Why You’ll Love This Recipe
- Combines the sweetness of maraschino cherries with rich chocolate for a perfect flavor pairing.
- Easy to make with simple pantry ingredients.
- Ideal for holidays, parties, or any time you need a sweet treat.
- Soft, chewy texture with a burst of cherry flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Directions
- Prep the Oven and Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or lightly grease them.
- Mix the Wet Ingredients
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the Cherries and Chocolate Chips
- Gently fold in the chopped maraschino cherries and chocolate chips.
- Shape and Bake the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies.
- Prep Time: 15 minutes.
- Cook Time: 12 minutes.
- Total Time: 27 minutes.
Variations
- White Chocolate Swap: Replace semisweet chocolate chips with white chocolate chips for a sweeter twist.
- Nutty Addition: Add ½ cup of chopped nuts such as pecans or walnuts for extra crunch.
- Dried Cherry Mix: Use dried cherries instead of maraschino cherries for a tangy flavor.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 1 week.
- Freezer: Freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10–15 seconds for a freshly baked texture.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, but ensure they are pitted and chopped, and remove excess moisture before adding them to the dough.
2. Can I use salted butter?
If using salted butter, reduce the added salt to ¼ teaspoon.
3. Can I freeze the cookie dough?
Yes! Shape the dough into balls, freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
4. Why are my cookies spreading too much?
Make sure the butter isn’t too soft, and chill the dough for 30 minutes before baking if needed.
5. Can I use dark chocolate chips?
Absolutely! Dark chocolate pairs wonderfully with the sweetness of the cherries.
6. Do I have to drain the maraschino cherries?
Yes, drain and pat them dry to prevent excess moisture from affecting the cookie texture.
7. Can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend to replace the regular flour.
8. Can I use a stand mixer?
Yes, a stand mixer makes creaming the butter and sugar easier and faster.
9. What’s the best way to chop maraschino cherries?
Use a sharp knife and pat the pieces dry with paper towels before folding them into the dough.
10. How do I know when the cookies are done?
Look for lightly golden edges with soft centers. They’ll continue to set as they cool.
Conclusion
These maraschino cherry chocolate chip cookies are a delightful treat for any occasion. With their perfect blend of flavors and soft, chewy texture, they’re sure to become a household favorite. Whether paired with milk or enjoyed as-is, these cookies promise to satisfy every sweet craving!
Maraschino Cherry Chocolate Chip Cookies Delight
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet maraschino cherries and rich chocolate chips with these irresistible cookies. Perfectly soft and chewy, these treats are ideal for any occasion, from holidays to everyday indulgence. A crowd-pleasing dessert that’s easy to make and guaranteed to satisfy your sweet tooth!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Instructions
- Prep the Oven and Baking Sheet:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or lightly grease them.
- Mix the Wet Ingredients:
- Beat butter, granulated sugar, and brown sugar in a large bowl until creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Cherries and Chocolate Chips:
- Gently fold in the chopped maraschino cherries and chocolate chips.
- Shape and Bake the Cookies:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden, with soft centers.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain and pat maraschino cherries dry to avoid excess moisture.
- Chill dough for 30 minutes if cookies spread too much during baking.
- Store at room temperature for up to a week or freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
