Maraschino Cherry Chocolate Chip Cookies Recipe

There’s something magical about biting into a warm chocolate chip cookie, but when you add pockets of juicy maraschino cherries, things go from everyday to unforgettable. These Maraschino Cherry Chocolate Chip Cookies are the perfect combination of classic comfort and a surprising, sweet twist. With a quick prep time, simple steps, and a big payoff in flavor and texture, this recipe is your new best friend for busy weeknights, bake sales, or spontaneous dessert cravings.

Ingredients You’ll Need

Everything for these standout cookies is pretty standard, with a few thoughtful choices:

• All-purpose flour: The backbone, giving structure and chew to your cookies. Don’t use bread or cake flour—they’ll change the texture.
• Baking soda: Just the right amount so your cookies bake up tender without spreading too much.
• Kosher salt: Balances the sweetness and makes all the flavors pop. Regular table salt works too, just use a little less.
• Salted butter: Adds rich flavor and a touch of creaminess. Use unsalted if you prefer, but add a pinch more salt to compensate.
• Brown sugar: Brings moisture and a deep caramel note.
• Granulated sugar: For classic sweetness and those crisp cookie edges.
• Egg + extra yolk: The secret to ultra-chewy centers. Don’t skip the extra yolk—it’s a game changer!
• Vanilla extract: Rounds out the flavors and ties everything together.
• Semi-sweet chocolate chips: Melty chocolate pockets in every bite. Milk or dark chocolate also work, if that’s your thing.
• Maraschino cherries: Juicy, sweet, and just a little tangy. Pat dry so the dough doesn’t get soggy!
• Flaked salt: Sprinkled on top, it’s that bakery-style finish that sets these cookies apart.

Variations

Want to put your own spin on these cookies? Try a few of these fun ideas:

• Dark Chocolate Delight: Swap in dark chocolate chips for deeper flavor.
• Nutty Addition: Add chopped pecans or walnuts for extra crunch.
• Coconut Dream: Mix in a handful of shredded coconut.
• Gluten-Free: Use a good quality gluten-free flour blend instead of all-purpose flour.
• Cherry Switch Up: Use dried cherries or cranberries for a different texture and flavor boost.

How to Make Maraschino Cherry Chocolate Chip Cookies

Here’s exactly how to get soft, chewy, flavor-packed cookies every time—even on the busiest nights:

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, and salt. This step ensures your leavening is evenly distributed—no surprise bites of baking soda here!

Step 3: Cream Butter and Sugars

In your mixer, beat the softened butter with both sugars. Let it go for about 5 minutes, until it’s truly light and fluffy—don’t rush this; it’s what gives cookies their tender crumb.

Step 4: Add Eggs and Vanilla

Beat in the egg and extra egg yolk until fully combined, followed by the vanilla extract. Scrape down the sides to make sure everything’s mixed.

Step 5: Combine and Fold

Add your dry ingredients to the mixer and blend until just combined—over-mixing can toughen cookies. Then, fold in the chocolate chips and chopped cherries, letting the mixer run for just a few seconds to distribute them evenly.

Step 6: Scoop and Space

Scoop dough into balls about 1.5 to 2 tablespoons each, placing them at least 2 inches apart on your baking sheet. These do spread a little.

Step 7: Bake and Finish

Bake for 10-12 minutes, just until the edges are set and the centers look a little underbaked—they’ll finish setting as they cool. Sprinkle each cookie with flaked salt right out of the oven. Let cool on the baking sheet before digging in.

How to Serve

Fresh from the oven, these cookies are at their absolute best—gooey chocolate, chewy cherry, and a little crunch from that finishing salt. Pair them with a tall glass of cold milk, hot coffee, or tea for a classic treat. For something extra special, make ice cream sandwiches by tucking a scoop of vanilla or cherry ice cream between two cookies. Planning a dessert platter? Add these cookies to the mix alongside brownies or lemon bars.

Make Ahead and Storage

Storing Leftovers

Keep cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and wonderful.

Freezing

Freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll taste freshly baked for up to 2 months. Thaw at room temp or zap a few seconds in the microwave.

Reheating

Warm briefly in the microwave (about 10 seconds) to bring back that melty chocolate magic, or pop them in a low oven for a few minutes.

FAQs

Final Thoughts

These Maraschino Cherry Chocolate Chip Cookies are the ultimate treat with minimal fuss and maximum reward. With their dreamy texture, bold flavors, and the little spark of cherry in every bite, they’re destined to become your go-to cookie for any occasion. Why not whip up a batch tonight? Rolling up your sleeves and playing with ingredients is half the fun—enjoy every moment (and every cookie)!

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