Maraschino Cherry Chocolate Chip Cookies (Printer-friendly)
Soft, chewy treats featuring sweet maraschino cherries and semi-sweet chocolate chips. A colorful variation on the classic cookie, perfect for sharing.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp salt
→ Add-ins
09 - 3/4 cup maraschino cherries, patted dry and chopped
10 - 1 1/2 cups semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Gently fold in chopped maraschino cherries and chocolate chips.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden and centers are set.
09 - Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Advice:
01 -
- The cherries keep these cookies incredibly soft for days, unlike traditional chocolate chip that can turn hard
- They look beautiful on a platter with those bright red pieces peeking through golden dough
- The tart cherries cut through the richness perfectly so you can actually eat more than one without feeling overwhelmed
02 -
- Overdrying the cherries is better than underdrying them—excess moisture will make your cookies turn pink and taste slightly off
- Room temperature ingredients make a huge difference in how the dough comes together
- Underbaking slightly is better than overbaking since they continue cooking on the hot pan
03 -
- Weighing your flour instead of using measuring cups gives you consistent results every time
- Rotating the baking sheet halfway through baking helps them cook evenly