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Maraschino Cherry Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 107 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these vibrant Maraschino Cherry Chocolate Chip Cookies that combine sweet, juicy cherries with rich semi-sweet chocolate chips. Soft, chewy, and beautifully tinted pink with gel food coloring, these cookies are perfect for any occasion where a pop of color and a burst of flavor are desired. The dough is chilled and frozen briefly before baking to maintain the perfect shape and chewiness, resulting in an irresistible treat that’s as festive as it is tasty.

Ingredients

Scale

Dry Ingredients

  • 3 cups (360g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 1¼ cups (267g) light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅛ tsp almond extract
  • ¼ tsp pink gel food coloring

Add-ins

  • 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
  • 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish

Instructions

  1. Measure Flour Accurately: Weigh the flour using a kitchen scale for the most precision. If not available, aerate the flour with a whisk or spoon, spoon it gently into a measuring cup, and level off with a butter knife without tapping to avoid compacting the flour.
  2. Prepare Cherries: Drain and finely chop 1 cup of maraschino cherries. Pat them dry on a paper towel to remove excess liquid, which prevents the dough from becoming too wet.
  3. Line Baking Sheet: Prepare your baking sheet by lining it with a silicone baking mat or parchment paper to prevent sticking and to promote even baking.
  4. Mix Dry Ingredients: In a bowl, combine the flour, cornstarch, baking soda, and salt. Set this mixture aside.
  5. Cream Butter and Sugars: In a large bowl, beat the unsalted butter with light brown sugar and granulated sugar on medium speed for about 2 minutes until the mixture is fluffy and pale.
  6. Add Eggs and Extracts: Beat in the eggs, vanilla extract, and almond extract for 30 seconds until well combined.
  7. Add Food Coloring: Mix in the pink gel food coloring gradually until the dough achieves your desired vibrant pink color.
  8. Incorporate Dry Ingredients: Slowly add the dry ingredients into the wet mixture on low speed. The dough at this stage will be thick.
  9. Add Cherries and Chocolate Chips: Fold in the finely chopped cherries and 1 cup of the semi-sweet chocolate chips, ensuring an even distribution throughout the dough.
  10. Scoop and Freeze Dough Balls: Use a #40 cookie scoop to form 2 tablespoon-sized dough balls. Press remaining chocolate chips and extra chopped cherries onto the outside of each dough ball. Place the balls on the lined baking sheet and freeze for 30 minutes to help them hold their shape while baking.
  11. Bake Cookies: Preheat the oven to 350ºF (177ºC). Arrange 6-8 frozen dough balls on the lined baking sheet and bake for 10-13 minutes. Remove cookies once edges look set but centers remain slightly underbaked to keep them chewy. They will finish baking on the hot cookie sheet.
  12. Finishing Touches: After baking, optionally press extra chocolate chips onto any sparse areas for visual appeal and extra chocolate bursts. Do not cover cookies during storage to prevent softness from moisture of the cherries.

Notes

  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur’s Measure for Measure Gluten Free Flour.
  • Storage: Store cookies uncovered at room temperature for up to 3 days to maintain texture.
  • Make Ahead: Dough can be chilled for up to 72 hours before baking to develop flavors further.
  • Freezing Dough: Freeze portioned dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
  • Food Coloring Tip: Use pink gel food coloring for a deep, vibrant color as liquid food coloring will not provide the same intensity.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://yumyy.com/maraschino-cherry-chocolate-chip-cookies-recipe/