If you love cookies that marry classic comfort with unexpected bursts of flavor, then this Maraschino Cherry Chocolate Chip Cookies Recipe is about to become your new obsession. Imagine the rich, melty chocolate chips intermingling with sweet, slightly tart maraschino cherries, all wrapped up in a buttery, chewy cookie that’s just the right balance of soft and crisp. These cookies bring a joyful pop of color and flavor to the cookie jar and are perfect for sharing with friends, gifting during the holidays, or simply indulging on a cozy afternoon. This recipe is straightforward but impressive, yielding truly delightful results every time you bake.
Ingredients You’ll Need
Gathering quality ingredients is the first step to baking phenomenal cookies. Each component here plays a crucial role, whether it’s building structure, enhancing moisture, or adding bursts of sweetness and texture that transform these cookies into something special.
- Maraschino cherries, 1 cup: Drained and patted dry, these cherries add a juicy, vibrant sweetness and a fun pop of red throughout the dough.
- Semi-sweet chocolate chips, 1 ½ cups: These melt into melty pockets of chocolate bliss in every bite.
- All-purpose flour, 2 ¼ cups: The essential base that provides the cookie’s structure and chewiness.
- Unsalted butter, 1 cup, softened: Gives the cookies a rich, creamy texture and helps spread the perfect way.
- Brown sugar, ¾ cup: Adds moisture and a subtle caramel flavor that deepens the cookie’s taste.
- Granulated sugar, ½ cup: Balances sweetness while ensuring a slight crisp on the edges.
- Eggs, 2 large: Bind all ingredients together and add richness.
- Vanilla extract, 2 teaspoons: Elevates the overall flavor with warm, fragrant notes.
- Baking soda, 1 teaspoon: Helps the cookies rise and develop a light texture.
- Salt, ½ teaspoon: Enhances all the sweet elements and balances flavors perfectly.
How to Make Maraschino Cherry Chocolate Chip Cookies Recipe
Step 1: Prep Your Cherries
Start by draining your maraschino cherries and patting them dry thoroughly with paper towels to remove excess juice. This step is crucial to prevent the dough from turning too wet or sticky. Chop the cherries into halves or quarters based on your preference for bite-sized bursts of cherry flavor.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter with the brown sugar and granulated sugar until the mixture looks light and fluffy. This aeration makes the cookies tender and soft with a slightly crisp exterior.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, which will bring depth and warmth to the cookie’s flavor profile.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures even distribution of the leavening agent and salt throughout the dough for consistent texture and taste.
Step 5: Mix Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture and stir just until combined. Overmixing can develop gluten, making cookies tough, so stop once everything is incorporated into a luscious dough.
Step 6: Fold in Chocolate Chips and Cherries
Gently fold in the semi-sweet chocolate chips and maraschino cherries. Be careful not to mix too vigorously to keep the dough from streaking with cherry juice, which can make the dough a little messy.
Step 7: Chill the Dough (Optional)
For thicker, chewier cookies, chill the dough in the refrigerator for about 30 minutes. This step also helps intensify the flavors and makes the dough easier to scoop.
Step 8: Bake to Perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough using a tablespoon or cookie scoop, placing dollops 2 inches apart to allow spreading without merging. Bake for 10 to 12 minutes, watching for golden edges and centers that are just set.
Step 9: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This preserves their chewy texture and ensures the flavors settle beautifully.
How to Serve Maraschino Cherry Chocolate Chip Cookies Recipe
Garnishes
Adding a light dusting of powdered sugar or a few whole maraschino cherries on top can enhance presentation and bring out the cherries’ vibrant color. Alternatively, drizzle with melted white or dark chocolate to add a decorative touch and an extra layer of indulgence.
Side Dishes
Pair these cookies with a tall glass of cold milk or a cup of robust coffee for the ultimate snack experience. They also make a fantastic companion for a scoop of vanilla ice cream if you’re looking to turn dessert into a more substantial treat.
Creative Ways to Present
Serve your Maraschino Cherry Chocolate Chip Cookies recipe as part of a dessert platter with assorted nuts and fruits, or wrap them in a beautiful box tied with a ribbon to gift to a friend or neighbor. You could also sandwich a spread of cream cheese frosting for a fun twist that delights both kids and adults.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will keep soft and delicious for up to 5 days thanks to the moisture in both the cherries and the butter.
Freezing
You can freeze the cookie dough balls or the baked cookies. Freeze dough balls on a tray first, then transfer to a sealed container or bag, and bake directly from frozen, adding a couple of minutes to the baking time. Baked cookies freeze well when wrapped tightly, maintaining freshness for up to three months.
Reheating
Warm your cookies briefly in the microwave for about 10-15 seconds or in a low oven for 5 minutes. This will revive that freshly baked feel and soften the chocolate to melty perfection once again.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a different texture and moisture content. While you can use fresh, they will make the dough wetter and the cookie less sweet and tangy compared to maraschino cherries, which contribute a unique bright flavor.
What if I don’t have semi-sweet chocolate chips?
Feel free to substitute with dark chocolate chips, milk chocolate chips, or even chunks of your favorite chocolate bar. Each will lend a slightly different richness and sweetness level to your cookies but all delicious in their own way.
Why is chilling the dough recommended?
Chilling helps control the spread of the cookies during baking, resulting in thicker and chewier textures. It also allows the flavors to marry better, making the cookies taste even more scrumptious.
Can I make these cookies gluten-free?
You can try using a gluten-free all-purpose flour blend in place of regular flour, but the texture may vary slightly. Make sure your baking soda and other ingredients are gluten-free to avoid any issues.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay perfectly fresh for about 5 days. Beyond that, freezing is the best way to maintain their deliciousness.
Final Thoughts
This Maraschino Cherry Chocolate Chip Cookies Recipe is a delightful little adventure in the cookie world that brings a touch of color, sweetness, and a whole lot of joy. Whether you’re baking for a crowd or treating yourself, these cookies never fail to impress with their chewy texture and that irresistible cherry-chocolate combo. Give this recipe a try—it’s a guaranteed way to brighten your baking day and your taste buds!
Print
Maraschino Cherry Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Maraschino Cherry Chocolate Chip Cookies, where bursts of sweet, tangy cherries mingle perfectly with rich semi-sweet chocolate chips in a buttery, soft cookie base. These cookies offer a delightful twist on the classic chocolate chip, making them a vibrant and flavorful treat for any occasion.
Ingredients
Fruits and Mix-ins
- 1 cup maraschino cherries, drained and patted dry, chopped
- 1 ½ cups semi-sweet chocolate chips
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Prepare Cherries: Drain the maraschino cherries thoroughly and pat them dry using paper towels. Chop them into halves or quarters as preferred, then set aside to prevent excess moisture from affecting the dough.
- Cream Butter and Sugars: In a large mixing bowl, blend the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for your cookies.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, beating well after each addition to maintain a uniform batter. Stir in the vanilla extract for added flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined—avoid overmixing to keep the cookies tender.
- Fold in Cherries and Chocolate Chips: Gently fold the chopped maraschino cherries and semi-sweet chocolate chips into the dough, taking care to avoid streaking the dough with cherry juice for a visually appealing look.
- Chill Dough (Optional): Place the dough in the refrigerator for 30 minutes to firm up, which helps produce thicker cookies upon baking.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Scoop Dough: Using a tablespoon or cookie scoop, drop dollops of dough onto the baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden and centers appear just set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure cherries are well dried to prevent excess moisture which can affect cookie texture.
- Chilling the dough is optional but recommended for thicker cookies.
- If you prefer less sweetness, reduce the granulated sugar slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, drizzle melted chocolate over cooled cookies.
