Maraschino Cherry Chocolate Chip Cookies.
Maraschino cherry chocolate chip cookies are perfect! Chewy and chocolaty with bites of sweet cherry inside. Festive and delicious and a unique spin on the classic!
Merry cherry cheer!
These cookies are chewy and chocolaty and have the perfect sweet cherry twist. A little burst of christmas jewels inside a gooey dough with bits of melty chocolate… SIGN ME UP.
Perfect cookies to leave out for Santa if I do say so myself.
I have loved maraschino cherries for as long as I can remember! I would want to steal them out of my mom’s drinks when we went out to eat back in the day… my brothers and I would fight over the cherry. She’d decline because they were usually soaked in whatever that drink was – like bourbon. Ha!
I mean, serving these chocolate chip cookies warm with some bourbon? That sounds festive and cozy to me.
There is just something about maraschino cherries that is so nostalgic. The cool sweetness. Oh and the COLOR. I mean, yes, I used the classic maraschino cherries here for this recipe. But you can use luxardo cherries or something similar. I really love these merry maraschino cherries that I can find at my local grocery store. They are PINK and vibrant and gorgeous.
Don’t these just LOOK festive? They look like Santa’s cookies. I love that you can get a cookie with these colors that doesn’t include peppermint. I love peppermint everything, but sometimes I just want another version of a festive cookie.
And here we are!
These cookies are SO good. They are exactly how I want a cherry chocolate chip cookie to taste. And they are simple too. I use the base of this super old giant rainbow cookie. A favorite here on the blog.
I don’t fully dry out the cherries or anything – but I do remove them from the juice and pat them pretty dry with a paper towel. You don’t want them super juicy going into the cookie dough, so give them a good press with your hands and the paper towel. But that is it!
Milk or dark chocolate chips work. Semi-sweet may be the best complement, but it depends on your mood.
My absolute favorite part is topping these with a sprinkle of flaky salt. The sweet + salty combo is everything.
‘Tis the season!
Maraschino Cherry Chocolate Chip Cookies
Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ½ sticks (12 tablespoons) of salted butter, softened
- 1 cup brown sugar
- ½ cup 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
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda and salt.
- In the bowl of your electric mixer, beat the butter and sugars together until fluffy, about 5 minutes. Beat in the egg and egg yolk until combined. Beat in the vanilla extract.
- Beat in the dry ingredients until just combined. Beat in the chocolate chips and the cherries until mixed.
- Scoop or roll the dough into balls that are 1.5 to 2 tablespoons in size. Make sure they are about 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, or until the cookies are just barely set. Sprinkle with flaked salt. Let cool completely before serving.
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9 Comments on “Maraschino Cherry Chocolate Chip Cookies.”
Sooo my husband and I don’t love chocolate (I know). If I just leave out the choc chips, will the recipe still work?
My mom LOVES any combo of chocolate and cherry. I’m totally going to surprise her and bring them to our Christmas festivities this year! Thanks for another delicious recipe, Jess.
I made these today and they’re PERFECT. The recipe is spot-on! I will definitely be making them again!
I made these and they taste really good, but they spread more than I was expected (more than it looks like yours did), likely due to how wet the dough was. I wonder if I didn’t dry the cherries enough? I might try adding a bit more flour next time. Or just except that they are a thinner cookie.
They’re a very good cookie. But geez did they spread. So I threw them in the refrigerator to see if that would help. We’ll find out tomorrow.
I mixed up the dough and put it in my fridge for a day. The next day I scooped and baked them per the recipe. They look very flat and pancake like. I think the dough was too wet even though I blotted as much liquid from the cherries as Icould. Taste delicious though!
New favorite! Absolutely delicious. Mine baked a couple minutes less, but my oven is old. I added a bit more flour to augment the wetness of the cherries as some suggested they spread quite a bit. In any case, these are are that perfectly chewy, salty/sweet bite. My cherry cordial loving kids are obsessed with them, and so am I. Thank you for this amazing recipe!
Such a great recipe!! I read some of the comments before I baked and based on what I read I squeezed as much juice out of the cherries as I could. My dough was not too wet and cookies baked perfectly. I also let the cookie dough sit in the fridge overnight.
I make these every year as they were one recipe my grandmother never left out around Christmas. I also add walnuts but they are soooo yummy!