Okay, friends, gather ’round! I’m about to let you in on a little secret…or maybe not so little, considering how obsessed everyone gets once they try these babies. We’re talking **Maraschino Cherry Chocolate Chip Cookies** – but not just *any* chocolate chip cookies. These are soft, chewy, and seriously POPPIN’ with that vibrant cherry flavor and color. Trust me, these aren’t your grandma’s cookies (unless your grandma is super cool and into bright pink desserts!).
I’ve been baking these for years, tweaking the recipe until it’s absolutely perfect. My kids practically demand them for every holiday, and honestly, I don’t blame them. The combo of sweet cherry and rich chocolate is just *chef’s kiss*. Plus, they’re so pretty! I swear, just looking at them makes me happy. So, let’s get baking, shall we? You’re gonna LOVE these!
Why You’ll Love These Maraschino Cherry Chocolate Chip Cookies
Seriously, where do I even begin? These cookies are just…amazing. Here’s why you’re gonna be obsessed:
- They’re bursting with cherry flavor (duh!) and studded with chocolate chips – the perfect combo!
- The color! I mean, who doesn’t love a bright pink cookie?
- They’re surprisingly easy to make. Even if you’re a beginner baker, you got this!
The Perfect Festive Treat
Okay, picture this: Christmas, Valentine’s Day, even just a random Tuesday… These cookies fit *any* occasion! That bright pink color just screams “party,” and the cherry flavor is always a hit. I especially love making them for bake sales – they always sell out FAST!
Soft and Chewy Maraschino Cherry Chocolate Chip Cookies
Forget those crunchy, dry cookies! These are soft, chewy, and melt-in-your-mouth delicious. The chopped maraschino cherries add a little extra moisture, and the chocolate chips provide that perfect fudgy contrast. Honestly, the texture is just as important as the taste!
Easy Maraschino Cherry Chocolate Chip Cookies to Make
Don’t let the fancy color fool you – these cookies are seriously simple to whip up! No complicated techniques, no crazy ingredients. Just a few basic steps and you’ll have a batch of delicious, festive cookies in no time. I promise, you can do it!
Ingredients for Maraschino Cherry Chocolate Chip Cookies
Alright, let’s talk ingredients! This is where the magic happens, so pay attention. I’m super picky about using the right stuff, and trust me, it makes a difference!
- 3 cups (360g) all-purpose flour: Just your regular ol’ flour here, nothing fancy!
- 2 tsp cornstarch: This is my secret weapon for extra-soft cookies! Don’t skip it!
- 1 tsp baking soda & ¼ tsp salt: Gotta have these for the right rise and flavor balance.
- 2 cups (12 oz bag) semi-sweet chocolate chips: I like semi-sweet, but you can use milk chocolate if you’re feeling extra sweet! Plus, grab some extra for garnish – we wanna make ’em pretty!
- 1 cup (226g) unsalted butter, room temperature: Super important that it’s soft! Leave it out for an hour or two before you start baking.
- 1 ¼ cups (267g) light brown sugar: Packed, people! That’s key for a chewy texture.
- ¼ cup (50g) granulated sugar: Just regular white sugar.
- 2 large eggs: Gotta bind everything together!
- 1 tsp vanilla extract & ⅛ tsp almond extract: The almond extract is optional, but it adds a *little something* special, ya know?
- ¼ tsp pink gel food coloring: Gel is the way to go here! It gives you that vibrant color without adding too much liquid.
- 1 cup drained & finely chopped maraschino cherries: And some extra for topping! Make sure you drain them *really* well, or your cookies will be soggy.
Essential Baking Supplies
Okay, before you start, make sure you have these basics:
- Cookie sheets
- Silicone baking mat or parchment paper (for easy cleanup!)
- Mixing bowls
- Electric mixer (a stand mixer is awesome, but a hand mixer works too!)
- Cookie scoop (makes life SO much easier!)
How to Make Maraschino Cherry Chocolate Chip Cookies: Step-by-Step Instructions
Okay, here we go! This is where the rubber meets the road – or, you know, where the batter meets the baking sheet. Follow these steps carefully, and you’ll be rewarded with the most amazing Maraschino Cherry Chocolate Chip Cookies *ever*.
- Chop those cherries! First things first, drain and finely chop your maraschino cherries. Seriously, chop ’em small! Then, lay them out on a paper towel to soak up any extra juice. Nobody wants soggy cookies!
- Prep your pan: Line a cookie sheet with a silicone baking mat or parchment paper. Trust me, this makes cleanup a breeze.
- Dry ingredients, assemble!: In a bowl, whisk together the flour, cornstarch, baking soda, and salt. Set that aside for now.
- Cream that butter and sugar: In a *large* mixing bowl (you’ll need the space!), cream together the softened butter, brown sugar, and granulated sugar. Beat it on medium speed for about 2 minutes, until it’s light and fluffy. This is super important for the right texture, so don’t rush it!
- Eggs and extracts: Add in the eggs, vanilla extract, and almond extract (if you’re using it). Beat for another 30 seconds or so.
- Pink Power!: Now for the fun part! Add in the pink gel food coloring, a little at a time, until you get the perfect shade of pink. I find gel works best because it gives you a really vibrant color without thinning out the batter too much.
- Dry meets wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix! You just want everything combined. The dough will be pretty thick.
- Cherry and chocolate time!: Fold in the chopped cherries and 1 cup of chocolate chips. Again, the batter will be thick – that’s totally normal!
- Scoop and chill: Use a cookie scoop (I use a #40, which is about 2 Tbsp) to form cookie dough balls. Then, press the remaining chocolate chips and chopped cherries onto the outside of the dough balls. This makes them look extra pretty! Place the cookies on the baking sheet and FREEZE for 30 minutes. This is my secret for keeping them from spreading too much!
- Bake ’em up!: Preheat your oven to 350ºF (175ºC). After the cookies have chilled, place about 6-8 of them on a lined baking sheet (don’t overcrowd!). Bake for 10-13 minutes. The edges should be *just* starting to turn golden, but the centers will still look a little soft. Don’t overbake, or they’ll lose their pink color and get dry!
- Cool and admire: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And that’s it! You’ve just made the most amazing Maraschino Cherry Chocolate Chip Cookies. Now, try not to eat them all at once… (I know, it’s hard!)
Tips for Perfect Maraschino Cherry Chocolate Chip Cookies
Okay, so you’ve got the recipe down, but wanna make *sure* your cookies are absolute perfection? Here are my top tips for Maraschino Cherry Chocolate Chip Cookie success!
Don’t Overbake Your Maraschino Cherry Chocolate Chip Cookies
Seriously, this is HUGE! Overbaking is the enemy! You want those cookies to be soft and chewy, not crunchy and dry. Keep a close eye on them, and pull them out when they still look a *little* underbaked. They’ll continue to bake on the hot sheet, I promise!
Freezing the Dough for Best Results
Freezing the dough isn’t just for convenience, it actually makes the cookies better! Chilling firms up the butter, which means less spreading in the oven. Plus, it intensifies the flavors. Trust me, that 30 minutes in the freezer is worth it!
Maraschino Cherry Chocolate Chip Cookies Variations
Okay, so you’ve mastered the original recipe (go you!), but feeling a little adventurous? Let’s talk variations! The beauty of these Maraschino Cherry Chocolate Chip Cookies is how easy they are to customize.
- Chocolate switch-up: Not a semi-sweet fan? Go for milk chocolate, dark chocolate, or even white chocolate chips!
- Nutty additions: Add some chopped walnuts, pecans, or macadamia nuts for a little crunch.
- Extract experiment: Try different extracts! A little cherry extract can really amp up the cherry flavor, or maybe a hint of coconut extract for a tropical twist?
- Sprinkles!: Everything looks better with sprinkles, right? Add some colorful sprinkles to the tops of the cookies before baking for extra festiveness!
Seriously, don’t be afraid to get creative! Baking is all about experimenting and finding what *you* love.
Serving Suggestions for Maraschino Cherry Chocolate Chip Cookies
Okay, so you’ve got these amazing cookies…now what? Well, honestly, they’re pretty perfect on their own! But if you wanna get fancy, here are a few ideas. My personal fav? A big glass of cold milk. But hey, a scoop of vanilla ice cream never hurt anyone either! And for the adults? Try pairing them with a sweet dessert wine – *so* good!
How to Store Your Maraschino Cherry Chocolate Chip Cookies
Alright, so you’ve baked a batch (or two!) of these beauties. Now, how do you keep ’em fresh? Here’s the deal: because of the cherries, these cookies are a *little* different than your average chocolate chip. I actually don’t recommend storing them in an airtight container!
Storing and Reheating Maraschino Cherry Chocolate Chip Cookies
Yup, you heard me right! Leave ’em in a loosely covered container, or even just on a plate. This helps prevent them from getting too soft and sticky. If you *do* want to store them longer, freeze them! They thaw out beautifully. And honestly, who reheats cookies? Just grab one and enjoy!
Frequently Asked Questions About Maraschino Cherry Chocolate Chip Cookies
Got questions? I’ve got answers! Here are some of the most common things people ask me about these amazing Maraschino Cherry Chocolate Chip Cookies.
Can I use fresh cherries instead of maraschino cherries in these chocolate chip cookies?
Okay, so technically, yes, you *could*. But honestly? I don’t recommend it. Maraschino cherries have that super-sweet, almost candy-like flavor that really makes these cookies special. Fresh cherries will add moisture, but they won’t give you that same pink color or intense cherry taste.
Why are my Maraschino Cherry Chocolate Chip Cookies not pink enough?
Ah, the pink dilemma! If your cookies aren’t as vibrant as you’d like, it’s probably the food coloring. Gel food coloring is *definitely* the way to go here. Liquid food coloring just doesn’t pack the same punch. Also, make sure you’re adding enough! Start with a little, but don’t be afraid to add more until you get that perfect pink hue.
How do I keep my Maraschino Cherry Chocolate Chip Cookies from spreading too thin?
Spreading is the enemy of a perfect cookie! That’s why chilling the dough is so important! Freezing those dough balls for 30 minutes really helps them keep their shape in the oven. Also, make sure your butter isn’t *too* soft. If it’s melted, your cookies will spread like crazy!
A Note About Maraschino Cherry Chocolate Chip Cookies Nutritional Information
Okay, quick disclaimer! Just remember that all those nutrition facts are estimates. It really depends on the brands you use and how big you make your cookies. So, take it with a grain of salt (or sugar!).
Rate This Maraschino Cherry Chocolate Chip Cookies Recipe
So, what did you think? Did these cookies rock your world? Leave a comment below and let me know! And hey, if you loved them, share this recipe with your friends – cookie love is meant to be shared!
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Epic 9-Step Maraschino Cherry Chocolate Chip Cookies Recipe
- Prep Time: PT10M
- Cook Time: PT15M
- Total Time: PT55M
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Maraschino Cherry Chocolate Chip Cookies are soft, chewy, and packed with flavor. The bright pink color and festive toppings make them a perfect treat for any occasion.
Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- ¼ tsp pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- Drain and finely chop the maraschino cherries. Set aside on a paper towel to absorb excess juice.
- Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt, Set aside.
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
- Add in the eggs, vanilla extract, and almond extract, beat for 30 seconds.
- Add in the pink gel food coloring until you reach your desired color and mix. I recommend gel food coloring as this will help give the cookies a deep pink color.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Add in the finely chopped cherries and 1 cup of chocolate chips. The batter will be thick.
- Use a #40 cookie scoop to form 2 Tbsp sized cookie dough balls. Press the remaining 1 cup of chocolate chips and additional chopped cherries on the outside of the dough balls. Place the cookies on the baking sheet and freeze for 30 minutes. This will help them maintain their shape.
- Preheat the oven to 350ºF. After freezing, place about 6-8 cookies on a lined baking sheet and bake for 10-13 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown. The cookies will look slightly underbaked when you pull them out, but they will continue to bake on the hot cookie sheet. Pulling them out at the right time will help keep them chewy!
- Once the cookies come out of the oven, I like to add extra chocolate chips to any spots that look sparse. I do not recommend storing these cookies covered because they will become soft from the added moisture from the cherries.
Notes
- Freezing the cookie dough balls helps the cookies maintain their shape during baking.
- Do not overbake the cookies to keep their pink color and chewy texture.
- Store cookies uncovered to prevent them from becoming soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
