These fun Maraschino Cherry Chocolate Chip Cookies are a delightful treat! Sweet cherries meet melty chocolate chips in a soft, chewy cookie that’s hard to resist.
What’s not to love about these cookies? The cherries add a pop of color and flavor, making them perfect for sharing or keeping all to yourself! I can’t help but smile with every bite!
Key Ingredients & Substitutions
Butter: Unsalted butter is best since you can control the saltiness. If you’re dairy-free, coconut oil or a plant-based butter substitute works well.
Flour: All-purpose flour creates a nice texture, but if you need a gluten-free option, a 1:1 gluten-free flour blend can also be used successfully.
Maraschino Cherries: These are what give the cookies their unique twist! If you don’t have them, chopped dried cherries also offer a nice flavor, though they will taste a bit different.
Chocolate Chips: You can use semisweet, milk chocolate, or even white chocolate for a sweeter touch! Dark chocolate is another great alternative if you prefer something less sweet.
How Do You Ensure Perfectly Soft Cookies?
Getting that soft and chewy texture is all about baking time and the ingredients. Here are a few tips to help you succeed:
- Make sure to cream the butter and sugars until they’re light and fluffy – this adds air and helps the cookies rise.
- Don’t overmix the dough once you add the flour! Just mix until combined to maintain that soft texture.
- Bake only until the edges start to turn golden. The centers might look a bit underbaked, but they’ll continue to set as they cool.
Remember, the key is to not overbake. This will ensure your cookies stay soft and chewy!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (semisweet or milk chocolate)
- 1 cup chopped maraschino cherries, drained and patted dry
- Optional: 1/2 cup chopped walnuts or pecans (if desired)
Time Needed
This recipe will take you about 15 to 20 minutes to prep and about 10 minutes to bake. Make sure to set aside some time for the cookies to cool before digging in. In total, you should be ready to enjoy your cookies in under an hour!
Instructions
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat together using a mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in Eggs and Vanilla:
Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then, stir in the vanilla extract and blend until fully incorporated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. This helps to evenly distribute the baking soda throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Add the Chocolate Chips and Cherries:
Gently fold in the chocolate chips and the chopped maraschino cherries. If you’re using nuts, you can add them in at this point too!
7. Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 9 to 11 minutes, or until the edges turn golden brown while the centers still look a bit soft. Keep a close eye on them!
9. Cool Before Serving:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
10. Enjoy!
Once cooled, your delicious Maraschino Cherry Chocolate Chip Cookies are ready to be enjoyed! The sweet cherries and chocolate make these cookies wonderfully satisfying.
This recipe makes approximately 24 cookies, depending on your portion size. They are best enjoyed fresh, but you can store leftovers in an airtight container for a few days!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Different Types of Cherries?
Absolutely! While maraschino cherries are sweet and provide a nice color, you can substitute them with chopped dried cherries for a different flavor profile. Keep in mind that dried cherries won’t be as moist, so the texture will be slightly different.
Can I Make These Cookies Ahead of Time?
Yes, you can prepare the cookie dough ahead of time! Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. When you’re ready to bake, just add a couple of minutes to the baking time if baking from frozen.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies, which helps retain their softness. Just freeze them in an airtight container or bag, and thaw when you’re ready to enjoy!
Can I Substitute the Chocolate Chips?
Definitely! You can use any type of chocolate chips you prefer, such as milk chocolate, dark chocolate, or even white chocolate. For a twist, try incorporating a mix of chips or adding toffee bits for some extra flavor!
