These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on classic cookies! Soft, chewy, and loaded with chocolate chips, they also have a sweet surprise from the cherries.
Who can resist a cookie that’s both chocolatey and fruity? Every bite feels like a party! 🍒 I love making them for my friends, and they never last long on the plate!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient for the cookies. You can use a gluten-free flour blend if you need a gluten-free version. Just be sure it has a 1:1 ratio for best results!
Baking Soda: This helps the cookies rise and get that lovely chewy texture. If you don’t have baking soda, you can substitute with baking powder, but use about three times the amount (1.5 teaspoons).
Maraschino Cherries: These add a sweet and fruity kick! If you’re looking for a healthier option, try using dried cherries or cranberries. Just chop them a bit to keep the texture right.
Butter: Unsalted butter is best for this recipe. If you need a dairy-free option, use coconut oil or a vegan butter. Just melt it similarly to how you would butter.
Chocolate Chips: Semisweet chips are classic, but you could use dark chocolate, milk chocolate, or even white chocolate if you prefer. Mix and match for a fun twist!
How Do I Ensure My Cookies Stay Chewy?
To achieve that perfect chewy texture, pay attention to a few key steps. First, avoid overmixing your dough once you add the dry ingredients. This keeps them tender!
- Use room-temperature butter and eggs for better incorporation into the mixture.
- Don’t bake the cookies too long; pull them out when they’re just barely golden around the edges, as they will continue to cook on the baking sheet.
- Let them cool for a bit before transferring them to wire racks. This helps them set without becoming hard.
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 1/2 cups semisweet chocolate chips
- 1 cup maraschino cherries, drained, patted dry, and chopped
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and approximately 15 to 17 minutes to bake. Don’t forget about the cooling time, which is about 5 minutes on the baking sheet. In total, you’re looking at around 35-40 minutes from start to finish for delicious, fresh cookies!
Step-by-Step Instructions:
1. Prepping Your Oven and Sheets:
Start by preheating your oven to 325°F (165°C). Line your cookie sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures they are evenly distributed. Set this aside for later.
3. Combining Wet Ingredients:
In a large bowl, take your melted butter and mix it with both the brown and granulated sugars. Whisk until the mixture becomes smooth and creamy—it should be a lovely caramel color.
4. Adding Eggs and Flavor:
Add in the vanilla extract, large egg, and egg yolk. Whisk them well until combined and it looks smooth. This will add richness and wonderful flavor!
5. Bringing It All Together:
Slowly add the dry ingredient mixture to the wet ingredients. Gently mix with a spatula until everything is just combined. Be cautious not to overmix; we want to keep those cookies tender!
6. Adding the Goodies:
Now it’s time to fold in the semisweet chocolate chips and the chopped maraschino cherries. Make sure they are evenly distributed for that perfect bite!
7. Scoop and Space:
Using a spoon or cookie scoop, drop tablespoons of cookie dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
8. Baking Perfection:
Place the cookie sheets in the oven and bake for 15 to 17 minutes. You want the edges to be golden while the centers still look soft and underbaked. This gives that chewy texture we all love!
9. Cooling Time:
Once out of the oven, let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up a bit before you transfer them to a cooling rack.
10. Indulge in Your Cookies:
After they’ve cooled completely, grab a cookie (or two!) and enjoy the combination of chewy chocolate and sweet cherries. Perfect for sharing or enjoying all to yourself!
Happy baking, and enjoy your scrumptious Maraschino Cherry Chocolate Chip Cookies!
FAQ About Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh or frozen cherries! Just remember to chop them and remove the pits. If using frozen cherries, thaw and pat them dry to avoid excess moisture in the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a container or a resealable bag for up to 3 months.
What If I Don’t Have Brown Sugar?
No worries! You can substitute brown sugar with granulated sugar plus a tablespoon of molasses to achieve a similar flavor and texture. Mix well for the best results!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 10-15 minutes before baking to make it easier to scoop.
