Maraschino Cherry Chocolate Chip Cookies (Print Version)

Soft, chewy cookies filled with sweet maraschino cherries and semi-sweet chocolate chips—a fun variation on the beloved classic.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup (2 sticks) unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Add-Ins

09 - 1 cup semi-sweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and coarsely chopped

# Directions:

01 - Preheat the oven to 350°F (175°C). Line two 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 together until light and fluffy.
04 - Add the egg and vanilla extract to the butter mixture; beat until well combined.
05 - Gradually mix the dry ingredients into the wet mixture to form a soft dough.
06 - Gently fold in the chocolate chips and chopped maraschino cherries until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Insider Tips:

01 -
  • The cherry and chocolate combination tastes like something you would find at a charming bakery but it comes together with zero fuss in your own kitchen.
  • These cookies stay soft and chewy for days if they last that long which in my house they never do.
02 -
  • Failing to pat those cherries completely dry will turn your dough pink and cause the cookies to spread into thin sad puddles on the pan.
  • Adding two tablespoons of the maraschino cherry syrup straight into the dough intensifies the flavor dramatically but you must hold back a touch on the butter to compensate.
03 -
  • Chill the dough for thirty minutes before baking if you want thicker, puffier cookies that hold their shape better on the pan.
  • Press a few extra chocolate chips and a single cherry piece on top of each dough ball right before baking so they look beautiful and irresistible.

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