Maraschino Cherry Chocolate Chip Cookies Recipe

Say hello to your new favorite cookie: Maraschino Cherry Chocolate Chip Cookies! These cookies are the answer to busy weeknight cravings when you need something sweet, fast, and fabulous. Buttery, chewy, and packed with bursts of juicy maraschino cherries and gooey chocolate chips, every bite is a celebration of flavor and texture. Plus, they’re incredibly simple to prepare—no need to chill the dough for hours or track down fancy ingredients. Whether you’re baking for a crowd or just looking to treat yourself, these cookies deliver big on taste with minimal effort.

Why You’ll Love This Recipe

• Bakes Quickly: You can have a fresh batch of these cookies ready in under an hour, from start to finish.
• Irresistibly Delicious: The combination of sweet cherries, rich chocolate, and buttery dough is simply unforgettable.
• No-Fuss Method: No chilling required, and everything comes together in just a few straightforward steps.
• Perfect Texture: Soft and chewy centers with crisp edges—that’s how every cookie should be, right?
• Fun Twist on a Classic: It’s a classic chocolate chip cookie, elevated with pops of cherry for a bit of whimsy and color.
• Great for Any Occasion: Ideal for bake sales, after-school treats, or a quick dessert after dinner.

this Recipe

Ingredients You’ll Need

• All-Purpose Flour: Forms the base of the cookies for a tender crumb.
  If you want extra chew, consider swapping a bit for bread flour.
• Baking Soda: Ensures the cookies rise and spread perfectly.
• Kosher Salt: Balances all the sweet notes and intensifies the chocolate flavor.
  A pinch at the end (flaked salt) truly makes these cookies sing!
• Salted Butter: Adds richness and depth.
  Using salted butter saves a pinch of measuring and boosts flavor.
• Brown Sugar: Creates that irresistible chewiness and a subtle caramel undertone.
• Granulated Sugar: Gives the cookies a bit of crunch and helps the edges crisp up.
• Egg + Egg Yolk: Give the cookies structure and an extra dose of moisture for that perfect gooey center.
• Vanilla Extract: Rounds out all the flavors—don’t skimp!
• Semi-Sweet Chocolate Chips: Melts into luscious pools—if you prefer dark or milk chocolate, feel free to swap.
• Maraschino Cherries: The star ingredient—make sure they’re patted dry so the dough isn’t too wet.
  Their bright sweetness pairs beautifully with chocolate.
• Flaked Salt (for topping): Just a sprinkle over the baked cookies elevates everything.

Variations

Nutty Crunch: Add chopped walnuts or pecans for a toasty, crunchy surprise.
White Chocolate: Swap out semi-sweet chocolate chips with white chocolate—cherries and white chocolate are a dreamy pair!
Gluten-Free: Use your favorite 1:1 gluten-free flour blend for a celiac-friendly treat.
Extra Fruity: Add dried cranberries or bits of dried apricot for even more color and flavor.
Cherry Swirl: Gently swirl in a spoon of maraschino cherry syrup into the dough for an intense cherry flavor (just don’t make the dough too wet).

How to Make Maraschino Cherry Chocolate Chip Cookies

Step 1: Prep the Oven and Baking Sheet

Preheat the oven to 350°F and line your baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Mixing these ahead of time ensures even distribution.

Step 3: Cream Butter and Sugars

In the bowl of your mixer, beat the softened butter, brown sugar, and granulated sugar until very fluffy—give it a full 5 minutes for that perfect texture.

Step 4: Add Wet Ingredients

Beat in the egg and extra yolk until just combined. Then add the vanilla extract for that essential aroma.

Step 5: Combine

Gradually add in your dry ingredients, mixing until just incorporated. Over-mixing leads to tough cookies, so stop as soon as you see a streak-free dough.

Step 6: Add the Goodies

Stir or briefly beat in the chocolate chips and chopped, well-dried maraschino cherries. Too much mixing can break up the cherries, so be gentle.

Step 7: Shape and Bake

Scoop or roll the dough into balls, about 1.5 to 2 tablespoons each. Space them about 2 inches apart on the lined sheet because they’ll spread a bit.

Bake for 10 to 12 minutes, just until the cookies are set but still soft in the center. Right after pulling them out, finish with a sprinkle of flaked salt.

Step 8: Cool and Enjoy

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once fully cool, enjoy the perfect combination of chewy, sweet, and salty.

Pro Tips for Making the Recipe

• Pat Cherries Dry: Too much moisture can lead to soggy cookies, so take the time to dry your cherries really well.
• Don’t Overbake: Cookies should look slightly underdone in the center—they’ll finish setting as they cool.
• Use Room Temperature Ingredients: Butter and eggs at room temperature mix more smoothly, yielding a better dough.
• Keep Sizes Even: Use a cookie scoop for uniform cookies that bake evenly.
• Finish with Flaked Salt: Don’t skip this step! It’s the secret to highlighting the best notes of both cherry and chocolate.

How to Serve

These cookies are best enjoyed with a cold glass of milk, a cup of hot coffee, or even sandwiched around a scoop of vanilla ice cream for an over-the-top treat. Stack them on a festive platter or tuck them into a pretty tin for a thoughtful homemade gift. For a truly decadent dessert, crumble a few over chocolate pudding or a bowl of whipped cream—you won’t regret it.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cookies in an airtight container at room temperature for up to 4 days. The flavor intensifies after a day, making them even better!

Freezing

Both the dough and baked cookies freeze beautifully.
To freeze dough: Scoop into balls and freeze on a sheet, then store in a bag or container. Bake straight from frozen—just add a minute or two to the bake time.
To freeze baked cookies: Cool completely, then store them layered with parchment in a freezer-safe container. Thaw at room temperature whenever you need a sweet treat.

Reheating

If you love a warm cookie, reheat quickly in the microwave for about 10 seconds to restore that just-baked gooeyness.

FAQs

Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used, but they must be pitted, chopped, and thoroughly dried. Keep in mind they aren’t as sweet as maraschino cherries, so the overall flavor will be less candy-like and slightly tangier.

Why do I need to use both an egg and an extra yolk?
The combination creates a dough that’s extra tender and chewy. The added fat from the yolk enriches the texture, making these cookies especially luscious.

Do I have to use salted butter?
Salted butter gives extra flavor, but if you only have unsalted, just add a small pinch more salt to the recipe—not a dealbreaker at all.

How do I prevent the cookies from spreading too much?
Excess moisture is usually the culprit—make sure those cherries are as dry as possible. Also, avoid over-softening the butter; it should be just soft enough to mix, not melted.

Final Thoughts

Maraschino Cherry Chocolate Chip Cookies simply make any day brighter. They’re effortless, flavorful, and so much fun to bake—a treat you can pull off even on your busiest evenings. Don’t hesitate to riff on the recipe with your favorite mix-ins or make a big batch and stash some in the freezer for later. Give these cookies a whirl and experience just how delightful simple baking can be!

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