Chocolate cherry cookies

Chocolate cherry cookies

  • makes 25-30
  • A little effort

These cookies are inspired by the Australian Cherry Ripe chocolate bar – chewy coconut and glacé cherries covered in dark chocolate. Here you’ll find the same flavours, just in cookie form.



  • dark chocolate 225g, chopped
  • unsalted butter 125g, softened
  • soft light brown sugar 200g
  • eggs 2, beaten
  • vanilla extract 1 tsp
  • plain flour 150g
  • baking powder 2 tsp
  • dessicated coconut 100g
  • natural coloured glacé cherries 150g, dried and chopped
  • whole milk 2 tbsp
  • icing sugar 6 tbsp 


  • Step 1

    Melt the chocolate in a heat proof bowl over simmering water or in the microwave.

  • Step 2

    Cream the butter and soft light brown sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the coconut, cherries and milk then combine. Cover and chill for 2 hours or until firm.

  • Step 3

    Heat the oven to 180c/fan160c/gas4. Cover two solid baking sheets with baking paper and tip the icing sugar into a bowl. Scoop a heaped tsp of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a small walnut. Roll the cookie in the icing sugar to coat thickly and put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Bake in batches on the middle shelf of the oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking sheets.

Nutritional Information

  • Kcals 191
  • Fat 10g
  • Carbs 25g
  • Fibre 1g
  • Protein 2g