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Maraschino Cherry Chocolate Chip Cookies Recipe
Ash Tyrrell

Maraschino Cherry Chocolate Chip Cookies Recipe

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.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.