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A close-up photo of freshly baked Maraschino Cherry Chocolate Chip Cookies with gooey chocolate chips and bright red cherry pieces.

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.