Maraschino Cherry Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie. These soft, chewy treats feature bursts of sweet, juicy maraschino cherries nestled among rich chocolate chips, creating a unique flavor combination. The vibrant red cherries also add a festive touch, making these Maraschino Cherry Chocolate Chip Cookies perfect for holiday gatherings, special occasions, or just a fun baking project.
Why You’ll Love Maraschino Cherry Chocolate Chip Cookies
- Unique Flavor Combo: The cherries bring a fruity brightness that complements the rich chocolate.
- Soft & Chewy Texture: These cookies are perfectly tender with a delightful chew.
- Festive and Fun: The bright cherries make them as beautiful as they are delicious.
- Simple to Make: This straightforward recipe is ideal for bakers of any skill level.
Kitchen Tools Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spatula
- Cooling rack
Ingredients For Maraschino Cherry Chocolate Chip Cookies
- 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
How to Make Maraschino Cherry Chocolate Chip Cookies
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper for easy cleanup.
2. Cream Butter and Sugars
- In a large mixing bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar using an electric mixer.
- Beat on medium speed for 2-3 minutes until light and fluffy.
3. Add Eggs and Vanilla
- Add 2 large eggs, one at a time, beating well after each addition.
- Stir in 2 teaspoons vanilla extract until fully incorporated.
4. Combine Dry Ingredients
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
5. Fold in Cherries and Chocolate Chips
- Gently fold in 1 cup chopped maraschino cherries (patted dry) and 1½ cups chocolate chips until evenly distributed.
6. Portion and Bake
- Scoop dough by the tablespoon onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
7. Cool and Enjoy
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
Serving
- Serve these cookies fresh from the oven for a warm, gooey treat.
- Pair them with a glass of cold milk or add them to a holiday cookie platter for an eye-catching addition.
Storage
- Store in an airtight container at room temperature for up to a week to keep them soft and chewy.
Freezing
- To freeze, arrange cookies in a single layer on a tray. Once frozen, transfer them to a freezer-safe container. They can be frozen for up to 3 months. Let thaw at room temperature before serving.
Maraschino Cherry Chocolate Chip Cookies Variations
- White Chocolate and Cherry: Replace half the chocolate chips with white chocolate for a creamy twist.
- Add Nuts: Mix in chopped pecans or walnuts for a bit of crunch.
- Dark Chocolate Chunks: Use chopped dark chocolate instead of chocolate chips for a richer, slightly less sweet flavor.
- Almond Flavor: Add ½ teaspoon of almond extract to enhance the cherry flavor.
Helpful Notes
- Dry the Cherries: Pat the maraschino cherries dry before adding them to the dough to prevent excess moisture.
- Softened Butter: Use butter that is softened to room temperature for optimal creaming with the sugars.
- Avoid Overmixing: Overmixing the dough can result in dense cookies—mix just until the ingredients are combined.
Tips from Well-Known Chefs
- Dorie Greenspan: Chill the dough for about 20 minutes if you prefer thicker cookies.
- Martha Stewart: Use a mix of chocolate chip sizes for varied chocolate pockets in each bite.
- Ina Garten: Sprinkle a touch of flaky sea salt on the cookies before baking for a sophisticated sweet-and-salty flavor.
Frequently Asked Questions
1. Can I use fresh cherries instead of maraschino cherries?
Fresh cherries contain more moisture and could alter the texture of the dough. If you use them, ensure they are thoroughly dried.
2. Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 24 hours. Let it soften slightly before scooping and baking.
3. Can I use almond extract instead of vanilla?
Absolutely! Almond extract pairs beautifully with cherries, but use only ½ teaspoon as it has a stronger flavor.
4. How do I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 replacement.
5. Why did my cookies spread too much?
Warm butter or overly wet cherries can cause excess spreading. Ensure the butter is softened but not melted, and pat the cherries dry before adding.
These Maraschino Cherry Chocolate Chip Cookies bring a fun and fruity twist to a beloved classic. With their vibrant color and unique flavor, they’re sure to become a favorite in your cookie rotation!
Maraschino Cherry Chocolate Chip Cookies
Ingredients
- – 1 cup unsalted butter softened
- – 1 cup granulated sugar
- – 1 cup brown sugar packed
- – 2 large eggs
- – 2 tsp vanilla extract
- – 3 cups all-purpose flour
- – 1 tsp baking soda
- – ½ tsp salt
- – 1 cup maraschino cherries chopped and patted dry
- – 1½ cups chocolate chips
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine Dry Ingredients: Whisk flour, baking soda, and salt in a separate bowl, then gradually add to the wet mixture. Mix until just combined.
- Fold in Cherries and Chocolate Chips: Gently fold in maraschino cherries and chocolate chips.
- Shape and Bake: Scoop tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, or until edges are golden.
- Cool and Serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Dry cherries thoroughly to avoid excess moisture in the dough.
- For thicker cookies, chill dough for 20 minutes before baking.
- Store in an airtight container for up to a week.
