I’ll never forget the Christmas my grandma, with a twinkle in her eye, let me sneak a few extra maraschino cherries straight from the jar; it was the perfect, sticky-sweet prelude to the batch of Maraschino Cherry Chocolate Chip Cookies we were about to bake together. The combination of the bright red cherries, the rich chocolate, and the buttery cookie dough created a symphony of flavors that always reminds me of holidays and family. Get ready to recreate those happy memories with this easy-to-follow recipe, and I promise you’ll have a batch of irresistible cookies that will disappear faster than you can say “cherry”!
Why You’ll Absolutely Love These Maraschino Cherry Chocolate Chip Cookies
Okay, friend, let’s talk about why these aren’t just your average chocolate chip cookies. We’re elevating things here. These Maraschino Cherry Chocolate Chip Cookies are:
- Bursting with Flavor: The sweet, slightly tangy maraschino cherries are the perfect counterpoint to the rich chocolate chips. It’s a flavor explosion in every bite!
- Visually Stunning: That pop of red from the cherries? Gorgeous! They’re as pretty to look at as they are delicious to eat. Perfect for gifting or bringing to a party.
- Surprisingly Easy to Make: Don’t let the fancy name fool you. This recipe uses simple ingredients and straightforward steps. Even a beginner baker can nail this one.
- Customizable: Feeling adventurous? Add a sprinkle of sea salt, use different types of chocolate chips, or even drizzle with melted white chocolate. The possibilities are endless!
Ingredients You’ll Need
Let’s gather our supplies! Here’s what you’ll need to make these amazing cookies:
- All-Purpose Flour: 2 1/4 cups. This forms the structure of our cookies.
- Baking Soda: 1 teaspoon. Helps the cookies rise and gives them that perfect texture.
- Salt: 1/2 teaspoon. Enhances the sweetness and balances the flavors.
- Unsalted Butter: 1 cup (2 sticks), softened. Make sure it’s nice and soft, but not melted!
- Granulated Sugar: 3/4 cup. For sweetness and a little bit of crispness.
- Brown Sugar: 3/4 cup, packed. Adds moisture and a chewy texture.
- Large Eggs: 2. To bind everything together.
- Vanilla Extract: 1 teaspoon. A must for that classic cookie flavor!
- Maraschino Cherries: 1 cup, drained, patted dry, and chopped. Don’t skip the drying step!
- Semi-Sweet Chocolate Chips: 2 cups. Feel free to use your favorite chocolate – milk chocolate, dark chocolate, or even a mix!
- Optional: A few drops of red food coloring (if you want to enhance the pink hue)
Step-by-Step Instructions
Alright, let’s get baking! Follow these steps carefully, and you’ll be enjoying warm, delicious cookies in no time.
Step 1: Prepare the Cherries
This is a crucial step! Drain the maraschino cherries well. Then, place them on a few layers of paper towels and gently pat them dry. This is super important because excess moisture will make your cookies soggy. Once dry, chop them into smaller pieces – about quarter-size is perfect.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Whisking helps to evenly distribute the baking soda and salt, ensuring a consistent texture and flavor.
Step 3: Cream Butter and Sugars
In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy. This step is key to achieving a soft and chewy cookie.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. If you’re using red food coloring, add it now.
Step 5: Gradually Add Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies.
Step 6: Stir in Cherries and Chocolate Chips
Gently fold in the chopped maraschino cherries and chocolate chips until they are evenly distributed throughout the dough. Resist the urge to eat the dough raw (I know it’s tempting!).
Step 7: Chill the Dough (Optional, but Recommended)
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling the dough helps to prevent the cookies from spreading too much during baking and also intensifies the flavors. I highly recommend this step, especially if your kitchen is warm.
Step 8: Preheat Oven and Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.
Step 9: Scoop and Bake
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Step 10: Cool and Enjoy!
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart. Once they’re cool, grab a glass of milk (or a cup of coffee) and enjoy!
Tips for Perfect Maraschino Cherry Chocolate Chip Cookies
Want to take your cookie game to the next level? Here are a few extra tips to ensure cookie perfection:
- Don’t Overbake: Slightly underbaked cookies are always better than overbaked ones. They’ll continue to cook slightly as they cool on the baking sheet.
- Use Quality Ingredients: The better the ingredients, the better the cookies! Splurge on good quality butter and chocolate chips.
- Measure Accurately: Especially when it comes to flour! Use a kitchen scale for the most accurate measurement, or spoon the flour into your measuring cup and level it off with a knife.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This will help them to incorporate properly and create a smoother dough.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. They’re also delicious frozen!
Variations and Substitutions
Want to put your own spin on these cookies? Here are a few ideas:
- Different Chocolate: Use white chocolate chips, dark chocolate chips, or even a mix of all three!
- Nuts: Add chopped walnuts, pecans, or macadamia nuts for extra crunch.
- Extracts: Experiment with different extracts, like almond extract or cherry extract, for a unique flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend.
- Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips.
Troubleshooting
Sometimes, things don’t go exactly as planned. Here are a few common cookie problems and how to fix them:
- Cookies are too flat: This could be due to several factors, including using melted butter, not chilling the dough, or overmixing. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and avoid overmixing.
- Cookies are too dry: This could be due to using too much flour or overbaking. Measure your flour accurately and be careful not to overbake the cookies.
- Cookies are too hard: This is usually caused by overbaking. Bake the cookies for a shorter amount of time.
- Cherries are sinking to the bottom: Make sure you pat the cherries completely dry. You can also try tossing the cherries in a little bit of flour before adding them to the dough.
More Delicious Cookie Recipes to Explore
If you’re craving more amazing cookie recipes, be sure to check out these other favorites:
- For a festive treat, try these Red Velvet Blossoms Cookies. They’re so pretty and perfect for the holidays!
- Indulge in these decadent Chocolate Covered Cherry Brownie Bombs. They are a rich and fudgy delight.
- Looking for something with a little bit of everything? These Christmas Kitchen Sink Cookies are packed with sweet and salty goodness.
- And if you love chocolate, you’ll adore these Chocolate Thumbprint Cookies. They’re soft, chewy, and irresistible.
Frequently Asked Questions (FAQs)
Q: Can I use fresh cherries instead of maraschino cherries?
A: While you can, the flavor and texture will be quite different. Fresh cherries have a different water content and tartness. If you do use fresh cherries, make sure they are pitted, chopped, and thoroughly dried. You might also want to add a touch of almond extract to mimic the flavor of maraschino cherries.
Q: Can I freeze the cookie dough?
A: Absolutely! Scoop the dough into individual cookies and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until solid. Then, transfer the frozen cookie dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, simply bake them from frozen, adding a few extra minutes to the baking time.
Q: How do I prevent the cherries from bleeding into the dough?
A: The key is to ensure the cherries are as dry as possible. Pat them dry thoroughly with paper towels. Some bakers also suggest tossing the chopped cherries in a tablespoon of flour before adding them to the dough to absorb any excess moisture.
Q: Can I make these cookies ahead of time?
A: Yes! The cookies are best enjoyed within 1-2 days of baking, but they can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months.
Q: What kind of chocolate chips are best?
A: That’s totally up to your personal preference! Semi-sweet chocolate chips are a classic choice, but you can also use milk chocolate, dark chocolate, or even a combination. White chocolate chips would also be delicious!
Let’s Bake Some Happiness!
There you have it! Everything you need to bake a batch of incredible Maraschino Cherry Chocolate Chip Cookies. Don’t be afraid to experiment with different variations and make them your own. Happy baking, my friend! I know you’re going to create something truly special.
Why is it important to dry the maraschino cherries before adding them to the cookie dough?
Drying the maraschino cherries is super important because excess moisture will make your cookies soggy. Pat them dry thoroughly with paper towels before chopping and adding them to the dough.
Can I freeze the baked maraschino cherry chocolate chip cookies?
Yes! You can freeze the baked cookies for up to 2 months. Store them in a freezer-safe bag or container.
What can I do if my maraschino cherries are sinking to the bottom of the cookies?
Make sure you pat the cherries completely dry. You can also try tossing the cherries in a tablespoon of flour before adding them to the dough to absorb any excess moisture.
Is it necessary to chill the dough before baking the cookies?
While it’s optional, chilling the dough in the refrigerator for at least 30 minutes (or up to 2 hours) is highly recommended. Chilling helps to prevent the cookies from spreading too much during baking and also intensifies the flavors.
Irresistible Maraschino Cherry Chocolate Chip Cookies
Ingredients
Equipment
Method
- Drain the maraschino cherries well. Place them on paper towels and pat them dry. Chop them into quarter-size pieces.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract. Add red food coloring, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
