Name: Maraschino Cherry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter, softened (Use soft butter, not melted, for the best structure.); 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips (semisweet or a mix) (Dark chips can be used for contrast.); 1 cup maraschino cherries, drained and chopped (Pat dry after chopping to avoid excess moisture.)

I’ve been making these Maraschino Cherry Chocolate Chip Cookies for years when I want something a little nostalgic with a chocolatey twist — soft centers, a sweet pop from chopped maraschino cherries, and pockets of melty chocolate. They’re a fun change from classic cookies and perfect for holiday cookie exchanges, school bakesales, or whenever you’re craving something bright and chewy. If you like inventive cookie ideas, try pairing them with a cheesecake-stuffed version for a show-stopping dessert tray: cheesecake-stuffed chocolate chip cookies.

Why you’ll love this dish

This cookie is a comfort-food mashup: the familiar chocolate chip base with the surprising, slightly tangy sweetness of maraschino cherries. It’s quick to make, kid-approved, and stands out on a cookie plate without extra fuss.

“Sweet, soft, and surprisingly balanced — the cherries make these memorable.” — a neighbor who always asks for the recipe

Reasons to reach for this recipe:

Quick prep (about 15 minutes hands-on) and a single-batch yield that fills a baking sheet.
Uses pantry staples plus a jar of cherries for a seasonal or year-round twist.
Kid-friendly and great for holiday swaps because the cherries add color without extra decorating.

If you’re experimenting with other cookie riffs, you might also enjoy baking a gluten-free pumpkin-chocolate chip variation for fall: gluten-free pumpkin chocolate chip cookies.

Step-by-step overview

Before you dive in, here’s the quick process so you know what to expect:

Soften butter and cream it with both sugars until light.
Add eggs and vanilla.
Whisk dry ingredients separately, then fold into the wet mix until just combined.
Gently fold in chocolate chips and chopped maraschino cherries.
Scoop dough, bake 10–12 minutes until edges are set and centers are soft.
Cool briefly on the sheet, then finish on a wire rack.

This keeps the centers tender while the edges get a faint golden snap.

What you’ll need

1 cup unsalted butter, softened (room temperature)
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (semisweet or a mix)
1 cup maraschino cherries, drained and chopped

Notes and substitutions:

Butter: don’t use melted butter — soft (but not greasy) butter gives the best structure and spread.
Chocolate: try dark chips for contrast, or white chocolate for extra sweetness.
Cherries: pat them dry on paper towels after chopping to avoid excess moisture in the dough.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave them ungreased.
In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and slightly fluffy, about 2–3 minutes with a hand mixer.
Add the eggs one at a time, mixing briefly after each. Stir in the vanilla until combined.
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening.
Gradually add the dry ingredients to the butter mixture, mixing on low just until you no longer see streaks of flour. Don’t overmix.
Fold in the chocolate chips and the chopped maraschino cherries gently so they don’t bleed color through the dough.
Drop rounded tablespoonfuls (or use a small cookie scoop) of dough onto the baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes. The edges should be lightly golden while the centers still look slightly soft and shiny.
Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.

Tip: If the cherries make the dough wetter than expected, chill the dough 15–20 minutes before scooping to firm it up.

If you enjoy oatmeal-accented cookies, swap one cup of chips for oats and coconut for a chewy variation: oatmeal coconut chocolate chip cookies.

Best ways to enjoy it

These cookies are versatile — here are friendly pairings:

Serve warm with a glass of milk or a scoop of vanilla ice cream for a dessert sandwich.
Plate on a holiday cookie tray; the cherries add festive color without icing.
Pack in lunchboxes or wrap individually for gifting.
For a party, arrange with other textural contrasts like crunchy pecan-chocolate cookies.

Want a nutty contrast? Try them alongside pecan-chocolate chip cookies for a variety platter: chocolate chip pecan cookies.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to keep them soft.
Refrigeration: If your kitchen is warm or the cherries were very moist, refrigerate up to 7 days.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm an individual cookie in the microwave for 8–10 seconds or 5 minutes at 300°F in the oven to refresh softness.

Food safety: always cool cookies completely before sealing to prevent condensation and bacterial growth.

Pro chef tips

Don’t overmix after adding flour. Overworking develops gluten and yields denser cookies.
Chop cherries small — big chunks make pockets of moisture that affect texture.
If your cherries bleed color, rinse and dry them before chopping to reduce staining.
Use a light hand folding the mix-ins to keep the dough airy and tender.
For evenly sized cookies, use a 1-tablespoon scoop and rotate the sheet halfway through baking if your oven heats unevenly.

For an autumnal twist and gluten-free advice, revisit the pumpkin-chocolate chip method that adapts well to these tips: gluten-free pumpkin chocolate chip cookies.

Creative twists

Cherry-almond: replace 1/2 cup chocolate chips with chopped toasted almonds and add 1/2 teaspoon almond extract.
White chocolate & macadamia: swap chips for white chocolate and add macadamia nuts for a luxe version.
Boozy cherries: macerate cherries briefly in a tablespoon of cherry liqueur, then drain before folding in (adults only).
Mini sandwich cookies: sandwich two cooled cookies with buttercream or cream cheese frosting.
Vegan swap: use a plant-based butter, flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free chips.

Common questions

Q: Can I use the liquid from the maraschino cherries?
A: No — the syrup adds too much moisture and makes the dough runny. Drain and pat the cherries dry before chopping.

Q: Why are my cookies flat?
A: Likely causes are too-soft butter, over-mixed dough, or too much cherry moisture. Chill the dough 15 minutes next time and make sure butter is softened but not greasy.

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then transfer balls to a bag for up to 3 months. Bake from frozen, adding 2–3 extra minutes to the bake time.

Q: How do I prevent cherry color from bleeding into the dough?
A: Rinse cherries briefly under cool water, pat dry, and chop just before folding in. Using a light dusting of flour on cherries can also help absorb excess color.

Q: Is this recipe kid-friendly for baking with children?
A: Absolutely. Folding in cherries and chips is a safe, fun task for kids; keep them away from the oven and handle hot trays yourself.

Conclusion

These Maraschino Cherry Chocolate Chip Cookies are an easy, nostalgic bake that brings a cheerful twist to the classic chocolate chip. Whether you’re packing school lunches, preparing a batch for a cookie swap, or experimenting with seasonal variations, they’re forgiving and flavorful.

If you want another take that emphasizes cherries with a video guide, see Cherry Chocolate Chip Cookies + Video | Dessert Now Dinner Later for a visual walk-through. For a close cousin recipe that inspired many cherry-and-chocolate experiments, check this detailed write-up: Maraschino Cherry Cookies with Chocolate Chips – The First Year.