These chocolate cherry cookies have a soft and fudgy chocolate brownie cookie base, topped with vanilla buttercream, homemade cherry pie filling, and chopped chocolate. More than a cookie, this decadent dessert is a delicious treat to make during cherry season.
You might also love these recipes for no churn black cherry vanilla chocolate chunk ice cream, cherry chocolate chip biscotti, and cherry cheesecake cupcakes.
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Why You’ll Love This Recipe
Quicker than Brownies. These brownie cookies satisfy my need for rich fudgy chocolate. And since every cookie has a crisp edge and soft, thick chewy center, everyone can get those coveted “edge pieces” that always disappear first in a pan of brownies.
No Chill Time. The cookie dough comes together quickly with just a bowl and spoon, with no mixer needed, and no chill time.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Chocolate Brownie Cookies. The soft, chewy, fudgy brownie cookies are the most delicious base for the cherry pie filling.
- Cherries. For the homemade cherry pie filling, you can pit fresh cherries when they’re in season, or use frozen pitted cherries. I love to use tart cherries for baking, or a mix of tart and sweet. The tart cherries have a beautiful bright red color, even when cooked into pie filling. Don’t use canned cherries to make your filling; canned cherries in water look and taste very bland, while canned cherries in syrup are too sugary, and contain artificial dyes to maintain their color.
- Buttercream. The ring of buttercream is really only there to hold the filling in place, but honestly, you don’t have to add the buttercream, if you wanted to just pile the cherry filling on top of the cookies and serve them immediately.
- Dark Chocolate. Finely chopped dark chocolate makes a pretty finishing touch on top of the cookies.
Instructions
Cookies
- Make 1 recipe chocolate brownie cookies. You should get 18-20 cookies.
- Cool the cookies completely before assembling. You can make these in advance, and keep them frozen in an airtight container until you’re ready to assemble.
Pie Filling
- In a saucepan, combine the pitted cherries, sugar, corn starch, salt, lemon juice, and vanilla.
- Over medium heat, bring the cherries to a boil, stirring frequently. Once the cherries start to gel and thicken, stir constantly to keep it from sticking; cook for one minute to activate the corn starch.
- Remove from the heat, and cool completely before assembling the cookies. You can make the filling several days in advance, keeping it refrigerated in an airtight container until needed.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for one minute until smooth.
- With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder, and the vanilla.
- Increase the speed to medium, and beat for 4-5 minutes, stopping to scrape the bowl down several times, until very light and fluffy.
- For the pale pink color, I added a little of the cherry “gel” from the pie filling (not the whole cherries).
Assembly
- Assemble the cookies no more than several hours before you’re ready to serve them.
- Fit a 16-inch disposable piping bag with a large open star tip, such as 1M or 6B (I used 6B). Fill half full with the buttercream.
- Pipe a “ring” of buttercream onto each of the cooled cookies, leaving the center open.
- Spoon the cooled cherry pie filling generously into the center of the cookies.
- Finish decorating with a sprinkling of dark chocolate.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Each element of this dessert can be prepared in advance, then stored separately. The cookies and buttercream can be frozen for up to 3-6 months. The pie filling can be refrigerated for several days, or frozen for up to 3-6 months.
Assemble the cookies no more than a few hours before you’re ready to serve them. After a few hours, they won’t look quite as fresh as when they’re just assembled.
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High Altitude Chocolate Cherry Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- Medium Cookie Scoop with Release Lever (2 1/2 tbsp capacity)
Ingredients
Cookies
- 1 recipe chocolate brownie cookies
Pie Filling
- 1 lb fresh or frozen pitted tart cherries or sweet dark cherries
- 6 tbsp granulated sugar
- 2 tbsp corn starch
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp lemon juice
- ½ tsp vanilla extract
Buttercream
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 tsp meringue powder (optional)
- 1 tsp vanilla extract
Other
- 1 oz dark chocolate, chopped
Instructions
Cookies
- Make 1 recipe chocolate brownie cookies. You should get 18-20 cookies.
- Cool the cookies completely before assembling. You can make these in advance, and keep them frozen in an airtight container until you're ready to assemble.
Pie Filling
- In a saucepan, combine the pitted cherries, sugar, corn starch, salt, lemon juice, and vanilla.
- Over medium heat, bring the cherries to a boil, stirring frequently. Once the cherries start to gel and thicken, stir constantly to keep it from sticking; cook for one minute to activate the corn starch.
- Remove from the heat, and cool completely before assembling the cookies. You can make the filling several days in advance, keeping it refrigerated in an airtight container until needed.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for one minute until smooth.
- With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder, and the vanilla.
- Increase the speed to medium, and beat for 4-5 minutes, stopping to scrape the bowl down several times, until very light and fluffy.
- For the pale pink color, I added a little of the cherry "gel" from the pie filling (not the whole cherries).
Assembly
- Assemble the cookies no more than several hours before you're ready to serve them.
- Fit a 16-inch disposable piping bag with a large open star tip, such as 1M or 6B (I used 6B). Fill half full with the buttercream.
- Pipe a "ring" of buttercream onto each of the cooled cookies, leaving the center open.
- Spoon the cooled cherry pie filling generously into the center of the cookies.
- Finish decorating with a sprinkling of dark chocolate.
Notes
- Each element of this dessert can be prepared in advance, then stored separately.
- Assemble the cookies no more than a few hours before you’re ready to serve them.
- Instead of the vanilla buttercream, these would also be fantastic with chocolate buttercream.
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