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Maraschino Cherry Chocolate Chip Cookies

These fun, festive Maraschino Cherry Chocolate Chip Cookies combine the classic chocolate chip cookie with sweet, tangy cherry bits for a delightful treat.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon maraschino cherry syrup from the jar
  • 1 cup maraschino cherries, drained, patted dry, and roughly chopped
  • 1 1/2 cups semi-sweet chocolate chips
Optional Finishing Touch
  • Flaky sea salt for sprinkling on top before baking
  • A few whole maraschino cherries for pressing on top before baking

Method
 

Preparation
  1. Drain and prep the cherries by pouring them into a colander and letting them drain for at least 5 minutes. Pat them dry thoroughly.
  2. Roughly chop the cherries and measure out 1 tablespoon of cherry syrup for the dough.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
Mixing the Dough
  1. In a bowl of a stand mixer, cream the softened butter until smooth, then add granulated and brown sugars and beat until fluffy.
  2. Add eggs one at a time, mixing well after each addition, then add vanilla and cherry syrup.
  3. Gradually mix the dry ingredients with the wet ingredients until just combined.
  4. Fold in the chopped cherries and chocolate chips gently.
Chilling and Baking
  1. Cover the dough and refrigerate it for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Scoop the dough onto lined baking sheets, spacing them apart and pressing on additional chocolate chips or whole cherries if desired.
  4. Bake for 11 to 13 minutes until edges are golden but centers appear slightly underdone.
  5. Let them cool for 5 minutes on the baking sheet before cooling on a wire rack.

Notes

Store baked cookies in an airtight container for up to 5 days or freeze raw dough balls for up to 3 months.