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    Home » Baking

    Dark Chocolate Cherry Shortbread Cookies

    Published on March 21, 2021 by theseasidebaker Last Modified on March 30, 2021 / 3 Comments

    170 shares
    Jump to Recipe

    If you’re looking for another cookie to add to your cookie repertoire, give these Dark Chocolate & Cherry Shortbread Cookies a whirl! A classic chill and slice cookie, they take very few ingredients and little effort. Chock full of candied cherries and chocolate chips, this is an unforgettable cookie! 

    da plate of dark chocolate cherry cookies on wood cutting board

    If there’s one thing I’ve learned, it’s that you can never have too many cookie recipes. Different occasions call for different cookie options. Plus, who wants to repeat the same cookie recipe throughout the entire holiday season? I sure don’t. I have so many already, like my Gingerbread Man Sugar Cookies, Christmas Pinwheel Cookies, and Copycat Swig Sugar Cookies. However, I’m always adding more and you should too!

    pile of dark chocolate cherry cookies on wood cutting board

    These chocolate chip shortbread cookies quickly became my favorite after creating them. They’re so easy that it always floors me how little effort they take every time I whip them up. They’re definitely a great cookie recipe for during the busier time of the holidays. You know, that time where you’re not ready to settle for store-bought, but don’t have time to go all Betty Crocker. 

    How to Make Dark Chocolate & Cherry Shortbread Cookies

    ingredients for chocolate cherry shortbread cookies

    1. Make the cookie dough - Cream together the butter and sugar. In a separate bowl, sift together the flour and cornstarch. Combine both mixtures and work the dough until a crumbly mixture forms. Add the cherries and chocolate chips.bowl of shortbread dough with dark chocolate and chopped cherries
    2. Chill - Form the dough into a ball and separate into two equal balls. Roll out onto a floured surface and roll into 2 ¼-inch logs. Wrap and chill for 1 hour.chocolate cherry shortbread dough rolled into logs on wood cutting board
    3. Prep - Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Cut the rolls into ½-inch slices. slicing the logs into cookies before baking
    4. Bake - Place the cookie slices on the baking sheet and bake for 12-14 minutes. Remove and let cool on a rack. Enjoy!cookie sheet with dark chocolate cherry shortbread cookies

    Tips and Variations

    • Storage - Store in an airtight container at room temperature, for the best storage results. You can store these cookies in the fridge and freezer if desired, in an airtight container. They would do best at this option if they’re still in dough form.
    • Reheating - Warm these cookies up by tossing them in the microwave for a quick second.
    • Don’t skip the chilling step - Chilling these cookies is important for them to be sliceable and cook appropriately. This will prevent the spreading or melting of the cookie during the baking process.
    • Freeze the dough for later use - Keep the dough wrapped in the parchment paper, then place it in a freezer bag. Place it in the freezer and keep it there for up to 3 months. Let the dough sit out for at least ten minutes before moving on to the next step. 
    • Keep the dough in the fridge for later use - You can leave the wrapped dough in the fridge for up to 1 week if need be. You can slice it straight from the fridge.

    unclose shot of chocolate cherry shortbread cookies

    Common Questions About Dark Chocolate & Cherry Shortbread Cookies

    Why Do You Put Shortbread in the Fridge Before Baking?

    The butter is in a much softer state after you’ve mixed everything for your shortbread cookie recipe. This means that if you were to bake it right away, you would most likely end up with a very thin cookie. When baking easy shortbread cookies, you don’t want to end up with wafer thin cookies. To ensure the butter doesn’t melt too quickly when placed in the oven, chill the batter first.

    plate of chocolate cherry shortbread cookies on wood cutting board

    If you loved these Dark Chocolate & Cherry Shortbread Cookies, let me know in the comments below or on social media!

    Other Cookie Recipes You’ll Love:

    • Brookies
    • Lemon Cookie Bars
    • Brown Sugar Shortbread Bars
    • Chocolate Toffee Bars
    • Shortbread Lavender Cookies
    da plate of dark chocolate cherry cookies on wood cutting board
    Print
    Dark Chocolate Cherry Shortbread Cookies
    Prep Time
    20 mins
    Cook Time
    14 mins
    Chill Time
    1 hr
     
    These easy slice and bake cookies are studded with rich dark chocolate chips and cherries!
    Course: Dessert
    Cuisine: American
    Keyword: chocolate shortbread cookie recipe, slice and bake cookies
    Servings: 30 cookies
    Author: Jackie
    Ingredients
    • 2 cups salted butter room temperature
    • 1 ½ cups powdered sugar
    • 4 cups all-purpose flour
    • ¼ cup corn starch
    • ½ cup candied cherries cut into small pieces
    • 1 cup dark chocolate chips
    Instructions
    1. In a large bowl, cream together the butter and powdered sugar.
    2. Sift together the flour and the corn starch. Gradually add it into the butter mixture stirring until a soft dough is formed. It will take a bit of work to incorporate all the flour mixture and it may seem a bit crumbly.
    3. Add in the cherries and chocolate chips.
    4. Use your hands to mould the dough into a ball.
    5. Split the dough ball into 2 equal portions.
    6. On a lightly floured surface roll each of the dough portions into a log about 2 ¼ inches in diameter. Wrap them in parchment paper or plastic wrap and refrigerate for at least 1 hour.
    7. When read to bake, line a cookie sheet with parchment paper and preheat the oven to 325F.
    8. Use a sharp knife to cut the rolls into ½ inch slices.
    9. Place the cookie slices on the prepared baking sheet about 1 inch apart.
    10. Bake for 12-14 minutes, until the cookies are just beginning to brown around the edges.
    11. Transfer cookies to a wire rack to cool.
    Recipe Notes

    The rolls of dough can be kept in the refrigerator for up to a week, wrapped in parchment paper or plastic wrap, before baking.
    The rolls of dough can be frozen and kept in the freezer for up to 3 months. Place the parchment paper or plastic wrapped dough log into a plastic freezer bag before placing in the freezer. When ready to bake allow the dough log to sit at room temperature for about 10 minutes before slicing.
    Keep the baked cookies in a sealed air tight container at room temperature.

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    170 shares

    Reader Interactions

    Comments

    1. MJ

      March 23, 2021 at 4:15 pm

      Hi! I don't see the recipe/ingredients/measurements for these beautiful cookies. Am I missing something or does my computer want me to stop eating cookies? lol. Would love to try and make these. Thank you!

      Reply
      • theseasidebaker

        March 30, 2021 at 11:17 am

        Sorry about that! It's there now. Enjoy!

        Reply
        • Mj

          April 18, 2021 at 5:13 pm

          Thank you! I made these and they turned out delicious! So easy and a light but satisfying treat.

          Reply

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