Heavenly Maraschino Cherry Chocolate Chip Cookies

If you love classic chocolate chip cookies but want a twist of fruity indulgence, these Heavenly Maraschino Cherry Chocolate Chip Cookies are the perfect choice. Soft, chewy, and bursting with sweet cherries and melty chocolate, they’re ideal for holiday baking, cookie swaps, or everyday treats.

The cherries add a cheerful pop of color and a slightly tangy sweetness that pairs perfectly with chocolate, making these cookies a festive addition to any dessert table.

---

Why You’ll Love This Recipe

• Chewy & Soft: Perfectly balanced texture that’s not too crisp or too cakey.
• Colorful & Festive: Bright red cherries add a visual pop for holidays or parties.
• Easy to Make: Uses simple pantry ingredients with minimal prep.
• Versatile: Serve warm with milk, coffee, or pack as gift cookies.

---

Ingredients (Makes ~24 cookies)

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract

Add-ins:

• 2 cups semi-sweet chocolate chips
• 1 cup chopped maraschino cherries, drained and patted dry

---

Instructions

1. Preheat Oven

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease.

2. Combine Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugars

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add Eggs & Vanilla

Mix in eggs one at a time, then add vanilla extract, combining thoroughly.

5. Mix Dry & Wet Ingredients

Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.

6. Fold in Chocolate Chips & Cherries

Gently fold in chocolate chips and chopped maraschino cherries, ensuring even distribution without smashing the cherries.

7. Portion the Dough

Use a cookie scoop or spoon to drop 2-tablespoon portions onto the prepared baking sheet, spacing 2 inches apart.

8. Bake

Bake 10–12 minutes, until edges are lightly golden and centers remain soft.

9. Cool & Serve

Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container.

---

Tips for Perfect Cherry Chocolate Chip Cookies

• Drain Cherries Well: Excess liquid can make cookies soggy.
• Soft Butter: Ensures creamy dough that holds shape.
• Don’t Overbake: Cookies continue to set as they cool.
• Optional Glaze: Drizzle melted chocolate over cooled cookies for extra elegance.

---

Variations & Creative Ideas

Variation	How to Modify	Result
White Chocolate	Substitute semi-sweet chocolate with white chocolate chips	Sweeter, creamy twist
Almond Extract	Add 1/2 tsp almond extract with vanilla	Enhanced nutty flavor
Nuts	Fold in 1/2 cup chopped pecans or walnuts	Crunch and depth
Mini Cookies	Scoop smaller dough portions	Bite-sized treats for parties
Chocolate Drizzle	Melt dark chocolate and drizzle	Decorative touch for gifting

---

Storage & Prep Tips

• Room Temperature: Store in airtight container for up to 4 days.
• Freezing: Cookie dough can be frozen for up to 3 months; bake directly from frozen adding 1–2 extra minutes.
• Serving Tip: Pair with milk, coffee, or hot cocoa for perfect indulgence.

---

FAQ

Q: Can I use fresh cherries?
Yes, but drain and pat dry to avoid adding too much moisture.

Q: Can I make them vegan?
Substitute butter with plant-based butter and eggs with flax or chia egg replacer.

Q: Can I make them larger or smaller?
Yes, adjust baking time accordingly; larger cookies need a few extra minutes, smaller cookies slightly less.

Q: Can these be made ahead?
Yes! Bake, cool, and store in airtight container or freeze baked cookies for up to 2 months.

---