Maraschino cherry chocolate chip cookies

The other day, a sudden, almost childish craving hit me – something sweet, vibrant, and a little unexpected. I found myself thinking about those bright red cherries from childhood, and before I knew it, I was dreaming up a batch of maraschino cherry chocolate chip cookies.

It reminded me of baking with my grandmother, where every ingredient felt like a tiny treasure. We’d always find a way to make even the simplest cookies feel special, adding a little twist that made them uniquely ‘ours’.

This recipe captures that spirit perfectly. It’s a joyful little experiment that turned out even better than I hoped, much like discovering a truly exceptional creme brulee cookie.

What You Need to Make This Recipe

For these delightful maraschino cherry chocolate chip cookies, a few stars really shine. Of course, you need good quality chocolate chips – I always go for a mix of semi-sweet and milk chocolate to get that perfect balance of richness. The maraschino cherries themselves are crucial; make sure to drain them really well so they don’t add too much moisture to your dough. And believe it or not, a touch of almond extract really elevates the cherry flavor, giving these treats an irresistible depth, much like the hidden gems in forgotten cookies.

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How to Make Maraschino cherry chocolate chip cookies

The journey to these cookies starts with creaming together butter and sugar until it’s light and fluffy – you’ll notice the texture changing, becoming almost cloud-like. Then come the eggs and vanilla, creating a rich, smooth base.

When you add the dry ingredients, gently mix until just combined; you don’t want to overwork the dough, or you’ll lose that tender chewiness. The best part is folding in those beautiful, jewel-toned maraschino cherries and the chocolate chips. It’s a moment of pure anticipation, seeing all those vibrant colors swirled into the dough.

Then, as they bake, your kitchen fills with the most intoxicating aroma – a mix of sweet chocolate and that distinctive cherry scent, much like the comforting bake of strawberry shortcake cookies, promising something truly special.

Pro Tips

Getting the perfect maraschino cherry chocolate chip cookies really comes down to a few small details that make a huge difference.

Drain those cherries thoroughly! I like to pat them dry with a paper towel after chopping to ensure they don’t introduce excess liquid, which can make your cookies spread too much and lose their chewiness.

Chilling the dough for at least 30 minutes, or even overnight, is a game-changer. It allows the flavors to meld and prevents the cookies from spreading too thinly in the oven, giving them a thicker, more satisfying texture.

Don’t skip the almond extract; it truly amplifies the cherry flavor in a way vanilla alone can’t. It’s subtle but makes the cherries pop even more.

My Secret Trick: Reserve a handful of chopped cherries and chocolate chips to press into the tops of the cookie dough balls right before baking. This makes for a gorgeous, bakery-style presentation with visible cherries and chocolate in every single cookie.

How to Store Maraschino cherry chocolate chip cookies

• Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, place a slice of bread in the container to help keep them soft.
• For freezer storage, place baked cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months.
• To reheat frozen cookies, simply pop them in a preheated oven at 300°F (150°C) for 5-7 minutes, or until warmed through and soft.
• Dough can be frozen too! Form into balls, freeze, then store in a bag. Bake from frozen, adding a couple of minutes to the baking time.

Nutritional Benefits

While we’re indulging in these delightful maraschino cherry chocolate chip cookies, it’s nice to remember that chocolate, in moderation, does contain antioxidants. Plus, those little cherries, while candied, still contribute a touch of fruitiness to the mix, making for a truly happy bite.

FAQs

Can I use fresh cherries instead of maraschino cherries?

While you can technically use fresh cherries, their moisture content is much higher and they lack the distinct candied flavor maraschino cherries provide. If you do, you’ll need to pit and chop them, then dry them extensively with paper towels, and be prepared for a different texture and flavor profile.

Why are my cookies spreading too much?

Cookies spreading too much can be due to a few factors: butter that’s too soft, insufficient flour, or not chilling your dough. Ensure your butter is softened but not melted, measure your flour accurately, and always chill the dough for at least 30 minutes before baking.

Can I make these cookies gluten-free?

Yes, you can adapt this recipe to be gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but the flavor of the maraschino cherry chocolate chip cookies will still shine through beautifully.

How do I prevent the cherries from sinking to the bottom?

To prevent cherries and chocolate chips from sinking, try tossing them lightly with a tablespoon of the dry flour mixture before adding them to the wet ingredients. This light coating helps them adhere to the dough and distributes them more evenly throughout the cookies.

Maraschino cherry chocolate chip cookies

A delightful twist on the classic chocolate chip cookie, these soft, chewy treats are studded with vibrant maraschino cherries and rich chocolate, bringing a burst of color and flavor to every bite.

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Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 45 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Unsalted butter room temperature (2 sticks)
• 0.75 cup Granulated sugar
• 0.75 cup Light brown sugar packed
• 2 Large eggs room temperature
• 1 tsp Vanilla extract
• 2.25 cups All-purpose flour
• 1 tsp Baking soda
• 0.5 tsp Salt
• 1.5 cups Semi-sweet chocolate chips
• 0.5 cup Maraschino cherries well-drained and finely chopped

Equipment

• Large Mixing Bowl
• Electric mixer (stand or hand-held)
• Rubber spatula
• Baking Sheets
• Parchment Paper
• Measuring Cups and Spoons

Method

 

Prepare for Baking

• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper; this makes cleanup a breeze and prevents sticking.

Mix Wet Ingredients

• In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
• Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.

Combine Dry Ingredients

• In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures your leavening is evenly distributed.

Form the Dough

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed with your electric mixer until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Gently fold in the semi-sweet chocolate chips and the well-drained, finely chopped maraschino cherries using a rubber spatula until they are evenly distributed throughout the dough.

Bake and Cool

• Drop rounded tablespoons of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. They might look a little underdone in the middle, but they'll firm up as they cool.
• Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy the vibrant colors and flavors!

Notes

Drain Cherries Thoroughly: Make sure your maraschino cherries are really well-drained and patted dry with paper towels. Excess moisture can make your cookies spread too much, and the red dye can sometimes bleed, potentially turning your cookie dough a greenish hue!
Chill for Thicker Cookies: For a thicker, chewier cookie with less spread, chill the dough for at least 30 minutes, or even up to 2 days, before baking.
Storage: Store your baked Maraschino Cherry Chocolate Chip Cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze baked cookies for up to 3 months; just thaw at room temperature before serving.

Conclusion

These Maraschino cherry chocolate chip cookies truly brought a smile to my face, and I know they’ll bring one to yours too. They’re a wonderful reminder that sometimes, the simplest twists on a classic can create the most memorable treats. I hope you give them a try and find as much joy in them as I did, just like discovering the magic of strawberry cheesecake cookies.