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Maraschino Cherry Chocolate Chip Cookies

These Maraschino Cherry Chocolate Chip Cookies combine the sweetness of maraschino cherries and the richness of chocolate chips for a nostalgic treat perfect for family events or cozy evenings.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Use high-quality butter for best flavor.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Room temperature is preferred.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or milk chocolate) Can substitute with dark chocolate chips.
  • 1 cup maraschino cherries, drained and chopped Ensure to pat them dry to avoid excess moisture.
For Garnish (Optional)
  • Additional chocolate chips To sprinkle on top before baking.
  • Whole maraschino cherries for decoration For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract and combine.
  4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
  5. Gently fold in the chocolate chips and chopped maraschino cherries with a spatula.
  6. Using a cookie scoop or tablespoon, drop the cookie dough onto ungreased baking sheets, keeping enough space between each to allow for spreading.
Baking
  1. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden while the centers remain soft.
  2. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes for improved flavor and texture. Store cookies in an airtight container for up to a week or freeze for up to three months.