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Maraschino Cherry Chocolate Chip Cookies

These nostalgic cookies combine a classic chocolate chip base with sweet maraschino cherries for a fun and chewy treat that's perfect for cookie exchanges and school bakesales.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Base 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
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-Ins
  • 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
  2. In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the butter mixture, mixing on low just until combined. Avoid overmixing.
Folding in Mix-Ins
  1. Gently fold in the chocolate chips and chopped maraschino cherries.
  2. Drop rounded tablespoonfuls of dough onto the baking sheet, spacing about 2 inches apart.
Baking
  1. Bake for 10–12 minutes until the edges are golden and centers look soft.
  2. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, don’t overmix after adding flour. If the dough feels too wet from cherries, chill it for 15–20 minutes before scooping.