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I just love sharing this recipe for maraschino cherry chocolate chip cookies! They're my go-to when I want to make something extra special. The pink color makes them so pretty, and the mix of sweet cherries with chocolate chips creates the most amazing flavor. My family begs for these during holidays, and they're always the first to disappear at birthday parties.
What Makes These Cookies Special
Every time I make these cookies, people ask for the recipe. The sweet cherry taste pairs perfectly with rich chocolate chips, creating such a wonderful combination. Their natural pink color brings such joy to any dessert table. I love making them for Valentine's Day, but honestly, they're wonderful any time of year.
What You'll Need
- Butter: 1 cup unsalted, nice and soft
- Sugars: 1/2 cup light brown sugar, 1/2 cup granulated sugar
- Egg: 1 large, room temperature
- Vanilla Extract: 1 teaspoon
- Almond Extract: 1/2 teaspoon
- Pink Gel Food Coloring: Optional for extra prettiness
- Flour: 2 1/4 cups all-purpose
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Cornstarch: 1 teaspoon
- Maraschino Cherries: 3/4 cup chopped plus extra for tops
- Semi-Sweet Chocolate Chips: 3/4 cup
Let's Make Cookies
- Start With Your Base
- Mix your soft butter with both sugars until fluffy. Add your egg and extracts, then mix in food coloring if using.
- Mix Your Dry Stuff
- Whisk flour, baking soda, salt, and cornstarch in another bowl. Slowly mix this into your wet ingredients.
- Add the Good Stuff
- Fold in your chopped cherries and chocolate chips carefully. The dough will be thick but so pretty!
- Shape Your Cookies
- Scoop dough onto your baking sheet. Press extra cherries and chips on top to make them look fancy.
- Time to Bake
- Pop them in a 350°F oven for 10-12 minutes. Watch carefully they stay pink and soft.
- Cool Down
- Let them rest on the pan for 15 minutes before moving to a cooling rack.
My Secret Tips
Make sure to drain those cherries really well or your cookies will be too wet. Chop them into tiny pieces so you get cherry flavor in every bite. Keep an eye on your oven time these cookies are best when they stay soft and pink. I always add extra cherries and chips on top before baking they look so pretty that way.
Keeping Them Fresh
These cookies freeze beautifully! Just layer them between parchment paper in an airtight container and they'll stay good for 3 months. When you want some, just move them to the fridge to thaw.
Cookie Love
These cherry chocolate chip cookies bring so much happiness to my kitchen. The sweet cherry flavor and soft texture make them impossible to resist. Whether you're baking for someone special or just want to treat yourself, these cookies never disappoint.
Frequently Asked Questions
- Why do I need to drain and chop the cherries?
Draining and chopping the cherries removes excess moisture that could make the cookies spread too much. The smaller pieces also distribute better throughout the dough.
- Can I use regular food coloring instead of gel?
Gel food coloring is strongly recommended as it provides a brighter pink color. Regular food coloring won't give the same vibrant result and might need more liquid.
- How do I know when the cookies are done?
Bake for 10-13 minutes and watch carefully. They should be set but not brown, as browning will affect their pink color. The edges should be just firm.
- Can I make these gluten-free?
Yes, these work well with gluten-free flour. King Arthur Measure for Measure Flour is specifically recommended as a substitute.
- How should I store these cookies?
Store in an airtight container at room temperature. They'll stay fresh for several days and maintain their soft texture.
