Print

Maraschino Cherry Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

Delight in these vibrant Maraschino Cherry Chocolate Chip Cookies, featuring a soft, chewy texture with bursts of sweet maraschino cherries and rich semi-sweet chocolate chips. Finished with a pink hue from gel food coloring and enhanced with a hint of almond extract, these cookies are perfect for festive occasions or a unique everyday treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups (360g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 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
  • 1/8 tsp almond extract
  • 1/4 tsp pink gel food coloring

Mix-ins and Garnish

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

Instructions

  1. Chill the dough: Prepare to chill the cookie dough for 30 minutes before baking to help it maintain shape and texture during baking.
  2. Measure flour properly: Aerate the flour with a whisk or spoon, then lightly spoon into a measuring cup without compacting. Level with a knife for accurate measurement.
  3. Prepare cherries: Drain and finely chop maraschino cherries, then place on a paper towel to absorb excess juice to prevent soggy dough.
  4. Prepare baking sheet: Line a cookie sheet with a silicone baking mat or parchment paper for easy cookie removal and even baking.
  5. Combine dry ingredients: In a bowl, mix together flour, cornstarch, baking soda, and salt; set aside.
  6. Cream butter and sugars: In a larger bowl, beat unsalted butter, light brown sugar, and granulated sugar on medium speed for 2 minutes until pale and fluffy.
  7. Add eggs and extracts: Beat in eggs, vanilla extract, and almond extract for 30 seconds until combined.
  8. Add pink gel food coloring: Mix in the gel food coloring gradually until the desired vibrant pink color is achieved.
  9. Incorporate dry ingredients: Gradually mix the flour mixture on low speed into the wet ingredients until a thick dough forms.
  10. Fold in cherries and chocolate chips: Stir in the finely chopped maraschino cherries and 1 cup of chocolate chips evenly throughout the dough.
  11. Form dough balls and garnish: Using a #40 cookie scoop, form 2-tablespoon dough balls. Press remaining chocolate chips and chopped cherries onto the outside of each dough ball. Place on the lined baking sheet and freeze for 30 minutes to set shape.
  12. Bake cookies: Preheat the oven to 350ºF (175ºC). Arrange 6-8 cookies on the baking sheet and bake for 10-13 minutes. Remove when cookies appear slightly underbaked, to keep them chewy and preserve the pink color.
  13. Final garnish and storage tips: After baking, add extra chocolate chips to any sparse areas for presentation. Avoid storing these cookies covered to prevent them from becoming soft due to cherry moisture.

Notes

  • Accurate flour measurement is key to cookie texture; weighing is preferred.
  • Draining and drying cherries helps prevent soggy texture in dough.
  • Freezing cookie dough balls before baking helps maintain shape and prevents spreading.
  • Removing cookies slightly underbaked ensures a chewy texture and prevents browning that dulls the pink color.
  • Not recommended to store in covered containers due to moisture from cherries.

Keywords: maraschino cherry cookies, chocolate chip cookies, pink cookies, chewy cookies, festive cookies

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