Soft-baked chocolate chip cookies studded with chopped maraschino cherries for pops of sweet, juicy flavor and a vibrant red twist—perfect for a nostalgic, chewy treat with a fun festive flair.
Why You’ll Love This Recipe
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Sweet and colorful twist: Maraschino cherries bring delightful bursts of color and sweetness alongside classic chocolate chips.
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Chewy texture: A soft-centered cookie with slightly crisp edges gives the ideal chewy-bite experience.
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Quick and easy: Standard cookie dough comes together in under 15 minutes.
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Customizable: Swap dark, milk, or white chocolate chips to match your preferences.
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Perfect for sharing: Great for holidays, bake sales, lunchboxes, or a fun snack any time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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¾ cup granulated sugar
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¾ cup packed light brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 cup maraschino cherries, patted dry and chopped
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1 ½ cups chocolate chips (semi-sweet or mixture of dark and milk)
Directions
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Preheat and prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. -
Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. -
Cream butter and sugars
In a large bowl or mixer, cream softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. -
Add eggs and vanilla
Beat in eggs one at a time, followed by vanilla extract, scraping down the bowl as needed. -
Combine dough
Gradually mix in dry ingredients until just combined—don’t overmix. -
Fold in cherries and chocolate
Gently fold in chopped maraschino cherries and chocolate chips until evenly distributed. -
Portion cookies
Scoop dough by 2-tablespoon (or standard tennis-ball-size) portions onto prepared sheets, spacing about 2 inches apart. -
Bake
Bake for 10–12 minutes, until edges are lightly golden and centers appear set. -
Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
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Yield: About 24 cookies
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Prep time: 15 minutes
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Cook time: 10–12 minutes per batch
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Total time: Approximately 30–35 minutes
Variations
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White-chocolate twist: Use white chocolate chips or a mix of white and milk chocolate.
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Cherry-chocolate swirl: Drizzle melted chocolate over cooled cookies and sprinkle on extra cherry bits.
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Oat-cherry version: Swap 1 cup of flour for old-fashioned oats for heartier texture.
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Cherry-almond combo: Stir in ½ cup slivered almonds for crunch.
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Reduced sugar: Trim sugars by 2–4 tablespoons if preferred.
storage/reheating
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Room temperature: Store cooled cookies in an airtight container for up to 4 days.
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Freezer: Freeze baked cookies in sealed bags for up to 2 months.
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Reheat: Warm gently in a 300°F oven for 3–5 minutes or microwave a single cookie for about 10 seconds for that fresh-out-of-the-oven feel.
FAQs
1. Can I use jarred cherries with syrup?
Yes—but thoroughly rinse and dry cherries to avoid excess moisture in the dough.
2. My cherries bleed color into the dough—how do I prevent this?
Pat them very dry before chopping, and consider dusting pieces with a little flour to absorb color.
3. Can I use dried cherries instead?
Absolutely—swap with equal weight of dried cherries for chewy bursts without the moisture.
4. How do I keep cookies chewy?
Don’t overbake. Remove cookies when edges are set but centers still look slightly underdone, then let them finish firming on the pan.
5. Can I freeze the dough?
Yes—scoop dough balls and freeze on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to time.
6. Why did my cookies spread too much?
Chill dough for 30 minutes before baking, or slightly increase flour by 2 tablespoons.
7. Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend. Texture may be slightly different, but the flavor remains delightful.
8. Can I reduce chocolate chips?
Yes—reduce to 1 cup or substitute with chopped baking chocolate or chunks.
9. Do I need to pit the cherries?
Only if using whole cherries; most maraschino cherries are already pitted.
10. Can I use salted butter?
Yes—reduce added salt to ¼ teaspoon if using salted butter.
Conclusion
Maraschino Cherry Chocolate Chip Cookies are a festive and flavorful twist on a classic favorite. With chewy centers, melty chocolate, and tasty cherry highlights, this easy recipe is sure to delight at bake sales, holiday gatherings, or casual snacking. Bake a batch and enjoy the playful mix of cherry and chocolate goodness!
