Maraschino Cherry Chocolate Chip (Printable View)

Soft, chewy cookies studded with sweet maraschino cherries and chocolate chips—perfect for a vibrant twist on a classic treat.

# What You 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

# How To Make It:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a large bowl, cream together the 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 the dry ingredients to the 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 them 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cherries stay tender and chewy instead of turning into hard little surprises when you remember to pat them completely dry first
  • These cookies strike that perfect balance between nostalgic chocolate chip comfort and something new that makes people pause and smile
02 -
  • Those cherries need to be patted completely dry with paper towels, and I mean completely dry, or your dough will turn an odd pink color and bake up strangely
  • Room temperature ingredients are not optional here, cold butter creates cookies that spread too slowly and end up thick and cakey instead of chewy with crisp edges
03 -
  • Add a quarter teaspoon of almond extract along with the vanilla to amplify the cherry flavor without making it taste artificial
  • Chill the dough for 30 minutes before baking if you want thicker cookies with more defined edges, or skip chilling for thinner, more spread out cookies

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