Cherry Chocolate Chip Shortbread Cookies

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

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

Shortbread cookies are by far one of my favorites. Because you make one batch, there is no waiting and scooping and tray after tray of cookies.

However, you still get 3 1/2 dozen cookies with this recipe, all in under 30 minutes!

Chocolate covered cherries are one of my husband’s favorite candies. I’m not a huge fan, I’ll be honest. But these cookies are even better than those candies. Seriously, cause they’re cookies!

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

Since today is Father’s Day I thought it only fitting to make my husband’s favorite candy in a cookie! By using a traditional shortbread cookie base, I added in some maraschino cherries and juice, and of course, mini chocolate chips!

Happy Father’s day to the most wonderful man in my life. You are a blessing to our children, patient and kind. You are great with homework (especially since I can’t understand 5th grade math) and you are a perfect role model! Thanks honey for being in my life!!

Clearly, I love shortbread cookies! Here are some of my favorites on the blog…

shortbread

Shortbread Cookies with Nutella filling. Perfection.

peanut-butter-reeses-pieces-shortbread-bars-3

Peanut Butter Shortbread with Reese’s Pieces

shortbread

Butterscotch Shortbread Bars

shortbread

Copycat Jingles Shortbread Cookies

peppermintcookies

Chocolate Peppermint Shortbread Cookies

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Yield: 3 1/2 dozen

Cherry Chocolate Chip Shortbread

Prep Time 5 minutes
Cook Time 15 minutes

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

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup maraschino cherry juice
  • 5 maraschino cherries, chopped
  • 2 1/4 cup all purpose flour
  • 1/4 tsp kosher salt
  • 1/2 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 1/4 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 1/4 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.

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

Aimee

About Aimee

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

Learn more about Aimee.

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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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