Maraschino Cherry Chocolate Chip (Printable)

Soft, chewy cookies with sweet maraschino cherries and chocolate chips—a colorful spin on the classic favorite.

# 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, beat 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 stay surprisingly soft and chewy, creating this incredible texture contrast with the melty chocolate pockets
  • These cookies somehow taste nostalgic and completely new at the same time, like a classic chocolate chip cookie that decided to dress up for a party
02 -
  • Underbake these slightly by pulling them out when centers still look barely set. They continue cooking on the hot baking sheet and that's how you get that irresistibly chewy texture
  • If your cherries feel sticky or wet, take extra time patting them dry or even give them a quick gentle squeeze between paper towels
03 -
  • Add 1/4 teaspoon almond extract along with the vanilla for a subtle cherry almond flavor that tastes remarkably professional
  • Chill the dough for 30 minutes before baking if you have time. This helps the cookies hold their shape better and develop deeper flavor

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