These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on a classic treat! Soft, chewy cookies are packed with sweet chocolate chips and bright cherries, making them super colorful.
Every bite feels like a little celebration. Trust me, these cookies are perfect for sharing, but you might want to keep a few for yourself. They disappear fast! 🍒🍪
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over your cookie’s sweetness. If you’re short on butter, coconut oil is a good substitute, giving a light coconut flavor, or you can use vegetable oil for a neutral taste.
Granulated & Brown Sugar: Both sugars add unique flavor and texture. If you want a healthier option, you could swap them for coconut sugar or a sugar substitute that measures 1:1. However, it might alter the cookie’s texture a bit.
Flour: All-purpose flour works best here. If you’re gluten-free, try a 1:1 gluten-free baking flour. Just keep an eye on the dough’s texture, as it can differ slightly.
Maraschino Cherries: These cherries bring sweetness and color. If you don’t have them, try using fresh cherries or dried cranberries for a different twist, but adjust sweetness accordingly.
How Can You Get the Best Texture in Your Cookies?
The texture of your cookies is vital for that perfect balance of chewy and soft. Here are some tips:
- Soften butter completely before creaming with sugars. It helps achieve a fluffy mixture.
- Don’t over-mix the cookie dough once you add the flour; this prevents toughness in your cookies.
- Chill the dough for about 30 minutes before baking. This can help cookies spread less and form a thicker shape.
Lastly, keep an eye on baking time! Take them out once they start to brown slightly at the edges; they should look a little underbaked in the center. They will continue to cook on the baking sheet while cooling, leaving you with soft, delightful cookies.
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup maraschino cherries, drained and roughly chopped (reserve some whole for garnish)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prep and 8-10 minutes to bake, plus a little cooling time. You can whip them up quickly, and in no time, you’ll have warm, delightful cookies ready for your enjoyment!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to keep the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a mixer or a fork to cream them together until the mixture is light and fluffy, which will take about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract to add that lovely flavor!
4. Prepare the Dry Ingredients:
In another bowl, whisk together your flour, baking soda, and salt. This will help ensure everything is well mixed before combining with the wet ingredients.
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the butter mixture. Stir until just combined—be careful not to over-mix!
6. Add Chocolate Chips and Cherries:
Gently fold in the chocolate chips and chopped maraschino cherries, ensuring they’re evenly distributed without breaking them too much.
7. Scoop onto Baking Sheets:
Use a tablespoon or cookie scoop to drop rounded tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. If you’d like, press a whole maraschino cherry into the top of each cookie for an extra touch.
8. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear set but still soft. You want a little softness in the middle for that chewy texture!
9. Cool the Cookies:
Once done, take the baking sheets out of the oven and let the cookies cool on it for about 5 minutes. This lets them firm up a bit before transferring them to a wire rack to cool completely.
10. Enjoy!
Now, it’s time to dig in! Enjoy these delightful cookies with vibrant chunks of maraschino cherries and chocolate chips. They’re perfect for sharing (or keeping all to yourself!).
These cookies not only taste great but also look fantastic with their colorful cherries. Ideal for any occasion!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh cherries! Just make sure to pit and chop them before adding them to the dough. Fresh cherries will add a different, fresher flavor, but keep in mind they may not be as sweet, so adjust the sugar if needed.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen in a resealable bag for up to 2 months. Just thaw them overnight in the fridge before enjoying!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be mindful that texture may vary slightly. Also, check that your baking soda is gluten-free if needed.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10-15 minutes to soften slightly before scooping and baking.
