Maraschino Cherry Chocolate Chip (Printable Version)
Soft, chewy cookies studded with rich chocolate chips and juicy maraschino cherries for a nostalgic, crowd-pleasing treat.
# What You Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 tsp vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp salt
→ Mix-ins
09 - 1 cup semisweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold in chocolate chips and chopped maraschino cherries.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- These cookies bridge the gap between childhood bakery memories and grown-up appreciation for textures that actually work together
- The cherries keep every bite ridiculously moist even days later
- Theyre impossible to eat just one of which is exactly what you want from a cookie
02 -
- I once skipped patting the cherries dry and ended up with cookies that spread into thin crispy wafers
- Room temperature ingredients make or break this recipe so plan ahead and pull everything out an hour before baking
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- Use a cookie scoop for uniform size so everything bakes evenly