Martha Stewart-Inspired Cherry Chocolate Toffee Cookies
Looking for a sweet treat that’s rich, chewy, and packed with decadent mix-ins? These Martha Stewart-Inspired Cherry Chocolate Toffee Cookies are everything you want in a dessert—comforting, nostalgic, and irresistibly indulgent. Whether you’re baking for the holidays, a cozy weekend, or just a Monday that needs brightening, these cookies are a surefire hit.
Why Everyone Will Love This Recipe
These cookies offer the perfect bite—soft from the oatmeal, tart from dried cherries, rich from chunks of chocolate, and delightfully crunchy thanks to toffee bits.
- Family-friendly and great for bake sales or gifting
- Simple to prepare with pantry staples
- Customizable with your favorite mix-ins
Plus, they echo the beloved Martha Stewart cookie recipe, making them a trusted favorite with a homemade twist.
What Are Cherry Chocolate Toffee Cookies?
Originally popularized by Martha Stewart, these cookies are a hybrid of classic oatmeal cookies and chunky bakery-style drop cookies. They blend the wholesome texture of oats with the elegance of chopped chocolate and the surprise zing of dried cherries. The buttery dough is finished with crunchy toffee bits for a bakery-worthy finish you can achieve at home.
Pro Tips for the Best Cherry Chocolate Toffee Cookies
- Use room temperature butter for better creaming with sugars.
- Sift the dry ingredients for a more even texture.
- Chill the dough logs to ensure clean slices and prevent spreading.
- Line your baking sheet with parchment, not wax paper (unless you're not baking them directly).
- Don’t overbake—8 to 10 minutes is just enough for golden edges and a soft center.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Quick oats can work, but they’ll yield a slightly softer texture. Rolled oats provide a heartier bite.
What kind of chocolate is best for this recipe?
Semi-sweet or dark chocolate chunks are ideal for balancing the sweetness of the toffee and cherries.
Are these cookies chewy or crunchy?
They’re soft and chewy in the center with a lightly crisped edge—thanks to the toffee bits and butter.
Can I make the dough in advance?
Yes! The dough logs can be stored in the fridge for up to 3 days before baking.
Can I substitute dried cherries?
You can use dried cranberries or chopped dried apricots, but cherries offer a unique tart-sweet contrast.
Do I need to grease the baking sheet?
Nope! Just use parchment paper to prevent sticking and ensure easy cleanup.
How to Store Cherry Chocolate Toffee Cookies
Let your cookies cool completely on a wire rack. Store them in an airtight container at room temperature for up to 5 days. If they start to dry out, place a slice of bread in the container to help retain moisture. Reheat briefly in the microwave for a warm, gooey bite.
How to Freeze Cherry Chocolate Toffee Cookies
Wrap the unbaked dough logs in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, slice and bake directly from frozen—just add 1–2 minutes to the baking time.
Baked cookies can also be frozen in a zip-top bag for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds for a fresh-out-of-the-oven experience.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda, sifted
- 1 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup dried cherries
- 1 cup chopped chocolate (semi-sweet or dark)
- 1 cup toffee pieces (Skor recommended)
How to Make Cherry Chocolate Toffee Cookies
- Cream the butter with white and brown sugars until light and fluffy.
- Scrape down the bowl. Add egg and vanilla and mix until fully incorporated.
- In a separate bowl, combine flour and baking soda. Gradually mix into the butter mixture.
- Stir in oats, then fold in cherries, chocolate, and toffee pieces.
- Divide dough into three logs using plastic wrap. Wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Slice chilled logs into 1/2-inch rounds.
- Arrange slices on a parchment-lined baking sheet.
- Bake for 8–10 minutes, until edges are golden and centers are set.
- Cool on a wire rack before serving.
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