Is there anything better than the smell of cookies baking in the oven? Seriously, it’s pure magic, especially around the holidays! And trust me, these Cherry Chocolate Crinkle Cookies are about to become your new go-to. I mean, chocolate *and* cherry? It’s a match made in heaven. Plus, they have that amazing, soft, chewy thing going on inside with a crackled, sugary outside that just begs to be eaten.
I remember baking cookies with my grandma every year, and it was always the highlight of the season. Now, I get to do it with my own kids! These Cherry Chocolate Crinkle Cookies? Total crowd-pleaser. They’re so festive and yummy, everyone always asks for the recipe. Get ready to fall in love with these little gems – they’re the perfect Cherry Chocolate Crinkle Cookies!
Why You’ll Love These Cherry Chocolate Crinkle Cookies
Okay, so why *should* you bake these cookies? Let me tell you! They’re seriously amazing. Here’s the deal:
Quick and Easy Baking
Don’t be scared off by “baking.” This recipe is super straightforward. I promise! You probably already have most of the stuff in your pantry. Easy peasy!
The Perfect Cherry Chocolate Combination
Chocolate and cherry? Come ON! It’s such a classic for a reason. The slight tartness of the cherry with the rich chocolate is just… *chef’s kiss*.
Beautiful Crackled Appearance
These aren’t just tasty; they’re GORGEOUS! That crackled, sugary coating? So pretty. Perfect for gifting or just showing off your mad baking skills. 😉
Soft and Chewy Texture
Forget those hard, crunchy cookies. These are soft, chewy, and melt-in-your-mouth good. Seriously, try to eat just one. I dare ya!
Ingredients for Cherry Chocolate Crinkle Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to make these magical Cherry Chocolate Crinkle Cookies. Don’t worry, it’s mostly stuff you probably already have! But double-check, because, trust me, you *do not* want to be mid-bake and realize you’re out of cocoa powder (oops, been there!).
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- ¾ cup mini semi-sweet chocolate chips
- 20 Maraschino cherries, drained and quartered
- 1 tablespoon Maraschino cherry juice
- ½ cup confectioners’ sugar
How to Make Cherry Chocolate Crinkle Cookies: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, I’ll walk you through it! Just follow these steps, and you’ll be munching on warm, gooey Cherry Chocolate Crinkle Cookies in no time. Promise!
Preparing the Dough for Cherry Chocolate Crinkle Cookies
First things first, let’s get that dough ready. Grab a bowl – a medium one is perfect. Now, sift together the flour, granulated sugar, cocoa powder, baking powder, and salt. Sifting is key! It gets rid of any lumps and makes the cookies nice and light. Trust me, don’t skip it.
Next, in goes the melted butter (make sure it’s melted, but not, like, volcano hot, okay?). Then add those beaten eggs. Mix it all up until it’s totally combined. It should look smooth and chocolatey – yum!
Now for the fun part! Stir in those mini chocolate chips and the quartered Maraschino cherries. And don’t forget that tablespoon of cherry juice! It really kicks up the cherry flavor. Mix it all in gently.
Here’s the crucial step: cover that bowl with plastic wrap and pop it in the fridge for *at least* two hours. I know, I know, it’s hard to wait! But chilling the dough is ESSENTIAL. It helps the cookies not spread out too much while baking, and it’s what gives them that amazing crinkled look. So be patient!
Shaping and Coating Your Cherry Chocolate Crinkle Cookies
Alright, dough’s chilled? Awesome! Preheat your oven to 325 degrees F. While it’s heating up, line a baking sheet with parchment paper. Parchment paper is your friend. Seriously, it makes cleanup a breeze, and the cookies won’t stick.
Pour that confectioners’ sugar into a small bowl. Now, grab a flat tablespoon (or a cookie scoop if you’re fancy!) and scoop out some dough. Roll it into a ball. Then, roll that ball in the confectioners’ sugar until it’s completely covered. Like, totally coated. This is what gives ’em that gorgeous crinkle effect!
Place the sugar-covered dough balls onto your prepared baking sheet. Make sure to leave about an inch between them, so they have room to spread (but not *too* much!).
Baking Your Cherry Chocolate Crinkle Cookies to Perfection
Pop that baking sheet into the oven and bake for about 12 minutes. Keep an eye on them! You want them to be puffy and crackled on top, but still soft in the center. Don’t overbake them, or they’ll be dry. (No one wants dry cookies!)
Once they’re done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat them right away, but trust me, they’re even better when they’ve cooled down a bit! And that’s it! You just made the most amazing Cherry Chocolate Crinkle Cookies ever!
Tips for Perfect Cherry Chocolate Crinkle Cookies
Want to take your Cherry Chocolate Crinkle Cookies from “good” to “OMG AMAZING!”? Of course, you do! Here are a few little secrets I’ve learned along the way. Trust me, they make all the difference!
The Importance of Chilling the Dough
Seriously, don’t skimp on the chilling time! I know it’s tempting to rush, but that cold dough is key. It stops the cookies from spreading into flat little pancakes. Plus, it’s what gives you those beautiful crinkles. So be patient, okay?
Don’t Overbake These Cherry Chocolate Crinkle Cookies!
A soft center is what you’re after! Overbaked cookies are dry and sad. Keep a close eye on them. They should be puffy and crackled, but still a little soft when you gently press the top. If in doubt, take ’em out!
Butter Temperature Matters
Melted butter is a must, but we’re talking *melted*, not scorching hot! If the butter is too hot, it can mess with the texture of the dough. Let it cool down a bit before you mix it in. Your cookies will thank you!
Ingredient Notes and Substitutions for Cherry Chocolate Crinkle Cookies
Okay, let’s talk ingredients! Sometimes you’re missing something, or maybe you just wanna switch things up. No worries, I got you covered. Here are a few notes and swaps you can make for these Cherry Chocolate Crinkle Cookies!
Choosing the Right Cocoa Powder for Cherry Chocolate Crinkle Cookies
So, cocoa powder… There are two main types: Dutch-processed and natural. Dutch-processed is smoother and has a deeper chocolate flavor. Natural cocoa powder is a bit more acidic. For these cookies, I really recommend using Dutch-processed cocoa powder. It gives them that rich, intense chocolate taste that goes SO well with the cherries. But hey, if you only have natural, it’ll still work! Just maybe add a tiny pinch more baking powder.
Cherry Juice Options
That tablespoon of cherry juice really amps up the cherry flavor, but what if you accidentally spilled all the juice from the jar (oops, guilty!)? No stress! Just use a tablespoon of water. It won’t have quite the same punch, but it’ll still be delish. Or, if you’re feeling extra fancy, try a little bit of cherry liqueur (for the adults, of course!).
Chocolate Chip Variations
Mini semi-sweet chocolate chips are my go-to, but feel free to get creative! Dark chocolate chips would be amazing for a richer, more intense flavor. Or, how about white chocolate chips? They’d add a totally different kind of sweetness that would be super yummy with the cherries. Go wild and experiment!
Storing Your Delicious Cherry Chocolate Crinkle Cookies
Okay, so you’ve made these amazing Cherry Chocolate Crinkle Cookies… and somehow, you haven’t eaten them all in one sitting (I’m impressed!). Here’s how to keep them fresh and yummy!
How to Keep Cherry Chocolate Crinkle Cookies Fresh
The secret? An airtight container! Just pop those leftover cookies in there and keep them at room temperature. They should stay soft and chewy for a few days… if they last that long!
Frequently Asked Questions About Cherry Chocolate Crinkle Cookies
Got questions? I got answers! Baking can be tricky sometimes, so don’t worry if you’re not a pro. Here are a few of the most common questions I get asked about these amazing Cherry Chocolate Crinkle Cookies!
Why Didn’t My Cherry Chocolate Crinkle Cookies Crinkle?
Ah, the million-dollar question! Usually, it’s because the dough wasn’t chilled long enough. Seriously, that chilling time is KEY! If the dough is too warm, the cookies will spread out instead of crinkling. Also, make sure you’re using enough confectioners’ sugar to coat them. Don’t be shy!
Can I Freeze Cherry Chocolate Crinkle Cookie Dough?
You betcha! This is a great way to prep ahead. Just scoop the dough into balls, coat them in confectioners’ sugar, and then freeze them on a baking sheet. Once they’re frozen solid, pop them into a freezer bag. When you’re ready to bake, just bake them straight from frozen. You might need to add a minute or two to the baking time.
How to Prevent Flat Cherry Chocolate Crinkle Cookies
Nobody wants flat cookies! Again, chilling is super important. Also, make sure your oven temperature is accurate. If your oven runs hot, the cookies might spread out too quickly. And one more thing: don’t overmix the dough! Overmixing can develop too much gluten, which can lead to flat cookies. Just mix until everything is combined, and then stop!
Nutritional Information for Cherry Chocolate Crinkle Cookies (Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)
Heads up! I’m not a nutritionist, so this is just a rough estimate. The nutrition info can change depending on what brands you use. Just sayin’!
Rate This Cherry Chocolate Crinkle Cookies Recipe!
Made these cookies? Awesome! Leave a comment and rate the recipe below! I’d love to hear how they turned out and see your pics! Happy baking!
Print
Cherry Chocolate Crinkle Cookies: Sinfully Delicious
- Prep Time: 2 hours 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious cherry chocolate crinkle cookies with a soft, chewy center and a crackled, sugary exterior.
Ingredients
- 1 ½ cups flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 6 tablespoons unsalted butter melted
- 2 large eggs beaten
- ¾ cup mini semi-sweet chocolate chips
- 20 Maraschino cherries drained and quartered
- 1 tablespoon Maraschino cherry juice
- ½ cup confectioners’ sugar
Instructions
- Sift the flour, granulated sugar, cocoa powder, baking powder, and salt together into a medium bowl.
- Add the eggs and melted butter and mix until thoroughly combined.
- Mix in the chocolate chips, quartered cherries and cherry juice.
- Cover bowl with plastic wrap and refrigerate for two hours.
- Preheat oven to 325 degrees F. Prepare a baking sheet by lining it with parchment.
- Place the 1/2 cup confectioners’ sugar into a small bowl.
- Using a flat tablespoon of dough, roll into a ball and roll in confectioners’ sugar.
- Place covered dough balls onto prepared baking sheet about 1-inch apart.
- Bake for about 12 minutes, until cookies are puffy and crackled looking.
- Allow to cool on baking sheet until set, about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for the full two hours.
- Make sure the butter is melted but not hot.
- Don’t overbake the cookies. They should be soft in the center.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
