Maraschino Cherry Chocolate Chip

Sweet bursts of cherries and silky ribbons of chocolate come together in these Maraschino Cherry Chocolate Chip Cookies. If you crave something special for celebrations or want to perk up a regular afternoon, this recipe will quickly find a place in your baking rotation.

I still remember making these for a family picnic and seeing everyone reach for seconds before the plates made it around the table. Maraschino cherries surprised people in the best way and are now my not so secret cookie trick.

Ingredients

• Unsalted butter: Use good quality butter for a silky crumb texture
• Granulated sugar: Provides clean sweet flavor and a light cookie base
• Brown sugar: Adds extra moisture and a mellow caramel note
• Large eggs: Give the cookies structure and rich flavor
• Vanilla extract: Enhances the sweetness and brings all the flavors together
• All-purpose flour: Creates the perfect cookie body try unbleached for best texture
• Baking soda: Helps the cookies rise just slightly for the right chewy middle
• Salt: Balances the sweetness and deepens all the flavors
• Maraschino cherries: Chopped and gently dried deliver pops of sweetness and bright color be sure to pat them dry before folding in
• Semisweet chocolate chips: Melt into gooey pockets that pair perfectly with the cherries select high quality for maximum flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line your baking sheets with parchment paper to prevent sticking and ensure even browning

Cream the Butter and Sugars:

Use a mixer or sturdy spoon to blend the softened butter with both granulated and brown sugars keep mixing until the blend is fluffy and pale which might take up to three to four minutes this helps make each cookie light

Add the Eggs and Vanilla:

Add eggs one at a time mixing each in fully before adding the next pour in the vanilla extract and mix thoroughly this layering keeps the mixture smooth and silky

Mix the Dry Ingredients:

In a separate bowl, whisk together flour baking soda and salt this step helps the leavening and salt distribute evenly throughout the dough

Combine Wet and Dry:

Gradually add the dry ingredients to the butter mixture mix on low just until incorporated scraping the bowl as needed overmixing here can make your cookies tough so stop when you see the last streak of flour disappear

Fold in Cherries and Chocolate Chips:

Pat the chopped cherries dry with paper towels then add them and the chocolate chips to your dough gently fold by hand to keep the dough tender and ensure every cookie has an even mix

Shape the Cookies:

Scoop dough using rounded spoonfuls and drop them onto your prepared baking sheets give each mound a bit of room for spreading

Bake to Perfection:

Slide your sheets into the heated oven and bake for ten to twelve minutes the edges should look golden while the centers stay slightly soft

Cool the Cookies:

Let them cool on the baking sheet for about five minutes to set before transferring to wire racks finish cooling completely which helps them firm up and makes moving them easier

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The semisweet chocolate chips are always my favorite part especially when you catch a warm melted bit right out of the oven. My little cousin once tried to pick out all the cherries from the bowl only to come back saying the chocolate was best when eaten together with them.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to five days If you want to keep them longer freeze the cookies in a single layer then transfer to a freezer bag for up to three months I pop them into lunchboxes straight from the freezer and they are just right by midday

Ingredient Substitutions

Dairy free butter and chocolate chips work well if you need to make these vegan I have also tried swapping one cup of the all purpose flour with whole wheat for a nutty flavor and a little extra heartiness Just make sure not to pack the flour down in your cup or the cookies can turn too dense

Serving Suggestions

Pile these cookies on a cake stand for a retro inspired party snack I love tucking one or two into lunchboxes for a pop of color and sweets You can even top with a light drizzle of white chocolate or a dusting of powdered sugar if you want an extra festive look for holidays

A Brief Cookie History

Maraschino cherries were once considered a luxury treat reserved for elegant occasions Adding them to cookies became popular in North America mid twentieth century likely thanks to the bright red color and unique flavor that made every dessert table stand out

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Frequently Asked Questions

→ Can I use fresh cherries instead of maraschino?

Fresh cherries can be used, but ensure they are pitted and chopped, and keep in mind the flavor will be less sweet than maraschino.

→ What is the best way to prevent cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking can help cookies hold their shape and reduce spreading.

→ How do I store these cookies for freshness?

Place cooled cookies in an airtight container at room temperature for up to five days to maintain softness.

→ Can I substitute the flour for a whole grain option?

Substituting a portion of the all-purpose flour with whole wheat flour adds flavor and fiber without compromising texture.

→ Are there dairy-free alternatives for this dessert?

Yes, you can use vegan butter and dairy-free chocolate chips to make these cookies suitable for dairy-free diets.