Maraschino Cherry Chocolate Chip Cookies

Okay, these Maraschino Cherry Chocolate Chip Cookies? Total flavor bomb. They’re soft, chewy, and filled with sweet cherries and melty chocolate chips—so fun and so tasty.

I made them on a whim, and wow… the combo was perfect. The cherries add a pop of color and just the right sweetness with every bite.

No fancy tricks, just mix, scoop, and bake. Super easy. Let’s make a batch together—you’re gonna be hooked after the first one!

Why You’ll Love This Recipe

• Uses Simple Ingredients: Nothing fancy or hard to find. You probably already have most of the ingredients in your kitchen.
• Fun for All Ages: Kids can help chop the cherries (with adult supervision), stir the dough, or shape the cookies. It’s a great baking activity for families.
• Soft, Not Dry: These cookies stay soft thanks to the mix of butter, brown sugar, and an extra egg yolk. Even the next day, they taste just as fresh.
• Cherry-Chocolate Combo: The cherries give bursts of fruity flavor, while the chocolate chips add smooth, rich bites. The combo works beautifully.
• Make-Ahead Friendly: You can mix the dough and chill it, then bake the cookies later. This makes it great for planning ahead or storing extra dough in the fridge.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
• Bake Time: 10–12 minutes
• Chill Time: 30 minutes
• Total Time: About 1 hour

Servings
This recipe makes about 24 cookies. That’s enough for sharing with friends or having a few with milk after dinner. If you’re baking for a bigger group, the recipe can be easily doubled—just make sure you have a second baking tray ready.

Difficulty Level
This recipe is very beginner-friendly. You don’t need special baking tools or skills. Just follow the steps, and you’ll end up with cookies that look and taste great. It’s a nice first baking project if you’re just starting out or baking with little ones.

Required Kitchen Tools

Here’s what you’ll need to make these cookies from start to finish:

• Mixing Bowls: One large bowl for the wet ingredients, one medium for the dry ones.
• Measuring Cups & Spoons: For accurate amounts—don’t skip measuring!
• Hand or Stand Mixer: Helps cream the butter and sugars until light and fluffy.
• Rubber Spatula or Spoon: For mixing and scraping the bowl.
• Cookie Scoop or Spoon: To shape your cookie dough evenly.
• Baking Sheets: Lined with parchment paper for easy clean-up.
• Cooling Rack: So your cookies cool down evenly and don’t get soggy underneath.
• Paper Towels: For drying the cherries so they don’t add too much liquid to the dough.

Ingredients for Maraschino Cherry Chocolate Chip Cookies

Here’s what goes into these cookies. All measurements will be listed clearly in the recipe card later.

• All-Purpose Flour: This gives structure to your cookies. Spoon it into your measuring cup and level it off to avoid packing too much.
• Baking Soda: Just a little helps the cookies spread and rise as they bake.
• Kosher Salt: Balances the sweetness and brings out the other flavors.
• Butter (Salted): Softened at room temperature, this adds flavor and a soft, rich texture.
• Brown Sugar (Packed): Adds moisture and a slight caramel taste that works beautifully with cherries.
• Granulated Sugar: Helps with structure and adds that light sweetness.
• Egg + Egg Yolk: The egg holds the dough together. The extra yolk adds tenderness and helps the cookies stay chewy.
• Pure Vanilla Extract: Adds warmth and brings all the flavors together.
• Semi-Sweet Chocolate Chips: These melt into the dough while baking and give little rich bursts in every bite.
• Maraschino Cherries: These are sweet, juicy cherries often used in desserts. Chop them into small pieces and blot them with paper towels so the dough doesn’t get wet.
• Flaked Salt (Optional): A small sprinkle on top of the cookies before baking adds a nice salty contrast.

How to Make Maraschino Cherry Chocolate Chip Cookies – Step-by-Step Instructions

1. Prepare the Cherries

Start by draining the maraschino cherries and patting them dry with paper towels. This step is important. If they’re too wet, the extra liquid can make your dough runny. Once dry, chop the cherries into small pieces—about the size of a chocolate chip. Set them aside.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed and prevents clumps in the dough.

3. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Mix for about 2 to 3 minutes until the texture is light and fluffy. This step traps air in the dough, which helps the cookies bake up soft.

4. Add Egg, Yolk, and Vanilla

Crack in the egg and egg yolk, then add the vanilla extract. Beat again until everything is fully combined and smooth.

5. Combine Wet and Dry Ingredients

Gradually add the dry flour mixture into the wet mixture. Mix on low speed just until everything comes together. Do not overmix—this can make the cookies tough.

6. Fold in the Chocolate and Cherries

Using a spatula or wooden spoon, gently fold in the chocolate chips and chopped cherries. Stir just until they’re evenly distributed through the dough.

7. Chill the Dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking and gives them a better texture.

8. Preheat and Shape

Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper. Use a cookie scoop or spoon to form dough balls, about 1.5 to 2 tablespoons each. Place them about 2 inches apart on the baking sheet.

9. Bake

Bake the cookies for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.

10. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Variations for Maraschino Cherry Chocolate Chip Cookies

• Add Nuts: For extra crunch, fold in 1/2 cup of chopped walnuts or pecans with the chocolate and cherries.
• Try White Chocolate Chips: White chocolate adds a creamy contrast to the tart cherries—great for a holiday twist.
• Use Almond Extract: Swap half the vanilla extract with almond extract to bring out the flavor of the cherries.
• Dye the Dough (Optional): For a festive look, add a drop of pink or red food coloring to the dough before baking.
• Mini Cookies: Use a small cookie scoop and reduce bake time by 2 minutes for bite-sized cookies.

Serving and Presentation Tips

These cookies are pretty just as they are—thanks to the bright cherry bits peeking through the dough. But if you’d like to dress them up a little, here are some simple ideas:

• Before Baking: Sprinkle a few extra chocolate chips and cherry bits on top of each dough ball for a bakery-style look.
• After Baking: A small pinch of flaked sea salt on top while the cookies are still warm helps enhance the flavors.
• For Parties: Stack the cookies on a white platter or wrap them in clear treat bags tied with ribbon for gifting.

Pair them with a cold glass of milk, a cup of hot cocoa, or even a scoop of vanilla ice cream for a fun dessert combo.

How to Store Maraschino Cherry Chocolate Chip Cookies

• At Room Temperature: Keep the cookies in an airtight container for up to 5 days. They’ll stay soft and chewy.
• To Freeze Baked Cookies: Let cookies cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature.
• To Freeze Cookie Dough: Roll dough into balls and freeze on a tray. Once solid, store in a freezer bag. Bake from frozen at 350°F for 1–2 extra minutes.

Tips and Tricks for Success

• Dry Your Cherries Well: Too much moisture will affect the texture. Press the chopped cherries between several layers of paper towels.
• Don’t Overmix: Once you add the flour, mix only until the dough comes together to avoid tough cookies.
• Chill the Dough: This step helps control spreading and gives you thicker, chewier cookies.
• Even Scooping: Use a cookie scoop for uniform size, which ensures even baking.
• Use Room Temp Ingredients: Softened butter and room temperature eggs help create a smooth dough.

Nutrition (per cookie, approx.)

Nutrient	Amount
Calories	180
Total Fat	9g
Saturated Fat	5g
Cholesterol	25mg
Sodium	80mg
Carbohydrates	23g
Sugar	15g
Protein	2g

Frequently Asked Questions (FAQs)

Can I use fresh cherries instead of maraschino cherries?
Fresh cherries are more watery and less sweet than maraschino. If you use them, pit and chop finely, and pat them very dry. You may need to reduce other moisture in the dough slightly.

Do I have to chill the dough?
It’s highly recommended. Chilling the dough helps firm it up so your cookies don’t spread too much in the oven. This gives them a thicker, chewier texture.

Can I use white chocolate chips instead of semi-sweet?
Absolutely. White chocolate works beautifully with cherries and adds extra sweetness. Just keep in mind it can brown a little quicker during baking.

How do I know when the cookies are done?
Look for light golden edges and slightly soft centers. The cookies will continue to set as they cool. Don’t overbake—they’re meant to be soft and chewy.

Can I make the dough ahead of time?
Yes. You can keep the dough chilled in the fridge for up to 2 days, or freeze the cookie dough balls for up to 2 months.

Conclusion

These Maraschino Cherry Chocolate Chip Cookies are a cozy, colorful treat that feels both nostalgic and fun. With soft centers, crisp edges, and bright pops of cherry and chocolate, they bring a cheerful twist to a classic cookie. Whether you’re baking with kids or just craving something sweet and simple, this recipe is easy to follow and delivers great results every time.

Try them once, and they might just earn a permanent place in your cookie rotation.