why make this recipe
These Maraschino Cherry Chocolate Chip Cookies are a fun twist on a classic. They give you sweet cherry bits and chocolate in each bite. They bake fast and please kids and adults. The cherry juice adds a mild cherry flavor and a soft crumb.
introduction
These cookies mix bright cherry flavor with chocolate chips. They are soft, sweet, and a little chewy. If you like fruit in cookies, try a different filled cookie idea like Boston Cream Pie Cookies for another tasty treat.
how to make
Follow the steps below. Read the ingredients and directions before you start.
Ingredients :
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup maraschino cherry juice
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chopped maraschino cherries
- 1 cup chocolate chips
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in the maraschino cherry juice.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped maraschino cherries and chocolate chips.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
how to serve
Serve these cookies at room temperature. They go well with cold milk, coffee, or a scoop of vanilla ice cream. Put them on a platter for parties or pack a few in a lunchbox.
how to store
Let cookies cool completely first. Store in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge up to 1 week or freeze in a sealed bag for up to 2 months. Thaw at room temperature.
tips to make
- Drain the cherries well so the dough is not too wet. Pat them dry with a paper towel.
- Chop the cherries small so they mix evenly.
- If the dough is too soft to shape, chill it 15–30 minutes.
- Do not overbake; take them out when edges turn light gold.
- For a sweet twist, try rolling the dough in cinnamon sugar as you shape it, similar to cinnamon sugar churro cookies.
variation (if any)
- Use white chocolate chips instead of dark or milk chocolate.
- Add 1/2 cup chopped nuts for crunch.
- Replace maraschino cherries with dried cherries that have been rehydrated in warm water.
- Add 1/2 tsp lemon zest for a brighter flavor.
FAQs
Fresh cherries contain more moisture. If using them, dry them well and reduce or skip the cherry juice.
Yes. The juice adds flavor and color. If you skip it, add a tablespoon of milk to keep the dough moist.
The dough may be too warm or the butter too soft. Chill the dough and reshape the cookies before baking.
Yes. Wrap the dough and chill for up to 2 days, or freeze for up to 1 month. Bake from chilled for best results.
Maraschino Cherry Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup maraschino cherry juice Drain cherries before using.
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-ins
- 3/4 cup chopped maraschino cherries Chop small for even mixing.
- 1 cup chocolate chips Use dark, milk, or white chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in the maraschino cherry juice.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped maraschino cherries and chocolate chips.
Baking
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
