These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on the classic! Soft and chewy, every bite is packed with sweet chocolate chips and colorful cherry pieces.
Who can resist the combination of chocolate and cherries? These cookies are perfect for sharing or just for yourself (no judgment here!). I love whipping these up when I need a treat—so quick and tasty!
Key Ingredients & Substitutions
All-Purpose Flour: This flour is essential for structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. It often works well in recipes like this!
Unsalted Butter: Using unsalted butter helps control the saltiness. If you only have salted butter, just skip the added salt in the recipe.
Maraschino Cherries: A fun ingredient! If you’re looking for a healthier option, try dried cherries or chopped fresh cherries. They’ll provide a different texture and sweetness.
Chocolate Chips: Semisweet chips are my go-to. For a twist, use milk chocolate or even dark chocolate chips if you prefer a richer flavor.
How Can I Cream Butter and Sugar for Perfect Cookies?
Creaming butter and sugar is a vital step for fluffy cookies. It adds air, making the cookies lighter. Here’s how to do it right:
- Start with softened butter; it should be pliable but not melted.
- Use a stand mixer or hand mixer and beat the butter until it’s light in color.
- Gradually add the granulated and brown sugars while continuing to mix. Aim for about 3-5 minutes of mixing until fluffy!
A good cream ensures a nice texture in your cookies, so take your time here.
What’s the Best Way to Fold in Ingredients?
Folding is a gentle technique that prevents overmixing. Here’s how:
- Add your chocolate chips and cherries to the cookie dough.
- Use a spatula to scoop under the dough and bring it over the mix, turning the bowl as you go.
- Repeat this until everything is just combined—don’t stir vigorously!
This method keeps your cookies soft and chewy. Enjoy baking these colorful treats!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
- 1 cup maraschino cherries, drained and chopped
- Optional: pinch of salt (if using unsalted butter)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and an additional 10-11 minutes for baking. Plus, you’ll want to let the cookies cool for about 5 minutes after baking. In total, you can make delicious maraschino cherry chocolate chip cookies in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 375°F (190°C). While the oven warms up, line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
2. Mix the Dry Ingredients:
Grab a medium bowl and whisk together the all-purpose flour, baking soda, and a pinch of salt (if you’re using unsalted butter). This helps ensure that the baking soda is evenly distributed throughout the flour.
3. Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or a stand mixer. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Vanilla and Eggs:
Mix in the vanilla extract. Then, add the eggs one at a time, making sure to mix well after each addition. This will help incorporate air into the batter!
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the creamed butter and sugar mixture. Mix gently until everything is just combined—don’t over-mix.
6. Fold in Cherries and Chocolate Chips:
Using a spatula, carefully fold in the semisweet chocolate chips and the chopped maraschino cherries, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake and Cool:
Bake your cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers still look slightly soft. Once baked, take them out and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy!
Now that your cookies are cool, it’s time to taste them! Enjoy your soft and chewy maraschino cherry chocolate chip cookies with a glass of milk or your favorite drink.
This recipe yields about 3 dozen cookies, perfect for sharing or enjoying throughout the week!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Frozen Maraschino Cherries?
While you can use frozen cherries, make sure to thaw and drain them thoroughly to avoid excess moisture in your cookie dough. This will help maintain the right texture in your cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresher for longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Substitute the Chocolate Chips for Something Else?
Absolutely! You can substitute semisweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips. For a fun twist, try adding butterscotch or peanut butter chips for a different flavor.
What’s the Best Way to Prevent Cookies from Spreading Too Much?
To help your cookies hold their shape while baking, make sure your butter is softened but not melted. Additionally, chilling the dough for about 30 minutes before baking can help prevent excessive spreading.
