If you’re on the hunt for a delightful twist on your classic cookie lineup, this Maraschino Cherry Chocolate Chip Cookies Recipe is an absolute must-try. Imagine the perfect marriage of sweet, tart maraschino cherries with rich, melty chocolate chips, all nestled in a tender, buttery dough that’s sprinkled with a touch of flaky sea salt. These cookies deliver a stunning flavor and texture combo that feels both nostalgic and refreshingly new. Whether you’re baking for a crowd or treating yourself, these cookies will quickly become a cherished staple in your baking repertoire.
Ingredients You’ll Need
These ingredients are simple yet essential, offering a beautiful balance of flavors and textures that make these cookies stand out. Each component plays its part, from the buttery base to the juicy cherries and decadent chocolate chips.
- ¾ cup butter, softened: Provides richness and moisture, the foundation for a tender cookie, and can be dairy-free if preferred.
- ½ cup granulated sugar: Adds sweetness and contributes to a light texture in the cookie.
- ½ cup light brown sugar: Infuses a subtle caramel flavor and keeps the cookies soft and chewy.
- 1 egg: Binds the ingredients together while adding structure.
- ½ tbsp vanilla extract: Enhances all the flavors with its warm, aromatic touch.
- ¾ tsp salt: Balances sweetness and intensifies other flavors.
- ¾ tsp baking soda: Helps the cookies rise to a perfect texture.
- 2 cup + 2 tbsp all-purpose flour: Forms the body of the cookie dough, giving it its shape and chew.
- ¾ cup maraschino cherries, pitted and chopped small: Delivers bursts of juicy, sweet-tart flavor for a surprising and delightful twist.
- ¾ cup chopped dark or semisweet chocolate: Melts beautifully for decadent chocolate pockets.
- Flaky sea salt, for sprinkling on top: Adds a savory crunch that brightens every bite.
How to Make Maraschino Cherry Chocolate Chip Cookies Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper to prevent sticking and ensure even baking. A well-prepared baking surface sets you up for success!
Step 2: Prep the Maraschino Cherries
Remove the stems from the maraschino cherries, then pat them dry to eliminate excess moisture. Chop them finely and pat dry once more. This step is crucial to prevent extra liquid in your dough, which could alter the cookie’s texture.
Step 3: Cream Butter and Sugars
Using a standing mixer with a paddle attachment or a handheld mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 1 to 2 minutes and is key for that perfect cookie crumb.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract just until incorporated. Avoid over-mixing to keep your cookies tender instead of tough.
Step 5: Combine Dry Ingredients and Add Mix-ins
Gradually mix in the salt, baking soda, and flour until a dough forms. Then fold in the chopped chocolate and maraschino cherries gently to evenly distribute those signature flavors without breaking up the cherries too much.
Step 6: Scoop and Arrange
Use a medium cookie scoop or spoon to portion out 1.5 to 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheets, leaving 3 to 4 inches of space between them to allow for spreading. For an extra chocolate hit, add a few chocolate pieces on top.
Step 7: Bake to Perfection
Bake the cookies one tray at a time for 8 to 11 minutes. Watch for set edges—this means the cookies are ready to come out even if the centers still look a little soft. This ensures a chewy, tender middle that’s irresistible.
Step 8: Finish with Flaky Sea Salt
As soon as the cookies come out of the oven, sprinkle some flaky sea salt on top while they’re still warm. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. This small finishing touch creates a beautiful flavor contrast.
How to Serve Maraschino Cherry Chocolate Chip Cookies Recipe
Garnishes
A light dusting of powdered sugar or an extra sprinkle of flaky sea salt can elevate these cookies visually and in flavor. For festive occasions, try adding chopped nuts or drizzling melted white chocolate over the cooled cookies for that extra wow factor.
Side Dishes
These cookies are incredible when paired with a cold glass of milk, but they also go wonderfully with a scoop of vanilla ice cream for a quick dessert. If you’re feeling adventurous, a cup of black coffee or herbal tea complements the deep chocolate and cherry notes perfectly.
Creative Ways to Present
Serve these cookies on a rustic wooden board alongside fresh cherries and chocolate chunks for an inviting snack spread. You can also sandwich a dollop of whipped cream or mascarpone between two cookies for a chic, cookie sandwich treat.
Make Ahead and Storage
Storing Leftovers
Leftover cookies can be kept in an airtight container at room temperature for up to 4 days. Keeping them sealed tightly preserves their softness and prevents the chocolate from blooming or the cherries from drying out.
Freezing
If you want to save some dough for later, freeze the formed cookie balls on a baking sheet before transferring them to a freezer-safe bag. You can bake them straight from frozen, adding a minute or two to the baking time. Baked cookies can also be frozen for up to 3 months in an airtight container.
Reheating
To freshen up stored cookies, warm them in a 300°F oven for 5 to 7 minutes. This revives their soft texture and melts the chocolate slightly, just like fresh from the oven.
FAQs
Can I substitute fresh cherries for maraschino cherries in this recipe?
Fresh cherries have much higher moisture content and a different sweetness level than maraschino cherries, which can affect the dough texture and baking time. If you use fresh cherries, be sure to pit and pat them dry thoroughly, and expect a slightly different cookie consistency.
Is it possible to make these cookies dairy-free?
Absolutely! Just swap the butter for a quality dairy-free alternative like vegan margarine or coconut oil. Make sure your chocolate chips are also dairy-free to maintain the allergy-friendly status.
Why do we sprinkle flaky sea salt on these cookies?
The flaky sea salt balances the sweetness of the cherries and chocolate, enhances the depth of flavor, and adds a pleasing crunch that contrasts beautifully with the soft cookie texture.
Can I use milk chocolate instead of dark or semisweet chocolate?
You can, but keep in mind that milk chocolate is sweeter and creamier, which will make the cookies sweeter overall. Dark or semisweet chocolate is preferred to provide a more balanced flavor alongside the cherries.
How long will these cookies stay fresh once baked?
Stored properly in an airtight container at room temperature, these cookies will stay fresh for about 4 days. After that, they may begin to lose their soft texture, but a quick reheat can refresh them nicely.
Final Thoughts
There you have it—an irresistible Maraschino Cherry Chocolate Chip Cookies Recipe that brings delightful flavors and textures into each bite. These cookies are sure to brighten up your baking days and impress anyone lucky enough to taste them. So grab those ingredients, warm up your mixer, and enjoy the wonderful process of creating something truly special. Happy baking!
Print
Maraschino Cherry Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Maraschino Cherry Chocolate Chip Cookies that perfectly blend sweet, tart cherries with rich dark chocolate chunks. Soft and chewy with a hint of flaky sea salt on top, they make a unique and irresistible treat for any cookie lover.
Ingredients
Wet Ingredients
- ¾ cup butter, softened (dairy free or regular)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ tbsp vanilla extract
Dry Ingredients
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp all-purpose flour
Add-ins
- ¾ cup maraschino cherries, pitted and chopped small
- ¾ cup chopped dark or semisweet chocolate
Finishing Touch
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Prepare the cherries: Remove stems from maraschino cherries, pat dry thoroughly to remove all excess liquid, then chop them into small pieces. Pat dry again carefully to prevent soggy dough.
- Cream butter and sugars: Using a standing mixer with paddle attachment or a handheld mixer, beat the softened butter with granulated and light brown sugars until the mixture becomes light and fluffy, about 1-2 minutes.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing just until combined to avoid over-mixing.
- Combine dry ingredients and dough formation: Gradually add the salt, baking soda, and flour into the wet ingredients, mixing until a cookie dough forms. Fold in the chopped dark or semisweet chocolate and the prepared maraschino cherries until evenly distributed.
- Shape the cookies: Using a medium cookie scoop or spoon, form 1.5 to 2 tablespoon-sized dough balls and place them on the prepared baking sheets, spaced 3-4 inches apart. Optionally, press a few extra chocolate pieces on top for a more decadent look.
- Bake the cookies: Bake the cookies one sheet at a time for 8-11 minutes. Remove from the oven once the edges are set but the centers still appear slightly under-baked for a chewy texture.
- Cool and finish: Immediately sprinkle flaky sea salt over the warm cookies then let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious cookies!
Notes
- Patting dry the cherries multiple times is essential to avoid excess moisture in the dough, which can affect cookie texture.
- Baking one sheet at a time ensures even cooking and consistent results.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Flaky sea salt on top enhances the sweet and chocolate flavors with a hint of saltiness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
