Maraschino Cherry Chocolate Chip

The rain was coming down in sheets last Tuesday when my daughter asked what we were baking. I reached into the back of the cupboard and found that jar of maraschino cherries I'd bought months ago for a cake that never happened. Something about combining those bright red cherries with chocolate chips just felt right on such a gray day.

My neighbor Carol came over while the first batch was in the oven. She could smell them from her driveway and showed up with an empty container asking what kind of magic was happening. We ended up eating three warm cookies with tea while watching the rain, and she took the rest home to her grandchildren who apparently called her the next morning demanding more.

Ingredients

• Unsalted butter: Room temperature butter creates pockets of air that give these cookies their signature tender crumb
• Granulated sugar: Provides the crisp edges we all love in a chocolate chip cookie
• Light brown sugar: The molasses content keeps the centers soft and chewy for days
• Large eggs: Bring everything together and add structure so the cookies hold their shape
• Vanilla extract: Pure vanilla makes all the difference here since it complements both chocolate and cherry
• All-purpose flour: The foundation that balances all our mix-ins without becoming too dense
• Baking soda: Gives just the right amount of lift for thick cookies with perfect ridges
• Salt: Enhances the chocolate flavor and balances the sweet cherries
• Semisweet chocolate chips: Classic chocolate flavor that plays beautifully with the cherries
• Maraschino cherries: These need to be patted completely dry or theyll create soggy spots in the dough

Instructions

Get your oven ready:

Preheat to 350°F and line your baking sheets with parchment paper so nothing sticks

Cream your butter and sugars:

Beat them together until the mixture looks pale and fluffy which usually takes about 3 minutes

Add the eggs and vanilla:

Drop in one egg at a time letting each fully incorporate before adding the next then pour in your vanilla

Whisk the dry ingredients:

In a separate bowl combine flour baking soda and salt so they distribute evenly

Combine wet and dry:

Gradually mix the flour mixture into your butter mixture stopping as soon as you no longer see dry streaks

Fold in the good stuff:

Gently stir in the chocolate chips and chopped cherries being careful not to overmix the dough

Scoop and space:

Drop rounded tablespoons onto your prepared sheets leaving about 2 inches between each for spreading

Bake until perfect:

Pop them in for 10 to 12 minutes until edges are golden but centers still look slightly soft

Let them rest:

Cool on the baking sheet for 5 minutes then move to a wire rack to finish cooling completely

Pin It

These became my go-to bake sale contribution after the PTA president asked for the recipe three years in a row. Now I double the batch and keep a log in the freezer so I can always have fresh cookies in under 15 minutes when unexpected company shows up.

Making Them Ahead

Scoop the dough onto a parchment lined baking sheet and freeze until solid then transfer to a freezer bag. Bake straight from frozen adding just 1 to 2 minutes to the baking time.

Getting The Texture Right

Underbaking is your friend here. The cookies continue cooking on the hot baking sheet so pulling them out when they look slightly underdone yields perfectly chewy centers.

Storage Secrets

Store in an airtight container with a slice of white bread to keep them soft. The bread will get hard while your cookies stay impossibly fresh.

• Place a paper towel at the bottom of the container to absorb excess moisture
• Never store warm cookies or theyll create condensation that makes them soggy
• These freeze beautifully for up to three months if wrapped well

Pin It

Theres something magical about pulling that first tray out of the oven and seeing those red cherry gems peeking through the golden cookie dough. These have become the cookie I bake when life needs a little extra sweetness.

Recipe FAQs

→ Why do I need to drain and pat dry the maraschino cherries?

Maraschino cherries are packed in sweet syrup that adds excess moisture to cookie dough. If you add them without draining and patting dry, your cookies may spread too much or have a gummy texture. Use paper towels to gently blot the chopped cherries until they're just barely moist to the touch.

→ Can I use fresh or frozen cherries instead of maraschino?

Fresh or frozen cherries contain much more water than maraschino cherries and will change the cookie texture significantly. If you want to substitute, you'd need to reduce other liquids in the recipe and expect a different result. Maraschino cherries provide consistent sweetness and moisture levels specifically balanced for this dough.

→ How should I store these cookies to keep them soft?

Once completely cooled, store in an airtight container at room temperature for up to 5 days. Place a piece of white bread in the container to help maintain softness. For longer storage, freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.

→ Can I make these cookies without an electric mixer?

Absolutely. You can cream the butter and sugars by hand using a sturdy wooden spoon or whisk, though it will take more time and effort—about 3-5 minutes of vigorous mixing to achieve the right light and fluffy texture. Make sure your butter is properly softened to room temperature for easier mixing by hand.

→ What's the best way to tell when these cookies are done baking?

Look for lightly golden edges while the centers still appear slightly soft and underbaked. The cookies will continue cooking on the hot baking sheet during the 5-minute cooling period, so removing them when the centers look undone is actually the perfect technique. If you wait until centers look fully set, they'll be too firm after cooling.

→ Can I substitute the chocolate chips with another variety?

White chocolate chips work beautifully and complement the cherry flavor even more intensely. Milk chocolate creates a sweeter profile, while dark chocolate offers a sophisticated contrast to the sweet cherries. You can also use chocolate chunks for a more rustic appearance and pockets of melted chocolate throughout.