Maraschino Cherry Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies loaded with sweet maraschino cherries and chocolate chips for a colorful twist on a beloved classic.
# What You Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp salt
→ Add-ins
09 - 3/4 cup maraschino cherries, patted dry and chopped
10 - 1 1/2 cups semi-sweet chocolate chips
# How-To:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold in chopped maraschino cherries and chocolate chips.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are lightly golden and centers are set.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- That gorgeous pop of red makes these cookies feel special without any food coloring
- The cherry juice creates these incredible soft pockets throughout each bite
02 -
- Damp cherries will create strange gummy spots in your cookies, so really pat them dry with paper towels
- Overmixing once you add the flour makes tough cookies, so stop as soon as everything combines
03 -
- Chill your dough for 30 minutes before baking to prevent excessive spreading and get thicker cookies
- Sprinkle a tiny pinch of flaky sea salt on top right after baking for a gourmet touch