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Overhead close up photo of cherry chocolate chunk cookies on a cooling rack

Cherry Chocolate Chunk Cookies

Tracy @ Next Level Baker
Cherry chocolate chunk cookies blend tart cherries and rich chocolate chunks for a delicious combo in every bite. And the cream cheese in the dough gives the cookies a soft tender texture.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 39 minutes
Chill time 1 hour
Total Time 1 hour 46 minutes
Course Dessert
Cuisine American
Servings 36

Equipment

  • 1 Stand or hand mixer

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons salted butter softened
  • 8 ounces cream cheese softened
  • 1 ½ cups brown sugar
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 cup dried cherries roughly chopped
  • 10 ounces chocolate chunks

Instructions
 

  • Add the all-purpose flour, baking soda and salt to a small bowl. Stir well and set aside.
  • Add the softened butter and cream cheese to a mixing bowl and mix with a stand mixer or hand mixer on medium low until well blended.
  • Add the brown sugar, almond extract and vanilla extract to the mixing bowl and mix until fluffy.
  • Add the eggs to the mixing bowl and mix until combined.
  • Add the flour mixture to the mixing bowl and mix only until all of the flour streaks are gone.
  • Fold in the dried cherries and chocolate chunks until they are evenly distributed. (You can also set aside some chocolate chunks and dried cherries if you want to press some into the tops of the cookie mounds manually before baking.)
  • Refrigerate the dough for one hour.
  • Preheat the oven to 350℉. Spray a baking sheet with cooking spray or line the baking sheet with parchment paper or a baking mat.
  • Use a medium cookie scoop, or two spoons, to drop the dough in mounds of about 2 tablespoons each onto the baking sheet. (I like to bake in batches of 12, but these puffy cookies don't spread too much so you can certainly fit more on a standard baking sheet.)
  • Bake for 13-15 minutes until the tops are lightly browned. Don't remove them early like you might for regular chocolate chip cookies.
  • Allow the cookies to cool on the baking sheet for a minimum of 5 minutes. Then transfer them to a cooling rack to finish cooling.
  • Makes 36-40 cookies. Enjoy!

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Keyword Cherry Chocolate Chunk Cookies
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