Maraschino Cherry Chocolate Chip Cookies

The first time I added maraschino cherries to chocolate chip cookies, I was just trying to use up a jar left over from a sundae bar. My roommate took one bite and actually stopped mid conversation, eyes wide, asking what I had done to these cookies. Now they are the most requested thing I bake.

Last Christmas, I brought a plate to my neighbor's annual cookie swap, and honestly, I was a little embarrassed because they looked so unassuming next to all the elaborately decorated gingerbread and sugar cookies. By the end of the night, every single one was gone, and three people had slipped me their phone numbers on napkins asking for the recipe.

Ingredients

• Unsalted butter: softened to room temperature so it creams properly with the sugars, creating that perfect texture
• Granulated sugar: helps create crisp edges while keeping centers chewy
• Light brown sugar: packed down to remove air pockets, this adds moisture and that classic cookie flavor
• Large eggs: bring everything together and add structure to the dough
• Pure vanilla extract: do not skimp here, it rounds out all the flavors beautifully
• All purpose flour: provides the backbone of the cookie dough
• Baking soda: gives the cookies just the right amount of lift
• Salt: enhances all the other flavors and balances the sweetness
• Maraschino cherries: patted completely dry with paper towels to prevent soggy spots
• Semi sweet chocolate chips: the perfect partner for the sweet cherries

Instructions

Getting started:

Preheat your oven to 350°F and line your baking sheets with parchment paper, saving yourself cleanup time later.

Creaming the butter and sugars:

Beat the softened butter, granulated sugar, and brown sugar together until the mixture looks pale and fluffy, about 2 to 3 minutes.

Adding the eggs:

Crack in the eggs one at a time, letting each one fully incorporate before adding the next, then stir in that fragrant vanilla extract.

Whisking the dry ingredients:

In a separate bowl, combine the flour, baking soda, and salt so they are evenly distributed.

Bringing it together:

Gradually mix the dry ingredients into the wet mixture, stopping as soon as you no longer see streaks of flour.

The colorful part:

Gently fold in those bright red cherries and the chocolate chips until they are evenly distributed throughout the dough.

Scooping and baking:

Drop heaping tablespoons onto your prepared sheets, leaving about 2 inches of space between each, then bake for 10 to 12 minutes until edges are golden.

The patience part:

Let the cookies rest on the hot baking sheet for 5 minutes before moving them to a cooling rack to finish setting.

Pin it

My daughter now requests these for every school bake sale and class party. Last week she told me her teacher asked if I could please send more next time because they were all gone before she even got to try one.

Getting The Right Texture

The secret to these cookies is not overbaking them. You want them slightly underdone when you pull them from the oven because they continue cooking on the hot baking sheet. That residual heat is what creates those irresistibly soft centers.

Cherry Preparation Matters

I have learned that chopping the cherries into smaller pieces distributes the flavor more evenly throughout each cookie. I also give them an extra squeeze between paper towels after chopping to remove every bit of excess moisture.

Make Ahead Magic

The cookie dough freezes beautifully, so I often double the recipe and scoop the extras onto a baking sheet to freeze individually. Once frozen, I transfer them to a bag and bake straight from frozen, adding just 1 to 2 minutes to the baking time.

• Let frozen dough balls sit at room temperature for 10 minutes before baking for more even spreading
• Store baked cookies in an airtight container with a piece of bread to keep them soft
• These freeze well baked too, just wrap individually and thaw at room temperature

Pin it

There is something so joyful about biting into a cookie that looks like a classic chocolate chip but then discovering that sweet surprise of cherry. Hope these become a favorite in your kitchen too.

Recipe FAQs

→ Why do I need to dry the cherries before adding them?

Maraschino cherries are packed in syrup, which adds excess moisture to cookie dough. Patting them dry with paper towels prevents soggy centers and helps the cookies bake evenly with the proper texture.

→ Can I use fresh cherries instead?

Fresh cherries contain too much water and will make the dough soggy. If you prefer natural cherry flavor, use freeze-dried cherries or candied cherries instead of maraschino.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. The cherries may cause slight moisture accumulation over time—place a piece of bread in the container to help absorb excess moisture and keep them soft.

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time. Frozen dough keeps for up to 3 months.

→ What's the best way to chop maraschino cherries?

Use a sharp knife and cutting board. The cherries are sticky, so rinse your knife periodically. For best results, drain them well, pat dry thoroughly with paper towels, then chop into pieces roughly the size of the chocolate chips.

→ Can I substitute white chocolate for the semi-sweet chips?

Absolutely. White chocolate pairs beautifully with maraschino cherries and creates a sweeter, creamier flavor profile. Use the same amount (1½ cups) as the semi-sweet chips.