ULTIMATE MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

Imagine biting into a classic chocolate chip cookie, only to discover pockets of sweet, tangy maraschino cherries and rich, melted chocolate in every single bite—these Maraschino Cherry Chocolate Chip Cookies are a nostalgic flavor combination turned into the ultimate chewy, soft-baked treat. They perfectly balance the familiar comfort of a chocolate chip cookie with the vibrant, fruity surprise of cherries, creating something truly special for your cookie jar. I promise you, this simple twist will become your new favorite way to elevate a beloved classic, and I’m here to guide you through every step to ensure they turn out perfectly.

What You’ll Need: The Ingredients

Gathering your ingredients before you start is the secret to stress-free baking. Having everything at room temperature (especially the butter and eggs) ensures your dough comes together smoothly and bakes evenly. Let’s get everything on the counter.

Dry Ingredients

• 2 ¼ cups (281g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon salt

Wet Ingredients

• 1 cup (2 sticks / 226g) unsalted butter, at room temperature
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract (this is the flavor magic!)

Mix-Ins & Finishing Touches

• 1 ½ cups (255g) semi-sweet chocolate chips or chunks
• 1 cup (roughly 10 oz jar) maraschino cherries, drained, patted VERY dry, and chopped
• Optional: Flaky sea salt for sprinkling after baking

The Secret to Perfect Cherry Cookies

The single most important tip for these cookies is ensuring your maraschino cherries are as dry as possible. I can’t stress this enough! Excess cherry juice will bleed into your dough, creating soggy spots and preventing that perfect golden-brown spread. After draining, spread the cherries on a stack of paper towels and gently pat them top and bottom until no more red liquid transfers. This little bit of patience makes all the difference between a good cookie and a spectacular one. If you love the cherry-chocolate combo, you might also enjoy the decadent layers in our Chocolate Cherry Brownies or the fun, bite-sized Homemade Cherry Cordials.

Step-by-Step Baking Instructions

Follow these steps in order for the best results. We’re creaming the butter properly and not over-mixing the flour—these are the pillars of cookie perfection.

Step 1: Prep and Combine Dry Ingredients

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. This aerates the dry ingredients and ensures the leavening is evenly distributed. Set aside.

Step 2: Cream the Butter and Sugars

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the room-temperature butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes. The mixture should become light, fluffy, and pale in color. This step incorporates air, which is crucial for texture.
2. Scrape down the sides of the bowl with a rubber spatula.

Step 3: Add Eggs and Extracts

1. With the mixer on medium speed, add the eggs one at a time, beating well after each addition until fully incorporated.
2. Beat in the vanilla and almond extracts. The almond extract is non-negotiable—it enhances the cherry flavor beautifully, making it taste more complex and “cherry-like” without being artificial.

Step 4: Incorporate Dry Ingredients and Mix-Ins

1. With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until the flour disappears. Do not overmix!
2. Remove the bowl from the mixer. Using your spatula, gently fold in the chocolate chips and the thoroughly dried, chopped maraschino cherries. Folding by hand prevents overworking the dough and keeps those cherries intact.

Step 5: Scoop and Bake

1. Using a cookie scoop (about 1.5 tablespoons), portion the dough onto your prepared baking sheets, leaving at least 2 inches between each cookie as they will spread.
2. Bake for 9-11 minutes, or until the edges are set and lightly golden brown. The centers will still look soft and slightly underdone—this is the key to a soft, chewy center! They will continue to set as they cool.
3. If desired, immediately after pulling the trays from the oven, gently press a few extra chocolate chips and a tiny piece of cherry onto the top of each hot cookie for a bakery-style look. A light sprinkle of flaky sea salt is also divine here.

Step 6: The Crucial Cool Down

1. Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up enough to move without falling apart.
2. Then, carefully transfer them to a wire rack to cool completely. I know it’s hard, but try to let them set for at least 10-15 minutes—the flavor and texture are worth the wait!

Pro Tips for Cookie Success

Here’s where I share the little nuggets of wisdom I’ve learned from countless batches. First, if your dough seems too soft or sticky after mixing, don’t panic. Simply cover the bowl and chill it for 20-30 minutes. This prevents excessive spreading. Second, for consistently round cookies, use a large round cookie cutter or a bowl slightly larger than your baked cookie. As soon as they come out of the oven, place the cutter over the warm cookie and give it a gentle swirl to nudge any uneven edges into a perfect circle. It’s a game-changer! If you’re in a handheld dessert mood, the flavors here would also shine in our easy Cherry Hand Pies or the no-bake Cherry Cheesecake Shooters.

Storing and Freezing Your Masterpiece

To keep your cookies soft and chewy for days, store them in an airtight container at room temperature with a single piece of bread tossed in. The cookies will absorb moisture from the bread, staying fresh for up to 5 days. You can also freeze the baked and cooled cookies for up to 3 months in a freezer bag. My favorite trick, though, is freezing the dough! Scoop the dough balls onto a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a freezer bag. You can bake them straight from the freezer, adding just 1-2 extra minutes to the bake time. It means you’re never more than 15 minutes away from a warm, fresh-baked cookie. For another fantastic frozen-and-baked treat, check out our Chocolate Covered Cherry Brownie Bombs.

Why You’ll Absolutely Love These Cookies

This recipe takes the emotional comfort of a chocolate chip cookie and wraps it in a little party dress. The chewy texture, the melty chocolate, and the bursts of sweet cherry flavor create an experience that’s both familiar and exciting. They’re perfect for holiday baking, potlucks where you want to stand out, or just a Tuesday afternoon when you deserve a special treat. Trust me, once you’ve made a batch of these Maraschino Cherry Chocolate Chip Cookies, you’ll understand why they’re a forever favorite. Now, go preheat that oven—your ultimate cookie adventure awaits!

Ultimate Maraschino Cherry Chocolate Chip Cookies

These cookies elevate the classic chocolate chip cookie with sweet, tangy maraschino cherries and rich chocolate. They feature a soft, chewy texture and a hint of almond extract that perfectly complements the cherry flavor. They are the ultimate nostalgic treat with a delightful fruity surprise.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24

Course: Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 ¼ cups 281g
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ¾ cup 150g
• ¾ cup 165g
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups 255g
• Flaky sea salt for sprinkling optional

Equipment

• Stand mixer or hand mixer
• Paddle attachment
• Large mixing bowls
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (1.5 tablespoon)
• Wire cooling rack
• Paper towels

Method

 

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
3. In a stand mixer bowl with paddle attachment, beat room-temperature butter, granulated sugar, and brown sugar on medium-high for 2-3 minutes until light and fluffy.
4. Scrape down the bowl. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla and almond extracts.
6. With mixer on low, gradually add the dry ingredients. Mix just until the flour disappears.
7. Remove bowl from mixer. Gently fold in chocolate chips and the very dry, chopped cherries with a spatula.
8. Scoop 1.5-tablespoon portions of dough onto prepared sheets, spacing them 2 inches apart.
9. Bake for 9-11 minutes until edges are set and lightly golden. Centers will look soft.
10. Optional: Immediately after baking, press extra chocolate chips and cherry pieces on top. Sprinkle with flaky salt.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure cherries are patted VERY dry to prevent soggy cookies. For a softer dough, chill for 20-30 minutes before scooping. Store cooled cookies in an airtight container at room temperature with a piece of bread to maintain softness for up to 5 days. Dough balls can be frozen on a tray, then stored in a freezer bag; bake from frozen, adding 1-2 extra minutes.