Maraschino Cherry Chocolate Chip Cookies (Printable version)
Soft, chewy cookies filled with maraschino cherries and chocolate chips - a fun twist on the classic treat.
# Ingredient list:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup (2 sticks) unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-Ins
09 - 1 cup semi-sweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and coarsely chopped
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
04 - Add the egg and vanilla extract to the butter mixture; beat until well combined.
05 - Gradually mix in the dry ingredients until a soft dough forms.
06 - Gently fold in the chocolate chips and chopped maraschino cherries until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
# Expert Tips:
01 -
- The cherry and chocolate combination tastes like a sundae disguised as a cookie.
- These stay soft for days if you store them right, which honestly never happens in my house because they vanish.
02 -
- Those cherries carry a surprising amount of liquid, so patting them thoroughly dry is the single most important step.
- If you want a bigger cherry punch, stir in two tablespoons of the cherry syrup but expect a slightly softer cookie.
03 -
- Chill the dough for 30 minutes if your kitchen is warm, because the butter softens fast and the cookies will spread too much otherwise.
- Underbake them slightly and let the residual heat finish the job on the pan for that perfect chewy center.