Maraschino Cherry Chip Cookies
Soft, chewy, and bursting with flavor — these Maraschino Cherry Chip Cookies blend sweet cherries and rich chocolate chips for a delightful treat that’s as colorful as it is delicious.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups
- Baking Sheets
- Wire Rack
- Spatula
Ingrédients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup maraschino cherries drained and chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the creamed mixture until just combined. Avoid overmixing.
- Gently fold in chocolate chips and chopped maraschino cherries.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a festive touch, drizzle melted chocolate over cooled cookies or dip half in chocolate. To make vegan, use plant-based butter and flax eggs. Store in an airtight container for up to a week or freeze for up to three months.