Maraschino Cherry Chocolate Chip Cookies
These cookies balance fruity sweetness with classic chocolate in a playful, nostalgic treat that's quick to make and perfect for sharing.
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.
Notes
Chilling the dough is optional but can help prevent excessive spreading. Store cooled cookies in an airtight container for up to 4 days. Add a slice of bread to maintain softness.