These Maraschino Cherry Chocolate Chip Cookies combine the classic appeal of chocolate chip cookies with a delightful twist—maraschino cherries! The soft, chewy texture pairs perfectly with the pops of sweet cherry flavor, making these cookies unique and irresistible. They’re perfect for any occasion, from holiday gatherings to everyday indulgence.
Why You’ll Love This Recipe
- Unique Flavor Combo: The cherries add a vibrant, fruity contrast to the rich chocolate.
- Soft & Chewy Texture: Perfectly soft, with just the right amount of chew.
- Beautiful Presentation: The bright red cherries add a pop of color, making these cookies festive and fun.
- Easy to Make: Basic ingredients and simple steps make this recipe great for bakers of any level.
Kitchen Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spatula
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, chopped and patted dry
- 1½ cups chocolate chips
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make for easy cleanup.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes, until the mixture is light and fluffy. This step helps give the cookies their soft, chewy texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract, mixing until everything is well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing can make the cookies tough, so stop as soon as the flour is fully incorporated.
Step 5: Fold in Cherries and Chocolate Chips
Gently fold in the chopped maraschino cherries and chocolate chips, stirring until they’re evenly distributed throughout the dough. Pat the cherries dry before adding them to prevent extra moisture, which can affect the cookie texture.
Step 6: Portion and Bake
Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they’ll continue to set as they cool.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely. This cooling step helps the cookies maintain their chewy texture.
Serving and Storage Tips
- Serving: Enjoy these cookies fresh from the oven or at room temperature. They pair perfectly with a glass of milk or as a fun addition to a holiday cookie platter.
- Storage: Store in an airtight container at room temperature for up to a week. This will help keep the cookies soft and chewy.
- Freezing: These cookies freeze well. Arrange them in a single layer on a tray to freeze, then transfer to a freezer-safe container for up to 3 months. Let them thaw at room temperature before enjoying.
Variations
- White Chocolate and Cherry: Swap out half the chocolate chips for white chocolate chips for a creamy, sweet twist that pairs wonderfully with the cherries.
- Add Nuts: Chopped pecans or walnuts can add a nice crunch and additional flavor.
- Dark Chocolate Chunks: Use chopped dark chocolate in place of chocolate chips for a richer, slightly less sweet cookie.
- Almond Flavor: Add ½ teaspoon of almond extract for an extra layer of flavor that enhances the cherries.
Helpful Notes
- Dry the Cherries: Patting the maraschino cherries dry is important to prevent extra moisture in the dough, which could lead to overly soft cookies.
- Softened Butter: Ensure your butter is softened to room temperature, not melted, for the best texture. This helps the butter cream properly with the sugars, creating a fluffier dough.
- Avoid Overmixing: Once the dry ingredients are added, mix just until combined to prevent the cookies from becoming dense.
Tips from Well-Known Chefs
- Dorie Greenspan: Recommends chilling the dough for about 20 minutes before baking if you prefer a slightly thicker cookie.
- Martha Stewart: Advises using a mixture of chocolate chip sizes for varied pockets of chocolate flavor throughout each cookie.
- Ina Garten: Suggests adding a sprinkle of flaky sea salt to the tops of the cookies before baking for a lovely contrast to the sweetness.
Frequently Asked Questions
1. Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have more moisture, which could affect the dough’s texture. It’s best to stick with maraschino cherries or thoroughly dried fresh cherries if you choose to use them.
2. Can I make the dough ahead of time?
Yes! The dough can be made up to 24 hours in advance and stored in the refrigerator. Just let it soften slightly at room temperature before scooping and baking.
3. Can I substitute almond extract for vanilla extract?
Yes, almond extract pairs beautifully with cherries, but it’s stronger, so use only ½ teaspoon in place of the vanilla.
4. How can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend that’s designed for a 1:1 replacement. Check that it contains xanthan gum for structure.
5. Why did my cookies spread too much?
If your cookies spread more than expected, it could be due to warm butter or overly wet cherries. Make sure your butter is softened but not too warm, and that the cherries are patted dry before adding.
These Maraschino Cherry Chocolate Chip Cookies are a delightful way to shake up your usual chocolate chip recipe, adding a splash of color and burst of cherry flavor. Perfectly soft, sweet, and just a little bit fancy, these cookies are bound to be a crowd-pleaser!
Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup maraschino cherries chopped and patted dry
- 1 1/2 cups chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in Cherries and Chocolate Chips:
- Carefully fold in the chopped maraschino cherries and chocolate chips, ensuring even distribution.
Portion and Bake:
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
Cool and Enjoy:
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
Notes
- Dry the Cherries: Patting the maraschino cherries dry is important to prevent extra moisture in the dough, which could lead to overly soft cookies.
- Softened Butter: Ensure your butter is softened to room temperature, not melted, for the best texture. This helps the butter cream properly with the sugars, creating a fluffier dough.
- Avoid Overmixing: Once the dry ingredients are added, mix just until combined to prevent the cookies from becoming dense.