Gooey Maraschino Cherry Chocolate Chip Cookies

Maraschino Cherry Chocolate Chip Cookies – A Sweet Treat Worth Baking

In just 25 minutes, you can have the most delicious sweet treat ready to enjoy. These maraschino cherry chocolate chip cookies are soft, buttery, and packed with juicy cherry pieces and rich chocolate in every bite.

The sweet cherries balance the dark chocolate perfectly, creating a flavor that feels both nostalgic and elevated. I first tried something like this at a small bakery in Portland, and I knew I had to recreate it at home. This version is even better, and it’s surprisingly simple to pull off.

Why You’ll Love This Recipe

• Ready in under 30 minutes with basic pantry ingredients
• The cherries keep the cookies incredibly soft and moist for days
• A perfect balance of sweet fruit and rich chocolate in every bite
• No chilling required, so you can bake them immediately
• They smell amazing while baking and fill your kitchen with a cozy aroma

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup maraschino cherries, drained and chopped
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips (optional)

Instructions

• Preheat your oven to 350°F and line two baking sheets with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
• Fold in the chopped maraschino cherries and chocolate chips gently so everything is evenly distributed.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look just set.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

• Pat the cherries dry with a paper towel after draining to remove excess moisture, or your cookies may spread too much.
• Use room temperature eggs and butter for a smoother dough that mixes evenly.
• If the dough feels too sticky, chill it for 15 minutes before scooping, but it’s usually fine to bake right away.
• Swap semi-sweet chips for dark chocolate if you prefer a less sweet cookie with deeper chocolate flavor.
• Underbake slightly if you want extra soft cookies, as they continue to set on the hot pan after coming out of the oven.

Variations

• Add 1/2 cup chopped pecans or walnuts for extra crunch alongside the cherries.
• Use white chocolate chips instead of semi-sweet for a sweeter, creamier cookie.
• Replace maraschino cherries with dried sour cherries for a tangier flavor that contrasts the chocolate nicely.
• Add a teaspoon of almond extract along with the vanilla to complement the cherry flavor beautifully.

Frequently Asked Questions

• Can I use fresh cherries instead of maraschino cherries? Fresh cherries add more moisture and can make the cookies soggy, so maraschino or dried cherries work better for texture.
• How should I store these cookies? Keep them in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months.
• Do I need to chill the dough? This recipe works fine without chilling, but if your kitchen is warm, a short chill helps prevent excessive spreading.
• Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 48 hours or freeze scooped dough balls for quick baking later.
• Why did my cookies turn out flat? Overly soft butter or too much liquid from the cherries can cause spreading, so drain and pat the cherries well.
• Can I reduce the sugar? You can reduce the granulated sugar by 1/4 cup, but the cookies will be less soft and slightly less sweet.

More Recipes You’ll Love

• Double Chocolate Marshmallow Cookies
• Strawberry Cream Cheese Muffins
• Glazed Lemon Blueberry Scones
• Banana Chocolate Chip Cupcakes with Cream Cheese Frosting

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.