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There’s something magical about the combination of sweet maraschino cherries and rich chocolate chips in a soft, chewy cookie. These Cherry Chocolate Chip Cookies bring together the best of both worlds—the fruity brightness of cherries and the indulgent comfort of chocolate—all wrapped up in a pretty pink package. Perfect for holidays, Valentine’s Day, or whenever you need a cheerful treat, these cookies are as delightful to look at as they are to eat.
Key Ingredients
The secret to these irresistible cookies lies in their unique combination of ingredients. The maraschino cherries add both flavor and moisture, while the chocolate chips provide that classic cookie comfort. The pink food coloring transforms these from ordinary to extraordinary, making them perfect for special occasions or when you just want to brighten someone’s day.
Ingredients List
| Ingredient | Amount |
|---|---|
| Butter, room temperature | ½ cup (113 g) |
| Granulated sugar | ¾ cup (150 g) |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Almond extract | ¼ tsp |
| Pink food coloring | 1-2 drops |
| All-purpose flour | 1 ½ cups (180 g) |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Semi-sweet chocolate chips | ¾ cup (128 g) |
| Maraschino cherries, drained and finely chopped | ¾ cup (283 g) |
Helpful Tools
Having the right tools makes baking these Cherry Chocolate Chip Cookies a breeze. Here are three essential items you’ll want to have on hand:
- A stand mixer with paddle attachment for perfectly creamed butter and sugar
- A #30 cookie scoop for uniform cookies that bake evenly
- Parchment paper or silicone baking mats for easy cookie removal
Pro-Tips for Perfect Cherry Chocolate Chip Cookies
- Drain and pat cherries thoroughly: This prevents excess moisture from making your cookies cakey. Pat them with paper towels both before and after chopping.
- Don’t overmix the dough: Mix until just incorporated to keep your cookies tender and chewy.
- Chill if needed: If your dough seems too wet or sticky, refrigerate for 20-30 minutes before scooping. This makes handling much easier.
- Watch the baking time carefully: These cookies are done when the bottoms and edges just start to brown. They’ll continue cooking slightly on the hot tray.
- Storage matters: Store cookies stacked directly on top of each other in an airtight container at room temperature for 3-5 days. For more delicious ideas, try these Strawberry Kiss Cookies Best Cookies Dessert that are equally delightful!
How to Make Cherry Chocolate Chip Cookies
- Preheat your oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, almond extract, and pink food coloring. Mix until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the chocolate chips and finely chopped maraschino cherries using a spatula.
- Using a #30 cookie scoop (about 2 tablespoons), portion dough onto prepared baking sheets, spacing them 2-3 inches apart.
- Optional: Press a few extra chocolate chips on top of each dough ball for a bakery-style appearance.
- Bake for 12-13 minutes, or until the bottoms and edges start to turn golden brown.
- Allow cookies to rest on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Delicious Variations to Try
- White Chocolate Cherry Cookies: Substitute white chocolate chips for a sweeter, creamier contrast to the tart cherries.
- Almond Cherry Cookies: Increase the almond extract to ½ teaspoon and add ½ cup of chopped almonds for extra crunch.
- Dark Chocolate Cherry Cookies: Use dark chocolate chips instead of semi-sweet for a more sophisticated flavor profile that pairs beautifully with the cherries.
Cherry Chocolate Chip Cookies
These Cherry Chocolate Chip Cookies are a sweet, romantic twist on the classic cookie. A soft, buttery dough is infused with almond extract and studded with chopped maraschino cherries and semi-sweet chocolate chips. They taste exactly like a chocolate-covered cherry in cookie form—chewy, fruity, and perfect for Valentine’s Day or holiday cookie exchanges.
- Total Time: 25
- Yield: 24 cookies
Ingredients
— The Wet Ingredients —
1 cup (2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract (crucial for cherry flavor)
2 tablespoons maraschino cherry juice (from the jar)
Red food coloring (optional, for a pinker dough)
— The Dry Ingredients —
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
— The Mix-Ins —
1 jar (10 oz) maraschino cherries, drained, chopped, and blotted dry
1 cup semi-sweet or dark chocolate chips
Instructions
1. **Prep Cherries:** Drain the jar of cherries (reserve 2 tablespoons of juice). Chop the cherries into small pieces. **Crucial Step:** Place the chopped cherries on a layer of paper towels and pat them thoroughly dry. If they are too wet, they will ruin the cookie dough texture.
2. **Preheat:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
3. **Cream Butter & Sugar:** In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2–3 minutes until light and fluffy.
4. **Add Liquids:** Add the egg, vanilla extract, almond extract, and reserved cherry juice. Beat until well combined. Scrape down the sides of the bowl.
5. **Mix Dry:** In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until streaks of flour disappear.
6. **Fold:** Gently fold in the dried chopped cherries and the chocolate chips by hand using a spatula.
7. **Scoop:** Use a cookie scoop (about 1.5 tablespoons) to drop dough balls onto the prepared baking sheets, spacing them 2 inches apart.
8. **Bake:** Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft. Do not overbake, or they will lose their chewiness.
9. **Cool:** Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
Blot the Cherries: I cannot stress this enough—remove as much moisture from the cherries as possible. Wet cherries = soggy, spreading cookies.
Almond Extract: Don’t skip this! Almond extract pairs perfectly with cherries and gives the cookie that signature ‘bakery’ flavor.
Chill the Dough: If your kitchen is warm or the dough feels sticky, chill it in the fridge for 30 minutes before baking to prevent the cookies from spreading too flat.
Chocolate Choice: Dark chocolate chips are excellent here because they balance the intense sweetness of the maraschino cherries.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries can be used, they contain more moisture and less sweetness than maraschino cherries. If using fresh, you’ll need to pit and chop them, then pat them very dry. You may also want to increase the sugar slightly to compensate for the less sweet fresh cherries.
Why did my cookies turn out cakey instead of chewy?
Cakey cookies usually result from too much moisture in the dough. Make sure you drain and pat the cherries thoroughly, and don’t add extra liquid. If your dough seems too wet, add 1-2 tablespoons of additional flour or refrigerate the dough before baking.
Can I freeze these Cherry Chocolate Chip Cookies?
Yes! You can freeze the baked cookies in an airtight container for up to 3 months. For best results, place parchment paper between layers. You can also freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Conclusion
These Cherry Chocolate Chip Cookies are the perfect blend of fruity and chocolatey goodness, with their beautiful pink hue making them a standout treat for any occasion. Whether you’re baking for Valentine’s Day, a birthday party, or just because, these cookies are sure to bring smiles and requests for the recipe. The combination of almond and vanilla extracts with the maraschino cherries creates a uniquely delicious flavor that’s both nostalgic and new. For more delicious ideas, follow me on Pinterest