These chewy cherry chip cookies are loaded with juicy maraschino cherries and two kinds of chocolate chips. If you love cherry cordials, you need to try these cookies!
The red cherries make these the perfect cookies for Valentine’s Day or a Christmas cookie exchange, but they can definitely be enjoyed all year long.
Opinions about maraschino cherries are split at my house. Some of my kids hate them, some like them, my husband and I love them. (He loves them so much that he even stirs maraschino cherry juice into his vanilla ice cream!)
Needless to say, he and I both love these maraschino cherry chocolate chip cookies. The combination of sweet cherries and gooey chocolate make these chewy cookies simply irresistible!
They remind me of a hot fudge sundae topped with cherries. So good!
How to make maraschino cherry chocolate chip cookies
- PREP – Soften your butter. Chop the cherries and pat them dry with paper towels. Line cookie sheets with silicone or parchment paper (or spray with cooking spray). Preheat your oven to 350 degrees.
- WET INGREDIENTS – Combine butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer for 2-3 minutes. Add eggs, vanilla, and almond extract. Beat together, scraping the side of the bowl a couple times.
- DRY INGREDIENTS – Add the flour, baking soda, and salt, then stir in the chocolate chips. Finally, gently stir in the cherries.
- FORM – Use a small cookie scoop to portion the dough. Mine were an ounce, or about 1 1/2 tablespoons. Roll into dough balls and place on prepared cookie sheet about 2 inches apart.
- BAKE – Bake cookies for 10-11 minutes at 350°. If desired, press a few chips on top of each cookie.
Let cool on the pan for about 3 minutes, then transfer to a cooling rack.
You can store cookies airtight container at room temperature for up to a week.
For longer storage, they freeze great! I like to freeze them in a single layer, then transfer them to heavy duty ziplock bags. They will keep in the freezer for 4-5 months.
PRO TIPS:
- The cherries give the cookies a soft texture, but if you don’t press them dry, your cookie dough will be too wet, and you may need to add additional flour.
- For pretty bakery style cookies, press a few chocolate chips into the top of the baked cookies as soon as you take them out of the oven.
- If you use unsalted butter, you will need to add an additional 1/4 – 1/2 teaspoon of salt.
Do I have to use almond extract?
We think the almond extract really enhances the cherry flavor, but if you don’t have any, you can just use additional vanilla as a substitute. If you can find cherry extract, that can also be used as a replacement.
Cherry Chip Cookie Recipe Variations:
- You can use part or all white chocolate chips, or cherry chips if you can find them at your local grocery store.
- Fresh cherries can be used in place of maraschino cherries. You can also use dried cherries, but because they don’t add moisture, subtract two tablespoons of the flour.
- For a tasty crunch, you can stir in a cup of toasted coconut or chopped almonds or pecans.
- If you want pink cookies, you can add some red food coloring to the wet ingredients.
Yield: 3 dozen
Cherry Chip Cookie Recipe
Two kinds of chocolate make this maraschino cherry cookies recipe extra decadent! If you love chocolate covered cherries, you have to try this recipe.
Prep Time
20 minutes
Cook Time
11 minutes
Total Time
31 minutes
Instructions
- Let the butter soften on the counter. Chop the cherries and set them on paper towels to drain. Preheat your oven to 350°.
- In a large bowl, beat the soft butter and sugars for 2-3 minutes at medium speed with an electric hand mixer, until smooth and creamy.
- Add the eggs, vanilla, and almond extract and beat until well combined.
- Stir in the flour, soda, and salt. Fold in the chocolate chips, then the drained chopped cherries. (I like to reserve 1/2 cup of chips for the tops of the cookies.)
- Scoop cookie dough into 1 ounce portions and roll into balls. Place on silicone lined or lightly greased cookie sheets at least 1 1/2 inches apart.
- Bake at 350 degrees for 10-11 minutes or until barely golden brown around the edges and set in the middle. If desired, press a few chocolate chips on top of each cookie.
- Let sit on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
-Make sure all of the excess juice has drained off the cherries, or your dough will be too soft. If your dough is too sticky to roll, you can try chilling the dough, or adding a couple tablespoons of flour.
Nutrition Information:
Yield:
36
Serving Size:
1
Amount Per Serving:
Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 114mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
This maraschino cherry chip cookie recipe is a fun twist on traditional chocolate chip cookies. The juicy cherries keep them soft, and make them so pretty!