My Cookie Journey

menu icon
go to homepage
  • Home
  • About Me
  • Summer Cookies
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About Me
    • Summer Cookies
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies

    Chunky Chocolate with Cherry and Pecan Cookies

    Published: Feb 17, 2024 · Updated: Jun 10, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    I love chocolate and cherries together. So, it was not a surprise that I created a cookie with both ingredients. I found chunky, semi-sweet Toll House pieces a couple of years ago, but they have not been on the grocery store shelf for quite a while in my area.

    Baked chunky chocolate with cherry and pecan cookies on a wooden plank.

    Of course, this means improvising. I have wanted to swap out chips for the chocolate square for a while, so this was my chance to see how they stacked up to what I usually use.

    Jump to:
    • Ingredients for Cherry and Chocolate Cookies
    • Making the Chocolate Cherry Pecan Cookies
    • Prepping
    • Mixing
    • Baking
    • FAQ's
    • Other Cherry Cookies
    • Recipe

    Ingredients for Cherry and Chocolate Cookies

    Ingredients to made chunky chocolate with cherry and pecan cookies.
    Jump to Recipe for Amounts
    • Butter unsalted
    • Dark brown sugar
    • Sugar white
    • Egg
    • Vanilla extract
    • All-purpose flour
    • Baking powder
    • Corn starch
    • Kosher Salt
    • Dried regular cherries
    • Semi-sweet chocolate baking bar
    • Pecans chopped

    Making the Chocolate Cherry Pecan Cookies

    These homemade chunky chocolate with cherry and pecan cookies are not hard to make, but there is a little prep work before you start.

    Prepping

    Weigh or measure the white and dark brown sugars into a bowl and set it aside. In another bowl, weigh or measure the flour, baking powder, cornstarch, and salt, whisking to blend.

    With a sharp knife, chop the pecans into small pieces on a cutting board.

    You can either purchase the pecans already chopped or chop them yourself. Pecans are soft nuts, so it takes no time at all to chop them.

    Cutting the chocolate squares into small chunks on a cutting board.

    Now, I do a rough chop on the chocolate squares by Ghirardelli. My grocery store had them, but you can also find Ghirardelli Semi-Sweet Chocolate at Walmart.

    Mixing

    This part takes no time at all.

    Creaming butter in a mixer.

    I start by creaming the butter to prepare it for adding the sugars. I do this on a medium mixer speed for 2 minutes.

    Butter and the sugars mixed for three minutes and have soft peaks.

    Add the white and dark brown sugars to the creamed butter and continue on a medium mixer speed for 2 to 3 minutes.

    Cookie dough after flour has been added.

    Next, add the egg and the vanilla extract and incorporate. Scrape down the sides and turn the mixer to a slow speed. Slowly add the flour, about a quarter at a time. You can get all the flour mixture incorporated in about a minute.

    Adding the chocolate pieces, pecans, and cherries to the cookie dough.

    At this point, I scrape down the sides and add the dried cherries, pecans, and chocolate. The dough will be thick, and you will be lucky to be able to mix for 10 seconds. You can always use a spatula to even everything out if you think it is needed.

    All ingredients are mixed and getting ready for the fridge.

    Ready to start baking!

    Baking

    Preheat the oven to 350°F (175°C or 180°C) and line 2 sheet pans with parchment-paper.

    I use a medium cookie scooper to scoop 12 mounds onto the prepared sheet pan. I then put the pan into the refrigerator for 10-15 minutes. This helps to firm up the butter before it bakes. If you don't have room in your fridge for the whole pan, place the scoops on a parchment-lined plate and chill them that way. You can then transfer the cookie mounds to the sheet pan.

    A medium scooper is used to place twelve mounds onto a parchment-lined cookie sheet pan.

    Bake for 10 to 12 minutes. I leave them on the sheet pan for a minute before moving them to a cooling rack.

    Chunky chocolate with cherry and pecan cookies stacked on a wooden plank.

    Enjoy!

    FAQ's

    What other nuts can I use in place of the pecans?

    Almonds and walnuts go well with the chocolate and the dried cherries.

    How do I store chunky chocolate cherry pecan cookies?

    I store the cookies in an airtight container at room temperature for up to a week.

    Can I swap out the semi-sweet chocolate for another flavor?

    I thought about adding milk chocolate or white chips at one time but decided on the rough chop semi-sweet chocolate square. I would use what you have on hand or your favorite flavor of chocolate. You can make these your cookies!

    Do I need a cookie scooper?

    No, you can certainly use a spoon and do a drop cookie. The only reason I do not do this is I like uniform cookies, which helps me with the baking time if they are all the same size.

    Other Cherry Cookies

    • Baked and stacked Cherry orange with pistachio cookies on a wooden cutting board.
      Cherry Orange with Pistachio Cookies
    • Cherry Vanilla Cookies on top of three stacked paddle shaped cutting boards.
      Cherry Vanilla Cookies
    • A dish of Cherry Caramel Sea Salt Cookies.
      Cherry Caramel Sea Salt Cookies
    • Stack of five cookies with a sixth on laying flat on the wood board.
      Cherry Almond with Dark Chocolate Drizzle Cookies

    Recipe

    Baked chunky chocolate with cherry and pecan cookies on a wooden plank.
    QR Code

    Chunky Chocolate with Cherry and Pecan Cookies

    Barbara Hall
    Treat yourself to a mix of rich chocolate chunks, tart cherries, and pecans in my yummy homemade chunky chocolate cherry pecan cookies.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 22 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 7 minutes mins
    Course Cookies, Nuts
    Cuisine American
    Servings 24 cookies
    Calories 173 kcal

    Would you like to save this recipe?

    We'll email a link of this post to you, so you can come back any time!

    Ingredients
     

    • 1 cup (227 g) Butter unsalted room temperature
    • ¾ cup (165 g) Dark brown sugar
    • ¼ cup (50 g) Sugar white
    • 1 (1) Egg
    • 2 teaspoon (2 teaspoon) Vanilla extract
    • 2 cups (250 g) All-purpose flour
    • 1 teaspoon (1 teaspoon) Baking powder
    • 2 teaspoon (2 teaspoon) Corn starch
    • ½ teaspoon (0.5 teaspoon) Kosher Salt
    • ¾ cup (103.5 g) Dried Regular Cherries
    • 4 ounces (135 g) Semi-sweet chocolate baking bar
    • ½ cup (49.5 g) Pecans chopped

    Instructions
     

    • Weigh or measure the dark brown and white sugar into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt, and cornstarch, and run a whisk through to blend.
    • With a stand or handheld mixer, I cream the butter for a minute before adding the sugars. Start on low speed, then increase until you reach a medium speed. Continue at medium speed for 2 to 3 minutes. Stop and scrape down the sides, and add the vanilla extract. Crack the egg into a small bowl to ensure no eggshells, then add the egg to the mixing bowl. Blend on medium speed until the egg is incorporated.
    • Turn the mixer to a low speed and slowly add the flour mixture. After adding the flour, I stopped the mixer and scraped down the sides and across the bottom. Turn the mixer on for another 5 seconds to incorporate the last flour mixture into the cookie dough. Stop and add the chunky chocolate pieces, dried cherries, and pecans, and turn the mixer on for a few seconds. The batter is thick, so you may have to mix a little by hand.
    • Preheat over to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. To create uniform-size cookies, I use a medium cookie scooper. I got 12 cookie mounds to a pan. You can always make these a drop cookie using a spoonful of cookie dough. I stick the whole cookie sheet pan with the unbaked cookies on it into the refrigerator for 10 to 15 minutes before popping them into the oven.
    • Bake for 10 to 12 minutes, but start checking after 10 minutes. You do not want to see dark brown around the bottom edges of the cookie. They should be light to medium brown on the bottom, mainly due to the dark brown sugar. After pulling the cookies out of the oven, I leave them on the sheet pan for a minute before moving them to a cooling rack. They firm up as they cool.

    Share this recipe

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 173kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 123mgPotassium: 34mgFiber: 1gSugar: 13gVitamin A: 323IUVitamin C: 1mgCalcium: 25mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cookies

    • Cardamom Orange Shortbread Cookies feature image.
      Cardamom Orange Shortbread Cookies
    • Everything in the bowl oatmeal cookies stacked on a wooden board.
      Everything in the Bowl Oatmeal Cookies
    • Honey almond glazed cookies feature photo.
      Honey Almond Glazed Cookies
    • Red white and blue MM cookies ready for the 4th of July.
      Red White and Blue M&M Cookies
    5 from 1 vote (1 rating without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate Recipe




    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

    More about me →

    Sign-up

    Yes, I want free cookie recipes...

    Summer Cookies for Picnics & Cookouts!

    Front view of the start cookie that is the 4th of July Lemon Sugar Cookies.

    Summer Cookies

    Pineapple coconut with lemon glaze cookie close-up.

    What's popular...

    • Stacks of PA Dutch Sand Tarts which are round with cinnamon sugar and a pecan half on top.
      Pennsylvania Dutch Sand Tart Cookies
    • Second single closeup of a traditional Sicilian Almond Cookies.
      Traditional Sicilian (traditional Italian) Almond Cookies
    • Rosemary lemon with honey cookies on white dish.
      Rosemary with Lemon and Honey Shortbread Cookies
    • Cardamom Orange with Cinnamon Pizzelle
    • Plate full of apricot with almonds cookies, with plenty of white chocolate icing.
      Fresh Apricot with Almonds Cookies - Revised
    • Stack of 4 chocolate cream cheese cookies with powdered sugar on top.
      My Favorite Cream Cheese Chocolate Cookies

    Footer

    ↑ back to top

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Hosted By WPopt AB

    • Contact
    • View All Cookies

    Copyright © 2025 My Cookie Journey

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.