Maraschino Cherry Chocolate Chip Cookies (Print Version)
Soft cookies studded with chocolate chips and sweet maraschino cherries for a colorful twist on a classic favorite.
# What You'll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup maraschino cherries, drained, patted dry, and chopped
11 - ½ cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Line 2 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 with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Using a rubber spatula, gently fold in the chocolate chips and chopped maraschino cherries by hand. Fold in the nuts if using.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still appear soft.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The cherries add little pockets of sweetness that surprise you in every bite, making these far more interesting than regular chocolate chip cookies.
- They require zero fancy technique and come together in under 35 minutes from bowl to cooling rack.
- Kids and adults alike gravitate toward them because the bright red cherry pieces make every cookie look festive without any extra effort.
02 -
- Soggy cherries will turn your cookies into flat, wet discs, so drain them well and press them between paper towels until barely damp.
- Underbaking slightly is the secret to a soft center that stays chewy for days, so pull them out when edges are just turning golden.
03 -
- Chill the dough for thirty minutes before baking if your kitchen is warm, because cold dough spreads less and produces thicker, chewier cookies.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, since even browning makes a visible difference in both appearance and texture.