Maraschino Cherry Chocolate Chip Cookies (Printable Version)

Soft, chewy cookies loaded with chocolate chips and chopped maraschino cherries for a festive twist on classic treats.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Add-Ins

09 - 1 cup semi-sweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
11 - 1/2 cup chopped walnuts (optional)

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
03 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Gently fold in the chocolate chips, chopped maraschino cherries, and walnuts if using, distributing them evenly throughout the dough.
07 - Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still soft.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Tips:

01 -
  • The sweet tang of maraschino cherries tucked into classic chocolate chip dough is a combination most people have never tried, and it makes them unforgettable.
  • They look festive enough for a holiday cookie tray but come together fast enough for a random Tuesday afternoon craving.
02 -
  • The very first time I made these I skipped drying the cherries and the dough turned into a soggy mess, so please take the extra minute to pat them thoroughly dry with paper towels.
  • Underbaking slightly, pulling them when centers still look a touch soft, is the single trick that gives you that chewy, bakery style texture for days afterward.
03 -
  • If you chill the dough for 30 minutes before scooping, the cookies spread less and develop a richer, more concentrated flavor during baking.
  • A tiny pinch of flaky sea salt on top of each cookie right as they come out of the oven elevates the whole experience in a way people will notice but not be able to pinpoint.

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