Cherry Chocolate Brownie Cookies

These fudgy Cherry Chocolate Brownie Cookies evoke the season's flavors with rich chocolate and sweet maraschino cherries on top!

As we get close to Christmas, with cards to write out, presents to wrap (or still to buy), and cookies to bake. This year is one that I have been entranced by the magic of the season.

My cookie box this year is filled with Chocolate Truffles, Salted Brown Butter Chocolate Chip Cookies, Lemon Snowball Cookies, and Sugar Cookies. Yet something was missing. I felt like my box needed one more cookie; something I hadn't made before; something new, yet uncomplicated. Enter today's Cherry Chocolate Brownie Cookies.

They are a delicious combination of brownies and cookies that are so easy to make in a pinch with a cherry on top (pun intended) to my cookie box this season.

Recipe Overview – What to Expect

Taste and Texture

These cookies are a chocolate lovers' delight. They're soft and fudgy reminiscent of a brownie but in cookie form. I blend them with additional chocolate chips and crushed almonds. For a festive touch, each cookie is topped with a maraschino cherry and raw sugar for a crackly top.

Difficulty Level

These cookies couldn't be easier to make. They're semi-homemade meaning the base is from a box mix that's been upgraded with a handful of additional ingredients that are mostly pantry staples. So if you're looking for a holiday dessert to make in a pinch, this is a great recipe to turn to.

Preparation Process

The preparation process is pretty simple too. This is a one-bowl wonder recipe as I like to call it. Below we'll discuss the ingredient list and various substitutions.

Ingredient Checklist – Everything You’ll Need

• Chocolate Cake Mix - As stated above, this recipe is semi-homemade and the cake mix is the base. You can use any chocolate cake mix or brownie mix. Now you may be wondering if you could substitute with a vanilla or yellow cake mix just in case you might not have a chocolate cake mix on hand. The answer is, yes. The consistency will be like a blondie bar and probably a bit sweeter since the cocoa won't be present to balance it out.
• Almonds - If you're like me too then you will appreciate chopped almonds mixed into the batter for nuttiness and extra texture.
  • Substitution - Walnuts, Macadamia nuts, pecans, peanuts, and pistachios are all welcome substitutions, but make sure they are unsalted.
• Semisweet Chocolate Chips - Can you ever have too much chocolate? No, I don't think you can. That being said, half a cup of chocolate chips tossed in adds a little extra richness, and who doesn't love a little bit of melted chocolate in their bite?
  • Substitution - If you're wondering, and I know you are, yes, you can use white chocolate chips. Butterscotch is also a delicious substitute.
• Eggs - The key ingredients to any baked treats are flour, sugar, eggs, and fat. Everything else is conditional on what you're making. Eggs act as a binder which is why no matter what you're making, they are essential.
• Unsalted butter - When baking, I always opt for unsalted butter personally because I like being in control of the salt content. However, I know a lot of people like baking with salted butter too. This strictly falls on preference. Whether the butter is salted or unsalted will not alter the outcome of the recipe or drastically change the cookie's texture or flavor. If you like a little saltiness to your desserts, use salted butter. The main thing is temperature. That will affect your cookies. Make sure the butter is at room temperature when you start. It helps to whip and blend without clumping.
  • Substitutions: Vegan butter will work here if you're looking for a dairy-free option. If you're using coconut oil do not melt it, make sure it is at room temperature as well.
• Vanilla - Vanilla extract is one ingredient that elevates any recipe. Make sure you're using a good brand. I find that it's easy for vanilla to disappear in a recipe if it is not of good quality.
• Almond Extract - This is optional but if you love almonds then you will love the extra flavor. I think almond extract also plays perfectly into the maraschino cherries.
• Brown Sugar - Brown sugar has an added richness which I think goes nicely with chocolate. Of course, if you only have plain granulated sugar, you may use that instead.
• Milk - The batter may need thinning out, so a splash of whole milk is all you need.
  • Substitutions: Any dairy-alternative milk will work in place of whole milk. While I always do suggest whole milk when baking, if you have low-fat milk you can use that.

Toppings:

• Raw Sugar - I think a little dusting of sugar is such a fabulous way to present cookies. Coarse sugar crystals like Turbinado (raw) sugar are best for this, but certainly, you can use regular sugar as well.
  • Substitution - If you choose not to add sugar on top, you can skip this entirely, and then once the cookies have baked and cooled, dust them with powdered sugar instead.
• Maraschino Cherries - These jammy little gems complete the cookie. I love chocolate and cherries together. Not only do they add to the overall presentation, but they truly make these cookies stand out.

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And that is our recipe for Cherry Chocolate Brownie Cookies. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Baking!

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