These cookies are a fun twist on classic chocolate chip cookies! They have sweet maraschino cherries mixed in, adding a pop of color and flavor.
Who doesn’t love a cookie that’s both chewy and a little fruity? I love to enjoy these with a glass of milk. They’re a hit at any gathering, and let’s be honest, they’re just plain fun to make!
Key Ingredients & Substitutions
Butter: I recommend using unsalted butter for better control over the saltiness. If you’re dairy-free, try using coconut oil or a plant-based butter substitute.
Maraschino Cherries: These add sweetness and color, but you could swap them out for dried cherries if you prefer a chewier texture. Just remember to chop them up as well for even distribution!
Chocolate Chips: Semi-sweet chips are great, but milk chocolate or dark chocolate could be used based on your taste. You could also use white chocolate for a sweeter twist!
Baking Soda: This is essential for leavening. If you’re out, you can use baking powder—just double the amount needed, but make sure to adjust for added salt!
How Do I Ensure My Cookies Turn Out Chewy and Soft?
The secret to chewy cookies lies in not overmixing once you add the dry ingredients. Be gentle! Here are some additional tips:
- Make sure your butter is softened but not melted—it should be creamy when mixed.
- Underbake slightly. Take them out when they’re set at the edges but still soft in the middle; they’ll continue cooking on the baking sheet.
- Cool the cookies on a wire rack to keep them soft.
Enjoy your delightful cherry chocolate chip cookies with friends and family! They’re bound to put a smile on everyone’s face!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats (optional, for texture)
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup maraschino cherries, drained and chopped
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Make sure to let the cookies cool for a few minutes on the baking sheet after baking, and then they should cool completely on a wire rack, which will take about another 10-15 minutes. So, you can have fresh cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract until everything is well mixed.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the butter-sugar mixture. Stir gently with a spoon or spatula until just combined—don’t overmix!
6. Add Extras:
Fold in the rolled oats (if using), chocolate chips, chopped maraschino cherries, and nuts (if using) until everything is evenly distributed in the dough.
7. Scoop and Bake:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie as they will spread a little while baking.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes. Keep an eye on them! You’re looking for the edges to be golden and the centers to look set but not too firm.
9. Cool Them Down:
Once baked, let the cookies sit on the baking sheet for about 5 minutes. This allows them to firm up a little. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Once cooled, dig into these colorful and chewy cookies! They make for an excellent treat anytime and are sure to impress your family and friends!
This delightful recipe yields cookies that are soft, chewy, and bursting with sweet maraschino cherry flavor, complemented by rich chocolate chips. Perfect for any occasion!
FAQ – Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, fresh cherries can be used, but they will need to be pitted and chopped. Keep in mind that fresh cherries will provide a different texture and flavor—less sweet and juicier—compared to maraschino cherries.
What If I Don’t Have Rolled Oats?
No worries! If you’re out of rolled oats or prefer not to use them, you can simply omit them without affecting the overall structure of the cookies. Your cookies will still turn out deliciously chewy!
Can I Freeze the Cookie Dough for Later Use?
Absolutely! You can freeze the cookie dough balls. Just scoop them onto a baking sheet, freeze until solid, then transfer them to an airtight container or Ziplock bag. When you’re ready to bake, just add a couple of extra minutes to the baking time while frozen.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator or freeze them to enjoy later. Just make sure to separate layers with parchment paper to prevent sticking!
