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Close-up of Cherry Chocolate Chip Shortbread Cookies showing the crumbly texture, dark chocolate pieces, and maraschino cherries.

Cherry Chocolate Chip Shortbread Cookies

These elegant Cherry Chocolate Chip Shortbread Cookies feature a thick, buttery, melt-in-your-mouth crumbly texture. Loaded with bright red maraschino cherries and chopped dark chocolate chunks, they are lightly dusted with powdered sugar.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter Softened to room temperature (226g).
  • 1/2 cup Powdered sugar Plus 2 tbsp extra for dusting (60g).
  • 1 tsp Vanilla extract (5ml).
  • 2 cups All-purpose flour Spooned and leveled (240g).
  • 1/2 tsp Kosher salt (3g).
  • 3/4 cup Dark chocolate chunks Chopped from a high-quality bar (125g).
  • 1/2 cup Maraschino cherries Chopped, drained, and patted completely dry (80g).

Equipment

  • 1 Stand mixer or electric hand mixer Essential for creaming the butter and sugar until light and pale.
  • 1 Baking Sheet Lined with parchment paper to prevent sticking.

Method
 

Making the Cookies
  1. Drain the maraschino cherries thoroughly. Chop them into small pieces and press them firmly between layers of paper towels to absorb as much moisture as possible. Roughly chop the dark chocolate bar into chunks.
  2. In a large mixing bowl, beat the softened unsalted butter and powdered sugar on medium speed for about 2 minutes until light and fluffy. Add the vanilla extract and beat until incorporated.
  3. Whisk together the all-purpose flour and kosher salt in a separate bowl. Gradually add to the butter mixture on low speed, mixing only until the dough resembles coarse, crumbly sand.
  4. Gently fold the dried cherry pieces and chopped dark chocolate chunks into the dough using a spatula, ensuring they are evenly distributed without melting the butter with your hands.
  5. Transfer the dough to parchment paper and form a tight log about 2.5 inches in diameter. Wrap tightly and refrigerate for at least 2 hours until very firm.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the firm dough log into 1/2-inch thick rounds and place them 1 inch apart on the sheet.
  7. Bake for 12 to 14 minutes. The edges should be just set and slightly golden, but the tops should remain pale. Cool on the pan for 5 minutes before transferring to a wire rack.
  8. Once completely cool, arrange the cookies in a small white ceramic bowl and lightly dust the tops with the remaining powdered sugar.

Notes

Tip 1: Pat the maraschino cherries completely dry with paper towels to prevent your dough from turning pink.
Tip 2: Do not skip the chilling time, or the high-butter shortbread dough will spread flat in the oven.