Best Maraschino Cherry Chocolate Chip Cookies Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Maraschino Cherries in Cookies? Here’s Why They’re Missing Out

There’s something undeniably nostalgic about maraschino cherries—those vibrant, sweet-tart gems that crown sundaes and cocktails. Yet, when it comes to baking, most home cooks relegate them to the sidelines, assuming they’re too bold or artificial for cookies. But what if I told you that maraschino cherry chocolate chip cookies are the secret upgrade your dessert table has been craving? These ruby-studded treats strike the perfect balance between fruity brightness and rich chocolate, turning a classic into something extraordinary.

I’ll never forget the first time I folded chopped maraschinos into cookie dough. It was a rainy afternoon, and my grandmother’s vintage mixing bowl sat heavy in my hands. She’d always sworn by the magic of contrasting flavors—salty and sweet, tart and creamy—and that day, I finally understood why. The cherries bled just enough of their jewel-toned syrup into the dough, creating pockets of tangy sweetness that played off the dark chocolate chips like a symphony. One bite, and I was hooked.

Now, before you worry about these cookies tasting like a candy shop explosion, let me reassure you: the magic lies in balance. We’re not dumping an entire jar into the batter (though the temptation is real). Instead, we’ll chop them finely, pat them gently to remove excess syrup, and let them mingle with premium dark chocolate. The result? A cookie that’s chewy at the edges, soft in the center, and dotted with surprises—like finding the prize at the bottom of a cereal box, but infinitely more sophisticated.

What makes maraschino cherry chocolate chip cookies truly special is their versatility. They’re equally at home on a holiday cookie platter as they are packed into a lunchbox for a midday pick-me-up. And for those who think maraschinos are just for kids? One taste of these grown-up cookies, with their hints of almond extract and sea salt finish, will change their minds faster than you can say “second helping.”

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Maraschino Cherry Chocolate Chip Cookies

There’s something magical about the combination of tart maraschino cherries and rich chocolate chips nestled in a soft, buttery cookie. These cookies are like little bites of nostalgia—sweet, vibrant, and utterly irresistible. Whether you’re baking them for a holiday treat or just because, they’re sure to disappear fast!

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any great cookie. Make sure it’s softened to room temperature for that perfect creamy texture.
• 1 cup granulated sugar – For just the right amount of sweetness.
• 1 cup packed brown sugar – The molasses in brown sugar adds depth and chewiness.
• 2 large eggs – Always use room-temperature eggs to help them blend smoothly into the batter.
• 2 teaspoons vanilla extract – A splash of vanilla enhances all the flavors.
• 3 cups all-purpose flour – Spoon and level your flour to avoid dense cookies.
• 1 teaspoon baking soda – The leavening agent that gives these cookies their lift.
• 1/2 teaspoon baking powder – A little extra help for a soft, cake-like texture.
• 1 teaspoon salt – Balances the sweetness and brings out the flavors.
• 1 cup semi-sweet chocolate chips – Classic, but feel free to swap in dark or milk chocolate if you prefer.
• 1 cup chopped maraschino cherries – Drained and patted dry to prevent soggy cookies. The pop of color and flavor is worth the extra step!
• 2 tablespoons maraschino cherry juice (optional) – For an extra hint of cherry goodness in the dough.

Step-by-Step Instructions

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter & Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 3 minutes. This step is key for that perfect cookie texture!
3. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract (and cherry juice, if using). Scrape down the sides of the bowl to make sure everything is well combined.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the Goodies: Gently stir in the chocolate chips and chopped cherries. The dough will be thick and studded with delicious bits—try not to snack on too much of it!

At this point, your kitchen should smell heavenly, and the dough will be begging to be baked. But before we pop these beauties in the oven, let’s talk about the finishing touches…

Conclusion

These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic favorite, blending the sweetness of cherries with rich chocolate chips for a treat that’s as vibrant as it is delicious. With their chewy texture, bursts of fruity flavor, and irresistible chocolatey goodness, they’re sure to become a new go-to in your baking repertoire. Whether you’re baking for a special occasion or just craving something sweet, these cookies are a guaranteed crowd-pleaser.

Ready to give them a try? Whip up a batch and let us know how they turn out! Share your creations with us on social media or leave a comment below—we’d love to hear your thoughts. And if you’re looking for more cookie inspiration, check out our other dessert recipes for more sweet ideas!

FAQs

Can I use fresh cherries instead of maraschino cherries?

While fresh cherries sound tempting, maraschino cherries work best here because they’re preserved in syrup, adding moisture and sweetness. Fresh cherries may make the dough too wet or alter the texture. If you’d like to experiment, try dried cherries for a similar flavor without excess liquid.

How should I store these cookies?

Store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months—just thaw and enjoy whenever the craving strikes!

Can I omit the chocolate chips?

Absolutely! If you prefer a stronger cherry flavor, feel free to skip the chocolate chips or swap them for white chocolate or chopped nuts. The recipe is versatile, so make it your own!

Why are my cookies spreading too much?

If your cookies are spreading excessively, your dough might be too warm or your baking soda could be old. Chilling the dough for 30 minutes before baking helps, and always check the freshness of your leavening agents.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might vary slightly, but they’ll still be delicious. Just ensure your other ingredients (like chocolate chips) are gluten-free too.