Cherry chocolate chip cookies are soft, chewy treats made with sweet cherries and rich chocolate chips. They’re simple, tasty, perfect to enjoy warm from the oven or as a quick snack—and they’re sure to become the new family favorite. Once you try these cherry chocolate chip cookies, they’ll likely become a new favorite in your baking lineup!
Ingredients For This Recipe
- Flour – Helps the cookies hold their shape.
- Sugar – Makes the cookies sweet and a little crisp.
- Brown sugar – Makes the cookies soft and chewy.
- Baking powder – Helps the cookies rise a bit.
- Baking soda – Helps the cookies spread while baking.
- Vanilla – Adds extra flavor.
- Room-temperature butter – Makes the dough creamy and adds richness.
- Chocolate chips – Give sweet, melty chocolate pieces.
Equipment Needed
- Standup Mixer – Mixes cookie dough easily and evenly.
- Cookie Sheets – Flat surface to bake cookies.
- Silicone Mat – Stops cookies from sticking and helps them bake evenly.
- Cutting Board – Good for chopping chocolate, nuts, or other mix-ins.
- Chopper – Cuts mix-ins into small, even pieces quickly.
- Hand Mixer (optional) – Helps mix if you don’t have a stand-up mixer.
- Parchment Paper (optional) – Another way to keep cookies from sticking and make cleanup easy.
Step-By-Step Instructions
Prepare Ingredients and Equipment
Set the butter out to reach room temperature.
Preheat the oven to 350°F.
Pat the cherries dry, then chop them using a chopper. Dry them again to remove any extra moisture.
Mix Wet Ingredients
In a large mixing bowl, add the butter, egg, and vanilla.
Use a stand-up mixer or hand mixer to mix until smooth and creamy.
Add Dry Ingredients
Add flour, sugar, brown sugar, baking powder, and baking soda to the bowl.
Mix until the dough is smooth and fully combined.
Fold in Mix-ins
Gently fold in the chocolate chips and chopped cherries with a spatula.
Chill the Dough
Cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape while baking.
Prepare Baking Sheets
Line cookie sheets with a silicone mat, parchment paper, or spray lightly with nonstick spray.
Scoop out 9 dough balls per sheet, spacing them about one inch apart.
Bake the Cookies
Bake in the preheated oven for 15–20 minutes, or until the edges are slightly golden brown.
Cool the Cookies
Let the cookies rest on the baking sheet for 10 minutes.
Transfer them to a cooling rack to finish cooling completely.
Quick Tips
Make Ahead
You can prepare Maraschino cherry chocolate chip cookies in advance by placing the dough in an airtight container and refrigerating it for up to 24 hours. When you are ready to bake, let the dough soften for 10-15 minutes and bake.
Freeze now, bake later
Scoop the dough onto a parchment-lined baking sheet to keep it from sticking. Once frozen, transfer the dough balls to a freezer bag or an airtight container. When ready to bake, let the dough thaw in the refrigerator for 24 hours.
Storage Tips
Room temperature: Store cookies in an airtight container for 3-4 days at room temperature.
Refrigerator: Cookies can stay fresh in an airtight container for one week.
Freezer: Cookies will stay fresh up to 3 months in an airtight container.
Maraschino Cherry Chocolate Chip Cookies
Equipment
- Hand Mixer Optional
- Parchment Paper Optional
Ingredients
- 2 ½ Cup Flour
- ¾ Cup Sugar
- ¾ Cup Brown Sugar
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Vanilla
- 1 Egg
- 1 Cup Butter Room Temperature
- 1 Cup Chocolate Chips
- 3/4 Cup Chopped Cherries
Instructions
- Set butter out to reach room temperature and preheat the oven to 350°F.
- Pat the cherries dry, chop the cherries using a chopper. Dry the cherries again to remove extra moisture.
- Add butter, egg, and vanilla to the bowl and mix.
- Add flour, sugar, brown sugar, baking powder, and baking soda to the bowl and mix until smooth.
- Gently fold in chocolate chips and cherries.
- Refrigerate the dough for 30 minutes.
- Line the cookie sheets with a silicone mat, parchment paper, or spray with nonstick spray to prevent cookies from sticking. Then, scoop out 9 dough balls onto the cookie sheet, spacing them about one inch apart.
- Bake for 15-20 minutes or until the edges are slightly golden brown.
- Let cookies rest for 10 minutes before transferring them to a cooling rack to finish cooling.
Notes
- Fold in cherries to keep them intact.
- Add extra cherries for a stronger cherry flavor.
