12 Delicious Chocolate Cherry Kiss Cookies Recipes

Ah, the irresistible duo of chocolate and cherry—coming together in perfect harmony to create cookies that are nothing short of magical. Whether you’re a seasoned baker or just starting out, these 12 Delicious Chocolate Cherry Kiss Cookies recipes promise to delight your taste buds and add a sweet touch to your baking repertoire. Ready to discover your next favorite treat? Let’s dive into these mouthwatering recipes that are sure to impress!

Chocolate Cherry Kiss Cookies with Almond Flour

Guess what? These Chocolate Cherry Kiss Cookies are the perfect blend of sweet and tart, with a nutty twist from almond flour. You’re going to love how easy they are to make, and the flavor combo is just unreal.

Ingredients

• 1 cup almond flour – it gives these cookies a deliciously tender crumb.
• 1/2 cup unsweetened cocoa powder – for that deep chocolate flavor we all crave.
• 1/4 tsp salt – just a pinch to balance the sweetness.
• 1/2 cup unsalted butter, softened – I always let mine sit out for about 30 minutes before baking.
• 1/2 cup granulated sugar – because every cookie needs a little sweetness.
• 1 large egg – room temperature works best for even mixing.
• 1 tsp vanilla extract – the secret to enhancing all those yummy flavors.
• 24 maraschino cherries, patted dry – the star of the show, adding a juicy pop in every bite.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the almond flour, cocoa powder, and salt. Set aside. Tip: Sifting the dry ingredients can help avoid lumps.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Tip: Don’t rush this step; it’s key for the perfect cookie texture.
4. Add the egg and vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a dough forms. The dough will be thick, but that’s what we want.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Press a maraschino cherry into the center of each dough ball, gently flattening the cookie around it. Tip: Make sure the cherries are dry to prevent the dough from getting soggy.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bite into these cookies, and you’ll get a delightful contrast of textures – crisp edges with a chewy center, and that burst of cherry is just heavenly. Try serving them slightly warm with a scoop of vanilla ice cream for an extra special treat.

Gluten-Free Chocolate Cherry Kiss Cookies

Very few things beat the combo of chocolate and cherry, especially when it’s baked into a gluten-free cookie that’s as easy to make as it is delicious. You’re going to love how these kisses bring a little joy to your day.

Ingredients

• 1 cup almond flour (I find it gives the best texture)
• 1/4 cup cocoa powder (go for the good stuff, it makes a difference)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar (it’s my favorite for a slightly healthier twist)
• 1/4 cup melted coconut oil (extra virgin is my go-to for its subtle flavor)
• 1 large egg (room temp eggs mix in better, just saying)
• 1 tsp vanilla extract
• 24 maraschino cherries, patted dry (trust me, drying them is key)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the coconut sugar, melted coconut oil, egg, and vanilla until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed. Tip: Don’t overmix to keep the cookies tender.
5. Fold in the chocolate chips gently.
6. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing them 2 inches apart.
7. Press a cherry into the center of each cookie, flattening slightly. Tip: Make sure the cherries are dry to prevent soggy cookies.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Zesty and rich, these cookies have a chewy center with bursts of cherry and chocolate in every bite. Try serving them slightly warm with a scoop of vanilla ice cream for an extra special treat.

Vegan Chocolate Cherry Kiss Cookies

Mmm, you’re going to love these Vegan Chocolate Cherry Kiss Cookies. They’re the perfect blend of sweet and tart, with a chocolatey punch that’ll make you forget they’re vegan.

Ingredients

• 1 cup almond flour (I find it gives a nicer texture than regular flour)
• 1/2 cup cocoa powder (go for the dark kind for a richer flavor)
• 1/4 cup maple syrup (the real deal, not the pancake stuff)
• 1/4 cup coconut oil, melted (extra virgin is my favorite for its subtle sweetness)
• 1 tsp vanilla extract (splurge on the good stuff here)
• 1/2 cup dried cherries (chopped roughly for those juicy bursts)
• A pinch of salt (because it makes everything better)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, and salt.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes.
4. Fold in the chopped dried cherries until evenly distributed.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each ball slightly with the palm of your hand. Tip: Wet your hands a bit to prevent sticking.
7. Bake for 10-12 minutes, until the edges are firm but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vibrant with the contrast of deep chocolate and bright cherry, these cookies are chewy with a slight crunch. Try serving them warm with a scoop of vegan ice cream for an extra indulgent treat.

Double Chocolate Cherry Kiss Cookies

So, you’re craving something sweet, chocolatey, and a little bit fancy? These Double Chocolate Cherry Kiss Cookies are your answer. They’re the perfect mix of rich chocolate and tart cherries, with a surprise kiss of chocolate in every bite.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1 1/2 cups granulated sugar (because life’s too short for less sugar)
• 2 large eggs, room temp (they mix better this way)
• 2 tsp vanilla extract (the good kind, it makes a difference)
• 2 cups all-purpose flour (spooned and leveled, please)
• 3/4 cup cocoa powder (Dutch process for that deep chocolate flavor)
• 1 tsp baking soda (fresh is best)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup dried cherries (the tart ones are my favorite)
• 24 chocolate kisses, unwrapped (because who has time to unwrap mid-bake?)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined.
5. Fold in the dried cherries. Tip: If they’re sticky, toss them in a bit of flour first.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: Use a cookie scoop for uniform size.
7. Bake for 10 minutes, then remove from the oven and immediately press a chocolate kiss into the center of each cookie.
8. Return to the oven and bake for another 2 minutes. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Kind of amazing how these cookies turn out, right? The edges are crisp, the centers soft, and that chocolate kiss? Pure bliss. Try serving them slightly warm with a glass of cold milk for the ultimate experience.

White Chocolate Cherry Kiss Cookies

Kick off your baking session with these irresistible White Chocolate Cherry Kiss Cookies. They’re the perfect blend of sweet and tart, with a soft, chewy texture that’ll have you reaching for just one more.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out overnight for the perfect consistency)
• 1 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 large egg, room temperature (it blends smoother, trust me)
• 2 tsp vanilla extract (the good stuff makes all the difference)
• 2 1/4 cups all-purpose flour (scooped and leveled for accuracy)
• 1/2 tsp baking powder (the unsung hero of fluffy cookies)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1 cup dried cherries (they add a lovely chew and tang)
• 1 cup white chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything mixes evenly.
3. Beat in the room temperature egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the dried cherries and white chocolate chips with a spatula. Tip: If the dough feels too sticky, chilling it for 30 minutes makes it easier to handle.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will set as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these cookies is a delightful mix of creamy white chocolate and tart cherries, with a texture that’s perfectly chewy. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Chocolate Cherry Kiss Cookies with Coconut

Now, who doesn’t love a cookie that’s a little bit sweet, a little bit tart, and totally irresistible? These Chocolate Cherry Kiss Cookies with Coconut are your next baking project, trust me. They’re easy, delicious, and just fancy enough to impress.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1/2 cup granulated sugar (because we’re keeping it sweet but not too sweet)
• 2 cups all-purpose flour (scooped and leveled, please)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1 cup shredded coconut (the sweetened kind adds a nice touch)
• 1/2 cup maraschino cherries, chopped (drain them well, nobody likes soggy cookies)
• 1 cup chocolate chips (I’m team semi-sweet, but you do you)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your first step to cookie perfection.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. About 3 minutes should do the trick.
3. Gradually mix in the flour and salt until just combined. Overmixing is the enemy of tender cookies.
4. Fold in the shredded coconut, chopped cherries, and chocolate chips. The dough will be thick, but that’s what we want.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart. They’ll spread a bit, so give them room.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The centers might look soft, but they’ll firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is key here.

You’ll love how these cookies are chewy from the coconut, with little bursts of cherry and melty chocolate in every bite. Try serving them slightly warm with a glass of cold milk for the ultimate treat.

Spiced Chocolate Cherry Kiss Cookies

Oh, you’re in for a treat with these Spiced Chocolate Cherry Kiss Cookies. They’re the perfect blend of sweet, spicy, and everything nice, making them a hit at any gathering or just for a cozy night in.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
• 1 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 large egg, room temp (it blends smoother, trust me)
• 2 tsp vanilla extract (the good stuff, none of that imitation)
• 2 cups all-purpose flour (I like King Arthur for consistent results)
• 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1 tsp ground cinnamon (adds that warm spice note)
• 1/2 tsp ground cloves (just a hint, it’s powerful)
• 1 cup dried cherries, chopped (the tartness balances the sweetness)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cloves.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Fold in the chopped dried cherries and chocolate chips with a spatula.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies are a dream with their chewy centers, crisp edges, and bursts of cherry and chocolate. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Cherry Kiss Cookies with Pecans

Hey, you know those days when you crave something sweet but not too heavy? These Chocolate Cherry Kiss Cookies with Pecans are your answer. They’re the perfect bite-sized treat with a delightful crunch and a gooey center.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 2 tsp vanilla extract (the real deal, please)
• 2 cups all-purpose flour (sifted, for that light texture)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1 cup semi-sweet chocolate chips (because more chocolate is always better)
• 1/2 cup dried cherries (they add a lovely tartness)
• 1/2 cup chopped pecans (for that essential crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
3. Beat in the vanilla extract until well combined.
4. Gradually add the sifted flour and salt to the butter mixture, mixing until just combined. Tip: Overmixing can make the cookies tough.
5. Fold in the chocolate chips, dried cherries, and chopped pecans until evenly distributed.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The centers will look soft but will set as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these cookies is a mix of textures and flavors—crispy edges, chewy centers, and bursts of chocolate and cherry. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Dark Chocolate Cherry Kiss Cookies

Now, who doesn’t love a cookie that combines the rich depth of dark chocolate with the sweet tang of cherries? These Dark Chocolate Cherry Kiss Cookies are your next baking project, promise.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for its richness)
• 1 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 large egg, room temp (it blends better, trust me)
• 2 tsp pure vanilla extract (the good stuff makes a difference)
• 2 cups all-purpose flour (I like King Arthur for consistent results)
• 1/2 cup dark cocoa powder (the darker, the better for that intense chocolate flavor)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dark chocolate chips (because more chocolate is always the answer)
• 1/2 cup dried cherries, chopped (they add a lovely chewy texture)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes about 3 minutes with a hand mixer.
3. Beat in the egg and vanilla extract until just combined. Overmixing can make the cookies tough.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
5. Fold in the dark chocolate chips and chopped dried cherries with a spatula. The dough will be thick, but that’s what you want.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Dark, decadent, and dotted with cherries, these cookies are a chocolate lover’s dream. Serve them with a cold glass of milk or crumble over vanilla ice cream for an extra special treat.

Chocolate Cherry Kiss Cookies with Sea Salt

Hey, you know those days when you crave something sweet but also a little fancy? These Chocolate Cherry Kiss Cookies with Sea Salt are your answer. They’re easy, delicious, and have that perfect sweet-salty combo.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1/2 cup granulated sugar (because who doesn’t love a bit of sweetness?)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (scoop and level for the perfect measure)
• 1/2 tsp sea salt, plus extra for sprinkling (the flaky kind adds a nice crunch)
• 1/2 cup dark chocolate chips (go for the good stuff, it melts better)
• 1/2 cup dried cherries, chopped (they add a chewy surprise)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until just combined.
4. Gradually add the flour and 1/2 tsp sea salt to the butter mixture, mixing until a dough forms.
5. Fold in the dark chocolate chips and chopped dried cherries with a spatula.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 12-14 minutes, or until the edges are just golden. Tip: Don’t overbake; they’ll firm up as they cool.
8. Immediately after baking, sprinkle each cookie with a pinch of flaky sea salt. Tip: The heat helps the salt stick.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re fragile when warm, so handle with care.

Look at those beauties! The cookies are crisp on the outside, chewy inside, with bursts of chocolate and cherry. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Chocolate Chip Kiss Cookies

Let me tell you about these Cherry Chocolate Chip Kiss Cookies—they’re the perfect mix of sweet, tart, and chocolatey, and they’re ridiculously easy to make. You’ll love how the cherries and chocolate play together in every bite.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 3/4 cup granulated sugar (because who doesn’t love a little sweetness?)
• 3/4 cup packed brown sugar (for that deep, molasses flavor)
• 2 large eggs, room temp (they mix in smoother this way)
• 1 tsp vanilla extract (the real deal, please)
• 2 1/4 cups all-purpose flour (scooped and leveled for accuracy)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup semi-sweet chocolate chips (or dark if you’re feeling fancy)
• 1/2 cup dried cherries, chopped (they add a lovely chewy texture)
• Extra sugar for rolling (because that sparkly finish is everything)

Instructions

1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything’s evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla. Tip: Adding eggs one at a time prevents the mixture from curdling.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chips and chopped cherries. Tip: Don’t overmix here—just until they’re evenly distributed.
6. Roll the dough into 1-inch balls, then roll each ball in the extra sugar. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft—that’s okay, they’ll set as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies are a dream—crispy edges with a chewy center, packed with bursts of cherry and pockets of melted chocolate. Try serving them warm with a scoop of vanilla ice cream for the ultimate treat.

Chocolate Cherry Kiss Cookies with Oatmeal

Just imagine biting into a cookie that combines the rich taste of chocolate with the tartness of cherries, all wrapped up in the wholesome goodness of oatmeal. You’re in for a treat with these Chocolate Cherry Kiss Cookies—they’re as fun to make as they are to eat.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 3 cups old-fashioned oats (for that chewy texture we love)
• 1 cup dried cherries (chopped roughly for bursts of flavor)
• 1 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Fold in the oats, dried cherries, and chocolate chips with a spatula.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely delightful, these cookies strike the perfect balance between chewy and crispy. The dark chocolate and tart cherries create a flavor combo that’s hard to resist. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Conclusion

Ready to sweeten your baking adventures? Our roundup of 12 Delicious Chocolate Cherry Kiss Cookies Recipes offers a treasure trove of flavors to explore. Whether you’re a novice or a seasoned baker, there’s a recipe here to delight your taste buds. Don’t forget to whip up your favorite, share your thoughts in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!