Soft, chewy, bakery-style cherry cookie magic
These Heavenly Maraschino Cherry Chocolate Chip Cookies are everything you want in a soft, bakery-style cookie—chewy edges, tender centers, and sweet bursts of cherry in every bite. The maraschino cherries add a beautiful pop of color that makes these cookies perfect for holidays, parties, and Valentine’s Day gifting. Busy bakers will love how quickly the dough comes together, and a short chill time keeps each cookie thick, soft, and full of flavor. Paired with melty chocolate chips, these sweet cherry-studded treats feel both nostalgic and special, making them a family favorite year-round. If you’re looking for a fun, crowd-pleasing cookie recipe that stands out, this one is a guaranteed hit. 🍒💕
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~55 minutes
- Servings: 24 cookies
📝 Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tablespoon maraschino cherry juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup maraschino cherries, chopped and patted completely dry
- 1½ cups chocolate chips (semi-sweet or milk)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- Cutting board & knife
- Baking sheets
- Parchment paper
- Rubber spatula
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prep cherries: Chop maraschino cherries and blot them very dry with paper towels to avoid excess moisture. 🍒
- Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add eggs & flavor: Mix in eggs, vanilla extract, and cherry juice until smooth.
- Mix dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt.
- Combine: Gradually add dry ingredients into the wet mixture. Fold in chocolate chips and dried cherries with a spatula.
- Chill dough: Refrigerate for 30 minutes so the cookies stay thick and chewy.
- Scoop & bake: Preheat oven to 350°F (175°C). Portion dough onto parchment-lined baking sheets.
- Bake: Bake 10–12 minutes, until edges are set but centers look slightly soft. ✨
- Cool: Rest cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. 😍
💡 Pro Tips
- Dry cherries thoroughly—moist cherries make cookies spread too much.
- Add white chocolate chips for a fun color contrast.
- Freeze dough balls for up to 3 months for effortless baking later.
- For pink-tinted cookies, mix in a teaspoon of cherry juice or a drop of food coloring.