Maraschino Cherry Chocolate Chip Cookies (Printable)
Soft chocolate chip cookies with juicy maraschino cherries for a colorful, sweet twist.
# What You’ll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup maraschino cherries, drained, patted dry and chopped
11 - ½ cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking soda and salt until evenly distributed. Set aside.
03 - In a large bowl, use an electric mixer to beat the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
06 - Using a rubber spatula, gently fold in the chocolate chips, chopped maraschino cherries and nuts if using, until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still appear soft and slightly underbaked.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Suggestions:
01 -
- The cherry pieces create little pockets of sweetness that surprise you in every single bite.
- They look fancy enough for a cookie swap but require zero special skills to pull off.
02 -
- Wet cherries will ruin the texture of every single cookie on the tray so press them between paper towels like you mean it.
- Underbaking slightly is the secret to cookies that stay chewy for days instead of turning hard overnight.
03 -
- Chill the dough for thirty minutes if your kitchen is warm and the cookies are spreading too much in the oven.
- Save a few extra cherry pieces and chocolate chips to press into the tops of each dough ball right before baking for that bakery style look.