Name: Maraschino Cherry Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-491945H28M54S
Total time: PT-491945H28M54S
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1 cup packed brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup semisweet chocolate chips; 1 cup chopped maraschino cherries, drained and patted dry (about 15-20 cherries)

I love the sweet pop of maraschino cherries paired with rich chocolate chips in these soft, chewy cookies. Every bite feels like a little celebration in my mouth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

3/4 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1/4 cup granulated sugar

1 cup semisweet chocolate chips

1 cup chopped maraschino cherries, drained and patted dry (about 15-20 cherries)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Whisk together flour, baking soda, and salt in a bowl. Set aside.

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

Beat in the egg and vanilla extract until combined.

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

Gently fold in the chocolate chips and chopped maraschino cherries.

Scoop cookie dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart.

Bake 10–12 minutes until edges are golden but centers still look soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes about 24 cookies

Prep time: 15 minutes

Bake time: 10–12 minutes

Variations

I like to mix things up sometimes:

Swap semisweet chocolate chips for white chocolate or dark chocolate.

Add a handful of chopped nuts for crunch.

Chill the dough for 30 minutes before baking for extra chewy cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To refresh slightly, I warm them in the microwave for 10–15 seconds. I’ve also frozen the cookie dough and baked straight from the freezer, just adding a couple of extra minutes to the bake time.

FAQs

How do I prevent soggy cookies with maraschino cherries?

I always pat the cherries dry really well before folding them into the dough. This removes excess moisture that could make the cookies soggy.

Can I make these cookies gluten-free?

Yes, I swap the all-purpose flour with a 1:1 gluten-free flour blend. I notice the texture is slightly different but still chewy and delicious.

Can I use frozen cherries instead of maraschino?

I’ve tried it, but frozen cherries need to be thawed and patted dry first. Maraschino cherries give the best sweet pop and color.

How long do these cookies last?

I usually keep them at room temperature in an airtight container for up to 5 days. You can also freeze baked cookies for up to 3 months.

Can I make bigger or smaller cookies?

Absolutely. I find that adjusting the baking time slightly works perfectly—larger cookies take a few extra minutes, smaller cookies a few less.

Conclusion

I always enjoy making these Maraschino Cherry Chocolate Chip Cookies because they’re fun, colorful, and irresistible. The combination of sweet cherries and melty chocolate chips makes every batch a favorite in my kitchen. I’ve shared them with friends and family, and they always disappear fast.