Why You’ll Love This Recipe

Unique Flavor Combination – The blend of maraschino cherries and chocolate chips offers a sweet and slightly tangy taste that’s both refreshing and indulgent.
Soft and Chewy Texture – These cookies boast a tender crumb that melts in your mouth, making them utterly satisfying.
Visually Appealing – The vibrant red cherries add a pop of color, making these cookies as attractive as they are delicious.
Simple Ingredients – Utilizing common pantry items, this recipe is straightforward and easy to follow.
Versatile Treat – Perfect for holidays, parties, or an everyday sweet indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup maraschino cherries, drained and chopped
1½ cups semi-sweet chocolate chips

Directions

Preheat the Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream Butter and Sugars – In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
Add Eggs and Vanilla – Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract to enhance the flavor.
Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
Fold in Cherries and Chocolate Chips – Gently fold in the chopped maraschino cherries and chocolate chips, ensuring even distribution throughout the dough.
Prepare Dough Balls – Using a cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake – Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
Cool – Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Servings and Timing

Servings: Approximately 36 cookies
Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Total Time: Approximately 1 hour, including cooling time

Variations

Almond Twist – Add ½ teaspoon of almond extract to the dough to complement the cherry flavor.
White Chocolate Chips – Substitute semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier taste.
Nutty Addition – Fold in ½ cup of chopped nuts, such as pecans or walnuts, for added crunch and flavor.
Dried Cherries – Use dried cherries instead of maraschino cherries for a more intense cherry flavor and chewy texture.

Storage/Reheating

Room Temperature – Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing – Place the baked and cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. To enjoy, thaw at room temperature.
Reheating – If you prefer warm cookies, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for a few seconds until warm.

FAQs

How do I prevent the cookies from spreading too much during baking?

Ensure that the butter is softened but not melted, and consider chilling the dough for 30 minutes before baking to help the cookies maintain their shape.

Can I use fresh cherries instead of maraschino cherries?

Yes, you can use fresh cherries. Be sure to pit and chop them, and pat them dry to remove excess moisture, which can affect the cookie’s texture.

Is it necessary to drain and dry the maraschino cherries?

Yes, draining and patting the cherries dry helps prevent excess moisture from altering the dough consistency and ensures the cookies bake properly.

Can I substitute the semi-sweet chocolate chips with milk chocolate chips?

Absolutely! Feel free to use milk chocolate chips if you prefer a sweeter flavor profile in your cookies.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that all other ingredients used are gluten-free as well.

Can I add food coloring to enhance the pink hue of the cookies?

Yes, adding a few drops of red or pink