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Cake Mix Chocolate Covered Cherry Cookies

These cake mix chocolate covered cherry cookies are the perfect easy treat to satisfy your sweet tooth. Decadent Devil’s Food cake mix cookies are topped with a sweet maraschino cherry and drizzled with rich chocolate for the ultimate chocolate delight. 

Pile of chocolate covered cherry cookies on the counter with bite missing from top cookie.

Easy Chocolate Covered Cherry Cookies

These cake mix chocolate covered cherry cookies remind me of cherry cordials, but in a more convenient cookie form. Cherry and chocolate = the perfect combo. These gems aren’t just reserved for special occasions; they are a year-round pleasure. Perfect for both Valentine’s Day and the holiday season, these cookies are always a crowd-pleaser. And yes, I’ll keep singing the praises of cake mix cookies in every post; they’re just that easy and consistently delicious.

Three chocolate covered cherry cake mix cookies stacked.

Ingredients for the Chocolate Cherry Cookie Recipe

  • Devil’s food cake mix – Provides a convenient base for the cookies without the need to measure endless ingredients.
  • Canola oil – Adds moisture, ensuring a soft and chewy cookie. Any neutral-flavored oil can be used here.
  • Eggs – Act as the binding agent, bringing the ingredients together and providing structure.
  • Maraschino cherries – Because you can’t have chocolate-covered cherry cookies without cherries! Opt for the stemless kind to save yourself from having to pull out the stems.
  • Semi-sweet chocolate – Used to drizzle over the cookie once it has baked.
Ingredients displayed on the counter.

Making the Cake Mix Chocolate Cherry Cookies

  1. Prepare the dough – Mix the cake mix, oil, and eggs in a large mixing bowl until well combined. Refrigerate the cookie dough for at least 30 minutes or overnight. 
  2. Prep cherries – Drain the maraschino cherries on a paper towel while the dough chills.
  3. Preheat and line – When ready to bake, preheat the oven to 350 degrees F. Line three cookie sheets with parchment paper.
  4. Shape cookies – Roll dough into 1-inch balls and arrange them on the prepared cookie trays, leaving at least 1 1/2 inches between each cookie. 
  5. Make indentations – Use a 1/2 teaspoon-sized measuring spoon to make an indentation in the center of each cookie.
  6. Add cherries – Pat the tops of the cherries dry with a paper towel and place a cherry in the indentation in each cookie.
Collage showing four steps to make the cookies.
  1. Bake – Bake for 7-9 minutes or until the edges of the cookies are set. Allow the cookies to cool on the baking sheet before transferring to a wire rack to finish cooling.
  2. Chocolate drizzle – Once the cookies have cooled, melt the chocolate in the microwave in a small bowl in 10-second increments until smooth. Add the melted chocolate to a piping bag with a small cut in the tip. Drizzle the chocolate over the cookies and allow to set before serving.
Collage showing two steps to make the cookies.

Variations and substitutions

Chocolate Cake Mix – Experiment with different chocolate cake mix flavors such as dark chocolate, milk chocolate, or even a chocolate fudge mix.

Chocolate ganache topping – Instead of drizzling chocolate, make a chocolate ganache by heating 1/2 cup of heavy cream and 1 1/4 cups of chocolate until smooth. Cover the entire top of the cookie and cherry with the ganache for a decadent twist.

White chocolate drizzle – Switch up the drizzle by using white chocolate chips instead of semi-sweet, adding a contrasting sweetness to the cookies.

Gluten-free option – Substitute the Devil’s Food cake mix with a gluten-free chocolate cake mix for a gluten-free version. Ensure that all other ingredients, including the maraschino cherries and chocolate, are also gluten-free (which they typically are). 

Chocolate cherry cookies piled on a plate.

Tips for success

  • Chill the dough – While cake mix cookies often don’t require chilling, I recommend refrigerating this dough for at least 30 minutes or overnight. Chilled dough is easier to handle when rolling and helps maintain a thicker cookie.
  • Drain cherries thoroughly – Ensure maraschino cherries are well-drained on paper towels before placing them on the cookies. This prevents excess moisture from the cherry juice and helps maintain the desired texture, preventing the cookies from becoming soggy.
  • Gentle indentation – Use a gentle touch when making indentations in the center of the cookie. Avoid pressing too hard to maintain the cookie’s structure. 
  • Careful chocolate melting – When melting chocolate, avoid overheating to prevent it from seizing. Use short intervals (20 seconds) in the microwave and mix well after each interval until smooth.
  • Adjust for different cake mix sizes – Betty Crocker recently reduced the size of many of their cake mixes from 15.25 ounces to 13.25 ounces. If using a 13.25-ounce box of cake mix, adjust the canola oil to 4 1/2 tablespoons. This ensures the right balance of moisture in the dough.
Chocolate cake mix cookies with cherries on the counter.

How to store the chocolate-covered cherries cookies

Store the chocolate cookies in an airtight container at room temperature for up to 2 days. They are best enjoyed within this timeframe as the cookies will soften over time due to the maraschino cherry.

For longer storage, freeze the cookies by placing them in a single layer in a freezer-safe, sealed container with parchment paper between the layers. Freeze for up to 2-3 months.

Pile of chocolate covered cherry cookies.

Looking for more delicious cookie recipes?

Check out these chocolate cookie recipes.

Did you love this chocolate-covered cherry cookies recipe? Let us know your thoughts in the comments below.

Pile of chocolate covered cherry cookies.

Cake Mix Chocolate Covered Cherry Cookies

Transform a devil’s food cake mix into delightful Chocolate-Covered Cherry Cookies. Featuring a perfect balance of chocolatey goodness and sweet-tart cherries, these treats are quick, easy, and sure to impress.
Prep Time 10 minutes
Cook Time 7 minutes
Chill Time 30 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 36 Cookies
Calories

Ingredients
  

  • 15.25 ounce box of Devil’s food cake mix
  • 6 tablespoons canola oil
  • 2 large eggs
  • 36 maraschino cherries
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • In large bowl, mix the cake mix, oil and eggs until well combined. Refrigerate the dough for at least 30 minutes, or overnight.
  • Drain the maraschino cherries on a paper towel while the dough chills.
  • When ready to bake, preheat the oven to 350 degrees F. Line three cookie sheets with parchment paper.
  • Roll the dough into 1 tablespoon sized balls and arrange them on the prepared cookie sheets leaving at least 1 1/2 inches between each cookie.
  • Use a 1/2 teaspoon sized measuring spoon to make an indentation in the middle of the cookie.
  • Pat the tops of the cherries dry with a paper towel and place a cherry in the indentation in each cookie.
  • Bake for 7-9 minutes, or until edges of the cookies are set. Allow the cookies to cool on the baking tray before transferring to a wire rack to finish cooling.
  • Once the cookies have cooled, melt the chocolate in the microwave in 10-second increments until smooth. Add the chocolate to a piping bag and with a small cut in the tip. Drizzle the chocolate over the cookies and allow to set before serving.

Notes

  • Store the cookies in an airtight container at room temperature for up to 2 days. They are best enjoyed within this timeframe as the cookies will soften overtime due to the maraschino cherry.
  • For longer storage, freeze the cookies by placing them in a single layer in a freezer-safe container with parchment paper between the layers. Freeze for up to 2-3 months.
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