Maraschino Cherry Chocolate Chip Cookies (Printable Version)
Tender cookies bursting with chocolate chips and juicy cherries for a fun twist on the classic favorite.
# Ingredient List:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 2 large eggs
08 - 2 tsp vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup maraschino cherries, drained, patted dry, and chopped
11 - ½ cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed; set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is incorporated and no dry streaks remain. Do not overmix.
06 - Using a rubber spatula, gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and nuts if using. Distribute evenly throughout the dough without overworking.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, rotating pans halfway through, until edges are lightly golden. The centers should still appear slightly soft and underbaked.
09 - Allow cookies to rest on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The combination of juicy cherry bursts and melty chocolate chips makes every bite feel like a celebration, and people always ask what your secret ingredient is.
- They look beautiful on a cookie plate with those pops of red peeking through golden dough, yet they require zero decorating skills.
02 -
- Soggy cherries will make your cookies spread into thin, sad discs, so drain them well and press them between paper towels until barely damp.
- Underbaking slightly is the single best thing you can do because carryover heat keeps cooking the centers after you pull them from the oven.
03 -
- Chill the dough for thirty minutes if your kitchen runs warm or if the butter was very soft, because chilled dough produces thicker cookies with better defined edges.
- Rotate your baking sheets halfway through the bake time since most ovens have hot spots that cause uneven browning.