There’s something magical about the scent of warm cookies filling your kitchen a kind of edible nostalgia. And when you fold bright maraschino cherries into a classic chocolate chip cookie base, you don’t just get dessert you get joy in its purest, most buttery form. These cookies are chewy, slightly crisp on the edges, and bursting with little cherry surprises in every bite. Perfect for bake sales, Valentine’s Day, or those “just because” cravings.

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Ingredients for Maraschino Cherry Chocolate Chip Cookies

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2¼ cups all-purpose flour, sifted
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup maraschino cherries, well-drained and chopped

Optional Add-Ins:

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½ cup white chocolate chips (for a cherry–cream twist)
¼ cup chopped walnuts or pecans for texture
Sprinkle of flaky sea salt for that sweet-salty magic

Pro tip: Pat the cherries dry before chopping — it keeps your cookies from turning pink or soggy.

Step-by-Step Instructions

Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Cream the Butter & Sugars:
In a large bowl, beat together softened butter, brown sugar, and granulated sugar for about 2–3 minutes until creamy and fluffy. This step builds air into the dough for tender cookies.
Add Wet Ingredients:
Beat in the eggs one at a time, then stir in the vanilla extract. Your kitchen will already start smelling heavenly.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined — overmixing can make cookies tough.
Fold in the Fun Stuff:
Gently fold in the chocolate chips and chopped maraschino cherries. The batter should look like cookie dough confetti.
Scoop & Space:
Drop tablespoon-sized dough balls onto the baking sheets, about 2 inches apart.
Bake:
Bake for 10–12 minutes, until the edges turn golden and the centers are just set.
Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).

Tips & Tricks for Perfect Cookies

Chill the dough for 30 minutes before baking if you want thicker, chewier cookies.
Blot cherries dry thoroughly — too much moisture will cause spreading.
Don’t overbake. They’ll continue to cook a little on the sheet after removing from the oven.
Add a pinch of espresso powder to deepen the chocolate flavor — it’s subtle but transformative.

Flavor Variations & Creative Twists

White Chocolate & Almond: Replace half the chocolate chips with white chocolate and add a few drops of almond extract.
Dark Chocolate & Sea Salt: Use 70% dark chocolate chunks and sprinkle sea salt on top right after baking.
Cherry Brownie Mash-Up: Add 1 tablespoon of cocoa powder to the dough for a brownie-like cookie.

Storage & Make-Ahead Tips

Room Temperature: Store in an airtight container for up to 7 days.
Freezer: Freeze baked cookies (or dough balls) for up to 3 months. Layer with parchment to prevent sticking.
Reheating: Microwave for 10–15 seconds for that fresh-out-of-the-oven warmth.

FAQs about Maraschino Cherry Chocolate Chip Cookies

Can I use fresh or frozen cherries instead of maraschino?

Yes, but drain and pat them completely dry — they have more moisture, so you may need to add 1–2 extra tablespoons of flour.

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Why did my cookies spread too much?

Most likely the butter was too soft or the dough was too warm. Chill for 30 minutes next time before baking.

Can I make them dairy-free or gluten-free?

Absolutely. Use vegan butter (like Earth Balance) and a gluten-free 1:1 flour blend. The texture will still be chewy and tender.

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Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	~150 kcal
Fat	7g
Saturated Fat	4g
Carbohydrates	20g
Sugar	10g
Protein	2g
Sodium	100mg
Cholesterol	30mg

(Nutrition values are approximate and vary based on specific ingredients used.)

A Sweet Note to End On

There’s a kind of quiet happiness that comes from baking that slow, buttery rhythm of measuring, mixing, and waiting. These maraschino cherry chocolate chip cookies are more than a treat; they’re a reminder that small joys like melted chocolate and bursts of cherry sweetness can completely turn a day around.

So go ahead, preheat that oven. Bake a batch. Share a few (or don’t we won’t tell). And if you do, tag @LounaRecipes so we can see your beautiful creations.

Because sometimes, joy really does come in cookie form.