If you have a sweet tooth and love treats that combine buttery richness with bursts of fruity and chocolatey goodness, you’re in for a real delight. This Cherry Shortbread Cookies with Chocolate Chips Recipe brings together tender, crumbly shortbread loaded with vibrant maraschino cherries and luscious Godiva chocolate chips, both nestled inside and melted on top. The contrast of the smooth melted chocolate with the chewy cherries and the crumbly cookie base is nothing short of magical. Every bite feels like a cozy hug, perfect for sharing with friends or savoring with a cup of tea. Whether you’re an experienced baker or just looking for a fun, delicious project, this recipe delivers simplicity, flavor, and irresistible charm all in one.
Ingredients You’ll Need
These ingredients are delightfully simple but important for creating that perfect balance of texture and flavor in your cookies. Each one plays a key role, from the softness of the butter to the vibrant pop of cherries, culminating in a cookie that’s truly unforgettable.
- 1 cup butter (soft): Ensures a tender, melt-in-your-mouth texture essential for shortbread.
- 1/2 cup powdered sugar: Adds a delicate sweetness and helps with the cookie’s light, fine crumb.
- 1/2 tsp pure vanilla extract: Enhances flavor depth, giving a warm, inviting aroma.
- 2 cups all-purpose flour: The structural backbone of the cookies, make sure to spoon and level for accuracy.
- 1/2 tsp Kosher salt: Balances sweetness and intensifies the cookie’s buttery notes.
- 1 cup maraschino cherries: Provides bursts of juicy, colorful flavor and a delightful chew.
- 1 cup Godiva chocolate chips: Mixes into the dough for pockets of rich chocolate in every bite.
- 1/2 cup Godiva chocolate chips (melted): Used as a luscious, shiny topping to finish the cookies beautifully.
How to Make Cherry Shortbread Cookies with Chocolate Chips Recipe
Step 1: Prepare Your Baking Surface
Start by spraying a cookie sheet generously with nonstick spray. This isn’t just to keep the cookies from sticking directly; when you place parchment paper on top, the spray keeps the paper firmly in place so it won’t shift while you work. It’s a small step that makes a big difference for smooth, even baking.
Step 2: Line and Spray the Parchment Paper
Place a sheet of parchment paper onto your greased baking sheet. Once it’s laid down, give the parchment a light mist of baking spray too. This double layer of protection ensures none of your precious shortbread sticks, plus it makes cleanup a breeze.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together your flour and salt until fully combined. This step is important to distribute the salt evenly so every cookie has that perfect balance between sweet and salty.
Step 4: Combine Wet Ingredients
In a separate bowl, beat your softened butter and powdered sugar until smooth and fluffy. Adding the pure vanilla extract here will infuse the butter mixture with warmth and complexity.
Step 5: Bring the Dough Together
Gradually add the flour mixture to the butter mixture and stir until the dough just comes together. Don’t overmix—shortbread should be tender, not tough.
Step 6: Fold in Cherries and Chocolate Chips
Gently fold in the bright maraschino cherries and the whole cup of Godiva chocolate chips, ensuring they are evenly distributed throughout the dough. This is where your cookies get their signature bursts of fruit and rich chocolate.
Step 7: Shape the Cookies
Line a cutting board or baking sheet with plastic wrap. Scoop tablespoons of dough onto the wrapped surface and gently flatten each mound into rounds about 1/2 inch thick. The plastic wrap prevents sticking, and shaping the cookies before baking ensures even cooking and that classic shortbread look.
Step 8: Bake and Add Melted Chocolate
Transfer the shaped cookies carefully onto the prepared baking sheet and bake at 350°F for about 10 minutes or until the edges just start to turn golden. Remove from the oven, and while still warm, drizzle or brush the melted Godiva chocolate over the tops. Let them cool completely to set that glossy, luscious layer of chocolate.
How to Serve Cherry Shortbread Cookies with Chocolate Chips Recipe
Garnishes
For an extra touch of elegance, consider sprinkling a tiny pinch of flaky sea salt on the melted chocolate once it sets. It makes the flavors pop and adds a scrumptious contrast to the sweetness. You can also dust a few powdered sugar sprigs over the cookies for a snowy, festive look.
Side Dishes
These cookies pair beautifully with warm drinks like a rich cup of coffee, a frothy chai latte, or a comforting mug of hot chocolate. The buttery, cherry-filled bites complement these beverages perfectly, turning your snack time into a little celebration.
Creative Ways to Present
If you’re sharing at a gathering, arrange your Cherry Shortbread Cookies with Chocolate Chips Recipe on a pretty platter lined with a colorful napkin. For a fun twist, serve them alongside small bowls of fresh cherries and a chocolate fondue dip. Guests will love dipping extra cherries and bites into silky melted chocolate for a build-your-own experience.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay fresh and tender for about a week, making them a perfect make-ahead treat to enjoy throughout the week.
Freezing
You can freeze unbaked cookie dough balls or fully baked cookies. For dough, shape and freeze on a tray first, then transfer to a freezer bag for up to three months. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in a sealed container for best flavor retention.
Reheating
To bring back that fresh-baked warmth, pop cookies in a 300°F oven for about 5 minutes or microwave briefly on low power in 15-second intervals. This refreshes the chocolate topping and revives the soft, buttery texture beautifully.
FAQs
Can I substitute fresh cherries for maraschino cherries?
Fresh cherries are delicious but contain more moisture than maraschino cherries, which could affect the cookie’s texture. If you use fresh cherries, make sure they are pitted and dried well to avoid sogginess. Alternatively, use dried cherries for a similar chewy texture.
Do I have to use Godiva chocolate chips, or can I use another brand?
Godiva chocolate chips add extra richness and smoothness, but you can absolutely use any high-quality chocolate chips you prefer. Dark, semi-sweet, or milk chocolate all work well and will produce slightly different flavor profiles.
What makes shortbread cookies different from regular cookies?
Shortbread is distinguished by its high butter content and simple ingredients. It’s tender, crumbly, and slightly sandy in texture, unlike chewy or cakey cookies. The focus is on buttery richness and a melt-in-your-mouth feel.
Is it necessary to spray both the pan and the parchment paper?
Spraying both helps keep the parchment paper snug against the pan, preventing it from sliding around. This ensures even baking and makes handling the cookies much easier when transferring them.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup similarly. Just be sure the blend contains xanthan gum or another binding agent to mimic the texture of wheat flour.
Final Thoughts
There is something truly special about homemade Cherry Shortbread Cookies with Chocolate Chips Recipe. From the buttery crumb to the tangy cherries and irresistible chocolate, these cookies make any moment sweeter and more memorable. I can’t wait for you to bake a batch, savor every bite, and share them with your loved ones. Happy baking, my friend!
Print
Cherry Shortbread Cookies with Chocolate Chips Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes plus 1 hour chilling
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Shortbread Cookies combine buttery, tender shortbread with bursts of sweet maraschino cherries and rich Godiva chocolate chips, making a delightful treat perfect for any occasion. The cookies are soft yet crisp, with a luscious chocolate drizzle on top for an elegant finish.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
Mix-ins and Topping
- 1 cup maraschino cherries, chopped
- 1 cup Godiva chocolate chips
- 1/2 cup Godiva chocolate chips, melted for drizzling
Instructions
- Prepare the baking sheet: Spray a cookie sheet with nonstick spray to ensure the cookies don’t stick. The spray also helps hold the parchment paper in place.
- Line the sheet: Place a sheet of parchment paper onto the sprayed cookie sheet and spray the parchment paper with baking spray. Set this aside for the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and kosher salt until well combined. Set aside.
- Prepare cutting surface: Line a cutting board with plastic wrap. (This step helps when rolling and shaping the dough later.)
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
- Add dry ingredients: Gradually add the flour and salt mixture to the creamed butter and sugar, mixing just until combined. Avoid overmixing to keep the shortbread tender.
- Incorporate cherries and chocolate chips: Gently fold in the chopped maraschino cherries and 1 cup of Godiva chocolate chips to evenly distribute them throughout the dough.
- Shape dough and chill: Transfer the dough onto the plastic-wrapped cutting board. Roll or shape the dough into a log or rectangular shape, then wrap tightly and refrigerate for at least 1 hour to firm up.
- Slice and bake: Preheat the oven to 350°F (175°C). Once chilled, slice the dough into 1/2-inch thick cookies and place them spaced on the prepared cookie sheet.
- Bake cookies: Bake in the preheated oven for 10 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the sheet for a few minutes before transferring to a wire rack.
- Drizzle melted chocolate: Using a spoon or piping bag, drizzle the melted Godiva chocolate chips over the cooled cookies for an elegant finish. Allow the chocolate to set before serving.
Notes
- Make sure the butter is softened, not melted, for the best texture.
- Chill the dough to make slicing easier and to maintain the cookie shapes.
- Use parchment paper and baking spray for easy cleanup and to prevent sticking.
- Maraschino cherries add sweetness and color; chop them finely to distribute evenly.
- Store cookies in an airtight container at room temperature for up to 5 days.
