Maraschino Cherry Chocolate Chip Cookies
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Our Maraschino Cherry Chocolate Chip Cookies are the best you’ll ever bake. We’ve tested and perfected this recipe to make sure it’s completely foolproof, delivering flawless results every single time. These cookies are sweet and buttery, packed with juicy cherries and rich, melty chocolate chips in every bite. With their vibrant pink color, soft and chewy texture, and unbeatable flavor, they’re not just a treat — they’re a masterpiece that takes cookies to a whole new level. You won’t find anything like this in your average cookie jar!
Maraschino Cherry Cookies
Our maraschino cherry chocolate chip cookies aren’t your average chocolate chip cookies. They’re a fun, vibrant, and tasty twist on the classic that stands out on any dessert table. Soft, buttery, and perfectly chewy, these cookies are loaded with juicy cherries and melty chocolate chips in every bite. And let’s not forget that irresistible pink color!
Why Our Maraschino Cherry Cookies Are the Best
- Delicious flavors – The blend of juicy cherries and rich chocolate give these cookies a delicious twist from the classic chocolate chip cookie.
- Easy to make -There’s nothing complicated about this recipe. Just mix, drop, and bake for beautiful and delicious results every time.
- Perfect for a special occasion – These pretty pink cookies are great for Valentine’s Day, Christmas, Easter, baby showers or any time you want a pop of pink on your dessert table.
- Great for gifts – These sweet cookies are the perfect addition to cookie trays or added to baskets for housewarming, hostess or holiday gifts.
Ingredients to Make Chocolate Chip Maraschino Cookies
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Salted butter, softened – You can use unsalted butter and just add a pinch of salt if that’s what you have on hand.
- Light brown sugar – Adds a rich, slightly caramel flavor that makes the cookies soft and chewy.
- Granulated sugar – Balances the sweetness and helps give the cookies their structure.
- 1 large egg – Acts as a binder and adds moisture to the dough for the perfect texture.
- Pink gel food coloring – A few drops are all you need to give the cookies their fun pink color.
- All-purpose flour – The base of the dough, providing structure and stability to the cookies.
- Baking soda – Helps the cookies rise slightly and creates a soft texture.
- Drained & chopped maraschino cherries – I like to take a paper towel and gently squeeze out as much moisture as I can.
- Semi-sweet chocolate chips – Add just the right amount of rich, melty chocolate to every bite.
- Extracts – We use both vanilla extract and almond extract to give the cookies the best flavor.
How to Make The Best Cherry Chip Cookies
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
Step One: Cream the Butter and Sugars
- Preheat the oven to 350º F. Line a baking sheet with parchment paper and set aside.
- Using a stand mixer, or a medium-size mixing bowl with a handheld mixer, beat the softened butter on medium-high speed until smooth, about 1 minute.
- Add the brown and white sugar, and mix for 1-2 minutes, or until light and fluffy.
Step Two: Add Egg and Extracts
- Next, add the egg, vanilla, and almond extract. Mix until combined.
- Add in 2-3 drops of pink gel food coloring and mix.
Step Three: Add Dry Ingredients
- In a separate small bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients until fully incorporated.
- Fold in chopped cherries and chocolate chips.
Step Four: Scoop Dough and Bake
- Use a 1-tablespoon cookie scoop to drop dough balls onto the prepared baking sheet.
- Bake in your preheated oven for 12-15 minutes, until the edges are just golden brown.
- Allow your chocolate cherry cookies to cool for 5 minutes before transferring to a cooling rack. Cool completely and enjoy.
- Roll dough in sugar – Though completely optional, for an extra touch of sweetness and a slightly crisp exterior, roll the dough balls in granulated sugar before baking.
- Space the cookies evenly – Leave at least two inches between dough balls to prevent them from spreading into each other while baking.
- Use a light-colored baking sheet: This helps prevent the bottoms from browning too quickly, keeping the cookies evenly baked.
- Let the dough rest – Allow the mixed dough to sit for five minutes before scooping to give the flour time to hydrate.
- Extra toppings- Gently press a few extra chocolate chips or additional cherries right on the top of each cookie before baking for a bakery-style look.
Storage Instructions
- Refrigerate – If you have leftovers, you can store the baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze – Allow the baked cookies to cool completely before freezing in an airtight container or Ziplock bag. Then, just thaw at room temperature before serving.
- The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, and freeze on a baking sheet until solid. Transfer to a freezer bag.
- Reheat – When ready, you can bake the frozen cookies by adding 2-3 minutes to the baking time.
Recipe Variations
- Chocolate – Substitute semi-sweet chocolate chips with dark chocolate chips or white chocolate chips for a delightful twist.
- Extract – Add cherry extract for more of a cherry flavor.
- Nuts – Fold in chopped pecans, almonds, or walnuts to add crunch to the cookie dough.
- Festive sprinkles – Mix in red and green sprinkles for a holiday look.
- Double the cherries – For cherry lovers, add an extra ¼ cup of chopped maraschino cherries.
What to Serve with Maraschino Cherry Chocolate Chip Cookies
These Maraschino Cherry Chocolate Chip Cookies are perfect with a cold glass of milk or a warm cup of coffee or tea. For something extra special, serve them with a scoop of ice cream on the side. For a colorful and fun presentation, you can serve these pink cookies with a mug of this Pink Hot Chocolate.
FAQs
Make sure the butter isn’t melted, just softened. Also, you can chill the dough if it’s overly sticky.
Yes, but the almond extract enhances the cherry flavor beautifully. Replace it with vanilla if preferred.
This could mean there’s too much flour. Be sure to spoon and level the flour rather than scooping directly.
Add a deeper shade of pink; just add a little more gel food coloring.
Fresh cherries are too juicy for this recipe and can affect the texture. Stick to maraschino cherries.
Take the cookies out when the edges are set but the centers still look soft. They’ll firm up as they cool.
More Delicious Cookie Recipes
- Strawberry Cake Mix Cookies
- Brown Butter Cookies
- Perfect Macarons
- Italian Ricotta Cookies
- White Chocolate Chip and Macadamia Nut Cookies
- Reese’s Peanut Butter Cup Cookies
- Candy Bar Sandwich Cookies
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Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 1 cup salted butter softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2-3 drops pink gel food coloring
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup drained & chopped maraschino cherries
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350º F.
- Line a baking sheet with parchment paper and set aside.
- Using a stand mixer, or a medium-size mixing bowl with a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute.1 cup salted butter
- Add sugars, and mix for 1-2 minutes, or until light and fluffy.½ cup light brown sugar, ¼ cup granulated sugar
- Add egg, vanilla, and almond extract. Mix until combined.1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Add in 2-3 drops of pink gel food coloring and mix.2-3 drops pink gel food coloring
- In a separate small bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients until fully incorporated.2 cups all-purpose flour, 1 teaspoon baking soda
- Fold in chopped maraschino cherries and chocolate chips.¾ cup drained & chopped maraschino cherries, 1 ½ cups semi-sweet chocolate chips
- Use a 1-tablespoon cookie scoop to drop dough balls onto the baking sheet.
- Bake for 12-15 minutes, until the edges are just golden brown.
- Allow cookies to cool for 5 minutes before transferring to a cooling rack. Cool completely and enjoy.
Nutrition
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