I love baking these maraschino cherry chocolate chip cookies when I want something colorful, soft, and packed with sweet flavor. The combination of juicy cherries and rich chocolate chips creates a cookie that feels both classic and a little special.
Why You’ll Love This Recipe
I enjoy how these cookies bring together a perfect balance of flavors. The cherries add a bright sweetness and a soft texture, while the chocolate chips give that familiar, comforting richness. I also like how easy the dough comes together with simple ingredients I usually already have at home. These cookies stay soft for days, and I find they look just as good as they taste, making them great for sharing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup maraschino cherries, drained and chopped
1 1/2 cups semi-sweet chocolate chips
1/2 teaspoon almond extract (optional, but I like the flavor boost)
directions
I start by preheating my oven to 180°C (350°F) and lining a baking sheet with parchment paper.
In one bowl, I whisk together the flour, baking soda, and salt. Then I set it aside.
In a larger bowl, I cream the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and almond extract if I’m using it.
Next, I gradually add the dry ingredients into the wet mixture, stirring until just combined. I gently fold in the chopped maraschino cherries and chocolate chips, making sure they are evenly distributed.
I scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
I bake them for about 10–12 minutes, until the edges are lightly golden. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and timing
I usually get about 24 cookies from this recipe.
Prep time: 15 minutes Baking time: 10–12 minutes per batch Total time: about 30 minutes
Variations
I sometimes switch things up by using white chocolate chips instead of semi-sweet for a sweeter flavor. I also like adding chopped nuts like walnuts or pecans for a bit of crunch. When I want a stronger cherry taste, I mix in a teaspoon of cherry juice from the jar, but I make sure not to add too much so the dough stays balanced.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to stay soft longer, I add a small piece of bread to the container.
For reheating, I warm them in the microwave for about 10 seconds, which makes the chocolate slightly melty again and brings back that fresh-baked feel.
FAQs
Can I use fresh cherries instead of maraschino cherries?
I can, but I find maraschino cherries give a sweeter and more consistent flavor. Fresh cherries may add extra moisture, so I pat them dry carefully.
Do I need to chill the dough?
I usually don’t need to chill this dough, but if it feels too soft, I refrigerate it for about 20–30 minutes.
Can I freeze the cookie dough?
Yes, I scoop the dough into portions and freeze them. When I bake from frozen, I just add a couple of extra minutes to the baking time.
Why are my cookies spreading too much?
This can happen if the butter is too soft or the cherries are too wet. I make sure to drain and pat the cherries dry before adding them.
Can I make these cookies gluten-free?
I can substitute a 1:1 gluten-free flour blend, and the cookies still turn out soft and flavorful.
Conclusion
I always enjoy making these maraschino cherry chocolate chip cookies because they combine simple ingredients with a fun twist. The soft texture, bursts of cherry, and rich chocolate make them a favorite whenever I bake for myself or others.
Soft and colorful cookies packed with sweet maraschino cherries and rich chocolate chips, offering a perfect balance of fruity brightness and classic chocolate flavor.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup maraschino cherries, drained and chopped
1 1/2 cups semi-sweet chocolate chips
1/2 teaspoon almond extract (optional)
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and almond extract if using.
Gradually add dry ingredients to wet mixture and mix until just combined.
Fold in chopped maraschino cherries and chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between cookies.
Bake for 10–12 minutes until edges are lightly golden.
Cool on baking sheet for a few minutes, then transfer to a wire rack.
Notes
Pat cherries dry to avoid excess moisture in dough.
Chill dough for 20–30 minutes if it feels too soft.
Add a teaspoon of cherry juice for stronger flavor, but avoid excess liquid.
Store with a piece of bread to keep cookies soft longer.
Can substitute gluten-free 1:1 flour blend if needed.
