If you’ve ever dreamed of biting into a cookie that’s simultaneously sweet, chewy, and studded with little bursts of cherry goodness, then you’re in for a treat. These Heavenly Maraschino Cherry Chocolate Chip Cookies are exactly that—a delightful twist on the classic chocolate chip cookie that sneaks in the bright, juicy pop of maraschino cherries. Picture this: gooey chocolate chips melting alongside slightly tangy, ruby-red cherries, all wrapped in a soft, buttery cookie. It’s like nostalgia and indulgence had a delicious lovechild in your kitchen.
Whether you’re baking for a cozy family afternoon, a last-minute cookie swap, or just because you’ve got a craving that only chocolate and cherries can fix, this recipe is straightforward, beginner-friendly, and guaranteed to satisfy your sweet tooth. With just simple pantry staples, a bit of patience, and a sprinkle of love, you can whip up cookies that look fancy but taste even better.
Ingredients You’ll Need for Chocolate Cherry Cookies
Before we get our hands messy with dough and chocolate, let’s take a look at the ingredients that make these Heavenly Maraschino Cherry Chocolate Chip Cookies so irresistible. The good news? You probably already have most of them in your pantry, and the extra pop from maraschino cherries takes these cookies to the next level.
Pantry Staples and the Sweet Cherry Surprise
To start, you’ll need the basics that every home baker loves: butter, sugar, eggs, flour, baking soda, and a pinch of salt. These form the perfect soft and chewy base for our cookies. But the real stars here are the maraschino cherries and chocolate chips. The cherries bring a juicy, fruity sweetness that complements the rich chocolate in every bite. Make sure to drain and pat the cherries dry so your cookie dough isn’t too wet, which could cause spreading during baking.
Here’s a quick table of your ingredients with standard US measurements:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Room temperature for easy creaming |
| Granulated sugar | ¾ cup | Sweetens and lightens the dough |
| Light brown sugar | ½ cup, packed | Adds chewiness and depth of flavor |
| Vanilla extract | 2 tsp | Enhances sweetness and flavor |
| Eggs | 2 large | Binds the dough and adds richness |
| All-purpose flour | 2 ½ cups | Forms the structure of the cookies |
| Baking soda | 1 tsp | Helps cookies rise slightly |
| Salt | ½ tsp | Balances sweetness |
| Semisweet chocolate chips | 1 cup | Classic melty chocolate goodness |
| Maraschino cherries | 1 cup | Drained, chopped, ready for bursts of flavor |
Choosing Quality Chocolate Chips and Cherries
The chocolate you use really does matter. Semisweet chocolate chips work beautifully here because they aren’t too sweet, which balances the cherry’s natural tang. If you like, you can even mix in some dark chocolate for an extra-rich flavor.
When it comes to cherries, maraschino cherries are best because they’re soft, sweet, and easy to chop. Just make sure to drain them well; excess liquid can turn your cookies flat. Pat them dry with a paper towel for best results.
Substitutions and Tweaks That Still Work
Baking is all about flexibility. You can swap unsalted butter for salted, just reduce the extra salt in the recipe. Prefer dark chocolate chips? Go for it. Want a nutty twist? Add a handful of chopped pecans or walnuts. Even small tweaks won’t ruin the chewy, chocolate-cherry goodness these cookies promise.
Step‑by‑Step Recipe for Maraschino Cherry Chocolate Chip Cookies
Now comes the fun part: turning all those simple ingredients into a batch of heavenly, chewy cookies bursting with chocolate and cherry goodness. Don’t worry if you’re a beginner—this recipe is super forgiving, and we’ll guide you every step of the way.
Preparing the Dough: Cream, Mix, Fold
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together 1 cup (2 sticks) of room-temperature butter, ¾ cup granulated sugar, and ½ cup light brown sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer. The creaming process is crucial—it traps air in the dough, which helps your cookies stay soft and tender.
Next, beat in 2 large eggs one at a time, followed by 2 teaspoons of vanilla extract. Once your wet mixture is smooth, it’s time to combine it with the dry ingredients. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually fold the dry mixture into the butter-sugar mixture until just combined. Overmixing can make cookies tough, so stop as soon as the dough comes together.
Finally, gently fold in 1 cup semisweet chocolate chips and 1 cup chopped, drained maraschino cherries. The dough should be thick, sticky, and packed with chocolate and cherry goodness.
Chilling and Shaping: Why It Matters
Here’s a secret tip for perfectly chewy cookies: chill the dough for at least 30 minutes. Chilling firms up the butter and prevents cookies from spreading too much during baking. Once chilled, use a tablespoon or small cookie scoop to drop rounded mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart.
For a slightly more elegant look, gently press the top of each cookie mound with your fingers or the back of a spoon to flatten slightly—this encourages even baking while keeping them soft inside.
Baking and Cooling: Perfect Gooey Chocolate Cherry Cookies
Bake your cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden but the centers are still soft. Don’t worry if they look a little underbaked—the residual heat will finish cooking them while keeping them chewy.
Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This short cooling period helps the cookies firm up just enough while keeping the centers tender and chocolaty.
Tips & Tricks to Perfect Your Chocolate Cherry Cookies
Even a simple cookie recipe can benefit from a few insider tips. With Maraschino Cherry Chocolate Chip Cookies, the right techniques can make the difference between ordinary cookies and truly heavenly treats.
Preventing Spreading: Keep Your Cookies in Shape
One common issue with cherry-studded cookies is spreading. To avoid flat cookies:
- Chill the dough for at least 30–60 minutes before baking. Cold dough spreads less in the oven.
- Pat the cherries dry with a paper towel. Extra moisture can cause cookies to flatten.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
Following these steps will help your cookies maintain that perfect round, plump shape that’s soft in the center and lightly golden around the edges.
Flavor Variation Ideas: Chocolate and Cherry Twists
Want to mix things up? These cookies are versatile:
- Swap semisweet chocolate chips for dark chocolate or milk chocolate to adjust sweetness.
- Add chopped nuts like pecans or walnuts for an extra crunch.
- For a fun twist, drizzle the cooled cookies with white chocolate or sprinkle a tiny pinch of sea salt on top to enhance flavors.
These small tweaks can elevate your cookies and give them a more gourmet feel without making the recipe complicated.
Storage, Freezing, and Serving Suggestions
Once baked, store your cookies in an airtight container at room temperature for up to 5 days. They’re also freezer-friendly:
- Freeze the dough in small scoops on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Freeze baked cookies by layering parchment between cookies in a container. Thaw at room temperature when ready to enjoy.
Serving suggestion: pair your cookies with a cold glass of milk or a warm cup of tea or coffee for a cozy, nostalgic treat.
With these tips and tricks, your chocolate chip cherry cookies will turn out perfect every time, making you the star baker of your kitchen.
Frequently Asked Questions (FAQ) about Chocolate Cherry Cookies
Even experienced bakers run into a few questions when working with maraschino cherry chocolate chip cookies. Here are some of the most common ones, along with helpful answers to ensure your baking experience is smooth and successful.
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, but there are a few things to keep in mind. Fresh cherries are juicier, so you’ll want to pit and chop them carefully and pat them dry to prevent excess moisture, which can make your cookies spread too much. You may also need to slightly adjust the sugar if your cherries are tart, as maraschino cherries are already sweetened.
Why Did My Cookies Spread or Become Too Flat When Using Cherry Juice?
Excess liquid in the dough is usually the culprit. Maraschino cherries or fresh cherries can release juice into the dough. Always drain and pat cherries dry, and consider chilling your dough for a longer period. Using a slightly firmer dough will help your cookies hold their shape while baking.
How Long Do These Cookies Keep, and Can I Freeze the Dough?
Baked cookies can last in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough in small scoops on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the baking time. You can also freeze baked cookies, layering parchment paper between them, and thaw at room temperature when ready to enjoy.
Can I Use Different Types of Chocolate Chips?
Absolutely! Semisweet chocolate chips are classic, but dark chocolate, milk chocolate, or even white chocolate can work beautifully. Mixing two types, like semisweet and dark, can add depth and variety to your cookies.
Is This Recipe Beginner-Friendly?
Yes! The recipe uses simple, common pantry ingredients, straightforward steps, and includes tips to prevent common mistakes. Even first-time bakers can make soft, chewy, chocolate cherry cookies that look and taste impressive.
Conclusion
Baking Heavenly Maraschino Cherry Chocolate Chip Cookies is more than just mixing ingredients—it’s creating little moments of joy in your kitchen. These cookies combine the classic comfort of chocolate chip cookies with the bright, playful sweetness of maraschino cherries, giving you a treat that’s perfect for family, friends, or simply indulging yourself.
The best part? This recipe is beginner-friendly, uses simple pantry staples, and comes with tips and tricks that help even novice bakers achieve soft, chewy, and beautifully studded cookies every single time. Whether you stick to the classic version or experiment with chocolate types and nuts, each batch promises cozy, melt-in-your-mouth satisfaction.
So go ahead, gather your ingredients, preheat your oven, and whip up a batch. Share them at your next gathering, enjoy them with a cold glass of milk, or just savor one (or two) warm from the oven. Baking cookies this good isn’t just about the end result—it’s about the delicious journey along the way. Start exploring the joy of chocolate cherry cookies today.
Print
Heavenly Maraschino Cherry Chocolate Chip Cookies – Easy Chocolate Cherry Treats
- Total Time: approx. 1 hour (including chilling)
- Yield: about 24 cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 ½ cups all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup maraschino cherries, drained well and chopped (pat dry on paper towel)
Instructions
Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large bowl, cream together butter and both sugars until light and fluffy. Then beat in vanilla and eggs until well combined.
In a separate bowl, whisk together flour, baking soda and salt. Gradually add dry mixture to the butter‑sugar mixture, mixing until just combined.
Fold in chocolate chips and chopped maraschino cherries (make sure they’re well drained).
Chill the dough in the fridge for at least 30 minutes. Then drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
Bake for 12–15 minutes, or until cookies are lightly golden around the edges but still soft in the center. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
Serve warm or cooled, store in an airtight container for up to 5 days.
Notes
Ensure cherries are well drained to avoid excess moisture; for variation, try using dark chocolate chips or adding chopped nuts.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 12–15 minutes