Chocolate Cherry Sandwich Cookies with Ganache Filling

These chocolate cherry sandwich cookies pair soft cocoa cookies with cherry preserves and a simple chocolate ganache. Bake the cookies just until set, cool them fully, then add the filling so the ganache does not melt out of the centers.

Why Make Chocolate Cherry Cookies

The cookies are made with Dutch-process cocoa and egg yolks for a rich, tender dough. A spoonful of cherry preserves and chocolate ganache creates the center of each sandwich cookie. Chill the ganache briefly if it is too loose to spread.

Ingredients

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz chopped chocolate
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

How to Make Chocolate Cherry Cookies

Bake the cookies

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the softened butter with the brown and granulated sugars until smooth and creamy.
4. Add the egg yolks and vanilla. Beat until combined.
5. Fold in the dry ingredients until a soft dough forms.
6. Scoop about 1½ tablespoons of dough per cookie and place on the sheets, leaving about 2 inches between them.
7. Bake for 9–11 minutes, until the cookies look set but remain soft in the center. Cool on the sheet for 5 minutes, then transfer to a rack.

Make the ganache

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream until hot but not boiling. Pour it over the chocolate and let stand for 1 minute.
3. Stir until smooth. Let the ganache cool until slightly thickened.

Assemble

1. Once the cookies are fully cool, spread about 1/2 teaspoon cherry preserves on the flat side of half the cookies.
2. Spoon a little ganache over the preserves.
3. Top with the remaining cookies and press gently so the filling reaches the edges without squeezing out.

Serving Suggestions

Serve these chocolate cherry cookies at room temperature with coffee, tea, or milk. Arrange on a platter or pack in a box after the ganache has set.

Storage

Refrigerate the assembled chocolate cherry cookies in an airtight container for up to 5 days. Let them sit at room temperature briefly before serving. Freeze assembled cookies for up to 2 months and thaw in the refrigerator.

Tips for Neat Sandwich Cookies

• Spoon and level the flour instead of packing it into the measuring cup.
• Do not overbake; the cookies will firm as they cool.
• Cool completely before adding ganache.
• Let the ganache thicken before assembly so it stays inside the cookies.
• Use a similar amount of preserve and ganache for each sandwich.

Variations

Use raspberry or strawberry preserves instead of cherry. Add chopped nuts to the dough for crunch, or use white chocolate ganache for a sweeter filling. For another related idea, see sourdough chocolate cookies. For more information, read King Arthur Baking’s chocolate cookie recipe.

Frequently Asked Questions

Can I use whole eggs instead of yolks?
Whole eggs add more moisture and can change the cookie texture. The recipe is formulated for yolks.

Can I skip the ganache?
Yes. Use extra cherry preserves, or serve the cocoa cookies plain with a dusting of powdered sugar.

How do I keep the cookies soft?
Do not overbake them, and store them in an airtight container once cooled.

Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 48 hours, or freeze for up to 1 month. Thaw in the refrigerator before baking.

Chocolate Cherry Cookies

Print Recipe

Rich chocolate cookies with a cherry surprise in the middle, perfect for coffee or milk.

• Author: Amelia
• Prep Time: 15
• Cook Time: 11
• Total Time: 26
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz chocolate, chopped
• 1/4 cup + 2 tbsp heavy cream
• 1/4 cup cherry preserves

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk together flour, cocoa powder, baking powder, and sea salt in a bowl.
3. In another bowl, beat the softened butter with brown sugar and granulated sugar until smooth.
4. Add the egg yolks and vanilla. Beat until mixed.
5. Fold the dry mix into the butter mix until a soft dough forms.
6. Scoop about 1 1/2 tablespoons of dough for each cookie. Place on the baking sheet about 2 inches apart.
7. Bake for 9–11 minutes. The cookies should look set but still soft in the center. Cool on the sheet for 5 minutes, then transfer to a rack.
8. For ganache, chop the chocolate and place it in a heatproof bowl.
9. Heat heavy cream until hot but not boiling. Pour over chocolate and let sit for 1 minute; stir until smooth.
10. Once cookies are cool, place a small spoon of cherry preserves on one flat side of half the cookies.
11. Spoon a little ganache over the jam, then top with remaining cookies to make sandwiches.

Notes

Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.