Maraschino Cherry Chocolate Chip Cookies Recipe

Introduction

These Maraschino Cherry Chocolate Chip Cookies combine the sweet, fruity burst of cherries with classic chocolate chips for a delightful twist on a beloved treat. Soft and chewy, they’re perfect for sharing or enjoying with a glass of milk.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend this dry mixture into the butter and sugar mixture.
5. Step 5: Gently fold in the chopped maraschino cherries and semisweet chocolate chips, ensuring they are evenly distributed.
6. Step 6: Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them evenly.
7. Step 7: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
8. Step 8: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a dairy-free version, use vegan butter and dairy-free chocolate chips.
• Substitute a portion of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
• Make sure to drain and chop the maraschino cherries well to avoid excess moisture in the dough.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months; simply thaw at room temperature before serving. To refresh, warm briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have a higher moisture content and less sweetness, which may affect the cookie texture and flavor. If using fresh cherries, chop them finely and drain any excess juice before adding.

Why should I cream the butter and sugars together?

Creaming the butter and sugars incorporates air into the mixture, which helps create a light and tender cookie texture.

Maraschino Cherry Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 145 reviews

Delight in these soft and chewy Maraschino Cherry Chocolate Chip Cookies, combining the sweet tartness of maraschino cherries with rich semisweet chocolate chips. Perfect for a fun twist on classic chocolate chip cookies, these treats offer a colorful and flavorful bite that’s sure to satisfy your sweet tooth.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

Optional Substitutions

• For a dairy-free option, use vegan butter and dairy-free chocolate chips.
• Substitute whole wheat flour for a portion of the all-purpose flour for nuttier flavor and extra fiber.

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air, giving the cookies a soft texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated. Then stir in the vanilla extract to add depth to the flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution. Gradually add this dry mixture into the butter mixture, blending carefully until just combined to avoid overmixing.
5. Fold in Cherries and Chocolate Chips: Gently fold the chopped maraschino cherries and semisweet chocolate chips into the dough, ensuring even distribution without breaking the cherries.
6. Form Cookies: Drop rounded spoonfuls of the cookie dough onto the prepared baking sheets, spacing them to allow for spreading during baking.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges turn golden brown, indicating they are cooked but still soft inside.
8. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks. Cooling on racks helps them set properly and prevents sogginess.

Notes

• Drain maraschino cherries well and pat dry to avoid excess moisture in the dough.
• Do not overbake cookies; removing them when edges are just golden ensures a chewy center.
• For a dairy-free version, substitute with vegan butter and dairy-free chocolate chips.
• Whole wheat flour can be substituted for up to half the all-purpose flour for a healthier twist.
• Store cookies in an airtight container to maintain freshness.

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