Maraschino Cherry Chocolate Chip

The smell of butter browning in a mixing bowl on a cold Saturday afternoon is something I will never get over, and these cherry chocolate chip cookies bring that feeling rushing back every single batch.

My neighbor walked over with a jar of maraschino cherries last December and challenged me to do something unexpected with them, and three batches later these cookies were born on my messy counter while holiday music played in the background.

Ingredients

• Unsalted butter (1 cup, softened): Room temperature butter creams better and traps more air, giving you that dreamy soft texture.
• Granulated sugar (3/4 cup): Adds structure and a clean sweetness that balances the richer brown sugar.
• Packed light brown sugar (3/4 cup): The molasses here is what keeps these cookies chewy long after they cool.
• Large eggs (2): Bind everything together and add richness to the crumb.
• Pure vanilla extract (2 teaspoons): A generous pour rounds out the cherry and chocolate flavors beautifully.
• All purpose flour (2 1/4 cups): Measure by spooning into the cup and leveling off to avoid dense cookies.
• Baking soda (1 teaspoon): Gives the edges that slight lift and golden crispness.
• Salt (1/2 teaspoon): Do not skip this, it makes the chocolate taste deeper and more complex.
• Semi sweet chocolate chips (1 cup): The slight bitterness of semi sweet pairs perfectly with the sweet cherries.
• Maraschino cherries (3/4 cup, drained and chopped): Pat these bone dry with paper towels or your dough will turn sticky and spread too thin.
• Chopped walnuts (1/2 cup, optional): Add a toasty crunch that contrasts the soft cherry pieces wonderfully.

Instructions

Preheat and prep:

Crank your oven to 350 degrees F and line two baking sheets with parchment paper so nothing sticks.

Cream the base:

Beat the softened butter with both sugars in a large bowl until the mixture looks pale, fluffy, and utterly irresistible.

Add the eggs and vanilla:

Drop in one egg at a time, mixing well after each, then pour in the vanilla and let the aroma fill your whole kitchen.

Whisk the dry ingredients:

In a separate bowl, whisk the flour, baking soda, and salt together so everything is evenly distributed before it meets the wet mix.

Combine wet and dry:

Gradually fold the dry mixture into the wet, stopping the moment everything is just combined to keep the cookies tender.

Fold in the good stuff:

Gently stir in the chocolate chips, chopped cherries, and walnuts if you are using them, distributing them evenly through the dough.

Scoop and space:

Drop rounded tablespoonfuls of dough onto your prepared sheets, leaving about two inches between each scoop so they have room to spread.

Bake to golden perfection:

Slide them into the oven for 10 to 12 minutes, pulling them out when the edges are golden but the centers still look slightly underdone and soft.

Cool with patience:

Let the cookies rest on the baking sheet for five minutes before moving them to a wire rack, where they will finish setting up perfectly.

Save

I wrapped a tin of these in ribbon and left them on my friends porch during a snowstorm, and she texted me at midnight saying she ate six standing at the kitchen counter in her coat.

Storing and Freezing

These cookies keep beautifully in an airtight container at room temperature for about five days, though honestly they rarely last that long in my house.

Swaps and Variations

Try swapping the walnuts for pecans if you want a sweeter nut, or leave the nuts out entirely for a smoother bite that lets the cherry flavor shine front and center.

Serving Suggestions

Warm one of these cookies for ten seconds in the microwave and serve it with a cold glass of milk or a scoop of vanilla bean ice cream on top.

• A light dusting of powdered sugar makes them look bakery fancy with zero effort.
• Chop them up and layer into a parfait glass with whipped cream for a quick dessert that looks elaborate.
• Always taste one warm from the oven before sharing, because you deserve that moment.

Save

Every batch of these cookies feels like a small celebration, and I hope they bring as much warmth and joy to your kitchen as they have to mine.

Recipe FAQs

→ Should maraschino cherries be drained before adding?

Yes, thoroughly drain and pat dry the cherries with paper towels before chopping and folding into the dough. Excess moisture can make cookies soggy and affect baking results.

→ Can these be made without nuts?

Absolutely. Walnuts are optional and can be omitted entirely for a nut-free version. The texture remains delightful with just chocolate chips and cherries.

→ How should I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe container for up to two months.

→ What's the trick to keeping cookies soft?

Removing cookies from the oven when edges are golden but centers still slightly soft ensures chewiness. They continue cooking on the hot baking sheet during the 5-minute cooling period.

→ Can I substitute the chocolate chips?

Yes, try milk chocolate, white chocolate, or dark chocolate chips instead of semi-sweet. Chopped chocolate bars also work beautifully for a more rustic appearance.

→ Can dough be frozen for later?

Scoop dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.