Cherry Chocolate Chip Shortbread Cookies

Buttery Shortbread Cookies with the sweet addition of chocolate and cherries! With a pretty pink color and a chocolate drizzle, Cherry Chocolate Chip Shortbread looks as good as it tastes.

Cherry Chocolate Chip Shortbread Cookies: buttery, delicious, with maraschino cherries! #shortbread

Why This Recipe is Amazing

Shortbread cookies are by far one of my favorites. You can bake an entire batch at once; waiting for one dozen to finish baking before you can bake the rest.

Even though all the shortbread dough goes on the baking sheet at once you still get 3 1/2 dozen cookies with this recipe! And it’s done in under 30 minutes!

Chocolate covered cherries are one of my husband’s favorite candies. I don’t make them often because I’m not the biggest fan. So, to compromise I took our two favorites (shortbread and chocolate cherries) and put them together!

These cookies are even better than those candies. Why? ‘Cause they’re cookies!

Filled with maraschino cherry flavor and plenty of chocolate chips, these Cherry Chocolate Chip Shortbread Cookies come together in no time at all. You’ll love this recipe!

Cherry Chocolate Chip Shortbread Cookies: buttery, delicious, with maraschino cherries! #shortbread

Ingredient Notes

  • Maraschino cherries – Remove 5 cherries from the jar and chop into small pieces. You’ll need 1/4 cup of the cherry juice to mix into the shortbread dough.
  • Powdered sugar – Using powdered sugar gives the shortbread a delicate crumb for perfect consistency.
  • Butter – Use unsalted REAL butter for best taste. Shortbread cookies NEED butter!
  • Mini chocolate chips – I prefer semi-sweet or dark chocolate chips paired with the cherry flavor.

Easy Instructions

Making shortbread hardly gets any easier! Beat the ingredients for the dough together in a bowl, folding in the mini chocolate chips and cherry pieces. Leave some of the chocolate morsels aside for the topping.

Spread the dough in a rectangle on a baking sheet and bake for 15 – 20 minutes. After removing the pan from the oven, immediately slice the shortbread into strips and let cool.

Melt the remaining mini morsels and drizzle over the cookies. Let the chocolate set for a few minutes before eating or storing.

Recipe FAQs

How large should the rectangle of cookie dough be?

Mine measured about 14 x 9 inches and nearly filled a cookie sheet. The shortbread dough should be about an inch thick before baking.

How do you keep the shortbread dough from sticking to the pan?

I line my pan with parchment paper and use floured hands to press the dough evenly into the pan. This prevents the thick buttery dough from sticking to both the pan AND your fingers!

How do you cut these into strips?

I sliced my baked shortbread into thirds first then into 1 inch strips lengthwise. A sharp knife or pizza cutter work great for making even cuts.

What’s the best way to store shortbread?

You can keep these in an airtight container at room temperature for up to one week.

Make these buttery Cherry Chocolate Chip Shortbread Cookies for all the chocolate covered cherries fans you know! In less than 30 minutes you’ll have enough delicious cherry shortbread to share with the whole family.

Yield: 3 ½ dozen

Cherry Chocolate Chip Shortbread

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Buttery Shortbread Cookies with chocolate and cherries! They are so easy to make and very pretty too!

Ingredients

  • ¾ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ¼ cup maraschino cherry juice
  • 5 maraschino cherries, chopped
  • 2 ¼ cup all purpose flour
  • ¼ tsp kosher salt
  • ½ cup mini chocolate chips, divided

Instructions

  1. In a large mixing bowl, beat butter with powdered sugar for two minutes, until creamy. Add cherry juice, cherries, flour and salt. Beat until fully combined.
  2. Fold in ¼ cup mini morsels.
  3. Spread dough on a parchment paper lined baking sheet. My dough measured about 14x9inch. Bake in a 350 degree oven for 15-20 minutes.
  4. Cut immediately after removing from oven. I cut mine into strips by cutting in thirds lengthwise, then cutting one inch strips, width-wise.
  5. Melt remaining ¼ cup mini morsels. Put into a ziploc bag and cut off the corner. Drizzle over cooled cookies. Allow to set and enjoy! Store cookies in air tight container for up to one week.

Notes

To spread cookie dough on parchment paper, dip fingertips (repeatedly) in flour to keep them from sticking.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 83Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 19mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 16, 2013

Comments & Reviews

  1. I baked these for Valentine’s Day and they were okay. The edge pieces were dry and you can’t taste the cherry much at all. I think I’m maybe not a shortbread lover. I’m going to try the cookies and cream cheeseball next weekend.

    1. Shortbread is definitely dry. It’s a melt in your mouth, buttery, crunchy cookie. And it’s not for everyone. I appreciate your honesty! In other news….enjoy the cheeseball 🙂

  2. I have made this so many times so far – school events, holiday parties, Christmas goody bags. It always comes out fabulous. The only thing is that I don’t have powdered sugar so I grind granulated sugar until it’s a cup worth. I’ve cut small bite sized pieces to go with cherry-almond cupcakes. It really is scrumptious.

  3. Not sure what went wrong…there are only a few ingredients and a few steps…but these turned out awful. It took waaaaay longer than 5 minutes just trying to get it from a powdery substance to something that would mold together in the pan. It was so dry. I added a lot more cherry juice to help moisten it. It came out with almost no flavor and crumbling apart. I made a second batch with at least double the juice and I doubled the cherries. It had a better consistency (i.e. not dry crumbs) but still almost no flavor. I’m bummed out. This looked so fantastic. What went wrong? Any tips or suggestions? More butter? A little vanilla?

    1. When it comes to shortbread, using the heat of your hands can help the dough come together. I’ve made these several times with no problems. Is your butter fully softened? As for no flavor…shortbread is definitely a less sweet (but still delicious cookie). Without being in your kitchen though, I’m not sure what else to tell you! 🙁

  4. I know you posted these back in June, but they are perfect for Valentine’s Day and I happen to have a jar of maraschino cherries so I’m going to have to make these today!!! Gorgeous!! Pinned!

  5. These are so pretty! I’m not the biggest fan of maraschino cherries but I do love shortbread! And I like the combination of cherries and chocolate!

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