Cherry Chocolate Chunk Cookies

Cherry Chocolate Chunk Cookies

Pat B. 1

"I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!"

Ingredients 2 h {{adjustedServings}} servings 162 cals

Serving size has been adjusted!

Original recipe yields 42 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
  2. Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
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Reviews 27

  1. 41 Ratings


What a wonderful, apparently neglected cookie recipe with only five reviews, the last nearly a year ago! This is really an appropriate cookie with fall around the corner. It’s substantial and hearty, packed with flavor and abundant with nuts, cherries and chocolate. I added nothing the recipe didn’t call for. I left out nothing the recipe was meant to include, and that was a good call. The recipe is perfect as written, WITH the cherries, WITH the nuts (if you tolerate them), both pecans and walnuts, and WITH the almond extract, which enhances the cherry flavor. Other than using the chocolate chips I had on hand rather than chocolate chunks, I didn’t and wouldn’t change a thing. However, watch your baking time carefully! I set my timer for the minimum of 11 minutes suggested, and while the cookies didn’t necessarily suffer for it, they still were a little browner than I would have liked. A minute or two less would have been just right.

Chris in Montreal

Excellent! I used butter because it gave a richer flavour, and because I didn't have cherries, I substituted dried cranberries which gave these cookies an amazing ZING!!


The combination of cherries and chocolate is classic and superb in these cookies! I had just returned from a trip to San Francisco and had some dark chocolate from Ghirardelli that I chopped and put in these cookies. I even added a bit of their vanilla bean white chocolate. Delicious! I had some dried cherries in the freezer, so I put them in a bowl with a splash of water, gave it a stir and microwaved until they were thawed. I baked a tray without nuts and two with. They were gobbled right up!