There’s something nostalgic and comforting about a chocolate chip cookie. But when you add maraschino cherries? Game-changer. These cookies are soft and tender with chewy bits of cherry, rich chocolate chips, and just a hint of almond to tie it all together. They’ve got that classic cookie texture with a bright, fruity twist.
I made these one Valentine’s Day just for fun, and now they’ve officially earned a spot in my year-round rotation. The cherries make them so pretty and pink-flecked, and the flavor is honestly chef’s kiss.
Plus, no chilling required—just mix, scoop, and bake!
Why You’ll Love This Recipe
- Sweet and chewy: Perfect soft-baked texture with little bursts of cherry and chocolate.
- No chilling needed: Just mix and bake—easy and fast!
- Festive and fun: The pink cherry bits make them perfect for holidays, birthdays, or cookie trays.
- Kid-friendly: The sweetness of the cherries and chocolate is a total crowd-pleaser.
- Freezer-friendly: You can freeze the dough or the baked cookies—either way, they’re amazing.
Prep Time and Servings
- Total Time: 15 minutes prep, 10–12 minutes bake
- Servings: Makes about 24 cookies
- Nutrition (per cookie): Approx. 160 calories, 2g protein, 7g fat, 22g carbs
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but enhances the cherry flavor)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup maraschino cherries, chopped and patted dry
- 3/4 cup semi-sweet chocolate chips (or white chocolate chips if preferred)
Step-by-Step Instructions
1. Preheat and prep
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix wet ingredients
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
- Beat in the egg, vanilla extract, and almond extract until fully combined.
3. Add dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
4. Add the mix-ins
- Gently fold in the chopped, dried maraschino cherries and chocolate chips.
- Be sure the cherries are well dried with paper towels so they don’t add too much moisture to the dough.
5. Scoop and bake
- Scoop dough by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve
- Serve warm with a cold glass of milk (highly recommended).
- Add to a festive dessert board with chocolate bark, truffles, and fudge.
- Stack in cellophane bags or tins for gifting during the holidays.
- Drizzle with melted chocolate and a cherry on top for a bakery-style finish.
Tips for Success
- Dry the cherries well: This is key—too much moisture from the cherries can make the dough soggy.
- Don’t overbake: These cookies are best slightly underdone in the center. They’ll continue baking on the tray after coming out of the oven.
- Use a cookie scoop: It helps portion the dough evenly and keeps the cookies uniform in size.
- Chop cherries finely: Smaller bits mix in better and keep the dough from getting sticky.
- Add white chocolate chips: For a sweeter, creamier flavor that complements the cherries beautifully.
Recipe Variations
- Double chocolate: Add 2 tablespoons of cocoa powder to the flour and use white chocolate chips.
- Cherry almond: Add 1/3 cup chopped almonds to the dough for a crunchy twist.
- Cherry cheesecake: Add small chunks of cream cheese to the dough for a tangy surprise.
- Festive version: Roll cookie dough balls in red and pink sprinkles before baking for holidays.
- Gluten-free: Use a 1:1 gluten-free flour blend.
Freezing and Storage
To store:
Keep cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze dough:
Scoop cookie dough onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1–2 extra minutes to bake time.
To freeze baked cookies:
Cool completely, then freeze in a zip-top bag for up to 2 months. Thaw at room temperature or warm in the microwave for 10 seconds.
Special Equipment
- Hand or stand mixer: Makes creaming the butter and sugar quick and easy.
- Cookie scoop: For perfectly portioned cookies.
- Parchment paper or silicone baking mat: Prevents sticking and promotes even baking.
FAQ
Can I use fresh cherries instead of maraschino?
Fresh cherries have too much moisture and a different texture. Stick to maraschino or try dried cherries.
Do I need to chill the dough?
Nope! This dough is ready to bake immediately. But if your kitchen is very warm, a short chill (15–20 minutes) can help prevent spreading.
What kind of chocolate works best?
Semi-sweet chips are perfect, but you can use white, milk, or dark chocolate—or a mix!
Can I make them smaller or larger?
Yes! Just adjust the baking time accordingly—smaller cookies need less time, and larger ones may need a minute or two more.
Why do my cookies spread too much?
Too-wet cherries or very soft butter can cause this. Make sure cherries are dried thoroughly and butter is softened, not melted.
Conclusion
These Maraschino Cherry Chocolate Chip Cookies are a soft, sweet spin on the classic cookie everyone knows and loves. With bright cherry bits and melty chocolate chips in every bite, they’re equal parts pretty and delicious—perfect for parties, holidays, or just a cozy afternoon treat.
Whip up a batch and watch them disappear—then go ahead and make another. You’ll be glad you did.
Tried them? Tag me in your cookie pics or share your twist on the recipe. Happy baking!
PrintMaraschino Cherry Chocolate Chip Cookies
- Total Time: 27 min
Description
These Maraschino Cherry Chocolate Chip Cookies are soft, chewy, and bursting with cherry flavor and melty chocolate chips. With a pretty pink hue and bits of juicy cherry in every bite, they’re perfect for holidays, Valentine’s Day, or anytime you want a fun twist on a classic!
Ingredients
-
¾ cup unsalted butter, softened
-
¾ cup brown sugar
-
¼ cup granulated sugar
-
1 large egg
-
1½ tsp vanilla extract
-
2 tbsp maraschino cherry juice
-
2¼ cups all-purpose flour
-
½ tsp baking soda
-
¼ tsp salt
-
¾ cup chopped maraschino cherries (drained and patted dry)
-
1 cup semi-sweet or dark chocolate chips
Instructions
1️⃣ Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2️⃣ Cream the butter and sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
3️⃣ Add wet ingredients: Mix in egg, vanilla, and cherry juice until well combined.
4️⃣ Add dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until a dough forms.
5️⃣ Fold in cherries and chips: Stir in chopped cherries and chocolate chips by hand to evenly distribute.
6️⃣ Scoop and bake: Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10–12 minutes, until edges are set and centers look soft.
7️⃣ Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
Be sure to dry cherries well to avoid extra moisture in the dough.
-
Add white chocolate chips or drizzle with melted chocolate for a festive look.
-
Store in an airtight container for up to 5 days.
- Prep Time: 15 min
- Cook Time: 12 min