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–+ servings
Close up top view of cherry chocolate chip cookies on a wire cooling rack with maraschino cherries on the side.

Cherry Chocolate Chip Cookies

Soft, sweet cookies with maraschino cherries and chocolate chips.
Author Amber Brady
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Yields 16 -18 cookies

Ingredients

  • ½ cup (113 g) butter, (1 stick) room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 1-2 drops pink food coloring, (a little goes a long way)
  • 1 ½ cups (180 g) all-purpose flour*
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup (128 g) semi-sweet chocolate chips
  • ¾ cup (283 g) maraschino cherries, drained and finely chopped

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line sheet trays with parchment paper or a silicone baking mat.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, extracts, and food coloring. Mix together and scrape bowl.
  • Mix the flour, baking powder and salt together in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just incorporated.
  • Fold in the chocolate chips and chopped maraschino cherries.
  • Use a cookie scoop (I use a #30 scoop; about 2 Tablespoons) to scoop dough balls onto prepared sheet trays about 2 to 3-inches apart. (Can press extra chocolate chips on top, if desired.)
  • Bake at 350 degrees Fahrenheit for 12-13 minutes or until the bottom and edges start to brown.
  • Allow cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool completely.
  • Store cookies stacked directly on top of each other in an airtight container at room temperature up to 3-5 days.

Video

Notes

  • Drain and pat the maraschino cherries with paper towels before and after chopping. This helps minimize extra liquid entering the cookie dough, which can lead to a cakey texture.
  • A 10-16oz jar of maraschino cherries is enough for this recipe.
  • If dough still seems very wet and sticky you can add 2 Tablespoons more flour OR refrigerate the dough for 20-30 minutes before scooping and baking.

Nutrition

Serving: 1 cookie | Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 103mg | Fiber: 1g | Sugar: 16g