These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on the classic treat! They’re soft, chewy, and have sweet, colorful cherries mixed in with chocolate chips.
Every bite is like a little party in your mouth! I love how the cherries add a pop of flavor. They’re perfect for sharing—or not, I won’t judge if you keep them all to yourself! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free baking blend. I find that it works well in this recipe!
Chocolate Chips: I like using semisweet chocolate chips for that rich flavor. However, you can swap them for milk chocolate or dark chocolate chips based on your taste. You could even use white chocolate for a different twist!
Maraschino Cherries: For a more natural option, you can substitute with fresh cherries or even dried cherries. Just make sure to chop them up small to distribute the flavor evenly.
Butter: Unsalted butter is key to control the salt level. If you’re in a pinch, you can replace it with half the amount of coconut oil for a dairy-free option, giving a slight coconut flavor.
How Do I Cream Butter and Sugar Correctly?
Creaming butter and sugar is essential for cookies that are light and fluffy. This step incorporates air, making your cookies tender. Here’s how to do it right:
- Start with softened butter. It should be cool to the touch but not melted.
- Use an electric mixer on medium speed to beat the butter until smooth.
- Gradually add the granulated and brown sugars and mix until the mixture is light in color and fluffy, about 2-3 minutes.
- Scrape down the sides of the bowl as needed to ensure everything is well mixed.
This step can make a huge difference in the texture of your cookies, so don’t rush through it!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped maraschino cherries (drained and patted dry), stems removed
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and around 8-10 minutes to bake, making it quick and easy! Just remember to let them cool for a few minutes after baking. Overall, you’ll have delicious cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important for ensuring even baking. Line a couple of baking sheets with parchment paper to make cleanup a breeze.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour and baking soda until well combined. This will help evenly distribute the baking soda within the flour. Once combined, set it aside for later.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and fluffy—this should take about 2-3 minutes. It’s the key step for soft cookies!
4. Add the Eggs and Flavor:
Beat in the salt, vanilla extract, and eggs one at a time, mixing well after each addition. This will help incorporate everything together nicely.
5. Mix in the Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; you want it all to come together but without any lumps.
6. Fold in Cherries and Chocolate Chips:
Gently fold in the chocolate chips and chopped maraschino cherries, being careful not to crush the cherries too much. You want nice, juicy bits in your cookies!
7. Shape the Cookies:
Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, keeping them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 8-10 minutes. You’ll know they are done when the edges are lightly golden but the centers look a bit soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This helps them set a little before moving them. Then, transfer them to wire racks to cool completely.
10. Enjoy!
Your soft and chewy Maraschino Cherry Chocolate Chip Cookies are ready to be enjoyed! Serve them warm with a glass of milk or your favorite drink. Happy baking!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Frozen Cherries Instead of Fresh?
Yes, you can use frozen maraschino cherries, but make sure to thaw and drain them well before chopping. Excess moisture can affect the cookie texture, so pat them dry with paper towels.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky to handle, don’t worry! Just refrigerate it for about 30 minutes to firm it up. This will make it easier to scoop and shape the cookies while ensuring a better texture after baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them in a sealed bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Cookies Without Eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a chia seed egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water, let sit to thicken) for a vegan option. This will help to bind the dough while keeping it moist!
