Indulge in a batch of Maraschino Cherry Chocolate Chip Cookies Delight, a dessert that combines the juicy sweetness of maraschino cherries with the richness of semisweet chocolate chips. These cookies are soft, chewy, and utterly irresistible—a perfect choice for holidays, family gatherings, or anytime you need a touch of sweetness in your day.
Why You’ll Love This Recipe
- Flavor-packed: Sweet cherries and rich chocolate in every bite.
- Easy to make: Simple steps with ingredients you likely already have.
- Versatile treat: Great for gifting, parties, or just enjoying at home.
- Long-lasting: They freeze well, so you can enjoy them anytime!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Kitchen Equipment Needed
- Large and medium mixing bowls
- Handheld or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or nonstick spray
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly grease them.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, use a handheld or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to ensure soft, tender cookies.
Step 4: Fold in the Cherries and Chocolate Chips
Gently fold the drained and chopped maraschino cherries and chocolate chips into the dough. Use a spatula to evenly distribute them throughout the mixture.
Step 5: Shape and Bake the Cookies
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 10–12 minutes, or until the edges turn lightly golden while the centers remain soft.
Step 6: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
Tips for Success
- Pat the cherries dry: After chopping the maraschino cherries, use a paper towel to remove excess moisture. This prevents overly soft or soggy cookies.
- Avoid overbaking: The cookies will continue to set as they cool, so take them out of the oven when the centers are still soft for the perfect texture.
- Mix carefully: Overmixing can make cookies dense and tough. Mix just until the ingredients are combined.
Serving and Storage Tips
- Serving: Serve with a glass of cold milk or pair with vanilla ice cream for a decadent dessert.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Variations
- Nutty twist: Add 1/2 cup of chopped pecans or walnuts for added crunch.
- White chocolate cherry: Swap semisweet chocolate chips with white chocolate chips for a sweeter profile.
- Gluten-free: Use a 1:1 gluten-free flour substitute to make the cookies gluten-free.
- Cherry burst: Add a drop of almond extract to enhance the cherry flavor.
Helpful Notes
- Chilling optional: If your dough feels too sticky, chill it in the refrigerator for 15–20 minutes before scooping.
- Use fresh cherries carefully: While fresh cherries can be used, they must be pitted and dried thoroughly to avoid excess moisture.
Tips from Well-Known Chefs
- Chef Tip 1 (Christina Tosi): Always cream your butter and sugars well for evenly distributed sweetness and soft cookies.
- Chef Tip 2 (Duff Goldman): Add a pinch of sea salt on top of each cookie before baking for a balanced, sophisticated flavor.
- Chef Tip 3 (Ina Garten): Use high-quality vanilla extract for the best flavor in your cookies.
Frequently Asked Questions
Q: Can I use fresh cherries instead of maraschino cherries?
A: Yes, but make sure they are pitted and thoroughly dried to avoid adding extra moisture to the dough.
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw before baking.
Q: How do I prevent the cookies from spreading too much?
A: Ensure your butter is softened but not melted, and if necessary, chill the dough briefly before baking.
Q: Can I use dark chocolate chips instead of semisweet?
A: Yes, dark chocolate chips add a richer flavor that pairs beautifully with the cherries.
Q: How do I keep the cookies soft after baking?
A: Store them in an airtight container with a slice of bread or a few marshmallows to retain moisture.
These Maraschino Cherry Chocolate Chip Cookies are a delightful blend of sweetness and richness, perfect for any celebration or a simple treat for yourself.