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These amazing Maraschino Cherry Chocolate Chip Cookies turn ordinary chocolate chip treats into something special by adding bright, sweet maraschino cherries. You'll love how the chewy texture works with the rich chocolate and fruity cherry flavors—everyone will grab another one!
I whipped these cookies up for my niece's party when I needed a quick but different sweet treat. Those bright red cherries looked so fun against the chocolate, and everyone loved the taste combo so much that now I have to bring them to every family get-together.
Ingredients
- Unsalted butter: Let it soften at room temp for a rich base that lets you add salt your way
- Granulated sugar: Gives you those crispy edges
- Brown sugar: Makes the middle chewy and moist
- Large eggs: Hold everything together and add structure
- Vanilla extract: Makes all flavors pop, especially the chocolate
- All purpose flour: Creates the right structure, and unbleached tastes better
- Baking soda: Helps them rise and keeps them soft
- Salt: Cuts the sweetness and boosts other flavors
- Maraschino cherries: Drained and cut up for color and sweet fruitiness
- Semisweet chocolate chips: Add cocoa richness that goes great with cherries
Easy Baking Steps
- Preheat the Oven:
- Turn oven to 350°F and put parchment on your cookie sheets. This temp helps cookies rise right and get golden edges while staying soft inside. Make sure your oven heats up fully for 10 minutes before you start baking.
- Cream the Butter and Sugars:
- Mix butter, granulated sugar, and brown sugar in a big bowl until it looks lighter and fluffy. This key step puts air in your dough and usually takes 3-4 minutes with an electric mixer. Good creaming means better texture.
- Add Wet Ingredients:
- Mix in eggs one by one, waiting until each one blends in before adding another. This stops the mix from breaking and spreads everything evenly. Then add vanilla and mix for about 30 more seconds until it's all combined.
- Combine Dry Ingredients:
- Mix flour, baking soda, and salt in another bowl until they're all blended. This way you won't get clumps of salt or baking soda in your cookies. Slowly add this to your wet stuff, mixing on low just until combined. Don't mix too much or your cookies will get tough.
- Fold in Cherries and Chocolate Chips:
- Gently stir in the drained and chopped cherries and chocolate chips with a rubber spatula. Spread them evenly through the dough without overmixing. Pat those cherries really dry with paper towels so they don't make your cookies too wet.
- Form and Bake:
- Drop spoonfuls of dough on your cookie sheets about 2 inches apart. Bake them for 10-12 minutes until the edges look golden but the middles still seem a bit underdone. This makes sure they stay chewy and don't dry out.
- Cool Properly:
- Let cookies sit on the hot pans for 5 minutes. They'll finish cooking from the leftover heat and firm up enough to move. Then put them on wire racks to cool all the way so air can go around them and they don't get soggy.
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My grandma always told me the maraschino cherries made these cookies extra special. She'd always save a few cherries for me to munch on while we baked together. I still think about those times in her kitchen, smelling these cookies baking, as some of my best childhood memories.
Choosing Great Cherries
When buying maraschino cherries for these cookies, go for ones with bright color and fewer fake ingredients when you can. Better quality cherries without corn syrup really do taste nicer. Cut them into quarters instead of tiny pieces. This way, you get nice pops of cherry flavor in each bite rather than having them blend away in the dough. Always drain them well and dry them with paper towels to get rid of extra juice that could mess up your cookie texture.
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Keeping Them Fresh
These cookies stay good at room temp in a sealed container for up to a week. Just make sure they cool completely before you put them away so they don't get damp and soggy. If you want to save them longer, put the cooled cookies in freezer bags with parchment paper between layers and freeze for up to three months. Let them thaw for about an hour before eating, or warm them in the microwave for 10-15 seconds to taste freshly baked. The cherries actually help them stay moist longer than regular chocolate chip cookies do.
Fun Twists
The main recipe works great for trying different things. White chocolate chips look amazing next to the red cherries and taste creamier and sweeter. For a fancier flavor, try adding 1/2 teaspoon of almond extract with the vanilla to go with the cherry taste. During the holidays, throw in 1/2 cup of chopped pistachios for red and green colors that look festive. If you love chocolate, swap some flour for cocoa powder to make a chocolate cookie base that makes the cherries stand out even more.
Ways to Enjoy
These cookies taste best when they're a bit warm with cold milk or hot coffee. For a fancy dessert, put vanilla ice cream between two cookies and freeze them to make your own ice cream sandwiches. Cherry and chocolate go really well with after-dinner drinks like port wine or coffee liqueurs at grown-up parties. You might want to serve them alongside other fruity desserts for a party spread that shows off fruit flavors.
Frequently Asked Questions
- → Can I swap maraschino cherries for fresh ones?
Sure! Just remove the pits, chop them up, and pat them dry to avoid extra juice messing with the cookies.
- → What can I use instead of chocolate chips?
Dark chocolate chunks, white chocolate, or even nuts like walnuts or pecans work great as substitutes.
- → How do I make them softer?
Take them out of the oven a bit early and let them cool on the tray first. They'll stay soft and chewy!
- → Is there a dairy-free option?
Yep! Swap out regular butter for vegan butter, and use dairy-free chocolate chips.
- → What's the best way to store them?
Pop them in an airtight container and keep them at room temp for up to a week, or freeze them for three months.