Cherry Chocolate Chewy Cookies

These cherry chocolate cookies bring together the unbeatable duo of every baker’s dreams sweet maraschino cherries and melty chocolate chips in a cookie that is part dessert nostalgia part bake sale showstopper. Their pretty pops of red make every batch feel extra festive and they always disappear fast at parties or afternoon coffee meetups.

Every time I make these I am reminded of the first time I baked them for my kids’ school function. They were the very first to go from the treat table and now the recipe is a most requested favorite among my friends and family.

Ingredients

• Unsalted butter: one cup softened for a rich and tender base. Quality makes a difference so choose real butter over margarine for the best taste.
• Granulated sugar: one cup which adds sweetness and helps the cookies spread. Use pure cane sugar for a cleaner flavor.
• Brown sugar: one cup packed for added moisture and caramel notes. Choose fresh moist brown sugar not the dried out kind.
• Large eggs: two to bind everything together and give chewy texture. Pick eggs with deep golden yolks for richer dough.
• Vanilla extract: two teaspoons to round out flavors. Real vanilla makes a noticeable difference so use pure vanilla extract not imitation.
• All purpose flour: three cups for structure. Sift if possible to avoid lumps and aerate the dough.
• Baking soda: one teaspoon for lift. Make sure it is fresh for even rising.
• Salt: half a teaspoon to balance sweetness. Fine sea salt blends well with dry ingredients.
• Maraschino cherries: one cup drained and chopped for bright flavor and color. Blot very well with paper towels to prevent too much moisture in your dough.
• Semisweet chocolate chips: one cup to bring melty pockets of chocolate into every cookie. Opt for a brand with at least sixty percent cocoa for deep chocolate flavor.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit. Line baking sheets with parchment paper to ensure cookies lift off easily without sticking or burning on the bottom.

Cream the Butter and Sugars:

In a large mixing bowl use a hand mixer or stand mixer to whip the softened butter with granulated sugar and brown sugar. Cream until the mixture looks pale fluffy and has almost doubled in volume which takes about three minutes. This step traps air for a lighter finished cookie.

Add Eggs and Vanilla:

Continue mixing by beating in eggs one at a time making sure each egg is thoroughly incorporated before adding the next. Then pour in the vanilla extract and mix until combined. Make sure not to overbeat once the eggs have gone in since this can make cookies tough.

Combine Dry Ingredients:

In a separate bowl whisk together your all purpose flour baking soda and salt. Whisking breaks up any flour clumps and ensures the leaveners are evenly distributed. Slowly add this dry mixture to the wet mixture a third at a time using low speed until fully blended with no dry streaks left.

Fold in Cherries and Chocolate Chips:

Add chopped maraschino cherries and semisweet chocolate chips to the dough. Use a spatula or large spoon to gently fold in until both are evenly dispersed. Be gentle to avoid breaking the cherries down too much and to keep the dough from turning pink.

Shape the Cookies:

Scoop heaping tablespoons of dough and drop onto your lined baking sheets with about two inches between each mound. Use a small cookie scoop for uniform size which helps them bake evenly.

Bake:

Slide the baking sheets into your preheated oven and bake for eleven minutes or until edges are just golden brown but centers still look slightly underdone. They will continue to set as they cool.

Cool Completely:

Let the cookies cool for about five minutes on the baking sheets to firm up. Then transfer with a spatula to wire racks to cool completely which keeps the bottoms crisp and prevents excess steam from softening them.

Save

Maraschino cherries are my secret favorite ingredient here because of the way their color and tartness balance the chocolate richness. Every time I chop them for the dough I remember my grandmother letting me snack on a few as we baked together in her tiny kitchen during the holidays.

Storage Tips

Once completely cooled store these cookies in an airtight container at room temperature. They stay soft and chewy for up to four days. For longer storage you can freeze baked cookies separated by layers of parchment for up to three months. Thaw at room temperature when ready to enjoy.

Ingredient Substitutions

If you cannot find maraschino cherries try using dried cherries that have been soaked in hot water for softness then patted dry. For a darker chocolate taste swap the semisweet chips with bittersweet or even white chocolate if you love sweet cherry cheesecake flavors. Vegan buttery sticks and flax eggs also work surprisingly well if you need a dairy free or eggless version.

Serving Suggestions

These cookies are perfect for parties holidays or just a regular weeknight treat. I love to stack them high on a pretty platter for gatherings or package them up in cellophane for a sweet homemade gift. They also make an excellent ice cream sandwich with a scoop of vanilla or cherry gelato in the middle.

A Little History on Cherry Chocolate Cookies

This flavor pairing is a classic in American baking thanks to its roots in soda fountain sundaes and retro ice cream bars. The maraschino cherry was once a symbol of luxury and now brings vintage charm to home baked goods. No matter where you serve them they feel both nostalgic and fresh.

Recipe FAQs

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but they should be pitted, chopped, and thoroughly dried to prevent excess moisture in the dough.

→ What kind of chocolate chips work best?

Semisweet chocolate chips provide a classic flavor, but milk or dark chocolate can be substituted for different tastes.

→ How should I store these cookies?

Once cooled, store cookies in an airtight container at room temperature for up to five days for best freshness.

→ Can I freeze the cookie dough?

Yes, prepare the dough and freeze in portions. Bake directly from frozen, adding a minute or two to baking time.

→ How do I avoid soggy cookies from the cherries?

Drain the maraschino cherries well and pat them dry before mixing into the dough to keep cookies from becoming too moist.