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Every time I make these Maraschino Cherry Chocolate Chip Cookies they bring such joy to our kitchen. That soft pink color and perfect blend of cherries and chocolate just makes everyone smile. I've been perfecting this recipe for years and it's become our favorite special occasion treat.
What Makes These Extra Special
The magic happens when those sweet maraschino cherries meet rich chocolate chips creating something truly wonderful. A touch of almond extract makes the cherry flavor sing. They're so pretty they make perfect gifts but honestly we can barely keep them around long enough to share.
Everything You Need
- Butter: Let it soften on your counter makes mixing so much easier.
- Brown Sugar: Gives us that perfect chewy texture.
- Regular Sugar: Balances everything beautifully.
- Cherries: Chop them fine drain them well they're our star.
- Chocolate Chips: Semi-sweet creates lovely little melty pockets.
- Almond Extract: Makes those cherry flavors pop.
- Pink Coloring: Gel works best for that pretty color.
- Basic Dry Mix: Flour baking soda salt and cornstarch for perfect texture.
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Let's Bake Together
- Start With The Wet Mix
- Beat your soft butter and sugars until fluffy. Add eggs vanilla and almond extracts then that pretty pink color.
- Add The Dry Team
- Mix your flour baking soda salt and cornstarch then gradually blend it all together.
- Time For The Good Stuff
- Fold in those cherries and chocolate chips don't overmix just until they're happy together.
- Shape And Bake
- Scoop those cookies press extra cherries and chips on top. Into a 350°F oven for about 10 minutes.
- Cool With Patience
- Let them rest on the pan then move to a rack. I know it's hard to wait but worth it.
My Best Tips
Always pat those cherries really dry extra moisture changes everything. The gel coloring gives us that perfect pink. I love pressing extra cherries and chips on top before baking makes them so pretty. And watch your timing carefully soft cookies are the goal here.
Mix It Up
Sometimes I use white chocolate chips for extra sweetness or dark chocolate for richness. A handful of chopped almonds adds lovely crunch. Want more cherry flavor? Skip the chips or add a splash of cherry juice instead of almond extract.
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Keep Them Fresh
These beauties stay perfect in an airtight container for five days. Need them to last longer? Wrap them well and pop them in the freezer for up to three months. Just move them to the fridge when you're ready to enjoy them again.
Perfect For Parties
The pretty pink color makes these cookies shine at baby showers Valentine's parties or holiday gatherings. I love watching faces light up when they spot them on the dessert table. Pack them in pretty boxes they make the sweetest gifts.
Quick Answers
Need them gluten free? King Arthur's measure for measure flour works like magic. Want to skip the pink color? They'll still taste amazing. Keep your dough cool and those cherries dry for perfect cookies every time.
Pure Cookie Joy
These cookies bring something special to the table - that perfect mix of soft chewy texture sweet cherries and rich chocolate. They've become our celebration go-to and I hope they'll become yours too.
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Frequently Asked Questions
- → Why should I weigh the flour?
- Accurate flour measurement prevents dry cookies. Use scale or spoon flour into measuring cup without packing.
- → Can I use regular food coloring?
- Gel food coloring works best for bright pink color. Liquid coloring won't achieve same vibrancy.
- → Why are my cookies browning?
- Don't overbake or cookies will lose pink color. Remove from oven at 10-13 minutes when just set.
- → Can I make these gluten-free?
- Yes, use measure-for-measure gluten-free flour blend like King Arthur brand.
- → How do I prevent soggy cookies?
- Drain cherries well and pat dry with paper towels to remove excess moisture.