Chocolate and Tart Cherry Cookies

Easy. So easy! And with the combination of chocolate and tart dried cherries, these soft cookies are incredibly tasty, too. I used milk, dark, and white chocolate, but you can use whatever combination pleases you. The tart cherries add extra flavor and texture, making these cookies addictive little treats.

Leave them plain and you’re done, but if you want to gussy them up a bit, shake them in powdered sugar while they’re still slightly warm. Or brush the tops with a thin glaze. You can also roll (or pat) the dough out on a generously floured surface and cut out simple shapes. Of course, I used a heart cutter because what could possibly be more perfect for Valentine’s Day than chocolate and cherry cookies?


Chocolate and Tart Cherry Cookies
Makes about 3½ dozen cookies
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ½ cup sour cream
  • 2 teaspoons vanilla
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (more if desired) dried tart cherries
  • 1 heaping cup chocolate chips - a combination of milk, dark, and white is good
  1. Heat oven to 375. Cover baking sheets with parchment.
  2. In a large bowl, beat butter and sugar together for 2 minutes.
  3. Add eggs. Beat for 1 minute.
  4. Add sour cream and vanilla. Beat until combined.
  5. Add flour, baking powder, baking soda, and salt. Mix just until combined.
  6. Stir in cherries and chocolate.
  7. Drop rounded tablespoons of dough at least 1 inch apart on prepared baking sheet. (For rounder, smoother cookies you can roll dough into balls using floured hands)
  8. Bake 11-12 minutes. Remove from oven when bottoms are brown but the cookies are still light colored. Remove from baking sheet and cool on rack.
  9. Fun Options:These can be served plain or you can shake barely warm cookies in a bag of powdered sugar. You can also brush with a simple glaze made of powdered sugar and milk. For heart-shaped cookies, pat or roll dough a generous ½-inch thick on floured surface and lift to baking sheet with a thin spatula.

You won’t need step-by-step photos here, but I took a couple of random pictures for you.

Dried cherries. (I’m sure there are many more brands.) I love the mild Montmorency cherries.

Add cherries and chocolate chips to dough.

You can even cut this dough into shapes. Pat or roll it a little over 1/2-inch thick on a floured surface and cut with cookie or biscuit cutter.

That’s all there is! No tips needed, because these are so simple.

Make some for your Valentine!


Chocolate Peanut Butter Shortbread

The combination of chocolate and peanut butter is irresistible to me, and I just love getting both flavors in one cookie. There are endless ways to put these two doughs together, and I’ll show you a few, but I’m sure you will come up with some fun ideas of your own.

Yes, you’ll have to make two different batches of cookie dough, but it really is a very easy dough to make, and it won’t take you long at all. If you’re wondering how many this will make, I just don’t know what to tell you. It depends on whether you’re making the three layer cookies or the chain cookies or . . .
Let’s just say it makes a generous amount, at least 4 dozen.

Chocolate Peanut Butter Shortbread
Two easy batches of shortbread cookie dough can be combined in countless ways to make creative and delicious cookies.
  • 1 cup butter, softened
  • ½ cup creamy peanut butter
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon milk or water
  • 1½ cups powdered sugar
  • ½ cup cornstarch
  • 3 cups all-purpose flour
  • 1½ cups butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon water or coffee
  • 1½ cups powdered sugar
  • ½ cup cornstarch
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • To decorate: your choice of chopped peanuts, sprinkles, chocolate icing or ganache
  2. In a large mixing bowl (a sturdy stand mixer is best) beat butter, peanut butter, egg yolk, vanilla, and milk (or water) together well.
  3. Add the powdered sugar and cornstarch and beat on low until incorporated.
  4. Gradually add the flour. This is a very stiff dough! It will appear crumbly, but with thorough beating, should come together. If it doesn't, drizzle in a small amount of milk or water.
  5. Wrap and refrigerate dough. Scrape bowl out and use for the chocolate dough.
  7. In large bowl, beat butter, egg yolk, vanilla, and water (or coffee) together well.
  8. Add the powdered sugar and cornstarch and beat on low until incorporated.
  9. Combine the flour and cocoa and gradually add, mixing until dough forms. If necessary, drizzle in a very small amount of water or coffee.
  10. Wrap and refrigerate both doughs for 30 minutes. If you refrigerate the dough longer, it will become very stiff. If that happens, let it rest at room temperature until manageable.
  11. Heat oven to 350 F.
  12. Working with a small piece of one color at a time, roll ¼ inch thick on lightly floured surface or between sheets of parchment. Bake on ungreased baking sheet or on parchment for approximately 10 minutes, depending on the size and shape of your cookies. They should just be beginning brown on the bottom. Here are some ideas:
  13. Try using two different sizes of the same shape of cutter. If using hearts, cut large hearts out of both doughs, then use a smaller heart cutter in the center of half of the large hearts. Gently press a shape with the center removed onto a solid shape. Once baked, fill the center with chocolate ganache or peanut butter icing. You can also marble the colors, roll, and cut. Or try putting a small heart on a large one, topping with a dab of peanut butter, and covering with another large heart, creating a small raised heart in the center. Cover cooled cookie with icing or ganache. Or cut small hearts out of the center of large hearts to create heart "frames". cut one on the side, and slip the other through the cut. Press lighlty for a 2 heart "chain".

Some of the ideas I tried:

Triple layer cookies. (Okay, if you count the peanut butter I guess they’re quadruple layered.)

A layer of peanut butter dough, a small chocolate heart, a dollop of peanut butter, and top with another layer of peanut butter dough. Or reverse the colors.

See? This one was chocolate, a small peanut butter center, peanut butter, and chocolate.

Drizzle or cover with ganache or chocolate icing, and sprinkle with chopped peanuts

Or, these are fun!

A solid bottom with a cutout top. Once cool, fill with ganache or add a candy center

You can also link two cutout hearts together:

Or . . . the easiest idea of all is to simply combine the two doughs to create a marbled effect:

So many ways to play with this dough, and I’ll bet if you have littles in the kitchen, they will get very creative!

This is it for Valentine’s Day recipes for the year, and you know what that means, right? Everything green is coming your way soon.


Chocolate Oatmeal Raisin Cookies

Chocolate oatmeal raisin hearts vertical watermarkI tend to like making complicated creations, even though they aren’t very popular with people who work, have kids, or have a life. But today I made something easy.

Easy and unspeakably delicious, if I do say so myself!

I gave some to my guinea pig neighbor, Pam and she called them Chocolate Raisin Puffs because they were so light. I don’t know if they qualify as “puffs”, but it was a very nice compliment.

These chocolate oatmeal cookies are made with espresso powder and chocolate covered raisins, and when baked for precisely twelve minutes, have a slightly crispy outer layer (like the edge of a brownie) and are very tender inside. Seriously, I’d rather have these than brownies any day!

I made some in a silicone mini-heart pan, and they popped right out in a very cooperative manner. They may not be the prettiest cookies I’ve ever made, but in this case I truly believe it’s what’s inside that counts.chocolate oatmeal raisin hearts watermark

I really think that the combination of Special Dark cocoa and espresso powder took the flavor over the top. And unless you have a real aversion to raisins (in which case you could use chocolate chips) don’t skimp on the chocolate covered raisins. The cookie dough isn’t overly sweet, so the sweet, chewy raisins add important texture and sweetness. Here are what the drop cookies look like inside:

Chocolate oatmeal raisin cookies vertical watermark

Chocolate Oatmeal Raisin Cookies
Makes 36 average cookies, or 72 small heart-shaped cookies using a 24-cavity silicone heart mold. These cookies are SO addictive, you may want to double the batch.
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1 tablespoon espresso powder
  • ¼ cup Special Dark unsweetened cocoa powder
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups quick-cook oats
  • 11 oz (about 1¾ cup) chocolate covered raisins
  1. Heat oven to 350 F
  2. If you are making drop cookies, line 2 baking sheets with parchment paper.
  3. In a large bowl, beat together the butter and brown sugar until light and creamy - at least 2 minutes.
  4. Add the eggs and beat 2 minutes. Scrape the bowl often. It will lighten in color and look just a little curdled; that's fine!
  5. Add the vanilla, espresso powder, cocoa, flour, salt, and baking soda. On low speed (cover the bowl if possible, or stir by hand first to avoid a mess) mix together until well blended.
  6. Stir in the oatmeal and chocolate covered raisins.
  7. Drop by rounded tablespoons onto parchment. The cookies won't spread much, so an inch and a half between each is fine. If you are using a silicone heart mold, fill each cavity ¾ full. (No need to grease the mold.)
  8. Bake for 12 minutes. Move baking sheet or silicone mold to a cooling rack and allow the cookies to cool. Cookies may be moved to the rack when barely warm. If you are making hearts, let them cool completely in the pan before turning them out.


Beat the butter and brown sugar well.

Beat the butter and brown sugar well.

After the eggs are beaten in. It looks a little curdled, but that's okay!

After the eggs are beaten in. It looks a little curdled, but that’s okay!

Making heart cookies.

Making heart cookies.

Scoop for regular drop cookies.

Scoop for regular drop cookies.

See? Easy peasy. Don’t expect that from me too often, but when a chocolate craving hits, I realize the wisdom of being able to make cookies quickly!

If I’ve lulled you into a false sense of security with this simple cookie recipe, you’d better be prepared; I have Valentine petits fours on my mind…coming soon!