Gooey chocolate cherry cookies

Gooey chocolate cherry cookies

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(160 ratings)

Prep: 15 mins Cook: 14 mins


Makes 20 large cookies
If you like American-style cookies, you’ll love these pale, chewy delights. Plus, they can be baked from frozen

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal186
  • fat11g
  • saturates6g
  • carbs23g
  • sugars14g
  • fibre1g
  • protein2g
  • salt0.13g
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  • 200g unsalted butter, at room temperature
  • 85g light muscovado sugar
  • 85g golden caster sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 50g plain chocolate, 50-70% cocoa, roughly chopped
  • 50g white chocolate, roughly chopped
  • 85g natural colour glacé cherry, roughly chopped


  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.

  2. Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins 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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Comments, questions and tips

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28th Dec, 2012
Made these today and they were excellent. Really soft on the centre and sweet. I didn't use cherries and just upped the chocolate chips which worked really well. My favourite cookie recipe and I will definitely use it again. The cooking time was a tad long so I took the out as the edges were starting to turn gold and although they seemed too soft after five minutes in the tray they were perfect and gooey inside the way I like them.
23rd Dec, 2012
Tasty cookies that are easy to make. I was pretty close to over cooking them though, think less time is needed. Will make again, and try adding more chocolate!
9th Dec, 2012
I felt the recipe cold have been clearer to achieve better results. Instead of saying large dollops, it could have indicated a weight or size in cm. Also wen it says mix with the this with your hands or a whisk, or a spoon? Baking is a science and accuracy is important! Apart from this they were quite good although i would make them smaller next time they truned out too big. I'd say you could get 25 nice sized cookies, but then you'll have to reduce the baking time a little, they catch very quickly!
5th Nov, 2012
Best cookie recipe I've ever tried! I used around 150g of dark chocolate chips, which was perfect. The batter is too good - was very tempted not to bother baking it at all! Very pleased and I've already been requested to make more. I may try putting peanut butter in next time...
30th Oct, 2012
Nom nom nom - these were so tasty, although it definitely meant i ate them too quickly. I used 100g of milk choc instead of 50g each of white and dark (it was cheaper and i prefer the taste). Will deffo make these again!
29th Oct, 2012
Loved this recipe, I substituted 50g of butter for 50g of chunky peanut butter and added chunks of mars bars instead of the chocolate, I called them snickers cookies!
21st Oct, 2012
Delicious cookies - I got a batch of 16 rather than 20 but mine were quite large. I also added some sultanas for some extra chewiness. The gooey texture was perfect, however unfortunately like some others on here I found the cookies broke apart very easily. Apart from that they were lovely!
sharpe2103's picture
18th Oct, 2012
Very Tasty... People at work were very happy with them :)
17th Oct, 2012
Best baking these in batches of 10 to get decent size cookies. Milk chocolate taste better in he cookies I think also...
4th Oct, 2012
Nice but not great. I would add more cherries if I made them again.


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