Cherry Chocolate Chip Cookies

These cherry chocolate chip cookies bring together the classic comfort of chocolate chip cookies with the playful touch of maraschino cherries. Every bite balances soft chewy dough with hints of almond and the joyful pop of fruit.

The first time I made these was for a Valentine’s Day bake sale and they sold out so quickly my own family barely got to taste them. Now I always make a double batch.

Ingredients

• All purpose flour: gives the right chewy structure, look for flour with an even texture and no lumps
• Baking soda: helps the cookies rise and stay soft, fresh baking soda makes a difference
• Salted sweet cream butter: adds richness and balances the sweet, choose high quality real butter
• Granulated sugar: brings the classic cookie sweetness, I prefer organic when possible
• Light brown sugar: adds moisture and a touch of caramel flavor, make sure it is packed into the cup
• Large egg: binds ingredients and creates tender cookies, let it come to room temperature for even mixing
• Vanilla extract: deepens the flavor, use pure extract for best taste
• Almond extract: quietly boosts the cherry flavor
• Reserved cherry juice: tints and flavors the cookies, look for the boldest colored juice in the jar
• Pink food color: optional, but it really elevates the look, just a couple of drops
• Maraschino cherries: give bursts of juicy fruit flavor, drain and chop well
• Semisweet chocolate chips: create those pockets of melty rich chocolate, use good quality chips for best results

Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper for easy removal and minimal sticking

Mix Dry Ingredients:

In a medium mixing bowl whisk together the flour and baking soda until completely blended which ensures even rising later

Cream Butter and Sugars:

In a large bowl use an electric mixer to cream the butter with both sugars on medium speed for about three minutes or until the mixture is pale and fluffy scraping the bowl’s sides as needed

Add Wet Ingredients:

Beat in the egg vanilla and almond extracts cherry juice and pink food coloring be sure that the egg is fully incorporated before moving on and the dough is evenly tinted with the food color

Combine Dry With Wet:

Gradually add the flour mixture to your wet batter in increments using low speed or a wooden spoon until the dough has no streaks remaining do not overmix at this stage to keep cookies tender

Add Cherries and Chocolate:

Gently fold in the chopped maraschino cherries and chocolate chips using a spatula or wooden spoon so the dough stays soft and the cherries do not break down

Shape and Bake:

Scoop tablespoon sized balls of dough onto your lined trays spacing them about two inches apart Bake for ten to twelve minutes until the edges are just golden but the centers look slightly soft

Cool:

Let the cookies cool on the baking sheet for about five minutes before carefully transferring to a wire rack This prevents breakage and allows them to set chewy in the center

I am always amazed at how a simple batch of these can fill my kitchen with the nostalgic smell of baking cherries and chocolate. My favorite part is sneaking little bites of the dough with extra cherry bits before baking.

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to four days. Place parchment between layers for best freshness. For longer storage freeze cookies in a zip top bag for up to two months. Bring to room temperature before serving. Unbaked dough can also be scooped and frozen then baked straight from the freezer with one to two extra minutes in the oven.

Ingredient Substitutions

Try dark chocolate chips for a richer flavor or white chocolate for a sweeter touch. If maraschino cherries are not available dried tart cherries chopped and soaked in a bit of warm water and sugar can be swapped. Gluten free flour blends work fairly well though the texture will be slightly different be sure to use a blend meant for cup for cup use.

Serving Suggestions

Serve with cold milk or alongside coffee or espresso. Stack on dessert platters or wrap in pretty bags for festive gifts. I love tucking a couple into a lunchbox as a sweet midday treat.

Cultural Snapshot

Chocolate chip cookies are an American classic but the cherry twist nods to old fashioned cherry desserts I grew up with in the Midwest. These cookies are popular at spring and holiday events.

Seasonal Adaptations

Add a dash of holiday colored sprinkles for December celebrations. Top with extra cherry pieces or pink sugar for a Valentine’s Day look. Use natural food color or skip it for a more rustic appearance.

Success Stories

A reader once told me these cookies became their wedding favor for a cherry themed wedding and there was not a crumb left. That made my whole month. Another friend adapted the recipe with dried cherries for a picnic and said the cookies lasted perfectly in a summer cooler. My neighbor’s kids now ask for these every time I bake and love helping fold in the chocolate chips.

Freezer Meal Conversion

For make ahead treats scoop dough balls and freeze in a single layer. Once solid store in a zip bag for easy baking later. No need to thaw just bake straight from frozen and add an extra minute or two to the bake time.

These cookies are a delightful twist on a classic that brings something new to every occasion. Share a plate and watch them disappear!

Recipe FAQs

→ How do I prevent excess moisture from the cherries?

Drain the maraschino cherries thoroughly and pat them dry with paper towels before chopping. This prevents added liquid from making the dough too wet.

→ Can I use fresh cherries instead of maraschino?

Fresh cherries can be used, but they should be pitted, chopped, and dried well. Flavor and color may differ from maraschino cherries.

→ What type of chocolate chips works best?

Semisweet chocolate chips are ideal for a balanced sweetness, but dark or milk chocolate chips can also be substituted.

→ Why add almond extract?

Almond extract enhances the cherry flavor, giving a subtle nutty background that pairs perfectly with both cherries and chocolate.

→ How should I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh.