Description
Soft, chewy cookies bursting with juicy maraschino cherries and melty chocolate chips, finished with a sprinkle of flaked sea salt — a fun and festive twist on the classic chocolate chip cookie that’s perfect for any occasion.
Ingredients
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Dry Ingredients
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2 cups + 2 tbsp all-purpose flour
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½ tsp baking soda
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½ tsp kosher salt
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Wet Ingredients
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12 tbsp (1½ sticks) salted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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1 large egg + 1 egg yolk, at room temperature
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2 tsp vanilla extract
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Mix‑Ins & Topping
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1 cup semi‑sweet chocolate chips
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1 cup maraschino cherries, patted dry & chopped
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Flaked salt, for sprinkling
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Instructions
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Prep
Preheat oven to 350°F. Line a baking sheet with parchment paper. -
Combine Dry
Whisk together flour, baking soda, and salt in a bowl. -
Cream Butter & Sugars
Beat softened butter with brown and granulated sugars until light and fluffy (~5 minutes). -
Add Eggs & Vanilla
Mix in egg, egg yolk, and vanilla extract until well combined. -
Mix Dry Into Wet
Slowly beat in dry ingredients until just incorporated. -
Fold in Cherries & Chocolate Chips
Gently stir in the chopped cherries and chocolate chips, preserving their shape. -
Shape & Bake
Scoop dough into ~1.5–2 tbsp balls, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden but centers remain soft. -
Finish With Salt
Remove from oven and immediately sprinkle tops with flaked salt while still warm. -
Cool
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling optional: For thicker, chewier cookies, chill dough for 30–60 minutes before baking.
Yield: Approximately 18–24 cookies, depending on size.
Storage: Store in an airtight container at room temperature for 3–5 days; freeze baked or unbaked cookies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Oven-baked drop cookies
- Cuisine: American