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+ servings
A stack of chocolate cherry cookies

Chocolate Cherry Cookies

Course Dessert, Snack
Cuisine American
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 28 cookies


For the Cookies

  • 1 box Devils Food Cake Mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 jar maraschino cherries drained, reserve liquid, and rougly chopped

For the Drizzle

  • 3/4 cup confectioner's sugar
  • 2 tbsp cherry juice


For the Cookies

  • Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  • Combine cake mix, eggs and vegetable oil in a large mixing bowl. Stir until combined, the batter will be thick.
  • Fold in the chopped cherries. Chill for 20-30 minutes.
  • Drop cookies onto cookie sheet using a small cookie scoop. 12 cookies about 2 inches apart should fit on a standard sized cookie pan.
  • Bake for 8-10 minutes. Do not overcook. Cool on pan for 5 minutes before transferring to a cooling rack.

Cherry Drizzle

  • In a small bowl, add confectioner's sugar to the cherry juice. Stir until just combined.
  • Drizzle over the cooled cookies
  • Enoy!


  • Chilling the dough for 20-30 minutes will make the dough easier to work with and improve the texture of the cookies
  • If you do not have a cookie scoop, you can roll the dough into 1 inch balls
  • These cookies are meant to be very moist.  If you overcook them, they will become more cake-like.  Which is okay, but you don't want them to be too dry.


Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 132mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 19IU | Calcium: 28mg | Iron: 1mg