Maraschino Cherry Chocolate Chip (Printable View)

Soft chewy cookies with maraschino cherries and chocolate chips

# Ingredient List:

→ Dry Ingredients

01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon salt

→ Wet Ingredients

04 - 1 cup (2 sticks) unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Add-Ins

09 - 1 cup semi-sweet chocolate chips
10 - ¾ cup maraschino cherries, drained, patted dry, and coarsely chopped

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
04 - Add the egg and vanilla extract to the butter mixture; beat until well combined.
05 - Gradually mix in the dry ingredients to form a soft dough.
06 - Fold in the chocolate chips and chopped maraschino cherries until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
09 - Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Suggestions:

01 -
  • The cherry pieces create little pockets of sweetness that make every bite feel like a surprise party in your mouth.
  • These cookies stay soft for days, which means they are perfect for gifting, snacking, or hiding from your family in the back of the pantry.
02 -
  • Wet cherries will make your cookies spread into flat, sad puddles, so press them between paper towels like you mean it.
  • The centers should look slightly underbaked when you pull them out because carryover heat finishes the job and keeps them chewy.
03 -
  • Chop the cherries fairly small because large pieces create wet spots that cause the cookies to fall apart when you pick them up.
  • If you want a thicker cookie, chill the dough for 30 minutes before scooping and baking, which slows the spread and gives you a puffier result.

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