15-Minute Maraschino Cherry Chocolate Chip Cookies That Melt Hearts

There’s something magical about the sweet-tart pop of maraschino cherries meeting rich chocolate chips in a cookie. My grandma first made these when I was eight – I still remember her red-stained fingers carefully chopping those glossy cherries while I snuck chocolate chips straight from the bag. That perfect balance of fruity brightness and deep chocolate flavor became my childhood obsession. These maraschino cherry chocolate chip cookies aren’t just another dessert – they’re little bites of nostalgia. The cherries keep them irresistibly moist while the chocolate adds that comforting richness we all crave. Trust me, one batch of these and you’ll understand why I’ve been baking them for twenty years!

Why You’ll Love These Maraschino Cherry Chocolate Chip Cookies

These cookies have stolen hearts (and cookie jars) for good reason:

• The cherries keep them unbelievably soft for days – no dry cookies here!
• That perfect sweet-tart balance makes them addictive (I’ve seen people eat three in one sitting… no judgement).
• They come together faster than you can preheat the oven – seriously, 15 minutes to cookie dough bliss.
• The vibrant red cherry flecks make them as pretty as they are delicious (perfect for holiday tins!).

Honestly? They might just become your new signature cookie.

Ingredients for Maraschino Cherry Chocolate Chip Cookies

Grab these pantry staples – you might already have most waiting for their cookie debut!

• The Wet Team:
  • 1 cup (2 sticks) butter, softened (I leave mine out overnight)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar (dark brown gives the best caramel notes)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract (skip the imitation stuff)
• The Dry Squad:
  • 3 cups all-purpose flour (spoon & level – no packing!)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
• The Stars:
  • 1 cup maraschino cherries, DRAINED and finely chopped (pat them dry!)
  • 1 cup semi-sweet chocolate chips (or chunks if you’re feeling wild)

Ingredient Notes & Substitutions

The cherries must be drained and patted dry – soggy cherries = sad, flat cookies. I chop mine small so every bite gets cherry love. For chocolate, dark chips add sophistication, while milk chips lean nostalgic. Gluten-free? Swap in 1:1 GF flour (Bob’s Red Mill works beautifully). Just know the texture will be slightly more delicate. And butter is non-negotiable – Grandma would haunt me if I suggested margarine!

How to Make Maraschino Cherry Chocolate Chip Cookies

Okay, let’s make cookie magic happen! The secret to these beauties is all in the technique – follow these simple steps and you’ll be rewarded with soft, chewy cookies that’ll have everyone begging for the recipe.

Step 1: Prep the Dough

First, crank your oven to 375°F (190°C) – we want it nice and hot when the cookies go in. Now grab that softened butter and both sugars. Cream them together for a solid 2-3 minutes with a hand mixer until fluffy and pale yellow. This is where the magic starts! Add eggs one at a time, letting each fully incorporate before adding the next. Splash in that vanilla and give it one last mix – but don’t go wild, we’re not making whipped cream here.

Step 2: Combine Dry Ingredients

In another bowl, whisk together all your dry ingredients – flour, baking soda, baking powder, and salt. I like to sift mine for extra lightness, but a good whisking works too. Gradually add this to your butter mixture, mixing just until the flour disappears. Now the fun part! Gently fold in those gorgeous red cherries and chocolate chips. The dough will be thick and studded with goodies – that’s exactly what we want!

Step 3: Bake to Perfection

Line your baking sheets with parchment (trust me, cleanup’s a breeze this way). Scoop tablespoon-sized balls of dough, spacing them about 2 inches apart – these babies spread! Bake for 10-12 minutes until the edges turn golden but the centers still look slightly underdone. They’ll keep cooking as they cool, giving you that perfect chew. Let them rest on the sheet for 5 minutes before transferring to a wire rack. Now try not to eat them all at once!

Tips for Perfect Maraschino Cherry Chocolate Chip Cookies

Want bakery-worthy cookies every time? These game-changing tips straight from my messy recipe notebook make all the difference:

• Cherry CPR: After draining, press those cherries between paper towels until they’re practically begging for mercy – extra moisture is the enemy of perfect texture!
• Chill out: If your dough feels sticky (hello, summer humidity!), pop it in the fridge for 20 minutes. Cold dough = thicker, chewier cookies.
• Bake smart: Rotate your sheets halfway through baking to fight oven hot spots – no more lopsided cookies!

See? Pro-level results are just these simple tricks away.

Serving & Storing Maraschino Cherry Chocolate Chip Cookies

These cookies scream for an ice-cold glass of milk – that classic combo never gets old! For something fancier, try them with a scoop of vanilla bean ice cream (the cherries make killer ice cream sandwiches too). Store leftovers (if you have any!) in an airtight container at room temp for up to 5 days. Freezing? No problem! Layer them between parchment in a freezer bag and they’ll stay delicious for 3 months. Just pop one in the microwave for 10 seconds when that midnight cookie craving hits – trust me, I speak from experience.

Nutritional Information

Here’s the scoop per cookie (but let’s be real – who stops at one?): about 120 calories, 5g fat, and 18g carbs. Remember, nutrition varies based on your specific ingredients and how big you scoop those dough balls!

FAQs About Maraschino Cherry Chocolate Chip Cookies

Can I use fresh cherries instead? Oh honey, I tried once – disastrous puddles of pink sadness! Maraschino cherries are preserved in syrup, which gives them that perfect chewy texture when baked. Fresh cherries release way too much juice and turn your dough into cherry soup. Stick with the jarred ones (and save the fresh ones for eating straight from the bowl!).

How do I keep my cookies from getting soggy? Two words: DRY CHERRIES. After draining, I press mine between paper towels like I’m wringing out a wet swimsuit. Also, don’t skip the chilling step if your dough feels sticky – cold dough bakes up much nicer.

Can I freeze the cookie dough? Absolutely! Scoop dough balls onto a tray, freeze solid, then transfer to freezer bags. They’ll keep for 3 months – just add 1-2 extra minutes when baking from frozen. Midnight cookie emergencies solved!

Share Your Experience

Tell us how your cherry chocolate chip cookies turned out – did they disappear as fast as mine always do?

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