Maraschino Cherry Chocolate Chip Cookies
These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic, featuring a perfect balance of sweet, chewy maraschino cherries and rich semi-sweet chocolate chips. They’re baked to a soft, tender perfection with a hint of almond, making them an irresistible comfort-food favorite that’s surprisingly easy to make. Perfect for family gatherings, holiday platters, or simply a comforting treat at home.
- Prep Time: 15
- Cook Time: 13
- Total Time: 28
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
½ cup ( 113 g) unsalted butter, room temperature
¾ cup ( 150 g) granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp almond extract
1-2 drops pink food coloring, (optional, a little goes a long way)
1 ½ cups ( 180 g) all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup ( 128 g) semi-sweet chocolate chips
¾ cup ( 283 g) maraschino cherries, drained and finely chopped
Instructions
1. Preheat oven to 350 degrees Fahrenheit (175°C). Line two sheet trays with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes.
3. Add the egg, vanilla extract, almond extract, and food coloring (if using). Mix together on low speed until just combined, then scrape down the sides of the bowl.
4. In a separate medium bowl, whisk the flour, baking powder, and salt together until well combined.
5. Gradually add the dry ingredients to the wet ingredients in the mixer. Mix on low speed until just incorporated. Be careful not to overmix.
6. Fold in the semi-sweet chocolate chips and the finely chopped maraschino cherries using a spatula until evenly distributed.
7. Use a cookie scoop (a #30 scoop, about 2 Tablespoons) to scoop dough balls onto prepared sheet trays, spacing them about 2 to 3-inches apart. (Optional: press a few extra chocolate chips on top of each dough ball, if desired.)
8. Bake at 350 degrees Fahrenheit (175°C) for 12-13 minutes, or until the bottom and edges start to turn lightly golden brown and the centers are just set.
9. Allow cookies to rest on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
**Cherry Preparation:** For the best texture, make sure to drain and pat the maraschino cherries very thoroughly with paper towels before and after chopping them. This step is crucial to minimize extra liquid in the dough, which helps prevent a cakey cookie.
**Dough Consistency:** If your cookie dough still feels very wet or sticky after mixing, you can add 2 additional Tablespoons of all-purpose flour, mixing until just combined. Alternatively, refrigerate the dough for 20-30 minutes before scooping and baking to firm it up. Different flours and humidity levels can affect dough consistency.