Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but they need to be pitted, chopped, and carefully dried to avoid adding too much moisture. Maraschino cherries offer a sweeter, softer bite, while fresh cherries give a fruitier, tarter flavor.

My cookies spread too much. What went wrong?

This usually happens if the cherries weren’t dried enough or the butter was too soft. Make sure to pat the cherries really well and chill the dough for 20 minutes if your kitchen is warm.

Can I make the dough ahead of time?

Definitely! The dough can be covered and chilled for up to 2 days in advance. Scoop and bake straight from the fridge, just add an extra 1-2 minutes to the bake time.

What’s the best way to chop maraschino cherries?

Pat them dry first, then slice with a sharp knife. This prevents pink juice from seeping everywhere and helps keep the dough from turning pink.

Maraschino Cherry Chocolate Chip Cookies Recipe

Description

Maraschino Cherry Chocolate Chip Cookies are soft, chewy cookies bursting with sweet maraschino cherries and lots of decadent chocolate chips. Perfect for special occasions or as a delightful treat, these cookies combine classic cookie flavors with a fruity twist and a sprinkle of flaked salt for the ultimate flavor experience.

Ingredients

Units Scale

Dry Ingredients

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Wet Ingredients

1 1/2 sticks (12 tablespoons) salted butter, softened
1 cup brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract

Add-Ins

1 cup semi-sweet chocolate chips
1 cup maraschino cherries, patted dry and chopped
Flaked salt, for topping

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Instructions

Preheat and Prep: Preheat your oven to 350 degrees F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined. Set aside for later use.
Cream Butter and Sugars: In the bowl of an electric mixer, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 5 minutes. This creates a light, airy dough for soft cookies.
Add Eggs and Vanilla: Beat in the egg and additional egg yolk, one at a time, until fully incorporated. Mix in the vanilla extract, ensuring a smooth batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender cookie texture.
Fold in Chocolate and Cherries: Gently fold in the chocolate chips and the chopped maraschino cherries with a spatula until evenly distributed throughout the dough.
Shape Cookies: Using a cookie scoop or your hands, portion the dough into balls about 1.5 to 2 tablespoons each. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake for soft cookies.
Finish and Cool: Immediately sprinkle the tops of hot cookies with flaked salt. Allow the cookies to cool completely on the baking sheet or a wire rack before serving for best texture.

Notes

Pat the maraschino cherries dry thoroughly to prevent excess moisture from making the cookies soggy.
Chop cherries evenly for consistent flavor and texture throughout.
Do not overbake; cookies should look slightly underdone in the center when removed from the oven.
Extra dough can be frozen, shaped into balls, and baked directly from the freezer with an extra minute or two of baking time.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 13g
Sodium: 105mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg