A Sweet & Chewy Delight with a Pop of Cherry!
These soft-baked cookies combine buttery chocolate chip cookie dough with juicy maraschino cherries for a festive, flavorful twist on a classic. Perfect for holiday baking, cookie exchanges, or anytime you crave something sweet with a fruity surprise!
Why You’ll Love These Cookies
Soft & Chewy – Perfect bakery-style texture
Sweet & Tangy – Maraschino cherries add a burst of flavor
Easy to Make – Ready in under 30 minutes
Great for Gifting – Beautiful red-speckled cookies everyone loves
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup maraschino cherries, chopped & patted dry
- 1½ cups chocolate chips (semisweet or milk)
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drain & dry cherries thoroughly (prevents soggy cookies).
2. Cream Butter & Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (~3 mins).
- Add eggs one at a time, then mix in vanilla.
3. Combine Dry Ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add to wet ingredients, mixing just until combined.
4. Fold in Cherries & Chocolate
- Gently stir in chopped cherries and chocolate chips.
5. Bake to Perfection
- Drop 1½-tbsp scoops of dough onto sheets (2″ apart).
- Bake 10-12 mins until edges are golden (centers will look soft).
- Cool on sheets 5 mins, then transfer to wire racks.
Expert Tips
Dry cherries well – Blot with paper towels to remove excess juice.
Don’t overbake – Cookies firm up as they cool.
Chill dough – For thicker cookies, refrigerate 30 mins before baking.
Mix-ins – Try white chocolate chips or toasted pecans for variation.
FAQs
Q: Can I use frozen cherries?
No—maraschino cherries (in syrup) work best for texture and flavor.
Q: How do I store these?
Keep in an airtight container for up to 1 week or freeze dough for 3 months.
Q: Can I make them gluten-free?
Substitute with 1:1 gluten-free flour blend.
Q: Why are my cookies cakey?
Too much flour—measure by spooning into cups, not scooping.
Serving Suggestions
- Holiday platters with other festive cookies
- Ice cream sandwiches with vanilla bean ice cream
- Gift boxes tied with ribbon for cookie exchanges
Final Thoughts
These Maraschino Cherry Chocolate Chip Cookies are a fun, colorful twist on a classic, with a chewy texture and sweet-tart flavor that keeps you reaching for more. Perfect for Christmas, Valentine’s Day, or just because!
Print
Maraschino Cherry Chocolate Chip Cookies
- Total Time: 30 mins
Description
Enjoy the delightful blend of sweet maraschino cherries and rich chocolate chips with these irresistible 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
1/2 tsp salt
1 cup maraschino cherries, chopped
1 1/2 cups chocolate chips
Instructions
Preheat the Oven:
Set your oven to 350°F (175°C).
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
Add Cherries and Chocolate Chips:
Fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
Prepare to Bake:
Drop spoonfuls of the cookie dough onto lined baking sheets, spacing them about 2 inches apart.
Bake:
Place in the oven and bake for 10-12 minutes, or until the edges are just turning golden brown.
Cooling:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
Drain and pat dry maraschino cherries to avoid excess moisture.
Substitute maraschino cherries with dried cherries or cranberries for a different twist.
Store cookies in an airtight container at room temperature for up to a week, or freeze the dough for up to 3 months.
Indulge in these delicious Maraschino Cherry Chocolate Chip Cookies that are perfect for any occasion!
