Irresistible Maraschino Cherry Chocolate Chip Cookies: Your New Favorite Indulgence
Prepare to fall in love with these Maraschino Cherry Chocolate Chip Cookies – a delightful fusion of two beloved dessert classics: the enchanting cherry-chocolate pairing and the comforting chocolate chip cookie. Dotted with vibrant, ruby-red maraschino cherries, these cookies boast an eye-catching appearance that’s perfect for any occasion. While they make a fantastic treat for a casual spring gathering or a cozy autumn evening, their festive hues also make them an ideal candidate for your Christmas cookie platter. Honestly, don’t wait for a special event; these cookies are so incredibly delicious, you’ll want to bake them right away!
This recipe transforms the classic chocolate chip cookie into something truly special with a few key features that ensure a perfect bake every time:
- Browned Butter Bliss: We start with browned butter, which infuses the cookies with a rich, nutty, and intensely buttery flavor that elevates them far beyond ordinary.
- Effortless Baking: Say goodbye to lengthy preparation! These are simple mix and bake cookies, designed for convenience with absolutely no chilling required.
- Perfect Pairing: The combination of sweet, slightly tart cherries and rich dark chocolate creates a flavor symphony that is simply divine and utterly addictive.
- Ideal Texture: Expect nothing less than glorious thick, soft, and chewy chocolate chip cookies with perfectly crisp edges.
- Versatile Treat: Whether you’re planning a thoughtful homemade gift or simply craving a sweet indulgence, these cookies are a fantastic choice for gifting or just because.
This crowd-pleasing recipe is a cherished adaptation of my highly popular marshmallow chocolate chip cookies, known for disappearing in a flash! Like their marshmallow counterparts, these cherry chocolate chip cookies are wonderfully soft in the center with a satisfying crispness around the edges, boasting a subtle caramel undertone thanks to the brown sugar. What makes them even better is their sheer ease of preparation – no fancy stand mixer needed, and no frustrating chilling time. If you adore a truly great cookie, you’ll also love my recipe for the ultimate chocolate chip cookies and these delightful chocolate chip pistachio cookies for more baking adventures.
Table of Contents
- Ingredients You’ll Need for Perfect Cookies
- How to Make Cherry Chocolate Chip Cookies (Step-by-Step)
- Expert Tips and Tricks for Cookie Success
- Yield and Storage Instructions
- More Irresistible Cookie Recipes You’ll Love
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Ingredients You’ll Need for Perfect Maraschino Cherry Chocolate Chip Cookies
For precise measurements and detailed instructions, please jump directly to the full recipe card at the bottom of the page.
- Maraschino Cherries: These bright red, sweet-tart cherries, typically stored in a sugary syrup, are the star of this cookie recipe. Their vibrant color remains even after baking, transforming into beautiful, ruby-like gems scattered throughout your cookies. It’s crucial to drain and dry them thoroughly to prevent soggy spots in your dough. While maraschino cherries offer a distinct flavor and aesthetic, you could experiment with glacé cherries or even dried cherries as alternatives if fresh maraschino cherries aren’t available, keeping in mind that the flavor profile will shift slightly.
- Chocolate Chips: I find that dark chocolate chips (also known as semi-sweet chocolate chips) create the perfect balance, complementing the sweetness of the maraschino cherries beautifully. The slight bitterness of the dark chocolate enhances the overall complexity of the cookie. If you’re feeling adventurous or prefer a sweeter profile, white chocolate chips also pair wonderfully with cherries, offering a creamy contrast that makes for delicious white chocolate cherry cookies. You could also chop a good quality chocolate bar for varying textures.
- Unsalted Butter: Using unsalted butter is key for controlling the overall salt content in your cookies. We’ll be browning the butter, a simple technique that adds incredible depth and a nuanced, nutty flavor that truly makes these cookies stand out.
- Plain Flour: Also known as all-purpose flour, this forms the structural base of our cookies. Weighing your flour is highly recommended for accuracy, as scooping can lead to too much flour, resulting in dense or dry cookies.
- Baking Soda: This acts as our leavening agent, helping the cookies spread and rise, creating that characteristic soft and chewy texture. It’s important to note that baking soda is different from baking powder and cannot be directly substituted in this recipe without adjusting other ingredients.
- Salt: A small amount of salt is essential in sweet recipes. It doesn’t just add flavor but intensifies and balances the sweetness, preventing the cookies from tasting one-dimensional.
- Sugar: This recipe utilizes a blend of both white granulated sugar and light brown sugar. The white sugar contributes to crisp edges and spread, while the brown sugar adds moisture, chewiness, and delightful caramel notes, creating a complex sweetness.
- Egg: A large, room temperature egg acts as a binder, bringing all the ingredients together and providing structure to the cookies. Using a room temperature egg ensures it incorporates smoothly into the butter and sugar mixture, resulting in a more uniform dough.
- Vanilla Extract: Good quality vanilla extract adds a warm, comforting aroma and flavor that rounds out the cookie beautifully. For an interesting twist, you could substitute the vanilla extract with 1 teaspoon of almond extract, which would further highlight the cherry flavor.
How to Make Maraschino Cherry Chocolate Chip Cookies (Step-by-Step)
Baking these beautiful cherry chocolate chip cookies is a straightforward and enjoyable process. Follow these simple steps for perfectly soft, chewy, and flavorful results every time. Remember, for the full ingredient list and precise instructions, please consult the recipe card below.
- Brown the Butter: This crucial first step infuses your cookies with an unparalleled depth of flavor. Begin by melting your unsalted butter in a medium saucepan over low-medium heat. As it melts, it will start to bubble, then foam. Continue to cook, swirling occasionally, until the milk solids at the bottom of the pan turn a beautiful golden brown and the butter takes on a rich, nutty aroma. Be careful not to burn it! Once browned, very gradually pour the liquid gold into a heatproof mixing bowl, leaving any darker, burnt solids behind in the saucepan. Allow this fragrant browned butter to cool slightly for about 10 minutes. This cooling period is essential to prevent the egg from cooking when added.
- Prepare Dry Ingredients: In a separate medium-sized bowl, whisk together the plain flour, baking soda, and salt. This step ensures that these leavening and flavoring agents are evenly distributed throughout the dough, guaranteeing a consistent texture and rise in every cookie. Set this mixture aside for a moment.
- Combine Wet Ingredients: Return to your cooled browned butter. Add both white and brown sugars to the butter and whisk vigorously until they are well combined and the mixture looks smooth and creamy (photo 1). Next, whisk in the room temperature large egg and vanilla extract. Continue whisking until the mixture is light, fluffy, and completely smooth (photo 2). This aeration helps to create a tender cookie.
- Integrate Wet and Dry: Gradually add the dry flour mixture to the wet ingredients. Using a spatula, gently fold and cut the ingredients together until they are about 90% combined and a few streaks of flour still remain (photo 3). At this point, add most of your chopped maraschino cherries and dark chocolate chips. Continue to fold until all ingredients are just incorporated and no dry streaks of flour are visible (photo 4). Be careful not to overmix, as this can lead to tough cookies.
- Shape and Bake: Using a cookie scoop (approximately 3 tablespoons in volume, but a slightly smaller one works too), scoop out uniform balls of dough. This ensures all your cookies bake evenly. Place them on your prepared baking trays, allowing about two inches of space between each cookie for spreading (photo 5). Bake in your preheated oven for 12-14 minutes, depending on your preferred level of doneness.
Achieving Your Ideal Cookie Texture: A Matter of Personal Preference. The perfect doneness for maraschino cherry chocolate chip cookies is wonderfully subjective. If you adore a cookie that is just cooked through, retaining a very soft, almost gooey center, aim for the 12-minute mark. Growing up, our “biscuits” (as we called them) were traditionally crunchy throughout, and while I still appreciate that classic, there’s no denying the sheer delight of a soft-centered cookie! For those who prefer a slightly crispier edge while still maintaining a tender, soft interior, extend your baking time to 13-14 minutes. Keep a close eye on them, as oven temperatures can vary significantly. The edges should be set and lightly golden, while the centers may still appear slightly soft upon removal from the oven – they will continue to set as they cool.
Expert Tips and Tricks for Ultimate Cookie Success
While these maraschino cherry chocolate chip cookies are remarkably easy to prepare, a few insider tips can elevate your baking experience and ensure truly perfect results every time. Follow these simple guidelines for cookie perfection:
- Drain and Dry Cherries Meticulously: This is a crucial step! Maraschino cherries are packed in a sweet syrup, and any excess moisture can lead to soggy spots in your cookie dough, affecting the final texture. After draining the cherries thoroughly in a colander, spread them out on several layers of paper towel. Gently press another sheet of paper towel on top to absorb as much liquid as possible. The drier the cherries, the better they will incorporate into the dough and prevent unwanted moisture.
- Chop Cherries and Check for Pits: For even distribution and to avoid large, overly wet pockets in your cookies, make sure to chop the cherries into halves or even quarters, depending on their original size. This also provides a vital opportunity to double-check for any stubborn pits that might have been missed during processing. Encountering a pit in a soft, chewy cookie is an unpleasant surprise, so take this extra moment for safety and enjoyment.
- Don’t Discard the Cherry Juice (Optional Treat!): Maraschino cherry syrup, while sweet and containing high fructose corn syrup (which some may prefer to avoid), is a delicious byproduct! If you’re not opposed to it as an occasional treat, try adding a tablespoon or two to a glass of cold milk for a delightful, vibrant cherry milk akin to a flavored cordial. It’s a nostalgic and yummy way to use up every bit of that cherry goodness.
- Weigh Dry Ingredients for Accuracy: Precision is paramount in baking, especially when it comes to dry ingredients like flour or cocoa powder. Using a kitchen scale to weigh your ingredients, particularly flour, instead of measuring by volume (cups) dramatically improves accuracy. Different scooping methods can result in vastly different amounts of flour, and even a slight imbalance can significantly alter the texture and spread of your cookies. A kitchen scale is an inexpensive tool that will revolutionize your baking results.
- Bake a Test Cookie (or Two!): To ensure your cookies achieve your desired texture, I highly recommend baking off just one or two test cookies first. Allow them to cool for about 10 minutes (as cookies continue to set as they cool) before tasting. This small batch will give you immediate feedback on your oven’s temperature, your baking trays’ performance, and allow you to fine-tune the baking time for the remaining batch. This simple step guarantees consistent, perfect results tailored to your preference.
- Use Parchment Paper: Always line your baking sheets with parchment paper or a silicone baking mat. This prevents sticking, ensures even baking, and makes for effortless cleanup.
- Don’t Overmix the Dough: Once you add the flour, mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft and chewy ones.
- Cooling is Key: While it’s tempting to devour them straight from the oven, allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. This allows them to firm up without breaking and ensures they retain their shape.
Yield and Storage Instructions for Maraschino Cherry Chocolate Chip Cookies
This recipe for maraschino cherry chocolate chip cookies is designed to yield a generous batch of delicious treats, perfect for sharing or savoring over several days. Using a 3-tablespoon sized cookie scoop, you can expect to get approximately 13-14 beautifully sized cookies. These are substantial, satisfying cookies that offer a great chew.
If you’re looking to make more cookies or prefer a slightly smaller serving, simply use a 2-tablespoon scoop. This adjustment will yield around 19 cookies, which is fantastic for parties or gifting. Just remember that smaller cookies will bake faster, so you’ll need to reduce the baking time to approximately 9-10 minutes. Always keep an eye on them during the last few minutes to ensure they reach your desired level of doneness without overbaking.
Storage: Once completely cooled, these delightful cookies can be stored at room temperature for 3-4 days. To maintain their freshness and signature soft-chewy texture, place them in an airtight container. This prevents them from drying out and keeps them tasting freshly baked.
Freezing: For longer storage, maraschino cherry cookies freeze exceptionally well. Arrange the cooled cookies in a single layer in an airtight freezer-safe container or a heavy-duty ziplock bag, ensuring they are well-sealed to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies at room temperature for a few hours, or gently warm them in the microwave for a few seconds for that fresh-from-the-oven feel.
More Irresistible Cookie Recipes You’ll Love
If you’ve enjoyed baking these delightful Maraschino Cherry Chocolate Chip Cookies, you’re in for a treat! Our collection of cookie recipes offers a wide array of flavors and textures to satisfy every craving. Explore some of our other popular creations:
- Chocolate Chunk Cookies: A timeless classic with generous chunks of rich chocolate for an indulgent experience.
- Black Forest Cookies: Capturing the essence of the beloved Black Forest cake in a chewy cookie form.
- Lemon Blueberry Cookies: Bright, zesty, and bursting with fresh blueberry flavor, perfect for a sunny day.
- Caramilk Cookies: For those who love the unique caramelized white chocolate of Caramilk bars.
- Dark Chocolate Walnut Cranberry Cookies: A sophisticated blend of bitter chocolate, crunchy walnuts, and tart cranberries.
- Strawberry Cheesecake Cookies: All the creamy, fruity goodness of cheesecake in a convenient cookie.
- Chunky Salted Chocolate Chip Cookies: A perfect balance of sweet and salty, with a satisfying chew and plenty of chocolate.
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Cherry Chocolate Chip Cookies
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Ingredients
- 1 cup maraschino cherries (140g/5oz drained, chopped)
- 113 g unsalted butter (1 stick / ½ cup / 4oz)
- 225 g plain flour (all-purpose flour) (1 ¾ cups / 8oz)
- ¾ teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- ⅔ cup white granulated sugar (135g / 4.8oz)
- ¼ cup light brown sugar (50g / 1.8oz)
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 1 cup dark chocolate chips (semi-sweet) (180g / 6.4oz)
For best results, always weigh ingredients where a weight is provided.
Equipment
- 2x baking sheets
- Large mixing bowl
- Medium saucepan
- Cookie scoop (3 tbsp volume)
Instructions
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Preheat your oven to 180°C (160°C fan forced) / 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
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Thoroughly drain the maraschino cherries and chop them into halves or quarters, depending on their size. Place them on several sheets of paper towel and gently press down with another sheet to remove all excess juice. This step is crucial for preventing soggy cookies.
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Place the unsalted butter in a small saucepan over low-medium heat. Heat the butter, swirling occasionally, until it melts and begins to bubble. Continue cooking, swirling now and then, until the bubbles become foamy and the butter solids at the bottom of the pan turn an amber brown color, releasing a nutty aroma. This is browned butter.
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Slowly and carefully pour the browned butter into a large mixing bowl, being mindful to leave any dark, burnt solids behind in the saucepan. Allow the browned butter to cool for about 10 minutes to prevent cooking the egg.
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In a separate medium bowl, whisk together the plain flour, baking soda, and salt until evenly combined. Set aside.
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Add both white granulated sugar and light brown sugar to the cooled browned butter. Whisk until thoroughly combined. Then, add the room temperature egg and vanilla extract, whisking until the mixture is smooth and slightly airy.
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Add the flour mixture to the wet ingredients. Using a spatula, use a folding and cutting motion until the ingredients are just combined, leaving a few streaks of flour visible.
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When the flour is about 90% mixed through, set aside a small handful of both the chocolate chips and the chopped maraschino cherries for topping. Add the remaining chocolate chips and cherries to the dough. Gently fold until all ingredients are just combined and no dry flour streaks remain. Do not overmix.
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Use a 3-tablespoon sized cookie scoop (or your chosen size), firmly packing the cookie dough into the scoop to form golf ball-sized balls. Transfer these dough balls to your prepared baking trays, spacing them approximately 2 inches apart to allow for spreading. If any bits fall off, simply press them back into the cookie dough.
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Gently press a couple of the reserved chocolate chips and a piece of cherry onto the top of each cookie dough ball. This helps to ensure beautiful presentation after baking.
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Bake for approximately 12-14 minutes, or until the edges are set and lightly golden, and the centers appear slightly soft. As soon as you remove the trays from the oven, you can use a round cookie cutter (slightly larger than your cookies) to gently swirl around each cookie. This technique helps to create perfectly round cookies if desired.
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Allow the cookies to cool on the baking trays for a few minutes. This allows them to firm up slightly before you attempt to move them. Then, use a spatula to carefully transfer them to a wire cooling rack to cool completely. Once cool, they will have developed crisp exteriors and wonderfully chewy middles.
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Please take a moment to leave a comment & rating on this recipe. Your feedback is greatly appreciated and incredibly helpful!
Notes
- I typically use a 340g jar of Tania brand maraschino cherries, which yields approximately 1 cup (or very close to it) once drained and chopped.
- You can certainly use a smaller, 2-tablespoon volume cookie scoop if you prefer smaller cookies or a larger yield. If you do, remember to adjust the baking time down to only 9-10 minutes.
- Oven temperatures can vary significantly, so it’s always a good idea to know your oven. Start checking your cookies at 8 minutes; they should appear dry and “set” around the edges but will still be very soft in the center. They will continue to firm up as they cool.
- For the most accurate and consistent results in baking, especially with dry ingredients like flour and sugar, you should always weigh them using a kitchen scale. Kitchen scales are relatively inexpensive and a worthwhile investment for any baker. If you don’t have a scale, use the “spoon and level” method for measuring flour (spoon flour into the measuring cup, then level off with a straight edge) rather than scooping directly from the bag, which can compact the flour and result in too much being used.
EXPLORE MORE COOKIE RECIPES!
261
kcal
Marie Roffey
Desserts
American
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Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Calories from Fat 99
17%
50%
10%
7%
3%
12%
4%
24%
6%
5%
0%
5%
6%
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