Maraschino Cherry Chocolate Chip Cookies: Sweet Moments in Every Bite!
Get ready to indulge in a delightful twist on a classic with these irresistible Maraschino Cherry Chocolate Chip Cookies! Imagine biting into a perfectly chewy, buttery cookie, bursting with the sweet, juicy pop of maraschino cherries and the luscious melt of chocolate chips. These cookies are a celebration of flavor and texture, perfect for creating sweet moments, whether it’s an afternoon treat or a festive occasion!
This recipe takes your favorite chocolate chip cookie to a whole new level of deliciousness. The vibrant color and distinct flavor of the maraschino cherries add a beautiful visual appeal and a unique fruity sweetness that perfectly complements the rich chocolate. They’re a charming addition to any cookie platter and are guaranteed to be a hit with both kids and adults.
Ingredients:
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips (milk, semi-sweet, or a mix)
- ¾ cup maraschino cherries, drained very well and roughly chopped (blot dry with paper towels)
- Optional: 1-2 tablespoons maraschino cherry juice (from the jar, for extra flavor/color, if desired)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer with paddle attachment)
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions:
- Prepare Cherries: The most crucial step for preventing green cookies! Drain the maraschino cherries very well. Then, roughly chop them and blot them thoroughly with paper towels to remove as much excess moisture and red dye as possible. Set aside.
- Cream Butter and Sugars: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened unsalted butter, granulated sugar, and packed brown sugar on medium-high speed until the mixture is light, fluffy, and pale (about 3-5 minutes).
- Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. If desired, add 1-2 tablespoons of the maraschino cherry juice for a hint of flavor and color. Scrape down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips and Cherries: Using a rubber spatula, gently fold in the chocolate chips and the drained and blotted chopped maraschino cherries until evenly distributed throughout the dough.
- Chill the Dough (Optional but Recommended): For thicker, chewier cookies and to prevent spreading, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Bake the Cookies:
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
- Cool and Enjoy:
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Enjoy these chewy, buttery Maraschino Cherry Chocolate Chip Cookies, bursting with flavor – perfect for all your sweet moments!
Tips & Variations:
- Cherry Drainage is Key: The most important tip! Excess moisture and dye from the cherries can cause your cookies to turn greenish or spread too much. Drain and blot them very well.
- Chocolate Choice: Experiment with different types of chocolate chips like white chocolate, dark chocolate, or even chunks for varied flavor and texture.
- Add Nuts: A ½ cup of chopped walnuts or pecans can add a lovely crunch that pairs well with the cherry and chocolate.
- Make Ahead & Freeze: Cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding 2-4 minutes to the baking time.
- Storage: Store leftover Maraschino Cherry Chocolate Chip Cookies in an airtight container at room temperature for up to 3-4 days.