These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on a classic favorite! With sweet cherries and rich chocolate chips, they’re simply delightful with every bite.
I love how the cherries add a pop of color and flavor. Plus, they make my kitchen smell amazing while baking! Your friends will be asking for the recipe, trust me! 🍒🍪
Key Ingredients & Substitutions
All-Purpose Flour: The foundation of your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just keep in mind that this may affect the texture slightly.
Unsalted Butter: Use softened butter for the best texture. If you’re in a pinch, you can substitute with margarine or coconut oil. However, this might slightly change the flavor.
Granulated & Brown Sugar: This combo gives your cookies the right sweetness and chewiness. If you’re looking for a healthier alternative, coconut sugar can work, though it will change the color slightly.
Maraschino Cherries: Sweet and colorful! If you don’t have these, chopped candied cherries or even fresh cherries can be a good alternative, but make sure they’re pitted.
Semisweet Chocolate Chips: Dark chocolate chips are a great substitute if you’re a fan of richer flavors. Milk chocolate chips are sweeter, so pick based on your taste preference!
How Do You Ensure Your Cookies Stay Soft and Chewy?
Getting that ideal chewy cookie texture involves a few key steps:
- Don’t overmix your dough after adding the flour. Mix just until combined for the best texture.
- Underbake slightly! Take them out when the edges are golden but the middles look soft. They will continue to bake on the sheet as they cool.
- Cool on the sheets for a few minutes before moving them to a wire rack. This helps them set without drying out.
Following these tips will help you achieve cookies that are soft, chewy, and delicious every time! Enjoy baking! 🍪
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
- 1 cup maraschino cherries, drained and chopped (reserve a few whole for garnish if desired)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 9-11 minutes to bake. After that, let the cookies cool for about 5 minutes on the baking sheets. So, in total, you’ll need around 30 minutes from start to finish! Such a quick and tasty treat!
Step-by-Step Instructions:
1. Prepping the Oven & Baking Sheets:
First things first, preheat your oven to 375°F (190°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mixing Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour and baking soda. This will help everything mix evenly later. Set this mixture aside for now.
3. Creaming the Butters and Sugars:
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar, light brown sugar, and salt using a hand mixer or stand mixer on medium speed until it’s creamy and smooth. You should see a nice light color as air is mixed in!
4. Adding Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract for that lovely flavor!
5. Combining the Dry Ingredients:
Slowly add the dry flour mixture into the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix or your cookies could turn out tough.
6. Folding in Cherries and Chocolate Chips:
Now comes the fun part! Gently fold in the chocolate chips and the chopped maraschino cherries until they are evenly mixed into the dough. The mixture will look colorful and inviting!
7. Scooping the Dough:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets, giving them about 2 inches of space to spread as they bake.
8. Baking the Cookies:
Bake the cookies in your preheated oven for 9-11 minutes. You want the edges to be lightly golden but the centers to still look soft. They will firm up as they cool.
9. Cooling Down:
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
10. Enjoying Your Treats:
These cookies are perfect when enjoyed fresh out of the oven! If you have leftovers, store them in an airtight container at room temperature for up to 5 days. They’ll make a delightful snack any time!
These cookies combine tender, buttery goodness with juicy maraschino cherries and melty chocolate chips, making a wonderfully festive treat that’s sure to please!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh cherries! Just make sure to pit and chop them before adding to the dough. Keep in mind that fresh cherries may not be as sweet, so you might want to adjust the sugar slightly to taste.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months; just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 15-20 minutes before scooping and baking, as cold dough can be harder to handle.
What If My Dough Is Too Sticky?
If your dough seems too sticky, try refrigerating it for about 30 minutes. This will make it easier to scoop and shape. You can also add a bit more flour, a tablespoon at a time, until you reach the desired consistency.
