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Cherry Chocolate Chip Cookies have become my go to sweet treat when I want something playful and crowd pleasing. Bright maraschino cherries and melty chocolate chips come together in a soft pink dough that always gets smiles at potlucks birthday parties or just quiet nights at home. Every chewy bite balances tart cherry with rich chocolate and reminds me of afternoons baking cookies with my sister when we were kids.
I made these first for a family bake sale and they disappeared faster than any other cookie on the table. Since then friends always request them and I love how they instantly brighten up any dessert spread.
Ingredients
- Unsalted butter: soft for easy creaming with sugar and creates that classic cookie chew
- White granulated sugar: gives sweetness and structure to the dough
- Brown sugar: adds deep caramel flavor and a little moisture for softness
- Egg: at room temperature ensures smooth mixing and helps the cookies rise just right
- Vanilla extract: for a warm aroma and classic cookie base
- Maraschino cherry juice: both color and flavor the cookies for that signature pink and cherry punch
- Pink gel food coloring: optional but really makes the cookies stand out
- All purpose flour: forms the cookie’s structure look for fresh flour with no off smells for best texture
- Baking soda: creates gentle lift so the cookies are fluffy not flat
- Salt: balances the sweet and amplifies the flavors
- Maraschino cherries: chopped for juicy pops of tartness try to use firm cherries for less mess
- Semi sweet chocolate chips: classic richness blends beautifully with cherry flavor
Step-by-Step Instructions
- Prep and Preheat:
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper to prevent sticking and ensure even baking
- Cream the Butter and Sugars:
- Mix butter granulated sugar and brown sugar with an electric mixer on medium speed for at least three minutes until the mixture looks pale and fluffy which makes a perfect soft cookie base
- Mix Wet Ingredients:
- Add in your egg and vanilla and beat again about thirty seconds until everything is smooth and creamy you should see no egg streaks
- Add Cherry Flavors:
- Drop in the maraschino cherry juice and a few drops of pink food coloring if using then mix on low just until the color is even throughout the dough
- Combine Dry Ingredients:
- In another bowl whisk flour baking soda and salt together this prevents clumps so you will get even cookies each time
- Build Your Dough:
- Add one and a half cups of the flour mix to the wet ingredients and start mixing on low Check the dough If it is super sticky add up to another half cup of flour a few tablespoons at a time You want it to be easy to shape but still soft
- Fold in Extras:
- Switch to a spoon or spatula and gently mix in your chopped cherries and chocolate chips so they are evenly spread throughout the dough
- Portion and Shape Cookies:
- Scoop out two tablespoon sized balls of dough and space them evenly on your cookie sheet so they have room to spread as they bake
- Bake to Perfection:
- Place the tray in your oven and bake twelve to fifteen minutes Keep an eye on the edges which should just start to turn golden and the tops will lose their shine when done
- Cool and Serve:
- Move cookies to a cooling rack so they finish setting up outside the oven Let them cool completely before storing or eating for best texture
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My favorite part is always the first bite when you get that surprising juicy cherry in the center. Once my niece made these with rainbow sprinkles mixed in and now we always include that for birthday celebrations.
Storage Tips
These cookies keep well at room temperature in a sealed container for up to four days. Freeze cooled cookies for up to two months in a freezer bag layer with parchment between to prevent sticking. Defrost at room temperature for a quick homemade treat on busy days.
Ingredient Substitutions
If you do not have maraschino cherry juice use a bit of cherry syrup or even cranberry juice for color and tartness. Unsalted butter is best for full control of flavor but use salted in a pinch and reduce added salt slightly. Swap semi sweet chips for dark or milk chocolate if you prefer a sweeter or deeper chocolate punch.
Serving Suggestions
Stack these on a party platter with chocolate covered strawberries and pink iced cupcakes for a playful dessert table. Sandwich vanilla ice cream between two cookies for decadent frozen treats. They pair especially well with coffee or a creamy glass of milk for a classic after school snack vibe.
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Cultural and Historical Context
These maraschino cherry cookies grew from the American love of colorful bakery treats and the popularity of the classic chocolate chip cookie. Maraschino cherries were originally a sophisticated cocktail garnish in the early twentieth century and have since become a nostalgic favorite for home bakers celebrating anything from birthdays to Valentine’s Day.
Recipe FAQs
- → How do you prevent the dough from becoming too sticky with cherries?
Add extra flour as needed, up to half a cup, until the dough is manageable but still soft.
- → Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used, but be sure to pit and chop them, and adjust for less moisture compared to maraschino.
- → Should the cherries be drained before mixing in?
Yes, drain chopped cherries well to prevent excess moisture in the dough, which can affect cookie texture.
- → Can I use white chocolate chips instead of semi-sweet?
White chocolate chips offer a sweeter contrast and can easily be substituted for a different flavor profile.
- → How should I store these cookies for maximum freshness?
Store cooled cookies in an airtight container at room temperature for up to 5 days for soft texture.
- → What creates the pink color in the cookies?
The pink hue comes from cherry juice and a drop of pink food coloring in the dough when mixing.