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If you’re looking for a cookie that goes beyond the ordinary, these Maraschino Cherry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip treat. They offer a perfect balance of chewy, buttery texture with sweet bursts of chopped maraschino cherries and pockets of melty chocolate. Topped with a hint of flaked salt, each bite is a blend of richness, sweetness, and just a touch of sophistication.

These cookies are a fun, colorful, and slightly nostalgic dessert that brings a bakery-quality touch to your home baking. The maraschino cherries add a pop of bright flavor and a vibrant pink hue, making these cookies as pretty as they are tasty. Perfect for Valentine’s Day, holiday cookie platters, bake sales, or just a special treat on an ordinary afternoon, these cookies are sure to stand out and be remembered.

The dough comes together easily and can be made in advance or frozen for later use. Whether you’re a seasoned baker or just dipping your toes into cookie-making, this recipe delivers consistent, crowd-pleasing results with very little fuss. It’s a fun and festive way to upgrade a timeless favorite.

Why You’ll Love This Recipe

Unique Twist on a Classic – Maraschino cherries add a fruity sweetness and eye-catching color.
Soft and Chewy Texture – Perfectly balanced with crispy edges and a gooey center.
Easy to Make – No special equipment or techniques required.
Perfect for Special Occasions – Great for holidays, parties, and gifts.
Make-Ahead Friendly – The dough can be refrigerated or frozen for later.

Ingredients

All-purpose flour
Baking soda
Kosher salt
Salted butter
Brown sugar
Granulated sugar
Egg
Egg yolk
Vanilla extract
Semi-sweet chocolate chips
Maraschino cherries
Flaked salt (for topping)

Variations

Use White Chocolate Chips: For a sweeter, creamier version.
Add Nuts: Chopped walnuts or pecans add crunch and nuttiness.
Try Dried Cherries: For a more tart and chewy contrast.
Make It Gluten-Free: Substitute with a gluten-free all-purpose blend.
Drizzle with Chocolate: After baking, drizzle cooled cookies with melted dark or white chocolate.

How to Make the Recipe

Step 1:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2:

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3:

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 4:

Add the egg, egg yolk, and vanilla extract. Mix until fully combined.

Step 5:

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Step 6:

Fold in the chocolate chips and chopped, patted-dry maraschino cherries.

Step 7:

Scoop the dough onto the prepared baking sheet, spacing about 2 inches apart. Sprinkle tops lightly with flaked salt.

Step 8:

Bake for 10–12 minutes, or until edges are golden and centers are still slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Making the Recipe

Pat cherries dry thoroughly to prevent excess moisture from altering the dough.
Use room temperature eggs for better mixing and texture.
Don’t overbake—cookies continue to cook slightly after being removed from the oven.
Chill the dough for 30 minutes before baking if you prefer thicker cookies.
Sprinkle flaked salt just before baking for contrast and flavor balance.

How to Serve

Serve warm with a glass of cold milk or coffee.
Add to dessert platters for holidays or celebrations.
Gift in decorative bags or boxes for a thoughtful homemade treat.
Pair with vanilla ice cream for a decadent cookie sundae.
Serve alongside chocolate-dipped cherries for a themed dessert spread.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days.

Freezing

Freeze cookie dough balls on a tray, then transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Reheating

Warm cookies in the microwave for 10–15 seconds for that just-baked taste.

FAQs

1. Do I need to dry the maraschino cherries?

Yes, pat them dry thoroughly to avoid adding too much moisture to the dough.

2. Can I use unsalted butter?

Yes, just add an extra pinch of salt to balance the flavor.

3. Can I make the dough in advance?

Absolutely! Refrigerate for up to 48 hours before baking.

4. Why add an extra egg yolk?

It helps create a richer, chewier cookie texture.

5. Are fresh cherries okay to use?

Fresh cherries contain more moisture and may change the dough texture. Stick with maraschino or use dried cherries for best results.

6. Can I skip the flaked salt?

Yes, but it adds a nice flavor contrast to the sweetness of the cookies.

7. What chocolate works best?

Semi-sweet is ideal, but you can use dark, milk, or even white chocolate chips.

8. Can I make them smaller or larger?

Yes, just adjust the baking time accordingly—smaller cookies need less time, larger ones need more.

9. Will the cookies spread a lot?

Slightly, especially if the dough isn’t chilled. Chill if you want thicker cookies.

10. How many cookies does this make?

Depending on the size of your dough balls, you can expect around 24–30 cookies.

Conclusion

Maraschino Cherry Chocolate Chip Cookies are a delicious, eye-catching twist on the classic cookie recipe, bringing together the richness of chocolate with the bright sweetness of cherries. Whether you’re baking them for a special occasion or just treating yourself, these cookies are guaranteed to impress with their chewy texture, vibrant flavor, and beautiful presentation. Easy to make and even easier to love, they’re sure to become a favorite in your cookie rotation.