Soft and chewy chocolate chip cookies with a sweet pop of maraschino cherries, perfect for a colorful and delightful treat.

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)

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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.

Swap semisweet chocolate chips for white or dark chocolate for variation.

Add a handful of chopped nuts for extra crunch.

Chill the dough for 30 minutes before baking for chewier cookies.

Store in an airtight container at room temperature for up to 5 days.

Freeze dough or baked cookies for longer storage.