Maraschino Cherry Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies with chocolate chips and sweet maraschino cherries. Ready in 32 minutes.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Mix-ins
09 - 1 cup semisweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
03 - Add eggs one at a time, beating well after each. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chocolate chips and chopped maraschino cherries.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden but centers are still soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The cherries stay juicy and plump instead of drying out in the oven
- That perfect chewy edge with a soft center that makes people reach for seconds
- Nostalgia in every bite without that processed aftertaste from bakery versions
02 -
- Really squeeze those cherries dry between paper towels even the extra minute matters
- Chilling the dough for 30 minutes helps control spread if your kitchen is warm
- These stay fresh longer than most cookies because the cherries keep them moist
03 -
- Add two tablespoons of maraschino cherry juice to the dough and reduce vanilla by half for double cherry flavor
- Use a cookie scoop for uniform size so they all bake at the same rate