The Ultimate Maraschino Cherry Chocolate Chip Cookies (You NEED These!)

Forget Ordinary Cookies: Let’s Talk Cherry Chocolate Chip Heaven!

Okay, cookie lovers, gather ’round! Are you ready to take your classic chocolate chip cookie game to a whole new level of deliciousness? We’re talking about adding a pop of vibrant color and a burst of sweet, slightly tangy flavor that will make your taste buds sing. Introducing: Maraschino Cherry Chocolate Chip Cookies!

Imagine biting into a perfectly soft and chewy cookie, studded with rich, melty chocolate chips… but then, surprise! You hit a delightful pocket of sweet maraschino cherry. It’s a flavor combination that feels both nostalgic and excitingly different. These aren’t just cookies; they’re little jewels of joy, perfect for brightening up any occasion, from holiday platters (hello, Christmas and Valentine’s Day!) to a simple afternoon treat just because you deserve it.

If you’ve ever wondered how those bright red cherries you find atop sundaes could possibly make a cookie better, prepare to be amazed. They add moisture, a unique sweetness that cuts through the richness of the chocolate, and let’s be honest, they just look incredibly pretty. This recipe is all about creating that perfect balance – soft, chewy texture, plenty of chocolate, and those delightful cherry bursts. Plus, we’ve added a secret ingredient (okay, maybe not so secret, but definitely recommended!) – a hint of almond extract – that pairs beautifully with the cherries and takes these cookies from great to absolutely unforgettable. Ready to bake up a batch of pure happiness?

Gathering Your Goodies: What You Need for Cherry Chocolate Chip Cookies

Alright, let’s get our baking station prepped! Here’s the lineup of ingredients you’ll need to create these beauties. Don’t worry, it’s mostly standard cookie stuff with a couple of special additions.

The Cookie Dough Base:

• Unsalted Butter (1 cup / 2 sticks): Make sure it’s properly softened to room temperature! This is key for creaming with the sugars and getting that perfect cookie texture. Leave it out on the counter for an hour or two before you start.
• Granulated Sugar (3/4 cup): For sweetness and helps with crisping the edges.
• Packed Brown Sugar (3/4 cup): Light or dark brown sugar works. This adds moisture, chewiness, and that lovely caramel flavor.
• Large Egg (1): Acts as a binder and adds richness. Make sure it’s at room temperature too, if possible.
• Pure Vanilla Extract (1 teaspoon): A classic cookie essential for flavor depth.
• Almond Extract (1/2 teaspoon – Optional, but HIGHLY Recommended!): This is our little secret weapon! Almond and cherry are a match made in heaven. It really elevates the flavor, but if you’re not a fan or don’t have it, you can leave it out or add a tiny bit more vanilla.
• All-Purpose Flour (1 3/4 cups): The structure of our cookies. Make sure you measure it correctly – spoon it into the measuring cup and level it off, don’t scoop directly from the bag.
• Baking Soda (1 teaspoon): Our leavening agent, helps the cookies spread and get slightly puffy.
• Salt (1/2 teaspoon): Balances out all the sweetness and enhances the other flavors.

The Stars of the Show:

• Semisweet Chocolate Chips (1 cup): The classic choice! Feel free to use chunks, mini chips, or even switch to milk or dark chocolate if you prefer.
• Maraschino Cherries (1 cup, finely chopped AND patted dry): Get the jarred kind, drain them well, chop them up, and then – this is important – pat them really dry with paper towels. Excess liquid can make your dough too wet.
• Chopped Nuts (1/2 cup – Optional): Toasted pecans or almonds add a lovely crunch and nutty flavor that complements the cherry and chocolate. Totally optional, though!

For That Extra Touch (Garnish):

• Extra Maraschino Cherries (halved): For pressing onto the tops before baking. Makes them look extra special!
• Coarse Sugar or Sprinkles (Optional): A little sprinkle on top before baking adds sparkle and a tiny bit of extra crunch.

Let’s Bake! Step-by-Step to Perfect Cherry Chocolate Chip Cookies

Ready to transform those ingredients into irresistible cookies? Let’s break it down step-by-step. Don’t worry, it’s a pretty standard cookie process!

Step 1: Get Your Oven and Pans Ready

• First things first, preheat your oven to 350°F (175°C). You want it nice and hot when the cookies go in.
• Line a couple of baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup way easier. Trust me on this one!

Step 2: Cream Butter & Sugars (The Fluffy Foundation)

• In a large mixing bowl (or the bowl of your stand mixer), combine the softened butter, granulated sugar, and packed brown sugar.
• Using an electric hand mixer or your stand mixer fitted with the paddle attachment, beat them together on medium speed for about 2-3 minutes. You’re looking for the mixture to become noticeably lighter in color and fluffy in texture. This step incorporates air, which helps create a tender cookie.
• Scrape down the sides of the bowl occasionally to make sure everything is getting mixed evenly.

Step 3: Add the Wet Ingredients

• Crack the egg into the creamed butter mixture. Add the vanilla extract and that lovely almond extract (if you’re using it).
• Beat again on medium-low speed until everything is just combined. Don’t overbeat here; you just want the egg incorporated.

Step 4: Combine the Dry Ingredients

• In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking helps distribute the baking soda and salt evenly throughout the flour, preventing little pockets of saltiness or bitterness in your cookies.

Step 5: Marry the Wet and Dry

• Gradually add the dry ingredient mixture to the wet ingredient mixture. Start with the mixer on low speed to avoid a flour explosion!
• Mix just until the flour streaks mostly disappear. Seriously, be careful not to overmix at this stage. Overmixing develops the gluten in the flour too much, which can lead to tough cookies instead of soft and chewy ones.

Step 6: Fold in the Good Stuff!

• Now for the fun part! Gently fold in the semisweet chocolate chips, those well-patted-dry chopped maraschino cherries, and the chopped nuts (if you decided to add them).
• Use a sturdy spatula or wooden spoon for folding. Mix gently until the chips, cherries, and nuts are evenly distributed throughout the dough. Again, avoid overmixing.

Step 7: Scoop, Decorate (Optional), and Bake!

• Using a cookie scoop (about 1.5 to 2 tablespoons size is good) or two spoons, drop rounded portions of dough onto your prepared baking sheets. Leave about 2 inches between each cookie, as they will spread a bit.
• Optional but pretty: If you saved some halved maraschino cherries, gently press one half onto the top of each dough ball.
• Optional sparkle: If using coarse sugar or sprinkles, give them a light dusting now.
• Pop one baking sheet into the preheated oven. Bake for 9 to 11 minutes. The exact time will depend on your oven, but you’re looking for the edges to be lightly golden brown and the centers to look set (no longer wet or gooey). They might look slightly underdone in the very center, but that’s okay – they’ll continue to cook a bit on the hot baking sheet after you take them out.

Step 8: Cool Down Time (Important!)

• Once baked, take the baking sheet out of the oven and let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up enough so they don’t fall apart when you move them.
• After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Trying to eat one piping hot might result in a burnt tongue (ask me how I know!), and the texture is best once they’ve cooled down a bit.

And there you have it! Beautiful, delicious Maraschino Cherry Chocolate Chip Cookies ready to be devoured.

Pro Tips & Tasty Variations for Cherry Chocolate Chip Cookie Success

Want to make sure your cookies turn out perfectly? Or maybe you want to switch things up a bit? I’ve got you covered with these tips and variations!

Essential Tips for Cherry Cookie Success:

• The Cherry Prep is Crucial: I can’t stress this enough – those maraschino cherries need to be really well drained and patted dry. Too much moisture will make your cookies spread too much and potentially turn out cakey instead of chewy. I like to chop them, then spread them on a few layers of paper towels, top with more paper towels, and gently press to absorb excess liquid.
• Room Temperature Ingredients Matter: Make sure your butter and egg are at room temperature before starting. Cold ingredients don’t incorporate properly, which can affect the texture of your cookies. If you forgot to take them out ahead of time, here’s a quick fix: cut the butter into small cubes to speed up softening, and place the egg in a bowl of warm (not hot) water for 5-10 minutes.
• Cookie Dough Chill Option: If you find your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This isn’t required, but it can help control spreading, especially in warmer kitchens.
• The Perfect Scoop: Using a cookie scoop ensures all your cookies are the same size, which means they’ll bake evenly. If you don’t have one, two spoons work fine too – just try to keep the portions consistent.
• Know Your Oven: Every oven is a little different. Some run hot, some have cold spots. Get to know yours and adjust accordingly. If your cookies always seem to burn on the bottom, try moving the rack up one level.

Delicious Variations to Try:

• White Chocolate Cherry Dream: Swap the semisweet chocolate chips for white chocolate chips. The creamy sweetness of white chocolate pairs beautifully with the cherries for a more delicate flavor profile.
• Dark Chocolate Cherry Decadence: Go the other direction and use dark chocolate chunks instead of semisweet chips. The slight bitterness of dark chocolate creates an amazing contrast with the sweet cherries.
• Cherry Chocolate Coconut: Add 1/2 cup of shredded coconut to the dough for a tropical twist. The texture and flavor of coconut works surprisingly well with the cherries!
• Cherry Chocolate Oatmeal Cookies: For a heartier cookie, reduce the flour to 1 1/4 cups and add 1 cup of old-fashioned rolled oats. You might need to add an extra 2-3 minutes to the baking time.
• Cherry Chocolate Thumbprints: Instead of mixing the cherries into the dough, make a small indentation in the center of each cookie ball before baking (like a thumbprint cookie). After baking, place a whole maraschino cherry in each indentation.
• Chocolate Cherry Sandwich Cookies: Make smaller cookies, then sandwich two together with a filling of cherry-flavored frosting (just add a bit of the maraschino cherry juice to vanilla buttercream).

Storage & Make-Ahead Options:

• Counter Storage: These cookies will stay fresh in an airtight container at room temperature for about 5 days. Place a piece of bread in the container to help keep them soft.
• Freezing Baked Cookies: Fully cooled cookies can be frozen for up to 3 months. Layer them between sheets of parchment paper in an airtight container. Thaw at room temperature when ready to enjoy.
• Freezing Cookie Dough: You can also freeze the unbaked dough! Either freeze the whole batch in an airtight container (thaw in the refrigerator before scooping and baking), or scoop individual cookie dough balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen – just add 1-2 minutes to the baking time.
• Cookie Dough Gift: The unbaked dough makes a thoughtful gift! Pack it in a decorative container with baking instructions, and your recipient can enjoy fresh-baked cookies whenever they want.

Why These Cherry Chocolate Chip Cookies Are a Must-Bake!

So, why should you drop everything and bake these Maraschino Cherry Chocolate Chip Cookies right now? Let me count the ways:

• The Flavor Combo is AMAZING: Seriously, the sweet, slightly tangy pop of the cherries against the rich chocolate and buttery cookie dough is just chef’s kiss. The hint of almond extract ties it all together beautifully.
• They Look Stunning: Those bright red cherries make these cookies incredibly festive and eye-catching. They’re perfect for holiday cookie exchanges, Valentine’s Day treats, or just adding a splash of color to your dessert table.
• Perfect Texture: We’ve aimed for that ideal cookie texture – soft and chewy in the middle with slightly crisp edges. They’re satisfyingly substantial without being heavy.
• Surprisingly Easy: Despite looking fancy, the process is just like making regular chocolate chip cookies, with the simple extra step of chopping and drying the cherries.
• Totally Customizable: As you saw in the variations, you can easily tweak this recipe to your liking – different chocolate, add nuts, make them gluten-free, etc.
• Pure Comfort & Joy: There’s just something incredibly comforting about a warm, homemade cookie. These deliver that feeling in spades, with an extra dose of fun thanks to the cherries.

Whether you’re a seasoned baker or just starting out, this recipe is a winner. It’s a delightful twist on a beloved classic that’s sure to bring smiles to faces. So go ahead, preheat that oven, grab your ingredients, and get ready to fall in love with these Maraschino Cherry Chocolate Chip Cookies. Happy baking! 🍒🍪