Chocolate Cherry Crinkle Cookies not only have tasty little pieces of tart cherry inside, but a fudge-like deliciousness that’s hard to resist. Their powdery snow tops make them a festive, holiday favorite.
One bite into these chewy chocolaty treats will have you smiling.
The cherry bits add a sweet/tart dimension that’s hard to walk away from.
I use to make these using all chocolate until that one time I added the dried cherries.
One time was all it took.
Making Chocolate Cherry Crinkle Cookies
Start by dividing the chocolate chips in half, then melting one half. Set the other half aside for now.
Then, in a large bowl, beat the sugar and butter. The mixture will be crumbly, so mix until the crumbles are all about the same size.
Next, beat in the egg whites and vanilla. Once mixed thoroughly, add the melted chocolate.
Why just egg whites?
We’re going for a crinkle/crackle effect on the cookies, so the texture is important.
Egg whites help ingredients bind together, but also add volume.
Meanwhile, mix all the dry ingredients together in a separate bowl: flour, baking powder, and salt.
Gradually, which means slowly and in batches, add the flour mixture to the butter mixture alternately with the water.
Last, but not least, stir in the remaining chocolate chips and the cherry chips.
Time to refrigerate these babies. Cover them with plastic wrap and leave them in for at least 2 hours or overnight.
When you roll them between your hands, you don’t want them to be sticky.
Being cold prevents the sticky.
Rolling in the “snow” and baking
Preheat the oven to 350° and grease your cookie sheets.
If you truly want 6 dozen out of this recipe, you’ll have to discipline yourself to keeping them at 1″ balls.
I don’t use anything fancy, just a teaspoon to scoop some batter out with.
Having said that, mine aren’t always the same exact size, but close enough. I’m all about the eyeball method when it comes to cookies.
Some people like to use those little ice cream scoopers (or maybe they’re called cookie scoopers?), but they look harder to clean than a teaspoon.
I know, I know…I don’t like change.
Whatever you use, scoop enough for a 1″ ball, roll between your hands to shape, then roll them into powdered sugar.
Again, if you keep them at the 1″ size, they won’t spread much when baking, so place them about 2″ apart on the cookie sheet.
Bake them for 10 – 12 minutes, then let them cool on a wire rack.
Make sure you eat a few while they’re still warm.
You know, just for quality control measures. (wink!)
Cookies, cookies, and more cookies
Today is a good day to make a batch of cookies. Check these out:
- Molasses Crinkles
- Best Ever Gingersnap Cookies
- Brown Sugar Praline Cookies
- Chocolate Almond Swirl Cookies
- Homemade Butter Cookies
- Italian Spumoni Cookies
- Chocolate Meringue Cookies
- Strawberry Cake Mix Cookies
Chocolate Cherry Crinkle Cookies
- 2 cups semisweet chocolate chips, divided
- 1 cup granulated sugar
- 2 Tbsp. unsalted butter, softened
- 2 large egg whites, room temperature
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup water
- 1 cup powdered sugar
- 1 cup dried cherries, diced
- Melt 1 cup chocolate chips in microwave safe bowl. (Follow melting directions on package.) Stir until smooth. Set aside.
- In large bowl, beat sugar and butter until crumbly. Add egg whites and vanilla. Scrape sides as necessary. Add melted chocolate. Mix thoroughly.
- In separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture alternately with water.
- Stir in remaining chocolate chips and cherries. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
- Preheat oven to 350° and grease cookie sheets. Shape cookie dough into 1" balls. Roll in powdered sugar and place 2" apart on cookie sheets. Bake for 10 - 12 minutes, or until set. Allow to cool completely on wire racks. Enjoy!
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
Chocolate Cherry Crinkle Cookies
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In the meantime, happy baking and have a blessed day.
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