Maraschino Cherry Chocolate Chip (Printable)
Soft chewy cookies studded with semi-sweet chocolate chips and sweet maraschino cherries, finished with optional walnuts for crunch.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Add-Ins
09 - 1 cup semi-sweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
11 - 1/2 cup chopped walnuts (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar using an electric or stand mixer until pale, light, and fluffy—approximately 3 to 4 minutes.
03 - Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully incorporated.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the flour mixture to the creamed butter mixture, mixing on low speed just until no dry streaks remain. Avoid overmixing to keep the cookies tender.
06 - Using a spatula, gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and walnuts (if using) until evenly distributed throughout the dough.
07 - Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are lightly golden and the centers appear set but still soft.
09 - Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- The combination of gooey maraschino cherries and melty chocolate chips tastes like a candy bar decided to become a cookie.
- They stay soft for days if you store them right, which almost never happens in my kitchen because they vanish too fast.
02 -
- Wet cherries will make your cookies spread into flat sad puddles, so press them between paper towels like your cookie reputation depends on it.
- Underbaking by just a minute gives you that bakery style chewy center that everyone fights over.
03 -
- Chill the dough for 30 minutes before baking if you want thicker, puffier cookies with less spreading.
- A tiny pinch of cinnamon in the dry mix adds a warmth that nobody can identify but everyone loves.