Maraschino Cherry Chocolate Chip Cookies
Introduction
There’s something magical about the combination of chewy cookies, sweet pops of maraschino cherries, and pools of melty chocolate chips. These Maraschino Cherry Chocolate Chip Cookies are bakery-style, bold in flavor, and guaranteed to stand out on any dessert table. With their pink-speckled dough and glossy chocolate bites, they make the perfect treat for holidays, parties, or just when your sweet tooth calls.
Unlike traditional chocolate chip cookies, this recipe features chopped maraschino cherries that bring a sweet-tart burst to every bite. By learning a few essential techniques—like how to properly pat dry cherries and chill your dough—you’ll avoid excess spread and color bleed. The result? Cookies that look just as incredible as they taste.
And for bakers fascinated by why cookies spread, brown, or stay chewy, check out the science of cookies. Understanding the basics of butter temperature, flour ratios, and sugar types is key to consistently delicious bakes.
What Are Maraschino Cherries?
Maraschino cherries are preserved, sweetened cherries soaked in syrup, known for their bright color and distinct flavor. They originally came from marasca cherries preserved in maraschino liqueur, but today, most are crafted from lighter cherries that are brined, sweetened, and dyed for that unmistakable look.
- Stem-on vs stemless: stemless work best for baking.
- Sizes: halves or chopped pieces—choose based on recipe needs.
- Preparation: always drain, rinse if desired, and pat completely dry before folding into cookie dough.
Moisture is the biggest issue with maraschino cherries in baking, so taking the time to dry them ensures your cookies won’t become soggy or streaked.
Why Cherries and Chocolate Work So Well
The balance between the sweet-tart flavor of cherries and the richness of chocolate is timeless. Chocolate adds depth, while cherries brighten each bite with fruitiness and color.
- Semisweet chocolate: balances sweetness.
- Dark chocolate: intensifies richness.
- White chocolate: creates a sweeter, creamier pairing.
The contrast in texture also matters: chewy dough, soft cherry bits, and slightly crisp edges deliver a multi-layered bite every time.
Ingredients for Maraschino Cherry Chocolate Chip Cookies
To make these irresistible Maraschino Cherry Chocolate Chip Cookies, gather the following:
- 2 ½ cups all-purpose flour – measured correctly (spoon and level or weigh at 300g).
- 2 teaspoons cornstarch – optional, but helps keep cookies soft and thick.
- 1 teaspoon baking soda – the leavening that keeps cookies chewy instead of cakey.
- ½ teaspoon salt – balances sweetness.
- 1 cup unsalted butter, softened – room temperature for proper creaming.
- ¾ cup granulated sugar – gives crisp edges and sweetness.
- ¾ cup light brown sugar, packed – adds moisture and a chewy texture.
- 1 large egg + 1 extra yolk – creates richness and binds the dough.
- 1 teaspoon vanilla extract – classic flavor foundation.
- ½ teaspoon almond extract – optional, but enhances the cherry flavor.
- 1 cup maraschino cherries, chopped and well-drained – about 16–18 cherries, patted completely dry to prevent soggy cookies.
- 1 ½ cups semisweet chocolate chips – or a mix of semisweet and dark for balance.
- Optional: 1–2 drops pink gel food coloring – for a fun bakery-style look.
Substitutions:
- Gluten-free blend (use cup-for-cup and weigh).
- Plant-based butter + dairy-free chips for vegan.
- Flax egg for egg-free adaptation.
Equipment and Tools You’ll Need
- Mixing bowls (medium + large).
- Stand mixer or hand mixer.
- Digital scale + measuring cups.
- Parchment paper or silicone baking mats.
- Cookie scoop (#20 or #24, ~3 Tbsp).
- Wire racks for cooling.
- Paper towels for drying cherries.
Prepping the Cherries
Before you even cream the butter and sugar, prep your maraschino cherries:
- Drain syrup completely.
- Optional: rinse under cool water to reduce dye bleed.
- Spread on layered paper towels.
- Press gently until completely dry.
- Chop to pea-sized pieces.
- Blot again before adding to dough.
This prevents pink streaks and watery patches in your cookies.
Step-by-Step Instructions
- Whisk dry ingredients – Combine flour, cornstarch, baking soda, and salt.
- Cream butter and sugars – Beat until pale and fluffy (2–3 minutes).
- Add eggs and extracts – Mix until smooth; scrape bowl sides.
- Incorporate dry mix – Stir until streaks disappear.
- Fold in chocolate chips – Reserve a few for topping.
- Add cherries gently – Avoid overmixing to prevent staining.
- Chill dough – At least 30 minutes (up to overnight).
- Scoop & place – Use cookie scoop; add chips on top.
- Bake – 350°F (175°C) for 10–12 minutes, edges set, centers soft.
- Cool – Rest 2 minutes on the pan, then transfer to racks.
Variations
- White Chocolate Cherry Cookies – use white chips.
- Triple Chocolate Cherry – combine dark, milk, and white chips.
- Cherry Almond Cookies – add sliced almonds.
- Chocolate-Dipped Edges – dip baked cookies halfway in chocolate.
- Cookie Bars – spread dough in 9×13 pan; bake 20–25 minutes.
Storage and Freezing
- Room temp: Airtight container, up to 4 days.
- Freeze dough balls: Lay flat, freeze, then bag. Bake from frozen with +2 minutes.
- Freeze baked cookies: Wrap individually, thaw at room temp.
For official guidelines on storage safety, see how long cookies stay fresh.
Serving & Presentation
- Valentine’s trays (pink theme).
- Holiday platters with sprinkles.
- Gift boxes tied with ribbon.
- Pair with hot cocoa, milk, or espresso.
FAQs
- Can I use fresh cherries?
Fresh cherries have more moisture—maraschino works better. - How do I prevent pink dough?
Dry cherries thoroughly and fold gently. - Do I need to rinse cherries first?
Optional, but it reduces dye bleed. - Why did my cookies spread?
Butter too soft or insufficient chilling. - Can I skip chilling?
No—your cookies may flatten and lose structure. - What chocolate is best?
Semisweet balances flavor, but experiment.
Conclusion
These Maraschino Cherry Chocolate Chip Cookies bring together vibrant color, rich chocolate, and chewy texture for an unforgettable dessert. With the right prep, they bake up bakery-perfect every time. Try them for your next celebration or just because. Don’t forget to share your results and variations in the comments below!
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Irresistible Maraschino Cherry Chocolate Chip Cookies
- Total Time: PT57M
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Maraschino Cherry Chocolate Chip Cookies are soft, chewy, and bursting with cherry flavor. With chunks of sweet maraschino cherries and melty chocolate chips, they’re a fun twist on classic cookies — perfect for holidays, Valentine’s Day, or anytime you’re craving something unique.
Ingredients
- 2 ½ cups all-purpose flour – measured correctly (spoon and level or weigh at 300g).
- 2 teaspoons cornstarch – optional, but helps keep cookies soft and thick.
- 1 teaspoon baking soda – the leavening that keeps cookies chewy instead of cakey.
- ½ teaspoon salt – balances sweetness.
- 1 cup unsalted butter, softened – room temperature for proper creaming.
- ¾ cup granulated sugar – gives crisp edges and sweetness.
- ¾ cup light brown sugar, packed – adds moisture and a chewy texture.
- 1 large egg + 1 extra yolk – creates richness and binds the dough.
- 1 teaspoon vanilla extract – classic flavor foundation.
- ½ teaspoon almond extract – optional, but enhances the cherry flavor.
- 1 cup maraschino cherries, chopped and well-drained – about 16–18 cherries, patted completely dry to prevent soggy cookies.
- 1 ½ cups semisweet chocolate chips – or a mix of semisweet and dark for balance.
- Optional: 1–2 drops pink gel food coloring – for a fun bakery-style look.
Instructions
- Whisk dry ingredients – Combine flour, cornstarch, baking soda, and salt.
- Cream butter and sugars – Beat until pale and fluffy (2–3 minutes).
- Add eggs and extracts – Mix until smooth; scrape bowl sides.
- Incorporate dry mix – Stir until streaks disappear.
- Fold in chocolate chips – Reserve a few for topping.
- Add cherries gently – Avoid overmixing to prevent staining.
- Chill dough – At least 30 minutes (up to overnight).
- Scoop & place – Use cookie scoop; add chips on top.
- Bake – 350°F (175°C) for 10–12 minutes, edges set, centers soft.
- Cool – Rest 2 minutes on the pan, then transfer to racks.
- Prep Time: PT15M
- Cook Time: PT42M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg