Introduction

These Maraschino Cherry Chocolate Chip Cookies offer a delightful twist on the classic chocolate chip cookie. With bursts of sweet cherry and a hint of almond, they’re a colorful treat that’s chewy and perfectly balanced. Let’s bake these charming cookies together!

A stack of five thick, soft cookies with a pinkish-red color mixed with dark chocolate chips and bright red cherry pieces scattered throughout. The top cookie has a bite taken out of it, showing a soft, moist inside filled with chocolate and cherry bits. The cookies are piled on a white marbled surface with more cookies slightly blurry in the background, and a bright red cherry with its stem is seen near the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
2 cups (12 oz bag) semi-sweet chocolate chips (plus extra for garnish)
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
1/8 tsp almond extract
¼ tsp pink gel food coloring
1 cup drained & finely chopped maraschino cherries (plus extra for garnish)

Instructions

Step 1: Drain and finely chop the maraschino cherries, then place them on a paper towel to absorb excess juice.
Step 2: Line a cookie sheet with a silicone baking mat or parchment paper for easy baking.
Step 3: In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Step 4: In a larger bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale.
Step 5: Add the eggs, vanilla extract, and almond extract to the butter mixture, then beat for 30 seconds until combined.
Step 6: Mix in the pink gel food coloring to achieve your desired shade of pink.
Step 7: Gradually add the dry ingredients to the wet mixture on low speed, mixing until a thick dough forms.
Step 8: Fold in the chopped cherries and 1 cup of chocolate chips evenly through the dough.
Step 9: Using a #40 cookie scoop (about 2 tablespoons), form cookie dough balls. Press the remaining chocolate chips and chopped cherries onto the outside of each ball for garnish.
Step 10: Place the cookie balls on the prepared baking sheet and freeze for 30 minutes to help them keep their shape during baking.
Step 11: Preheat your oven to 350ºF (175ºC). Arrange 6-8 cookies on a lined baking sheet and bake for 10-13 minutes. Remove when cookies look slightly underbaked to keep them chewy.
Step 12: After baking, add extra chocolate chips to any sparse spots for a fuller look and extra chocolatey bites.

Tips & Variations

Measure flour using a kitchen scale for accurate results or fluff with a whisk and spoon into the cup without packing.
Use gel food coloring for vibrant pink without thinning the dough.
Freezing the cookie dough balls before baking helps maintain perfect shape and prevents spreading.
For a nutty twist, add chopped walnuts or pecans with the chocolate chips.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. Avoid covering tightly if cherries are still moist, as this can soften the cookies. Reheat gently in a microwave for a few seconds if you prefer warm cookies.

How to Serve

A close-up view of many soft, round pink cookies scattered on a white marbled surface, each cookie filled with dark chocolate chips and pieces of bright red cherries. Some cookies show shiny whole cherries with stems, adding a pop of red. The texture of the cookies looks slightly fluffy and moist. A white bowl filled with milk and a white cooling rack with more cookies are visible on the left. Loose chocolate chips and cherries are scattered around the cookies, creating a colorful and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling or freezing the dough?

Chilling or freezing the dough is important to help the cookies keep their shape and prevent excessive spreading. Skipping this step may result in flatter cookies.

Why use almond extract when there’s vanilla?

Almond extract adds a subtle nutty flavor that complements the maraschino cherries and enhances the overall depth of taste without overpowering the vanilla.