Subway Chocolate Cherry Cookie Recipe

My Subway Chocolate Cherry Cookie Recipe brings back that soft, rich cookie with deep chocolate flavor, chewy edges, tart cherry pieces, and little pockets of melted chocolate. I made this homemade version for the people who still remember that older Subway cookie and want something close to it without hunting around for one.

The original Subway cookie had a pretty clear flavor idea: dark chocolate, tart cherries, semi-sweet chocolate, and a red sugar topping. Subway’s U.S. ingredient information also lists cocoa, molasses, infused red tart cherries, and semi-sweet chocolate chips among the ingredients used for its Dark Cherry Chocolate cookie.

This recipe is not Subway’s secret formula. It is a homemade copycat built around the documented ingredient profile and the soft, chewy style people remember.

I also kept one thing in mind while working on this recipe: cherry flavor can get strong very fast. Some people loved the original cookie for that bold chocolate-cherry taste, while others found the cherry flavor too strong.

So I added simple ways to adjust the cherry flavor below.

What Is a Subway Chocolate Cherry Cookie?

The Subway Dark Chocolate Cherry Cookie was a chocolate cookie made with cherry pieces and chocolate, then finished with a red sugar topping.

The cookie was introduced by Subway as a limited-time flavor in late 2019. Contemporary coverage described it as a dark chocolate cookie with red cherries and semi-sweet chocolate chips, topped with red cherry sanding sugar.

The texture was just as important as the flavor. Reports from the time described a soft center with lightly crisp edges, while the cherries added a sweet-tart bite against the darker chocolate.

That combination is what this recipe is trying to recreate.

Why You’ll Love This Copycat Cookie

Soft and chewy center

I use a balanced amount of butter, flour, and brown sugar so the cookies stay soft in the middle instead of turning into thin, crunchy chocolate cookies.

Deep chocolate flavor

Cocoa powder gives the dough its dark chocolate base. Semi-sweet chocolate chips add little melted pockets throughout the cookie.

Real cherry pieces

Tart dried cherries work especially well here because they give you a chewy fruit bite without adding too much liquid to the dough.

Easy grocery-store ingredients

You do not need a special cookie mix or a hard-to-find baking product. Most of the ingredients are regular grocery-store items.

Easy to adjust

A little more cherry makes the flavor brighter. A little less cherry gives you more chocolate flavor.

Ingredients for Subway Chocolate Cherry Cookie Recipe

1 cup (226 g) unsalted butter, softened

Soft butter blends easily with the sugars and helps create a tender cookie. Let it soften naturally instead of melting it.

¾ cup (150 g) granulated sugar

Regular white sugar helps the cookies spread and gives the edges a light crispness.

¾ cup (165 g) packed light brown sugar

Brown sugar adds moisture and a mild caramel flavor. It also helps keep the center soft.

2 large eggs

Eggs bind the dough and add moisture. Use room-temperature eggs when possible.

2 teaspoons vanilla extract

Vanilla rounds out the cocoa and cherry flavors.

1 tablespoon molasses

Molasses adds a deeper flavor and helps move the cookie toward the rich taste associated with the original ingredient profile. Subway’s ingredient information lists molasses in the cookie.

2 cups (250 g) all-purpose flour

All-purpose flour gives these cookies enough structure while keeping the centers tender.

½ cup (43 g) unsweetened cocoa powder

Use regular unsweetened cocoa powder. Dutch-process cocoa can work, but regular cocoa is an easy choice for this recipe.

1 teaspoon baking soda

Baking soda helps the cookies spread and brown.

½ teaspoon baking powder

A small amount helps keep the cookies from becoming too flat.

½ teaspoon salt

Salt balances the sweetness and makes the chocolate taste fuller.

1 cup (150 g) dried tart cherries, chopped

Dried tart cherries are my favorite choice for this homemade version. Chop larger pieces into small bites so the cherry spreads through the dough.

1 cup (170 g) semi-sweet chocolate chips

Semi-sweet chocolate keeps the cookies rich without making them overly sweet.

2 tablespoons red sanding sugar

This gives the cookies a simple red finish inspired by the original Subway topping. The original cookie was reported as having red cherry sanding sugar on top.

What Kind of Cherries Should You Use?

This is one of the most important parts of the recipe.

I recommend dried tart cherries rather than fresh cherries or maraschino cherries.

Fresh cherries add too much moisture to a cookie dough like this. They can also make the centers softer in a way that is hard to control.

Maraschino cherries give a sweeter, candy-like flavor and contain more moisture. They can work, but they will move the flavor away from the tart cherry taste associated with the Subway cookie.

Dried tart cherries are easier to chop, easier to mix into the dough, and give you those chewy little fruit pieces in every bite.

For a stronger cherry flavor, use up to 1¼ cups dried cherries.

For a milder cookie, use ¾ cup.

How to Make Subway Chocolate Cherry Cookies

1. Prepare the baking sheet

Heat your oven to 350°F. Line two baking sheets with parchment paper. Using parchment helps the cookies bake evenly and makes cleanup easier.

2. Mix the dry ingredients

Add the flour, cocoa powder, baking soda, baking powder, and salt to a medium bowl. Whisk everything together. Set the bowl aside.

Mixing these ingredients first helps spread the cocoa and baking soda evenly through the dough.

3. Cream the butter and sugars

Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat for about 2–3 minutes until the mixture looks lighter and creamy.

Do not use melted butter here. Melted butter can make the cookies spread too much.

4. Add the eggs and vanilla

Beat in the eggs one at a time. Add the vanilla and molasses. Mix until everything is smooth.

Scrape the sides of the bowl once so no butter mixture is hiding around the edges.

5. Add the dry ingredients

Add the dry mixture to the wet mixture in two or three additions. Mix on low speed just until the flour disappears.

Do not keep mixing once the dough comes together. Overmixing can make the cookies tougher.

6. Add the cherries and chocolate

Fold in the chopped dried tart cherries and semi-sweet chocolate chips.

Use a spatula for this step. You want the cherries and chocolate spread throughout the dough without crushing the fruit.

7. Chill the dough

Cover the bowl and refrigerate the dough for 30 minutes.

This short chill helps control spreading and makes the dough easier to portion.

You can chill it longer, too. Up to 24 hours works well when you want to prepare the dough ahead.

8. Scoop the cookies

Scoop about 2 tablespoons of dough for each cookie. Roll each portion lightly into a ball.

Place the balls about 2 inches apart on the prepared baking sheets. Do not crowd the pan.

9. Add the red sugar

Lightly press the tops of the dough balls. Sprinkle a little red sanding sugar over each cookie.

You do not need a thick layer. A small amount gives the cookies the red finish associated with the original.

10. Bake

Bake for 9–11 minutes. Look for edges that are set while the centers still look slightly soft.

Do not wait for the entire cookie to look completely firm in the oven.

The cookies will continue cooking on the hot baking sheet after you remove them.

11. Cool

Let the cookies sit on the baking sheet for about 5 minutes. Then move them to a wire rack.

They will firm up as they cool while keeping a soft center.

How to Control the Cherry Flavor

For a stronger cherry cookie

Use 1¼ cups dried tart cherries.

You can also add ¼ teaspoon almond extract with the vanilla. Almond and cherry work very well together.

For a mild cherry flavor

Use ¾ cup dried cherries. Keep the full amount of chocolate chips.

This makes the cookie more chocolate-forward.

For a sweeter cherry flavor

Use dried sweet cherries instead of tart cherries. The result will be sweeter and less sharp.

For a chocolate-covered-cherry flavor

Keep the tart cherries and use semi-sweet chocolate chips.

You can also replace part of the chocolate chips with dark chocolate chunks.

Expert Tips for Better Cookies

Use softened butter, not melted butter. Melted butter can make the cookies spread too quickly.

Chop large cherries. Smaller pieces give you a little cherry in more bites.

Do not overmix. Stop mixing as soon as the flour disappears.

Chill the dough. Thirty minutes is enough to improve the shape.

Do not overbake. Soft centers are part of the goal.

Use parchment paper. It helps prevent the bottoms from becoming too dark.

Bake one tray at a time. The center rack usually gives the most even result.

Let them cool. The centers finish setting outside the oven.

Common Problems and Easy Fixes

Why did my cookies spread too much?

The butter may have been too warm, the dough may not have been chilled long enough, or the baking sheet may have been hot.

Chill the dough for another 20–30 minutes and bake on a cool lined baking sheet.

Why are my cookies dry?

Too much flour or too much baking time is usually the problem.

Measure flour carefully and take the cookies out when the centers still look slightly soft.

Why don’t I taste much cherry?

Your dried cherries may have a mild flavor.

Try using tart dried cherries and increase the amount from 1 cup to 1¼ cups.

Why are my cookies bitter?

Too much cocoa can overpower the other flavors.

Also check the cocoa powder and make sure you measured the baking soda correctly.

Why did my cherries become hard?

Very dry cherries can become chewy and firm after baking.

Chop them smaller and use soft dried tart cherries rather than very dry fruit.

Can I use maraschino cherries?

Yes, but I would not use them as the first choice.

Pat them very dry, chop them finely, and expect a sweeter, wetter cookie.

Dried tart cherries are much easier to work with for this recipe.

Make-Ahead Options

Refrigerate the cookie dough

Prepare the dough, cover it tightly, and refrigerate it for up to 24 hours.

When you are ready to bake, scoop the dough and bake as directed.

Cold dough may need a few extra minutes on the counter before scooping.

Freeze the cookie dough

Scoop the dough into individual portions and place them on a lined tray.

Freeze until firm.

Move the frozen dough balls to a freezer-safe bag or container.

Label the bag with the date.

Bake directly from frozen, adding a little extra baking time.

How to Store Subway Chocolate Cherry Cookies

Room temperature

Store cooled cookies in an airtight container.

They should stay soft for several days.

A slice of bread in the container can help maintain a soft texture, but replace it regularly and keep the container clean and dry.

Refrigerator

The refrigerator is not my first choice for baked cookies because cold air can make them feel firmer.

When you do refrigerate them, use a tightly sealed container.

Let the cookies sit at room temperature before serving.

Freezer

These cookies freeze well. Place cooled cookies in a freezer-safe container with parchment between the layers.

Freeze for up to about 2 months for the best texture. Thaw at room temperature.

You can also warm one cookie in the microwave for about 8–10 seconds to bring back some of the soft texture.

Can You Freeze the Cookie Dough?

Yes.

Freezing the dough is actually one of my favorite ways to have fresh cookies without making a full batch every time.

Scoop the dough first, freeze the portions on a tray, then transfer them to a freezer bag.

Bake only what you need.

This also makes it easier to have warm chocolate cherry cookies ready for a weekend dessert.

How to Serve Chocolate Cherry Cookies

These cookies are rich enough to serve on their own, but a cold glass of milk is an easy match.

Coffee also works well because the slight bitterness of coffee balances the sweet chocolate.

For a dessert plate, serve them with:

• Vanilla ice cream
• Cold milk
• Hot coffee
• Vanilla latte
• Chocolate milk
• Fresh berries
• A small scoop of whipped cream

I also like serving one slightly warm cookie with vanilla ice cream. The chocolate chips become soft and melty, while the cherries give the cookie a little tart bite.

More Recipes and Kitchen Tips

I am building more restaurant-inspired recipes and practical kitchen guides here on the site. You can browse the Restaurant Inspired Recipes section for more copycat-style ideas.

For another creamy copycat recipe, check out my Romano’s Macaroni Grill Mac and Cheese Recipe.

You can also browse the Kitchen Tips section for simple cooking and storage help.

My How to Defrost Bagels: 5 Easy Ways to Thaw Frozen Bagels guide is useful when you are working with frozen baked foods and want to understand how different reheating methods affect texture.

For more food and kitchen guides, see the Takis Scoville Units guide and the El Yucateco Scoville guide.

Frequently Asked Questions

What cherries are used in Subway chocolate cherry cookies?

The documented Subway U.S. ingredient information lists infused red tart cherries in the Dark Cherry Chocolate cookie. For a homemade version, dried tart cherries are an easy choice because they provide a similar tart fruit bite without adding much extra moisture to the dough.

Can I use fresh cherries in this recipe?

Fresh cherries are not my first choice because they contain much more water than dried cherries. That extra moisture can change the dough and make the cookies spread or bake unevenly. Dried tart cherries are easier to measure, chop, and mix into the dough.

Can I use dark chocolate instead of semi-sweet chocolate?

Yes. Dark chocolate works very well with tart cherries. It will make the cookies less sweet and give them a stronger chocolate flavor. For a closer balance, I recommend using semi-sweet chocolate chips for most of the chocolate and adding a small amount of dark chocolate chunks.

Why are my cookies not soft like Subway cookies?

The most common reasons are too much flour, too much baking time, or not enough moisture in the dough. Measure the flour carefully and remove the cookies when the edges are set but the centers still look slightly soft. They will finish setting as they cool.

How long do homemade chocolate cherry cookies last?

Keep them in an airtight container at room temperature for several days. For longer storage, freeze the baked cookies for up to about two months. Thaw them at room temperature and warm them briefly when you want a softer texture.

Can I make these cookies without the red sanding sugar?

Absolutely. The sugar is mainly for the appearance and to echo the topping used on the original cookie. The cookie will still have the chocolate and cherry flavor without it. Regular red decorating sugar can also work as a simple substitute.

Does this recipe taste exactly like Subway?

It is designed as a copycat, not an exact commercial reproduction. Subway’s original formula is proprietary. This homemade version uses the documented flavor components—dark chocolate, tart cherries, chocolate, and molasses—and aims for a similar soft, chewy style.