Take your chocolate chip cookies to the next level with this delightful twist! Maraschino Cherry Chocolate Chip Cookies combine the rich, buttery goodness of classic cookies with the bright, fruity sweetness of maraschino cherries. These cookies are soft, chewy, and studded with gooey chocolate chips and juicy cherry bits, making them perfect for sharing (or keeping all to yourself!).
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra cherry flavor)
- 1 cup maraschino cherries, drained, patted dry, and chopped
- 1 cup semi-sweet chocolate chips
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients:
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Cherries and Chocolate Chips:
- Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Shape the Dough:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips for Success
- Pat the maraschino cherries dry with paper towels to prevent excess moisture in the cookies.
- Chill the dough for 30 minutes if it’s too soft to handle.
- Store cookies in an airtight container at room temperature for up to 3 days.
These Maraschino Cherry Chocolate Chip Cookies are a delicious upgrade to the classic chocolate chip cookie. The sweet, juicy cherries paired with melty chocolate chips create a flavor combination that’s truly irresistible. Whether you’re baking for a party, gifting them to a friend, or indulging in a sweet treat at home, these cookies are sure to impress!
Maraschino Cherry Chocolate Chip Cookies: A Sweet Twist on a Classic!
Add a burst of cherry flavor to your favorite chocolate chip cookies with these Maraschino Cherry Chocolate Chip Cookies! Soft, chewy, and packed with chocolate and cherries, they’re the ultimate treat for any occasion.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, for extra cherry flavor
- 1 cup maraschino cherries drained, patted dry, and chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients:
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Cherries and Chocolate Chips:
- Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Shape the Dough:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
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