Maraschino Cherry Chocolate Chip Cookies (Print Version)
Tender buttery cookies packed with chocolate chips and vibrant maraschino cherries for a colorful twist on the classic treat.
# What You'll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup maraschino cherries, drained, patted dry, and chopped
11 - ½ cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully combined.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until no dry streaks remain. Do not overmix.
06 - Using a rubber spatula, gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and nuts if using, until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and set. The centers should still appear slightly soft. Do not overbake.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before storing.
# Expert Advice:
01 -
- Those bright pops of cherry hidden inside a buttery chocolate chip cookie feel like finding treasure in every single bite.
- They look fancier than they actually are, which makes them perfect for potlucks, bake sales, or impressing coworkers with minimal effort.
02 -
- Cherries that are not thoroughly drained and blotted dry will turn your dough into a soggy mess and the cookies will spread into flat disappointing puddles.
- The cookies will look slightly underbaked when you pull them out and that is a good thing because carryover heat finishes the job on the rack.
03 -
- Chop the cherries slightly larger than you think you should because they shrink a bit during baking and you want those juicy pockets to be noticeable.
- If your dough feels too soft after mixing, refrigerate it for thirty minutes before scooping and the cookies will hold their shape much better in the oven.