These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on a classic treat! With sweet cherries and chocolate chips in every bite, they’re hard to resist.
Whenever I bake these, my kitchen smells amazing! Plus, they add a pop of color to any cookie plate. Sharing is optional, but who could say no to a cherry surprise? 🍒
Key Ingredients & Substitutions
Butter: Unsalted butter is great for controlling the saltiness of your cookies. If you’re in a pinch, you can use margarine, but I always find butter gives the best flavor and texture.
Granulated and Brown Sugar: This combo adds sweetness and moisture. If you want less sugar, swap out some of the granulated sugar with coconut sugar or a sugar substitute like erythritol; just keep in mind it may change the texture slightly.
Maraschino Cherries: These add a pop of color and flavor! If you’re looking for a healthier option, you could use dried cherries or fresh cherries that are pitted and chopped, but you’ll lose that classic cherry sweetness.
Chocolate Chips: I use semisweet chocolate chips for the perfect balance of sweetness and rich chocolate flavor. Milk chocolate can work, but dark chocolate chips provide a nice balance to the sweetness of the cherries.
Rolled Oats: Adding oats gives the cookies a heartier texture. If you’re gluten-free, use certified gluten-free oats.
What’s the Best Way to Mix Ingredients to Avoid Overmixing?
Overmixing cookie dough can lead to tough cookies, so it’s vital to mix just right. Here’s how:
- When adding dry ingredients to the wet mixture, do it gradually. This helps incorporate them without overworking the dough.
- Use a spatula to fold ingredients, gently turning the dough together. Aim for no dry flour bits, but don’t worry about small lumps.
- Once you add chocolate chips and cherries, fold them in quickly to avoid overmixing.
These steps help achieve soft, chewy cookies that everyone will love! Enjoy baking!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup maraschino cherries, drained and chopped
- Optional: 1/2 cup rolled oats (for texture)
How Much Time Will You Need?
This recipe should take about 15 minutes for preparation and 9-11 minutes of baking time. Be sure to let your cookies cool for a bit after baking, leading to a total cook time of around 30 minutes. In no time, you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While the oven is heating, line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier!
2. Cream the Butter and Sugars:
Take a large bowl and beat the softened butter together with the granulated sugar and brown sugar. Mix until the mixture is creamy and smooth—this should take a couple minutes. This step is essential for fluffy cookies!
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract to add a lovely flavor to your cookies.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that your leavening agent is evenly distributed throughout the flour, which helps the cookies puff up nicely as they bake.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix here; you want the dough to stay tender and soft!
6. Add Chocolate Chips and Cherries:
Now, fold in the semisweet chocolate chips and the chopped maraschino cherries. If you’re using rolled oats for added texture, fold those in as well. The cherries should be well-drained to prevent your cookies from getting soggy.
7. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each mound of dough—this allows the cookies to spread as they bake.
8. Bake the Cookies:
Pop the baking sheets into the oven and bake for about 9-11 minutes. You want the edges to be golden brown while the centers remain soft; they’ll firm up as they cool!
9. Cool Down:
Once they’re finished baking, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Time to Enjoy!
Your soft, chewy Maraschino Cherry Chocolate Chip Cookies are now ready to be enjoyed! Share with friends, or keep them all to yourself—no judgment here!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes! If you prefer fresh cherries, feel free to use them. Make sure to pit and chop them before adding to the cookie dough. Keep in mind that fresh cherries will give a slightly different flavor and texture.
What Should I Do If My Cookie Dough is Too Sticky?
If your dough seems too sticky, try refrigerating it for about 30 minutes before baking. This helps firm it up and makes it easier to scoop. You can also add a tablespoon or two of flour if necessary, but avoid overmixing after that.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that your baking soda is gluten-free as well. The texture may vary slightly, but they will still be delicious!
