Maraschino Cherry Chocolate Chip Cookies
My first batch of maraschino cherry chocolate chip cookies came from a leftover jar of cherries and a craving for something bright and nostalgic. These cookies pair soft, buttery cookie dough with pockets of sweet cherry and melty chocolate — a retro twist that’s oddly modern in flavor. They’re perfect for bake sales, holiday tins, or a weekday treat when you want something playful but simple to make. If you like fruity cookies with chocolate, you might also enjoy cherry coconut cookies for another coconut-sweet option.
Why you’ll love this dish
There’s something joyful about a cookie that balances fruity sweetness and classic chocolate. These Maraschino Cherry Chocolate Chip Cookies are:
- Quick to pull together with pantry basics and a jar of cherries.
- Kid-approved: the color and sweetness usually win over picky eaters.
- Great for holidays and themed parties when you want a cookie that stands out.
“A little cherry makes every bite festive — these vanished within an afternoon at my house.” — home baker review
If you need a gluten-free crowd-pleaser or a different texture, consider swapping recipes like this gluten-free oatmeal chocolate chip cookies for a chewier, naturally gluten-free option.
Step-by-step overview
This recipe is straightforward: cream butter and sugars, add eggs and vanilla, fold in dry ingredients, then stir in chocolate chips and chopped maraschino cherries. Drop dough on a baking sheet and bake until the edges are just golden. Expect about 10–12 minutes in the oven and minimal hands-on time. Chilling the dough is optional but can help prevent excessive spreading.
What you’ll need
Key ingredients (makes about 24 cookies depending on scoop size):
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup maraschino cherries, chopped
Notes: Drain the maraschino cherries well and pat dry before chopping to avoid adding excess moisture to the dough. You can swap semisweet chips for dark or milk chocolate depending on preference. For a coconut-chocolate twist, these chocolate chip coconut macaroons show how coconut pairs with chocolate.
How to prepare it
- Preheat your oven to 350°F (175°C) so it’s ready when the dough is done.
- In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and light — about 2–3 minutes with an electric mixer.
- Beat in the eggs one at a time, scraping down the bowl after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined; don’t overmix or the cookies may become tough.
- Fold in the chocolate chips and the chopped, well-drained maraschino cherries gently so you don’t mash them.
- Drop rounded spoonfuls or use a cookie scoop to place dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake 10–12 minutes, until the edges are lightly golden and centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling — this helps them set without overbaking.
How to serve Maraschino Cherry Chocolate Chip Cookies
Best ways to enjoy it:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert.
- Plate them on a festive cookie platter for parties; their red cherry flecks add color.
- For tea time, pair with a bright, citrusy tea to cut the sweetness or a rich espresso for contrast.
Try arranging a few on a small muffin tin or ramekin for a rustic presentation, or stack them in a mason jar tied with ribbon as a homemade gift.
Storage and reheating tips
- Room temp: Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help maintain softness.
- Refrigeration: Not necessary unless your home is very hot; refrigeration can dry cookies out.
- Freezing: Freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheat: Warm a cookie for 8–10 seconds in the microwave or 3–4 minutes in a 300°F oven to refresh softness.
Food safety: because maraschino cherries are preserved in syrup, they are safe in baked goods, but always use clean utensils and drain them well to avoid soggy dough.
Pro chef tips
- Use room-temperature butter and eggs for the best emulsion and even rise.
- Don’t overmix after adding flour; stop once you don’t see streaks.
- Pat the cookie tops lightly with your hand or the back of a spoon before baking to ensure even browning.
- If you want thicker cookies, chill the shaped dough for 30 minutes before baking.
- Try folding in half the cherries and pressing a few extra on top of each dough ball for visual appeal.
For technique inspiration on chocolate distribution and mix-ins, check this guide to milk chocolate pecan cookies which highlights even mix-in placement.
Creative twists
- Chocolate variety: swap semisweet chips for dark chocolate chunks or white chocolate for a sweeter, creamier bite.
- Nutty upgrade: fold in 1/2 cup chopped toasted almonds or pecans for crunch.
- Boozy cherries: briefly macerate the chopped cherries in a tablespoon of cherry liqueur, then drain well before folding into dough.
- Gluten-free: substitute a 1:1 gluten-free flour blend and reduce liquid by a tablespoon if dough seems loose.
- Seasonal spin: add a pinch of cinnamon and orange zest for a holiday version; for inspiration, explore a spiced white-chocolate combination like these white chocolate gingerbread cookies.
FAQ
Q: Do I need to rinse the maraschino cherries before chopping?
A: It’s best to drain and pat them dry. Rinsing can remove flavor; instead, place cherries in a sieve, press with a paper towel to remove excess syrup, then chop.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough, tightly wrapped, for up to 48 hours; or freeze scooped dough balls on a tray, then bag them for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
Q: Why did my cookies spread too thin?
A: Likely causes: butter was too soft or melted, dough was warm when scooped, or not enough flour. Chill the dough 20–30 minutes and ensure butter is softened, not greasy.
Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries have more moisture and will affect texture. If you use fresh, pit and chop them, then toss with a teaspoon of flour and blot excess juice. Alternatively, lightly roast to concentrate flavor before adding.
Q: How do I keep chocolate from sinking to the bottom?
A: Fold chips in gently at the end and don’t overmix. Using larger chocolate chunks helps distribute them more evenly throughout the cookie.
Conclusion
These Maraschino Cherry Chocolate Chip Cookies are a fast, cheerful cookie with a nostalgic twist that’s easy to adapt and share. For another take on the same flavor combination, see the detailed recipe for Maraschino Cherry Cookies with Chocolate Chips – The First Year. If you want a video-guided version and extra tips on cherry handling and bake time, check this Cherry Chocolate Chip Cookies + Video | Dessert Now Dinner Later guide.
Maraschino Cherry Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room-temperature for better emulsion.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use room temperature for the best results.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Swap for dark or milk chocolate as desired.
- 1 cup maraschino cherries, chopped Drain well and pat dry before chopping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) so it’s ready when the dough is done.
- In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and light — about 2–3 minutes with an electric mixer.
- Beat in the eggs one at a time, scraping down the bowl after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined; don’t overmix or the cookies may become tough.
- Fold in the chocolate chips and the chopped, well-drained maraschino cherries gently so you don’t mash them.
Baking
- Drop rounded spoonfuls or use a cookie scoop to place dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.
