Maraschino Cherry Chocolate Chip Cookies (Print View)

Chewy cookies studded with vibrant cherries and rich chocolate chips

# 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 tsp pure vanilla extract

→ Dry Ingredients

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

→ Add-ins

09 - 3/4 cup maraschino cherries, patted dry and chopped
10 - 1 1/2 cups semi-sweet chocolate chips

# How to Make:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Gently fold in chopped maraschino cherries and chocolate chips.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10–12 minutes, until edges are lightly golden and centers are set.
09 - Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The combination of sweet cherries and rich chocolate creates this perfect salt and sweet moment that keeps you reaching for just one more
  • These cookies stay soft for days and actually taste better on day two when the cherry flavor has time to settle into the dough
02 -
  • The first time I made these I skipped drying the cherries and ended up with pink raw cookie dough spots in the middle of each cookie which taught me to never skip that step again
  • Chilling the dough for even 30 minutes before baking helps the cherries hold their shape better instead of melting into little red puddles in the oven
03 -
  • Use a cookie scoop instead of tablespoons for perfectly uniform cookies that all bake at the same rate
  • Rotate your baking sheets halfway through baking because most ovens have hot spots that will cause some cookies to brown faster than others

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