Maraschino Cherry Chocolate Chip Cookies (Print View)
Buttery cookies studded with chocolate chunks and vibrant chopped cherries for a sweet, colorful treat.
# What You'll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup maraschino cherries, drained, patted dry, and chopped
11 - ½ cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Using a rubber spatula, gently fold in the chocolate chips, chopped maraschino cherries, and nuts if using.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still appear soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- Those little bursts of cherry sweetness hidden inside a soft, chewy cookie will make you wonder why you ever settled for plain chocolate chip.
- The pink flecks scattered through the dough look gorgeous on a cookie tray without any extra decorating effort.
02 -
- Skipping the step where you pat the cherries dry will give you soggy, spreading cookies that merge into one giant puddle on the tray.
- A tiny splash of almond extract alongside the vanilla is the secret trick that makes people ask what your special ingredient is.
03 -
- Chill the dough for thirty minutes before baking if your kitchen is warm, because cold dough spreads less and produces thicker, chewier cookies.
- Press a single cherry piece or a couple of chocolate chips onto the top of each dough ball before baking so every cookie looks bakery-perfect.