Chocolate Cherry Cookies, perfect for a delicious sweet dessert! Cut into hearts and drizzle with chocolate- for the perfect Valentine’s Day cookie!
Chocolate Cherry Heart Cookies
I know I’ve shared a few different Valentine’s Cookies, but I wanted to make sure to share these beauties before the holiday passes.
These are actually a spin off of my favorite sugar cookie recipe but with cocoa powder and cherry flavoring added- then dipped in a delicious chocolate glaze.
Make sure to check out these other Valentine’s Day Treats:
- Chocolate M&M Valentine Sprinkles
- Easy Heart Sugar Cookies
- Dark Chocolate Valentine’s Cupcakes
- Red Velvet Cake Box Cookies
Alright let’s get to the recipe!
How to make Chocolate Cherry Cookies:
- Process some sugar in a food processor to make ultra-fine (but not powdered sugar cookies)
- Then add in cold butter, process, egg, vanilla, cherry oil, process, flour, baking soda, and baking powder and process.
- Divide dough in half then roll out and refrigerate for at least 1.5 hours.
- Cut out your cute heart shapes then bake.
- Let cool and make your chocolate cherry coating
- Dip the cookies in the chocolate coating, drizzle with some candy melts and enjoy!
Do I have to use a food processor?
I use the food processor for two reasons:
- I am able to get the sugar ultra-fine which adds to the delicious texture of the cookie
- Using the food processor cuts in the cold butter without having to melt it which helps the texture of the cookie as well
If you don’t have a food processor the cookies will still be delicious but the texture might not be as melt in your mouth. I do recommend using a stand/electric mixture and still mixing your butter in cold.
This is my food processor that I LOVE.
Cherry Oil? Where do I find this?
You can buy online at Amazon or find it in the cake decorating aisle at a craft store or Walmart. I found Cherry Oil in a pack with Cinnamon and Peppermint. I recommend the Loranne Oil brand.
How to use Cherry Oil?
Oils are extremely concentrated. You want to use only a few drops when flavoring something, taste and then adjust from there. Too much cherry oil and your cookies will taste like Cherry Cough Syrup. Probably not the flavor you are going for.
Adding the oil to the chocolate is a little more forgiving- if you accidentally add too much simply add more chocolate to the bowl and melt it. This will dilute the cherry taste!
I’m not able to pick up and move my cut-out hearts to the baking sheet?!
Depending on how cold the dough is, it might be hard to lift it off the parchment paper. If that’s the case just use scissors to cut parchment paper around the cookie and place cookie and parchment directly on baking sheet.
What kind of baking sheet should I use?
If you have a baking sheet without edges use it! It will allow the air to circulate better. You can also turn a rimmed baking sheet upside down and bake on the bottom side!
How to coat the cookies in chocolate?
You can either use a fork to help dip the cookies into the chocolate or place the cookies on a cooling rack and pour the chocolate over the cookie. Then transfer the cookie to parchment paper to dry.
However, the easiest method is simply to use your hands and dip each cookie face down into the chocolate. It’s a little messy but way quicker.
Let me know in the comments below if you are a cherry fan!
Other tasty recipes to check out:
Chocolate Cherry Cookies
- 1 cup sugar
- 1 cup cold butter cut into pieces
- 1 egg
- 1/8 tsp vanilla extract
- 1/8 tsp Cherry Flavoring I use Loranne’s Oils
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp baking powder
- 14 ounces dark or semisweet chocolate coarsely chopped
- 1-2 tsp vegetable shortening or refined coconut oil
- 1-2 Drops Cherry Flavoring
- White and red candy melts for strips- optional
- Sprinkles- optional
How to make Chocolate Cherry Cookies:
- In a food processor, process sugar for 30-45 seconds to make superfine sugar (not powdered!)*
- Add in cold butter pieces and process for another 30-45 seconds. Until the butter and sugar are just combined.
- Add in egg and vanilla extract and 1/8 tsp of Cherry Flavoring. Process until just combined. You may need to scrape down the sides at least once. Then add in the flour, cocoa powder, baking soda and baking powder. Process until combined.
- Divide dough in half. Take half of dough and place in-between two large pieces of parchment paper. Roll dough into a flat layer about an 1/8th inch think. Do the same with the other half. Refrigerate the flattened dough for at least 1.5 hours.
- Preheat oven to Preheat oven to 300°F and line several baking sheets* with parchment paper.
- Cut out heart cookie shape and place on prepared baking sheet. Any scraps of dough leftover can be rerolled and refrigerated while the other cookies are baking. Try to use a cold baking sheet for every new batch.
- Bake for 20 minutes, on the second to lowest rack.
Make the chocolate coating:
- Combine the chocolate, oil, and 1-2 drops cherry flavoring in a medium microwave safe bowl. Then with your microwave set at 50% power melt the chocolate in 30 second increments, stir, and repeat until melted. One melted taste the chocolate and see if it needs more cherry flavoring or more chocolate to balance out the cherry flavoring.
- Dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment lined baking sheet and add any sprinkles if you are using them. Refrigerate the cookies until set, about 10 minutes.
- Once cookies are cooled and the chocolate is hardened, melt candy melts the same way you melted the chocolate chips, adding a little oil if needed. Then drizzle the strips onto the cookies. Allow to harden (about 3 minutes) then enjoy!
- *Processing the sugar in the food processor isn’t an absolute requirement but it sure does make a huge difference in texture- so if you skip this step the cookies will still taste delicious but not as delicious as they could
- *Depending on how cold the dough is, it might be hard to lift it off the parchment paper. If that’s the case just use scissors to cut parchment paper around the cookie and place cookie and parchment directly on baking sheet.
- *If you have a baking sheet without edges use it! It will allow the air to circulate better.
Post updated on 12/9/2020
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