Maraschino Cherry Chocolate Chip Cookies (Print version)
Soft, chewy cookies studded with chocolate chips and sweet maraschino cherries for a delightful homemade treat.
# What goes in:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Add-Ins
09 - 1 cup semi-sweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
11 - 1/2 cup chopped walnuts (optional)
# Cooking steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until no dry streaks remain. Do not overmix.
06 - Gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and walnuts (if using) with a spatula until evenly distributed throughout the dough.
07 - Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Tips from flavorandfeast:
01 -
- The cherries turn into little pockets of jammy sweetness that make every bite feel like a surprise.
- They stay soft for days if you store them right, which almost never happens in my kitchen because they vanish.
02 -
- Wet cherries are the enemy of cookie dough, press them between paper towels like you are angry at them.
- If your dough feels too sticky to scoop, refrigerate it for twenty minutes and it will behave beautifully.
03 -
- Chop the cherries smaller than you think you need, large pieces create wet spots that make cookies fall apart.
- A sprinkle of flaky sea salt on top right after baking elevates these from great to unforgettable.