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Gooey chocolate cherry cookies


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Rate this recipe 2.1/5 (33 Votes)


  • 200g unsalted butter
  • at room temperature
  • 85g light muscovado sugar
  • 85g golden caster sugar
  • 1 egg
  • 225g self-raising flour
  • 50g plain chocolate
  • 50-70% cocoa
  • roughly chopped
  • 50g white chocolate
  • roughly chopped
  • 85g natural colour glacé cherries
  • roughly chopped
  • 1/2 tsp salt


servings 20
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget


Step 1

Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.

Step 2

Bake for 12-14 minutes until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few minutes more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

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