Maraschino Cherry Chocolate Chip Cookies – Soft, Sweet & Irresistible
Bake the best maraschino cherry chocolate chip cookies — chewy, buttery, and filled with cherry-chocolate bliss. Easy, classic, and utterly delightful.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour, sifted
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup maraschino cherries, well-drained and chopped
Optional Add-Ins:
- 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.
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).