Maraschino Cherry Chocolate Chip Cookies (Printer-Friendly)
Soft, chewy cookies loaded with chocolate chips and sweet maraschino cherries for a festive twist on a classic favorite.
# What You'll Need:
→ Wet Components
01 - 1 cup unsalted butter, softened to room temperature
02 - ¾ cup granulated sugar
03 - ¾ cup packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Components
06 - 2¼ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Mix-Ins
09 - 1 cup semi-sweet chocolate chips
10 - ¾ cup maraschino cherries, drained well, patted dry, and roughly chopped
11 - ½ cup chopped walnuts (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until pale, light, and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully incorporated.
04 - In a separate medium 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 on low speed, mixing just until the flour is incorporated. Do not overmix.
06 - Using a spatula, gently fold in the chocolate chips, chopped maraschino cherries, and walnuts if using, distributing them evenly throughout the dough.
07 - Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
08 - Bake one sheet at a time for 10 to 12 minutes, rotating halfway through, until the edges are lightly golden and the centers appear set but still soft.
09 - Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely before storing.
# Expert Advice:
01 -
- The cherry and chocolate combination is the kind of unexpected pairing that makes people close their eyes after the first bite and ask what exactly is in these.
- They stay soft for days if you store them right, which almost never happens in my house because they vanish within hours.
02 -
- Wet cherries will ruin your cookies by making the dough too loose, so press them between paper towels repeatedly until barely any pink moisture shows. I once skipped this step and ended up with flat, sticky wafers that my dog still seemed to enjoy.
- Pulling the cookies out when the centers still look slightly underbaked is the entire secret to a chewy texture that lasts for days.
03 -
- Chill the dough for 30 minutes before baking if your kitchen is warm or if the dough feels too soft to scoop cleanly. This simple step prevents excessive spreading and concentrates the flavor beautifully.
- A tiny pinch of flaky sea salt on top of each cookie right after they come out of the oven elevates the cherry and chocolate flavors in a way that will make people ask what your secret is.