Maraschino Cherry Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies studded with semi-sweet chocolate chips and chopped maraschino cherries for a delightful sweet treat.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 3/4 cup (150 g) packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups (280 g) all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Add-Ins
09 - 1 cup (175 g) semi-sweet chocolate chips
10 - 3/4 cup (120 g) maraschino cherries, drained, patted dry, and chopped
11 - 1/2 cup (60 g) chopped walnuts (optional)
# Directions:
01 - Preheat 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 using an electric mixer until light and fluffy, about 2–3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
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 on low speed just until the flour is incorporated. Do not overmix.
06 - Gently fold the semi-sweet chocolate chips, chopped maraschino cherries, and walnuts (if using) into the dough using a spatula until evenly distributed.
07 - Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear 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 before serving or storing.
# Expert Hints:
01 -
- The cherries add a chewy, jewel-like sweetness that makes these cookies impossible to forget after one bite.
- They come together in under 35 minutes from bowl to cooling rack, which means you can satisfy a craving almost instantly.
02 -
- Pat those cherries dry with paper towels like your cookie reputation depends on it, because excess moisture will turn your beautiful dough into a spreading puddle.
- Underbaking by just a minute gives you a chewy center that stays soft for days, while an extra minute leaves you with crisp cookies that dry out faster.
03 -
- Chill the dough for 30 minutes before scooping if your kitchen is warm because cold dough spreads less and gives you thicker, chewier cookies.
- Press a few extra chocolate chips and a single cherry piece onto each dough ball before baking for bakery-level presentation.