Maraschino Cherry Chocolate Chip Cookies

The kitchen counter was covered in bright red streaks where cherry juice had escaped during chopping. My roommate walked in, looked at the mess, then at the bowl of speckled dough, and said those colors don't belong together. Two hours later, she ate three cookies and asked for the recipe.

I first made these on a rainy Sunday when I was trying to use up a jar of cherries leftover from a failed cocktail experiment. The cookies disappeared so fast at work on Monday that I started keeping cherry jars in the pantry year-round.

Ingredients

• Unsalted butter: Room temperature butter creates the perfect tender crumb, and controlling the salt yourself means you can adjust for the salty-sweet chocolate chips
• Granulated and brown sugar: The combination gives you crispy edges from the white sugar and chewy centers from the brown sugar's molasses content
• Eggs: Large eggs provide structure and richness, helping bind everything together while keeping cookies soft
• Vanilla extract: Pure vanilla enhances the cherry flavor without competing with it
• All-purpose flour: Regular flour gives these cookies just enough structure to hold the cherries and chips without becoming tough
• Baking soda: This helps the cookies spread and rise, creating those desirable soft centers with slightly crisp edges
• Salt: A small amount balances the sweetness and makes all the flavors pop
• Maraschino cherries: Pat them very dry with paper towels before chopping to avoid soggy dough pockets
• Semi-sweet chocolate chips: The slight bitterness cuts through the sweet cherries for perfect balance

Instructions

Preheat your oven:

Set it to 350°F and line your baking sheets with parchment paper so nothing sticks

Cream the butter and sugars:

Beat the softened butter with both sugars until the mixture looks pale and fluffy, about 2 minutes

Add eggs and vanilla:

Drop in the eggs one at a time, beating well after each, then stir in the vanilla until everything is smooth

Combine dry ingredients:

Whisk together flour, baking soda, and salt in a separate bowl so they're evenly distributed

Mix the dough:

Gradually add the dry ingredients to the wet, mixing until you just see the last streaks of flour disappear

Fold in the goodies:

Gently stir in those chopped dried cherries and chocolate chips until evenly distributed throughout the dough

Scoop and bake:

Drop heaping tablespoons onto your prepared sheets, leaving 2 inches between each, and bake 10 to 12 minutes until edges are golden

Cool completely:

Let them rest on the hot baking sheet for 5 minutes to finish setting, then move to a wire rack

Pin it

My niece helped me make a batch last summer and insisted on arranging the cherries on top of each dough ball so every cookie would have a visible red crown. Now I do it every time.

Getting the Cherry Ratio Right

I've tried adding more cherries, but anything over a cup throws off the cookie structure and makes them spread too thin. The three-quarter cup measurement gives you cherry flavor in every bite while maintaining that classic cookie texture.

Storage Secrets

These freeze beautifully if you scoop the dough balls onto a sheet, freeze until solid, then transfer to a bag. Bake from frozen for 12 to 14 minutes for fresh-baked taste any time.

Make Them Your Own

White chocolate chips work beautifully if you want something sweeter, and swapping half the flour for oat flour adds a nice nutty background note.

• Try adding 1/4 teaspoon almond extract alongside the vanilla for a cherry-almond flavor profile
• Chop the cherries into different sizes, some tiny and some larger, for more varied texture
• Press a few extra chocolate chips into the tops before baking for that bakery look

Pin it

These cookies have become my go-to for office potlucks because nobody believes they're homemade until they see the maraschino jar on the counter.

Recipe FAQs

→ Should maraschino cherries be rinsed before adding to cookie dough?

Yes, thoroughly pat the maraschino cherries dry with paper towels after draining. This removes excess syrup and prevents the cookies from becoming too wet or dense. Chopped cherries also distribute more evenly throughout the dough.

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries work but will produce different results. They contain more moisture than maraschino cherries, so you may need to reduce other liquids slightly. The flavor will be more tart and less sweet. For the classic vibrant color and sweetness, maraschino cherries are ideal.

→ Why did my cookies spread too much while baking?

Excess spreading usually happens when the dough is too warm or the butter was overly softened. Chill the dough for 15-30 minutes before baking if it feels very soft. Also ensure your baking soda is fresh and you measured the flour correctly—too little flour can cause excessive spreading.

→ How should I store these cherry chocolate chip cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze baked cookies for up to 3 months or freeze the dough balls and bake fresh whenever you want.

→ Can I substitute the chocolate chips with other mix-ins?

Absolutely. White chocolate chips create a sweeter, creamier profile that pairs beautifully with the cherries. Chopped dark chocolate offers a more intense contrast. You could also add chopped pecans or walnuts for crunch, or keep it simple with just the cherries for a more focused flavor.