When I first baked these Maraschino Cherry Chocolate Chip Cookies, the sweet cherry scent filled the kitchen before they were even done. The soft cookies came out pink and warm, dotted with gooey chocolate and bits of cherry.
They’re the kind I make when I want something pretty and fun without much work. My family always grabs them right off the cooling rack before I can even plate them.
If you’re craving a cookie that’s soft, sweet, and a little nostalgic, these cherry chocolate chip cookies are the perfect treat to bake next.
Why You’ll Love This Recipe
- Beautiful and Delicious: The soft pink color and bright cherry pieces make these cookies as pretty as they taste.
- Unique Flavor: Sweet maraschino cherries pair wonderfully with chocolate chips for a flavor combination you will not find in ordinary cookies.
- Soft and Chewy Texture: These cookies stay soft for days thanks to the moisture from the cherries.
- Perfect for Celebrations: The pink color makes them ideal for holidays, parties, and special occasions.
- Easy to Make: Simple ingredients and straightforward steps mean anyone can bake these successfully.
What You Need to Know Before You Start
Prep Time & Cook Time: Prep Time: 15 minutes (plus 30 minutes chill time) Cook Time: 10-12 minutes per batch Total Time: About 1 hour
Servings: This recipe makes about 24 cookies. Perfect for sharing at gatherings or keeping some for yourself throughout the week.
Difficulty: Easy enough for beginners. If you can make basic cookies, you can make these.
Required Kitchen Tools
- Mixing bowls (medium and large)
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Cookie scoop or spoon
- Paper towels (for draining cherries)
Ingredients for Maraschino Cherry Chocolate Chip Cookies
These cookies use simple pantry staples plus the special addition of maraschino cherries. The cherries add sweetness and moisture while the chocolate chips provide rich contrast. Here is everything you need to bring these beautiful cookies to life:
- All-Purpose Flour: The base of the cookie dough that provides structure.
- Cornstarch: Helps create a softer, more tender cookie texture.
- Baking Soda: Gives the cookies a slight lift and helps them spread properly.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted Butter: Adds richness and helps create that soft, chewy texture. Make sure it is softened to room temperature.
- Granulated Sugar: Provides sweetness and helps with the cookie structure.
- Light Brown Sugar: Adds moisture and a hint of caramel flavor that makes cookies extra soft.
- Eggs: Binds everything together and adds richness.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Almond Extract: Complements the cherry flavor beautifully with a subtle nutty sweetness.
- Pink Gel Food Coloring: Creates that pretty pink color throughout the cookies.
- Maraschino Cherries: The star ingredient that adds sweet, fruity flavor and color. Make sure to drain and chop them well.
- Semi-Sweet Chocolate Chips: Provide rich chocolate flavor that pairs perfectly with the sweet cherries.
Variations for Maraschino Cherry Chocolate Chip Cookies
- White Chocolate Version: Use white chocolate chips instead of semi-sweet for a sweeter, creamier cookie.
- Add Nuts: Fold in half a cup of chopped pecans or walnuts for extra crunch.
- Cherry Almond Cookies: Skip the chocolate chips and add an extra half teaspoon of almond extract for pure cherry almond flavor.
- Different Colors: Use different colors of maraschino cherries like red or green for holiday themes.
- Extra Cherry Flavor: Add a tablespoon of the reserved cherry juice to the dough for more intense flavor.
- Chocolate Drizzle: Drizzle melted chocolate over cooled cookies for an elegant finish.
How to Make Maraschino Cherry Chocolate Chip Cookies Step-by-Step Instructions
1. Prepare the Cherries
Drain the maraschino cherries completely and pat them very dry with paper towels. This step is important because extra moisture can make the cookies spread too much. Chop the cherries into small pieces and set them aside on fresh paper towels.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Make sure everything is well combined. Set this bowl aside.
3. Cream the Butter and Sugars
In a large bowl, use an electric mixer to beat the softened butter on medium speed for about one minute until smooth. Add both the granulated sugar and brown sugar. Beat on medium-high speed for two to three minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond extract. Mix until everything is well combined. Add a few drops of pink gel food coloring and mix until you reach your desired shade of pink.
5. Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the flour disappears and you can no longer see dry streaks. Do not overmix or the cookies will be tough.
6. Fold in Mix-Ins
Using a spatula or wooden spoon, gently fold in the chocolate chips and chopped maraschino cherries. Make sure they are evenly distributed throughout the dough.
7. Chill the Dough
Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes. You can chill the dough for up to two hours. Chilling helps prevent the cookies from spreading too much during baking.
8. Preheat and Prepare
When ready to bake, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
9. Scoop and Shape
Use a cookie scoop or spoon to portion out dough balls that are about 1.5 to 2 tablespoons each. Place them on the prepared baking sheets about 2 inches apart. The dough will spread slightly as it bakes.
10. Bake
Bake one sheet at a time for 10 to 12 minutes. The cookies are done when the edges look set and lightly golden. The centers may look slightly soft and underdone, but they will continue to set as they cool. Do not overbake or the cookies will be dry.
11. Cool
Let the cookies rest on the baking sheet for 5 minutes. This resting time helps them firm up. Then carefully transfer them to a wire cooling rack to cool completely.
Serving and Decoration
These cookies are beautiful on their own, but you can dress them up even more:
- Dust with powdered sugar for a snowy, elegant look
- Drizzle with white chocolate or dark chocolate
- Top each cookie with half a maraschino cherry before baking for extra presentation
- Serve on a pretty platter with fresh flowers for parties
- Package in clear bags tied with ribbon for gifts
- Pair with a glass of cold milk or hot coffee
How to Serve Maraschino Cherry Chocolate Chip Cookies
These versatile cookies work for many occasions:
- Holiday Treats: Perfect for Valentine’s Day, Easter, Mother’s Day, or baby showers.
- Afternoon Snack: Enjoy with tea, coffee, or a glass of milk.
- Party Dessert: Add to cookie platters or dessert tables.
- Lunchbox Surprise: Pack one or two for a special treat.
- Ice Cream Sandwiches: Sandwich your favorite ice cream between two cookies.
- Gift Giving: Stack in a tin or box and give to friends and family.
Storing Maraschino Cherry Chocolate Chip Cookies
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
- Refrigerator: These cookies stay fresh in the fridge for up to one week in an airtight container.
- Freezer: Freeze baked cookies for up to 3 months. Place in a freezer-safe container with parchment paper between layers. Thaw at room temperature for about 30 minutes before serving.
- Freeze the Dough: You can also freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
Tips and Tricks for Success
- Drain Cherries Thoroughly: Wet cherries will make your dough too soft and cause excessive spreading. Pat them very dry with paper towels.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture.
- Do Not Overbake: The cookies will look slightly underdone in the center when you take them out. They firm up as they cool.
- Chill the Dough: This step prevents flat, greasy cookies. Do not skip it.
- Use Gel Food Coloring: Gel works better than liquid because it will not add extra moisture to the dough.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Do not scoop directly from the bag or you will use too much.
- Uniform Size: Use a cookie scoop to make all cookies the same size so they bake evenly.
- One Sheet at a Time: For the most even baking, bake one sheet at a time on the center rack.
Nutrition
| Nutrient | Amount Per Cookie (1 of 24) |
|---|---|
| Calories | 165 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 95mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 0.5g |
| Sugars | 14g |
| Protein | 2g |
Note: Nutrition information is approximate and calculated per cookie based on 24 servings.
PrintMaraschino Cherry Chocolate Chip Cookies
- Prep Time: 15 minutes (plus 30 minutes chill time)
- Cook Time: 10-12 minutes per batch
- Total Time: 0 hours
- Yield: About 24 cookies 1x
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Pink gel food coloring (a few drops to desired shade)
- 3/4 cup (about 95g) maraschino cherries, drained, patted dry, and chopped
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare Cherries: Drain maraschino cherries thoroughly and pat completely dry with paper towels. Chop into small pieces and set aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a hand or stand mixer, beat softened butter on medium speed for 1 minute. Add both sugars and beat on medium-high speed for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla extract and almond extract. Add pink gel food coloring until desired shade is reached.
- Form Dough: On low speed, gradually add dry ingredients to wet mixture. Mix until just combined. Fold in chocolate chips and chopped cherries with a spatula.
- Chill: Cover dough and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat and Scoop: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into 1.5-2 tablespoon portions and place 2 inches apart on sheets.
- Bake: Bake for 10-12 minutes until edges are set and lightly golden. Centers will look slightly soft.
- Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Maraschino Cherry Chocolate Chip Cookies FAQs
Maraschino cherries work best because they have less moisture than fresh cherries. Fresh cherries would need to be pitted, chopped very small, and would change the texture and sweetness of the cookies.
Chilling helps the butter solidify, which prevents the cookies from spreading too much and becoming flat. It also allows the flavors to develop and makes the dough easier to handle.
Yes, but the almond extract really complements the cherry flavor nicely. If you do not have it, you can use all vanilla extract instead.
This usually happens when the butter was too soft, the dough was not chilled long enough, or the cherries were not dried properly. Make sure to follow all the preparation steps carefully.
Absolutely. The cookies will taste the same but will be more of a cream color with flecks of pink from the cherries. The food coloring is only for appearance.
The edges should look set and lightly golden while the centers still look slightly soft. They will continue to bake on the hot pan after you remove them from the oven.
You can, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.
Yes, when stored properly in an airtight container, these cookies stay soft for several days thanks to the moisture from the cherries and brown sugar.
Conclusion
These Maraschino Cherry Chocolate Chip Cookies bring together simple ingredients to create something truly special. The combination of sweet cherries and rich chocolate chips creates a flavor that feels both nostalgic and unique. Whether you are baking for a celebration or just want to brighten an ordinary day, these pretty pink cookies deliver on both taste and appearance.
The recipe is straightforward enough for beginners yet impressive enough to serve at any gathering. The soft, chewy texture stays fresh for days, making them perfect for meal prep or advance baking. Plus, they freeze beautifully, so you can always have homemade cookies ready when the craving strikes.
I have used these ingredients to make this recipe: all-purpose flour, cornstarch, baking soda, salt, semi-sweet chocolate chips, unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, almond extract, pink gel food coloring, and maraschino cherries.
