These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on classic cookies! Sweet cherries and chocolate chips come together for a treat that’s chewy and bursting with flavor.
I love how the cherries add a pop of color and a little tartness to each bite. Perfect for sharing, although I usually keep a stash just for myself! 😉
Key Ingredients & Substitutions
Butter: Unsalted butter helps control the salt levels in your cookies. If you’re in a pinch, you can use margarine or a dairy-free alternative. However, the flavor can be slightly different.
Cherries: Maraschino cherries add sweetness and color. If you want to switch it up, consider using dried cherries or cranberries for a chewier texture and a bit of tartness.
Chocolate Chips: Semisweet chocolate chips are classic, but you can use dark chocolate or even white chocolate chips for a sweeter cookie. A mix of different chocolates can also be delicious!
Flour: All-purpose flour is the base here, but for a gluten-free option, you could try a gluten-free all-purpose blend designed for baking, though it may require some adjustments to moisture levels.
How Can You Achieve Soft and Chewy Cookies?
To get those perfect soft and chewy cookies, focus on a few key steps:
- Don’t Overmix: When you combine the dry ingredients with the wet, mix until just combined. Overmixing can lead to tough cookies.
- Butter Temperature: Make sure your butter is softened, not melted. Softened butter helps create airy cookies, while melted butter can result in flat ones.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before moving them. This helps them set and stay soft in the middle.
- Using the Right Amount of Flour: Spoon your flour into the measuring cup and level it off with a knife. Too much flour can make cookies dry.
By following these tips and using the suggested ingredients, you’ll be on your way to baking deliciously vibrant Maraschino Cherry Chocolate Chip Cookies!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 3/4 cup maraschino cherries, drained, patted dry, and chopped (include some with stems if desired for decoration)
How Much Time Will You Need?
This scrumptious cookie recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake, making the total time around 25-30 minutes. Just enough time for a quick treat that everyone will love!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to make cleanup easier.
2. Creaming the Mixture:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat this mixture until it’s light and fluffy. This should take about 2-3 minutes. It makes a big difference in the texture of your cookies!
3. Adding the Wet Ingredients:
Next, add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until everything is blended together nicely.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until everything is just combined. Remember not to overmix!
5. Folding in Sweet Treats:
Gently fold in the chocolate chips and chopped maraschino cherries. Be careful here—don’t crush the cherries too much, or the juice might make your dough too wet!
6. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This will give them room to spread while baking.
7. Baking Time!
Pop the baking sheets in the preheated oven and bake for 10 to 12 minutes. Keep an eye on them; you want the edges to be golden while the centers remain soft and chewy.
8. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. It’ll be hard to wait, but trust me, it’s worth it!
9. Enjoy Your Cookies!
After cooling, dig into these chewy, colorful cookies! Each bite offers a delightful combination of chocolate and the sweet-tart flavor of maraschino cherries. Share with friends or keep them all for yourself!
*Tip:* For best results, make sure to drain and pat dry the maraschino cherries. This will help keep your cookie dough from getting too moist. You can also reserve a few whole cherries with stems to press lightly on top of the cookies for a nice touch before baking!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Different Types of Cherries?
Yes! While maraschino cherries are great for sweetness and color, you can also use dried cherries or cranberries for a tart twist. Just remember to chop them if they are larger.
What Should I Do if My Dough is Too Sticky?
If your cookie dough seems too sticky, it might be due to excess moisture from the cherries. You can add a little more flour, one tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much flour, as it can make the cookies tough!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them. Place layers of cookies in a freezer bag or container separated by parchment paper, and they can last up to 3 months!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can make the cookie dough in advance and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking, so it’s easier to work with!
