My blogger friend, Susan at Desert Sky Quilts, posted the original recipe for these cookies here.  The cookies sounded so good and I had never used dried cherries before.  I made a couple of changes.  The original dough had to be chilled before forming into balls, so I omitted the 2 Tblsp. of water to avoid this waiting period and to make the dough very easy to handle.  Also, the original recipe called for rolling the cookies in the powdered sugar twice.  I wanted to cut down on the extra sugar and my version calls for less powdered sugar and just one rolling.

These are really delicious cookies – crisp on the outside and fudgy inside with an occasional flavor jolt of the tart cherries.  The yield is small – about 14 cookies, which is probably just as well – they’re just too hard to resist.


  • Servings: 14 cookies
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  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • ¼ tsp. salt
  • 4 tablespoons butter, melted
  • 1/3 cup cocoa powder (not Dutch process)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup semi-sweet mini chocolate chips
  • 1/3 cup dried tart cherries (1.5 ounces)
  • ¼ cup plus 2 Tblsp. sifted powdered sugar


Preheat oven to 350°F. Line two baking sheets with parchment paper.

Whisk together flour, sugar, baking powder and salt together in a bowl – set aside.

In a separate bowl, mix together the melted butter and cocoa until cocoa is dissolved.  Stir in egg and vanilla until well blended.  Stir chocolate mixture into flour mixture just until combined, then add chocolate chips and cherries into the dough until evenly distributed.  Use your hands to completely mix dough and form into a ball.

Pinch off pieces of dough and form into 1-½ inch balls.

Roll balls in powdered sugar,

…then arrange on prepared baking sheets, spacing 2 inches apart.


Bake for approximately 14 minutes or until cookies are cracked, yet still soft – do not overbake.

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Yield:  14 cookies