INTRODUCTION
These Maraschino Cherry Chocolate Chip Cookies Recipe are soft, sweet, and full of bright cherry bits and chocolate chips. They look like bakery cookies with pink spots and dark chips. You can make them with simple steps and easy tools. The dough is quick to mix and bakes into chewy edges with a soft middle. These cookies are a good treat for a snack, a party, or a gift.
If you like baking cookies with a twist, try making these and enjoy the red cherry pieces with chocolate. For a fun twist on drinks that go well with cookies, you might enjoy pairing them with a warm drink like chocolate chip cookie dough syrup mixed into milk or coffee.
WHY YOU WILL LOVE THIS RECIPE
You will love these cookies because they are easy to make and taste special. The maraschino cherries give a sweet, fruity bite. The chocolate chips give a deep, rich flavor that balances the cherries. The cookies bake into a shape that looks like a bakery cookie when you press a few extra chips on top.
This recipe uses common pantry items. You make a dough that holds its shape but stays soft inside. The small amount of pink food coloring gives a light pink tint that makes the cookies look fun. These are good for holidays, boxes for friends, and the kids will love them.
HOW TO MAKE Maraschino Cherry Chocolate Chip Cookies Recipe
This is a clear guide you can follow. Read all steps before you start. Gather your room temperature butter and eggs first. Drain the cherries well and chop them small. Use a scoop for even balls of dough. Press extra cherries and chips on top to make them look like bakery cookies.
For a warm drink to enjoy with your cookies, a light, cozy drink can pair well, like a cozy coffee manga recipe that keeps the mood calm while you bake.
EQUIPMENT NEEDED
- Large mixing bowl
- Electric mixer or hand mixer
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheet(s)
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Wire rack for cooling
Ingredients You’ll Need :
- 1 cup unsalted butter, room temperature
- 1¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract (optional)
- Small amount of pink gel food coloring
- 3 cups all-purpose flour (360g)
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup maraschino cherries, well-drained and finely chopped
- 2 cups semi-sweet chocolate chips
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar for 2 minutes until fluffy.
- Add eggs, vanilla extract, almond extract, and gel food coloring. Mix until combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Gradually add to wet ingredients.
- Fold in chopped cherries and chocolate chips.
- Scoop dough into golf-ball-sized balls. Press extra cherries and chips on top for a bakery-style look.
- Bake for 10-12 minutes until edges are set. Let cool for 15 minutes on the baking sheet before transferring to a wire rack.
HOW TO SERVE Maraschino Cherry Chocolate Chip Cookies Recipe
Serve these cookies warm or at room temperature. A warm cookie will have soft centers and melty chips. Let a plate cool for a few minutes before you stack cookies so they do not stick together. You can dust a little powdered sugar for a pretty look, or drizzle a thin bit of melted chocolate for shine.
Try pairing the cookies with a warm spiced drink. A rich and creamy pairing like Boozy Baileys hot chocolate can make the treat feel like a special dessert for grown ups. Keep a small glass of milk for kids or anyone who likes a classic match.
STORAGE & FREEZING : Maraschino Cherry Chocolate Chip Cookies Recipe
To store baked cookies:
- Let the cookies cool completely.
- Place them in a single layer in an airtight container.
- For softer cookies, add a slice of bread to the container for 1-2 days; the bread keeps them moist.
- Store at room temperature for up to 4 days.
To freeze baked cookies:
- Place cooled cookies on a tray and freeze until firm.
- Transfer frozen cookies to a freezer-safe bag or container with parchment between layers.
- Store up to 3 months.
- Thaw at room temperature for 30 minutes or warm in a low oven for 5 minutes.
To freeze cookie dough:
- Scoop dough balls onto a tray and freeze until firm.
- Move dough balls to a freezer-safe bag. Bake from frozen and add 1-2 minutes to bake time.
SERVING SUGGESTIONS
- Serve with cold milk for kids and old favorites.
- Make a simple ice cream sandwich by placing a scoop of vanilla between two cookies.
- Top a cookie with whipped cream and a small cherry for a quick dessert.
- Offer a tray of cookies next to warm drinks like boozy chili hot chocolate for guests who like bold flavors.
- Arrange cookies in a box with a ribbon for a sweet gift.
VARIATIONS
- Cherry and white chocolate: Swap semi-sweet chips for white chocolate chips for a sweeter bite.
- Cherry nut: Add 1 cup chopped toasted almonds or pecans for crunch.
- Dark chocolate: Use dark chocolate chips for a richer flavor that balances the cherry.
- Mini cookies: Make smaller dough balls and bake for 8-10 minutes for bite-size treats.
- Cherry jam swirl: Drop small spoonfuls of cherry jam on top before baking for extra cherry flavor and a glossy top. For a drink match with a fun look, try pairing with boozy zebra hot chocolate to mix sweet and bold notes.
FAQs (minimum 4 FAQ)
Q: Can I use fresh cherries instead of maraschino cherries?
A: You can, but fresh cherries have more water. Chop and pat them dry, and toss them in a little flour so they do not make the dough soggy. The flavor will be less sweet than maraschino cherries.
Q: Can I skip the food coloring?
A: Yes. The food coloring only adds a light pink color. The cookies will still taste the same without it.
Q: Why use cornstarch in the dough?
A: Cornstarch makes the cookies soft and gives them a tender crumb. It helps keep the center soft while the edges bake.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10-15 minutes before baking. You can also freeze dough balls for months.
Q: How do I keep the cherries from bleeding color into the dough?
A: Drain the cherries very well and pat them dry with paper towels. Chop them small and gently fold them in. If you still see a little pink, that’s okay; it adds charm to the cookie look.
Q: Can I use salted butter?
A: Yes, but reduce the added salt to a pinch. Unsalted butter gives you the best control of salt level.
MAKE-AHEAD TIPS FOR Maraschino Cherry Chocolate Chip Cookies Recipe
- Make the dough up to 48 hours ahead. Keep it covered in the fridge. When ready, scoop and bake.
- Scoop dough into balls and freeze on a tray. Move to a bag when solid. Bake from frozen and add 1-2 minutes to the bake time.
- Bake cookies fully ahead and freeze them in a single layer. Thaw at room temperature when needed.
- Prepare the dry mix (flour, cornstarch, baking soda, salt) and keep in a sealed bag. Mix wet ingredients and combine when ready to bake.
Conclusion
If you want a tested, fun cookie with bright cherry pieces and melty chocolate, try this Maraschino Cherry Chocolate Chip Cookies Recipe. For another take on this idea and more photos, see the original version and tips at the original Maraschino Cherry Cookies with Chocolate Chips post on The First Year.
Maraschino Cherry Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar for 2 minutes until fluffy.
- Add eggs, vanilla extract, almond extract, and gel food coloring. Mix until combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Gradually add to wet ingredients.
- Fold in chopped cherries and chocolate chips.
- Scoop dough into golf-ball-sized balls. Press extra cherries and chips on top for a bakery-style look.
- Bake for 10-12 minutes until edges are set. Let cool for 15 minutes on the baking sheet before transferring to a wire rack.