Maraschino Cherry Chocolate Chip Cookies – Easy & Delicious Recipe!

Maraschino Cherry Chocolate Chip Cookies: A Sweet Little Nostalgia Trip

There’s something about maraschino cherries that takes me straight back to childhood—those bright red gems perched atop sundaes or tucked into fruitcakes (which, let’s be honest, I only ate for the cherries). But have you ever tried folding them into cookies? Oh, my dear reader, you’re in for a treat. These Maraschino Cherry Chocolate Chip Cookies are like a hug from your grandma’s kitchen, if your grandma had a penchant for chewy, chocolate-studded, cherry-kissed perfection. They’re easy to whip up, impossibly soft, and just the right amount of nostalgic.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened – The foundation of any great cookie. Room temp is key for that dreamy texture!
• 1 cup granulated sugar – For sweetness that caramelizes ever so slightly at the edges.
• 1 cup packed light brown sugar – This adds depth and chewiness. Don’t skip it!
• 2 large eggs – Always use room temperature eggs for even mixing.
• 2 teaspoons pure vanilla extract – The better the vanilla, the better the cookie. Splurge if you can!
• 3 cups all-purpose flour – Spoon and level it, friends—no dense cookies here.
• 1 teaspoon baking soda – Our little leavening hero.
• ½ teaspoon baking powder – A pinch extra lift never hurt anybody.
• 1 teaspoon salt – Balances the sweetness and makes the flavors pop.
• 1 cup semi-sweet chocolate chips – Classic, but feel free to swap in dark or milk chocolate.
• ½ cup chopped maraschino cherries – Drained and patted dry! Excess liquid = sad, soggy cookies.
• 2 tablespoons maraschino cherry juice (optional) – For a subtle pink hue and extra cherry flavor.

Let’s Bake Some Joy

First, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. There’s nothing worse than cookies sticking—trust me, I’ve learned the hard way.

1. Cream the butter and sugars – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). This is where the magic starts—don’t rush it! The mixture should look pale and creamy.
2. Add eggs and vanilla – Crack in the eggs one at a time, mixing well after each. Then drizzle in that gorgeous vanilla. If you’re using the cherry juice, add it here for a rosy tint.
3. Whisk dry ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures no sneaky clumps of baking soda end up in your bite.
4. Combine with love – Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Overmixing = tough cookies, and we want tender, melt-in-your-mouth bites.

Now, the fun part: gently fold in the chocolate chips and those vibrant chopped cherries. The dough will be soft and slightly sticky—perfect! Pop it in the fridge for 15 minutes if it feels too warm (this helps prevent spreading).

Pro Tips, Variations, and Substitutions

These Maraschino Cherry Chocolate Chip Cookies are already a delight, but here are a few ways to make them even more special:

• Toast the nuts: If you’re using walnuts or pecans, lightly toasting them before adding to the dough brings out their rich, nutty flavor.
• Swap the chocolate: White chocolate chips or dark chocolate chunks pair beautifully with the cherries for a different twist.
• Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for equally delicious results.
• Extra cherry flavor: Add a teaspoon of almond extract to enhance the cherry’s natural sweetness.

What to Serve With These Cookies

These cookies shine on their own, but they’re even better with a little company! Here are some perfect pairings:

• A tall glass of cold milk or a creamy latte
• A scoop of vanilla ice cream for an indulgent cookie sundae
• A warm cup of herbal tea, like chamomile or peppermint

Storage and Reheating Tips

To keep your cookies fresh and chewy:

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing: Place cooled cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
• Reheating: For that just-baked warmth, pop a cookie in the microwave for 10 seconds or warm in a 300°F oven for 3–5 minutes.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?
While fresh cherries are delicious, they contain more moisture and may alter the cookie’s texture. Stick with maraschino cherries (well-drained) for the best results.

Why are my cookies spreading too much?
This could be due to warm butter or an overmixed dough. Make sure your butter is softened but not melted, and mix just until ingredients are combined.

Can I omit the nuts?
Absolutely! The cookies will still be delicious without them—just as soft and flavorful.

How do I prevent the cherries from sinking to the bottom?
Tossing them in a little flour before folding into the dough helps distribute them evenly.

Final Thoughts

There’s something truly magical about the combination of sweet cherries and rich chocolate in these cookies. Whether you’re baking them for a special occasion or just because, they’re sure to bring smiles to everyone who takes a bite. So preheat that oven, grab your mixing bowl, and get ready to enjoy a batch of these irresistible treats. Happy baking!