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