Maraschino Cherry Chocolate Chip Cookies Recipe

Introduction

If you’re searching for the Best Maraschino Cherry Chocolate Chip Cookies Ever, your quest ends here. This recipe combines chewy cookie dough, rich chocolate chips, and sweet, vibrant maraschino cherries for a truly irresistible treat. For more decadent chocolate and cherry combinations, try this Black Forest Cookie Dough Brownie Recipe.

Ingredients

These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic, offering chewy centers, crisp edges, and bursts of sweet cherry flavor mingled with rich chocolate.

• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ sticks (12 tablespoons) salted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup maraschino cherries, patted dry and chopped
• Flaked salt, for topping

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This recipe is about 20% faster than typical chocolate chip cookie recipes, as the maraschino cherries add moisture that helps the dough come together quickly.

Step-by-Step Instructions

Step 1 — Prep Cherries and Dry Ingredients

Drain a 10-ounce jar of maraschino cherries, reserving 2 tablespoons of the juice. Pat the cherries completely dry with paper towels, then chop them into small pieces. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 2 — Cream Butter and Sugars

Using a stand or hand mixer, beat the room-temperature unsalted butter with granulated and brown sugars on medium speed for 2-3 minutes until the mixture is light and fluffy. This step incorporates air for a better texture.

Step 3 — Add Wet Ingredients

Beat in the egg, vanilla extract, and the 2 tablespoons of reserved maraschino cherry juice until fully combined. The juice adds a subtle cherry flavor and a hint of pink color to the dough.

Step 4 — Combine Dry and Wet Mixtures

With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix the dough at this stage.

Step 5 — Fold in Cherries and Chocolate

Use a spatula to gently fold in the chopped maraschino cherries and semi-sweet chocolate chips. Ensure they are evenly distributed. For best results, pat the cherry pieces dry once more before adding to prevent soggy cookies.

Step 6 — Chill the Dough

Cover the bowl and chill the dough for at least 30 minutes. This prevents the cookies from spreading too much and allows the flavors to meld. For a firmer dough, you can chill for up to 24 hours.

Step 7 — Scoop and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough into 1.5-tablespoon portions, placing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

Step 8 — Cool and Serve

Let the Maraschino Cherry Chocolate Chip Cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. They will be soft and chewy with pockets of cherry and melted chocolate.

Nutritional Information

Calories	~180 kcal
Protein	2 g
Carbohydrates	25 g
Fat	9 g
Fiber	1 g
Sodium	95 mg

Note: These are approximate values per cookie and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

These Maraschino Cherry Chocolate Chip Cookies are wonderfully adaptable. Here are some simple ingredient swaps to tailor them to different dietary needs without sacrificing their festive flavor.

• Protein Powder for Flour — Replace up to 1/3 of the all-purpose flour with unflavored whey or plant-based protein powder. This adds a protein boost and creates a slightly chewier, cake-like texture.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, use a 1:1 blend of almond flour and a touch of coconut flour. Note that the cookies will be more delicate and have a nuttier flavor.
• Oat Flour — A great whole-grain, gluten-free option. Grind rolled oats into a fine flour. The cookies will be heartier with a pleasant oat flavor that pairs well with the cherries.
• Dairy-Free Butter & Chocolate — Use a high-quality plant-based butter stick and dairy-free chocolate chips. This swap is virtually undetectable, keeping the cookies rich and chewy.
• Unsweetened Applesauce for Butter — Substitute half the butter with unsweetened applesauce to reduce fat. The cookies will be cakier and slightly denser, with a subtle fruity note.
• Reduced-Sugar Chocolate Chips — Opt for chocolate chips sweetened with stevia or monk fruit. This significantly lowers the sugar content while maintaining the essential chocolate flavor.
• No-Salt-Added Butter & Chips — Choose unsalted butter and no-salt-added chocolate chips to create a low-sodium version. You can add a tiny pinch of salt if desired for flavor balance.
• Fresh or Frozen Cherries — For a less processed option, use chopped fresh or frozen pitted cherries. Pat them dry thoroughly and reduce any other liquid in the recipe slightly. They offer a brighter, tangier cherry flavor.

Serving Suggestions

• Pair with a cold glass of milk or a scoop of vanilla ice cream for a classic, comforting treat.
• Serve alongside a cup of strong coffee or a dessert wine like port to complement the rich chocolate and cherry flavors.
• Perfect for holiday cookie exchanges, Valentine’s Day, or as a festive addition to a birthday party dessert table.
• For a beautiful presentation, arrange on a vintage cake stand or a simple white platter to let the vibrant red cherries pop.
• Pack them in a decorative tin or cellophane bag tied with a ribbon for a thoughtful homemade gift.
• Create an ice cream sandwich by placing a scoop of cherry or chocolate ice cream between two cookies.

These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic, bringing a cheerful, nostalgic flavor to any gathering.

Common Mistakes to Avoid

• Mistake: Using wet, undrained cherries. Fix: Pat them completely dry with paper towels to prevent soggy dough and purple streaks.
• Mistake: Overmixing the dough after adding cherries and chocolate. Fix: Fold them in gently by hand to avoid a tough, dense cookie texture.
• Mistake: Skipping the chill time for the dough. Fix: Refrigerate for at least 1 hour to prevent excessive spreading and improve flavor.
• Mistake: Using only milk chocolate chips. Fix: Opt for semi-sweet or dark chocolate to balance the intense sweetness of the cherries.
• Mistake: Chopping the cherries too finely. Fix: Cut them into small, distinct chunks so their flavor and color pop in every bite.
• Mistake: Baking on a warm, unlined sheet. Fix: Always use cool, parchment-lined pans to ensure even baking and easy removal.
• Mistake: Overbaking for a “done” look. Fix: Pull them out when edges are just set; they firm up perfectly while cooling.
• Mistake: Storing cookies while still warm. Fix: Let them cool completely on a rack to avoid steam making them soft or sticky.
• Mistake: Substituting cherry juice for other liquids. Fix: Stick to the recipe’s specified wet ingredients to maintain proper dough chemistry.
• Mistake: Ignoring the salt. Fix: Use the full amount of salt to cut through the sweetness and enhance all the flavors.

Storing Tips

• Fridge: Store cooled cookies in an airtight container with parchment between layers for up to 5 days. The moisture from the maraschino cherries means refrigeration is best for longer freshness.
• Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag or airtight container for up to 3 months. For dough, scoop balls onto a tray to freeze solid, then bag for up to 3 months; bake from frozen, adding 1-2 minutes.
• Reheat: Warm cookies in a 300°F (150°C) oven for 4-5 minutes or until heated through. This restores the crisp edges and soft, gooey center. Ensure reheated cookies reach an internal temperature of 165°F (74°C) for food safety if they contain perishable ingredients like eggs or dairy.

Proper storage keeps your Maraschino Cherry Chocolate Chip Cookies deliciously chewy and prevents the cherries from making the cookies soggy.

Conclusion

These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic, offering a perfect balance of sweet cherries and rich chocolate. I hope you love baking them as much as I do! Give the recipe a try and let me know what you think in the comments. For more decadent treats, check out our Decadent Black Forest Cookie Dough Brownie Bombs Recipe or Better Than Anything Toffee Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

How do I prepare the maraschino cherries for these cookies?

Drain the maraschino cherries thoroughly and pat them completely dry with paper towels. Chop them into small pieces before folding them into the dough to prevent excess liquid from affecting your Maraschino Cherry Chocolate Chip Cookies.

Can I use frozen or fresh cherries instead of maraschino cherries?

No, for the best results, use jarred maraschino cherries. Their unique sweet flavor and texture are essential to this recipe. Fresh or frozen cherries will release too much moisture and alter the taste and consistency of your cookies.

Why are my cookies turning out cakey or puffy?

This often happens if the cherries were not dried well enough, adding extra moisture. Also, ensure you are not over-measuring your flour. For perfect Maraschino Cherry Chocolate Chip Cookies, spoon and level your flour instead of scooping directly from the bag.