Maraschino Cherry Chocolate Chip Cookies
Some flavor pairings are just legendary. You’ve got your everyday heroes, sure, but then there’s the duo that feels a little bit… extra. A little bit fancy. For me, that’s always been cherry and chocolate.
It’s the combo that makes you think of those expensive boxes of candy or a slice of Black Forest cake that costs more than your lunch. But what if you could get that same vibe from a cookie? Not just any cookie, but a ridiculously soft, chewy one you can make in your own kitchen. Well, spoiler alert: you can. And it’s about to ruin all other cookies for you.
These aren’t your grandma’s dry, cake-like cookies. We’re talking dense, buttery dough, huge pools of melted chocolate, and these bright, sweet little jewels of maraschino cherry. They add this pop of flavor and a unique chewiness that just cuts through all that richness. It’s a game-changer.
So yeah, let’s just get to it. You need these in your life.
What You’ll Need
- 2 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- ¾ cup Granulated Sugar
- 1 cup Light Brown Sugar, packed
- 1 large Egg, room temp
- 2 tsp Pure Vanilla Extract
- 1 ½ cups Semi-Sweet Chocolate Chips
- One 10-ounce jar Maraschino Cherries
The Tools for the Job
Nothing wild here. Just the usual suspects from your baking drawer.
- Mixing bowls
- Whisk
- Electric mixer (stand or hand)
- Rubber Spatula
- Measuring cups & spoons
- A whole bunch of paper towels
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
How to Make These Things
Pay close attention to the cherry prep. I mean it. It’s the whole secret.
Step 1: The Cherry Intervention
Drain the cherries. Ditch the juice (or save it for a Shirley Temple, you do you). Rinse the cherries under water, then put them on a thick stack of paper towels. Pat them dry. No, I mean *really* dry. Let them air out while you start the dough. Chop ’em up. If you don’t do this, the extra moisture will wreck your cookies. Seriously.
Step 2: Dry Stuff
In a medium bowl, just whisk the flour, baking soda, and salt together. Done.
Step 3: Creaming
In a big bowl, beat the soft butter with both sugars for a solid 2-3 minutes. You want it to look light and fluffy, almost pale. This is where the magic starts.
Step 4: The Binders
Toss in the egg and vanilla. Mix just until they disappear into the batter. Scrape the bowl down.
Step 5: Bringing It Together
On low speed, slowly add the flour mixture. Mix only until you *barely* see any more flour streaks. Do not, under any circumstances, overmix this.
Step 6: The Goodies
Gently fold in the chocolate chips and your super-dry, chopped-up cherries with a spatula.
Step 7: The Mandatory Chill
Cover the bowl and stick it in the fridge. For at least an hour. Don’t skip this. Chilling the dough is what keeps your cookies thick and chewy instead of sad, flat discs.
Step 8: Oven Time
When you’re ready, get that oven preheating to 375°F (190°C). Line your baking sheets with parchment paper.
Step 9: Scoop ‘Em Up
Use a cookie scoop to make uniform balls of dough. Plop them a couple of inches apart on the baking sheets.
Step 10: The Bake
Bake for 10-12 minutes. Pull them out when the edges are just starting to look golden but the centers still seem a little soft. That’s the secret to a chewy cookie.
Step 11: The Cool Down
Let them sit on the hot baking sheet for 5 minutes—this helps them set. Then move them to a wire rack to cool completely.
Some Tricks I’ve Learned
I’ve made… a lot of these. Here are the things that take them over the top.
- The Cherry Thing. Again. I know, I know. But if you think they’re dry, pat them one more time. A wet cherry is the #1 enemy of a good cookie.
- A Whisper of Almond. Add ¼ teaspoon of almond extract with the vanilla. It’s a classic pairing with cherry for a reason. People won’t know what it is, but they’ll know it’s amazing.
- Make Them Pretty. Before you bake, keep a few extra chocolate chips and cherry bits to the side. Press them gently onto the tops of the dough balls. It’s a total vanity move, but it works.
- Patience is a Virtue. An hour of chilling is good. Chilling the dough overnight? It’s a whole other level. The flavors get deeper. If you have the time, do it.
Switch It Up
This recipe is pretty forgiving. Feel free to mess around with it.
| If you want… | Try this… | Quick Note |
|---|---|---|
| Different Chocolate | Dark, milk, or white chocolate chips | White chocolate is especially good. |
| More Texture | Add ½ cup chopped nuts | Toasted walnuts or pecans are great. |
| A Fancier Cherry | Use Luxardo cherries | Deeper, more complex flavor. |
| ULTIMATE CHOCOLATE | Swap ½ cup flour for cocoa powder | For the true chocoholics. |
FAQs
A few common questions that might pop up.
Q1. Ugh, my cookies look like sad, flat pancakes. What did I do?
Ans: I feel your pain. It’s almost always one of two things. 1) You got impatient and didn’t chill the dough long enough. Or 2) You skipped the ‘dry the cherries into oblivion’ step. The dough needs to be cold and the cherries need to be dry. No shortcuts.
Q2. Is it weird that my dough has a pink-ish tint?
Ans: Not at all, it’s totally normal. A little color from the cherries is going to bleed into the dough. It just adds to the charm.
Q3. Can I use the cherry juice in the dough?
Ans: Hard no. It will throw off the entire recipe with too much liquid and sugar. You’ll have a sticky mess and flat cookies. Just… don’t.
Q4. What about fresh cherries?
Ans: You could, but it changes things. Fresh cherries have way more water and are more tart. Maraschinos are basically candy. If you use fresh ones, chop them, pat them extremely dry, and maybe add a touch more sugar.
