I still remember the first time I pulled a batch of these bright, cherry‑studded cookies from the oven — the smell was instantly nostalgic and irresistible. After testing this recipe multiple times, I knew exactly how to get them thick, chewy, and perfectly balanced in flavor.
These cookies became an instant favorite in my kitchen, and everyone who tries them asks for the recipe. If you love a fun twist on a classic chocolate chip cookie, these are a must‑bake!
You can also enjoy similar flavor combinations in dishes like Creamy Thai Red Curry Chicken Bowls Recipe, which pair spices with creamy textures beautifully.
Ingredients
Below are the ingredients you’ll need to make bakery‑style Maraschino Cherry Chocolate Chip Cookies. Each plays a key role in texture and flavor.
- 3 cups all‑purpose flour – provides structure and chew; spoon and level for accuracy.
- 2 teaspoons cornstarch – tenderizes the cookie and gives a soft bite.
- 1 teaspoon baking soda – helps the cookies rise just right.
- ¼ teaspoon salt – balances sweetness and enhances other flavors.
- 2 cups semi‑sweet chocolate chips – ensures rich chocolate in every bite.
- 1 cup unsalted butter, room temperature – cream‑in with sugars for a perfect texture.
- 1¼ cups light brown sugar – adds moisture and deep flavor.
- ¼ cup granulated sugar – helps with structure and a slight crisp edge.
- 2 large eggs – bind ingredients and give richness.
- 1 teaspoon vanilla extract – for classic sweet aroma.
- ⅛ teaspoon almond extract – boosts cherry flavor without overpowering.
- ¼ teaspoon pink gel food coloring – optional, for fun pink color without thinning dough.
- 1 cup finely chopped maraschino cherries, drained – the star ingredient; blot dry to avoid soggy dough.
Note: several serving as a note of full line under the ingredients as per the ingredients quantity.
Variations
Want to make these cookies your own? Try a few of these options:
- Dairy‑free version: Substitute vegan butter and dairy‑free chocolate chips — the texture will still stay soft.
- Sugar‑free option: Use sugar‑free substitutes like erythritol with brown sugar flavoring.
- Nut twist: Add chopped toasted almonds or pecans for crunch.
- White chocolate version: Swap semi‑sweet chips with white chocolate chips for a sweeter, creamier flavor.
- Cherry juice boost: Brush a tiny bit of reserved cherry juice on cookie tops before baking for extra cherry punch (but don’t add too much or dough will spread). You might also enjoy the fresh flavor of Mediterranean Chicken Gyros with Creamy Feta Tzatziki Recipe for a savory balance.
Cooking Time
Here’s how long everything will take:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 55 minutes (including chilling!)
Equipment You Need
Here’s the gear that’ll make the process smooth:
- Glass mixing bowl – for combining wet and dry ingredients easily.
- Kitchen scale – best way to measure flour accurately.
- Silicone baking mat or parchment – keeps cookies from sticking.
- Cookie dough scoop – ensures uniform cookies that bake evenly.
How to Make Maraschino Cherry Chocolate Chip Cookies Recipe?
Prepare Cherries and Dry Mix
First, drain your maraschino cherries well and chop them finely so they disperse evenly in the dough. Lay them on paper towels to absorb extra juice, which keeps your cookies from spreading too much. Meanwhile, whisk together flour, cornstarch, baking soda, and salt.
Cream Butter and Sugars
In a larger bowl, beat the butter with brown and granulated sugars until the mixture is light and fluffy. This step builds air into the dough for soft cookies and helps the flavors meld. Then add the eggs, vanilla, and almond extract, beating briefly to combine.
Add Color and Combine
Next, mix in a few drops of pink gel food coloring if you like that fun rosy hue. Gradually incorporate the dry ingredients into the wet mix, mixing at low speed until just blended. Stir in the chopped cherries and some of the chocolate chips until the dough is rich and thick.
Shape and Chill
Use a cookie scoop to portion out dough balls of about 2 tablespoons each. Press extra chocolate chips and cherries onto the tops of the dough balls for a loaded look. Freeze for 30 minutes — chilling helps them hold shape during baking.
Bake to Perfection
Preheat your oven to 350°F (175°C). Arrange cookies on a lined sheet and bake 10–13 minutes — watch closely so they don’t overbake and lose their color. Let them cool on the baking sheet for a few minutes; they’ll continue to set as they cool.
Additional Tips for Making This Recipe Better
After making these cookies dozens of times, I’ve learned a few tricks:
- Always drain cherries really well — I learned this stops my cookies from turning flat.
- I like to blot cherries with a paper towel twice; it removes extra moisture.
- Freezing the dough keeps the cookies nice and thick.
- Use fresh brown sugar — it keeps the texture soft.
- Don’t overmix the dry ingredients or your cookies can get cakey.
How to Serve Maraschino Cherry Chocolate Chip Cookies Recipe?
These cookies are fun and festive — perfect for dessert trays, parties, or afternoon treats. Serve them warm with a glass of milk or cold brew coffee. Garnish with a few extra chopped cherries on top or a drizzle of melted white chocolate for a bakery‑style finish. Stack them on a pretty plate for guests — the vibrant pink and chocolate look impressive!
Nutritional Information
Here’s what one cookie roughly contains:
- Calories: About 144 per cookie — a sweet treat worth savoring!
- Protein: Approximately 2g — just a touch of protein in each bite.
- Carbohydrates: Around 23g — classic cookie carbs!
- Fat: Roughly 5g — keeps them rich and satisfying.
Make Ahead and Storage
To Store
Once completely cooled, store cookies in a container at room temperature for up to 3 days. Don’t cover them tightly or the moisture from the cherries can make them soft — I learned this the hard way!
To Freeze
These cookies freeze beautifully. Wrap individual cookies in plastic wrap or put them in an airtight bag with parchment paper between layers to prevent sticking. Freeze up to 3 months.
To Reheat
Warm frozen cookies in the oven at a low temperature (about 300°F / 150°C) for a few minutes. This brings back that freshly baked feel I love.
Why You’ll Love This Recipe?
Here are the reasons this cookie became a favorite of mine:
- Rich flavor: The combo of sweet cherries and semi‑sweet chocolate chips is irresistible. These cookies hit that perfect sweet‑tangy balance every time.
- Soft, chewy texture: Thanks to cornstarch and proper measuring, these stay tender with just the right chew.
- Festive look: The optional pink hue makes them perfect for holidays and celebrations.
- Simple yet special: Classic ingredients with a fun twist — perfect for everyday baking.
- Customizable: You can easily make them dairy‑free, gluten‑free, or with extra add‑ins.
Maraschino Cherry Chocolate Chip Cookies Recipe
Ingredients
Method
- First, drain your maraschino cherries well and chop them finely so they disperse evenly in the dough. Lay them on paper towels to absorb extra juice, which keeps your cookies from spreading too much. Meanwhile, whisk together flour, cornstarch, baking soda, and salt.
- In a larger bowl, beat the butter with brown and granulated sugars until the mixture is light and fluffy. This step builds air into the dough for soft cookies and helps the flavors meld. Then add the eggs, vanilla, and almond extract, beating briefly to combine.
- Next, mix in a few drops of pink gel food coloring if you like that fun rosy hue. Gradually incorporate the dry ingredients into the wet mix, mixing at low speed until just blended. Stir in the chopped cherries and some of the chocolate chips until the dough is rich and thick.
- Use a cookie scoop to portion out dough balls of about 2 tablespoons each. Press extra chocolate chips and cherries onto the tops of the dough balls for a loaded look. Freeze for 30 minutes — chilling helps them hold shape during baking.
- Preheat your oven to 350°F (175°C). Arrange cookies on a lined sheet and bake 10–13 minutes — watch closely so they don’t overbake and lose their color. Let them cool on the baking sheet for a few minutes; they’ll continue to set as they cool.
Notes
- Always drain cherries really well — I learned this stops my cookies from turning flat.
- I like to blot cherries with a paper towel twice; it removes extra moisture.
- Freezing the dough keeps the cookies nice and thick.
- Use fresh brown sugar — it keeps the texture soft.
- Don’t overmix the dry ingredients or your cookies can get cakey.
