Maraschino Cherry Chocolate Chip Cookies

The first time I added maraschino cherries to chocolate chip cookies, my roommate looked at me like I had completely lost my mind. She took one bite though and immediately demanded the recipe, calling them the most unexpected cookie combination she had ever tried. Now they are the most requested treat at every gathering I host.

I once brought a batch to a potluck and watched them disappear in under ten minutes. My friend Sarah actually hid two in her purse to save for later because she was worried there would not be any left by the time dessert was officially served.

Ingredients

• Unsalted butter: Softened to room temperature so it creams perfectly with the sugars and creates that tender texture
• Granulated sugar and brown sugar: The brown sugar adds moisture and deep caramel notes while white sugar gives crisp edges
• Eggs: Room temperature eggs incorporate better into the dough for consistent texture
• Vanilla extract: Pure vanilla makes all the difference in the background flavor
• All purpose flour: Provides the structure without making cookies too dense or cakey
• Baking soda: Gives the cookies just the right amount of spread and rise
• Salt: Balances the sweetness and makes all flavors pop
• Semisweet chocolate chips: The slight bitterness pairs beautifully with sweet cherries
• Maraschino cherries: Pat them very dry to prevent soggy spots in your finished cookies

Instructions

Preheat and prepare:

Set your oven to 350°F and line baking sheets with parchment paper so nothing sticks and cleanup is effortless.

Cream the butter and sugars:

Beat them together until the mixture looks pale and fluffy, about 3 minutes, which creates pockets of air for tender cookies.

Add the wet ingredients:

Drop in eggs one at a time, letting each fully incorporate before adding the next, then stir in the vanilla until fragrant.

Combine the dry ingredients:

Whisk flour, baking soda, and salt in a separate bowl so the leavening distributes evenly throughout every bite.

Mix the dough:

Pour dry ingredients into the wet mixture and mix only until you no longer see flour streaks to keep cookies tender.

Fold in the good stuff:

Gently incorporate chocolate chips and chopped cherries by hand, being careful not to overwork the dough or crush the cherries.

Scoop and space:

Drop rounded tablespoons onto prepared sheets, leaving about two inches between cookies for spreading.

Bake to perfection:

Bake for 10 to 12 minutes until edges are golden but centers still look slightly underbaked.

Cool completely:

Let cookies rest on the baking sheet for 5 minutes to set, then move to a wire rack until completely cool.

Pin it

These cookies have become my go to for new neighbors and coworkers. Something about that bright red cherry peeking through the chocolate makes people feel like you put extra thought into baking something special just for them.

Getting The Texture Right

I learned the hard way that cookie dough straight from the refrigerator bakes up thicker and with chewier centers. If you prefer thinner, crispier cookies, let the dough sit at room temperature for about 15 minutes before baking.

Mix In Variations

White chocolate chips create an entirely different flavor profile that reminds me of wedding cake. Toasted pecans or walnuts add wonderful crunch and make these feel even more like an indulgent homemade treat.

Storage And Freezing

These cookies stay fresh in an airtight container for up to five days, though they rarely last that long in my house. You can also freeze scoops of dough on a baking sheet, then transfer to a bag and bake straight from frozen for fresh cookies anytime.

• Add an extra minute to baking time if baking frozen dough
• Store baked cookies with a slice of bread to keep them soft
• Label frozen dough with the date so you use it within three months

Pin it

There is something magical about pulling a tray of these from the oven and watching chocolate chips glisten against bright red cherries. Hope they become as loved in your kitchen as they are in mine.

Recipe FAQ

→ Should I drain the maraschino cherries before adding them?

Yes, thoroughly drain and pat the cherries dry with paper towels before chopping. Excess moisture can make the dough too wet and affect the texture of your baked goods.

→ Can I use frozen cherries instead?

Fresh or frozen cherries work, but maraschino cherries provide the classic sweet flavor and vibrant color. If using frozen, thaw completely and drain well to prevent excess liquid in the dough.

→ How do I know when the cookies are done baking?

The cookies are ready when the edges are lightly golden but the centers still look slightly soft. They will continue cooking on the hot baking sheet during the 5-minute cooling period.

→ Can I substitute the chocolate chips?

White chocolate chips create a lovely contrast with the cherries. You could also use dark chocolate chunks or milk chocolate morsels depending on your preference for sweetness intensity.

→ How should I store these cookies?

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls and bake fresh whenever you crave them.

→ Why is my dough too sticky to handle?

If your dough feels overly sticky, the cherries may not have been drained properly. Chill the dough for 15-20 minutes before scooping to make it easier to work with.