Cherry Blossom Cookies
- Prep Time: 4 hours 20 minutes (includes marinating time)
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Almond Shortbread Cookies are buttery, rich, and full of cherry flavor! Topped with a Hershey’s Kiss and drizzled with melted chocolate, these cookies are perfect for holidays, Valentine’s Day, or any sweet occasion. The dough requires chilling, so plan ahead!
Ingredients
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3/4 cup (170g) unsalted butter, softened
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2/3 cup (134g) granulated sugar
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1 tsp pure vanilla extract
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1/2 tsp almond extract
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1 tbsp (15ml) maraschino cherry juice
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2 cups (250g) all-purpose flour
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16 maraschino cherries, drained and chopped
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24 Hershey’s Kisses, unwrapped
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4 oz semi-sweet chocolate (optional, for drizzling)
Instructions
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Prepare Dough:
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In a mixing bowl, beat butter on high speed until creamy (about 1 min).
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Add sugar, vanilla extract, and almond extract. Beat on medium speed until combined.
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Slowly drizzle in cherry juice while mixing on high speed for 1 min.
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Reduce to low speed and gradually mix in flour until a soft dough forms.
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Add chopped cherries and mix until evenly incorporated.
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Chill Dough:
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Press dough together, wrap tightly in plastic wrap, and refrigerate at least 4 hours (or up to 3 days).
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Bake:
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Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
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Roll chilled dough into 1-tablespoon-sized balls and place on prepared baking sheets.
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Bake for 11-12 minutes, until edges are lightly golden.
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Add Hershey’s Kiss:
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Cool cookies on the baking sheet for 5 minutes, then press a Hershey’s Kiss into each.
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Immediately place cookies in the fridge or freezer for 15 minutes to prevent melting.
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Drizzle with Chocolate (Optional):
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Melt chocolate in the microwave in 20-second intervals, stirring in between.
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Drizzle melted chocolate over cookies using a spoon or piping bottle.
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Notes
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Chilling is essential! If dough is too warm, cookies will spread too much.
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For extra crunch: Add ½ cup finely chopped nuts (almonds or pecans) to the dough.
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Storage: Store in an airtight container at room temp for 5 days or freeze for up to 3 month
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg