Maraschino Cherry Chocolate Chip Cookies (Printable version)
Soft, chewy cookies studded with sweet maraschino cherries and chocolate chips—perfect for a vibrant twist on a classic treat.
# 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
# How to Make It:
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 tips:
01 -
- The cherries stay surprisingly soft and juicy inside, creating little bursts of sweetness in every bite
- People will argue about whether the red or chocolate part is better, but nobody stops at just one cookie
02 -
- Extra moisture from cherries is the enemy here, so really press them dry between paper towels or you'll get gummy spots
- Underbaking by just 1 minute makes these cookies stay chewy for days instead of turning hard
03 -
- Chill your dough for 30 minutes before baking if you want thicker cookies with chewier centers
- Rotate the baking sheets halfway through baking for even browning