Maraschino Cherry Chocolate Chip Cookies

There’s something about the sweet-tart flavor of maraschino cherries that instantly brings a smile to my face. Maybe it’s the nostalgia—those bright red cherries sitting atop a sundae or tucked into a slice of pineapple upside-down cake. Or maybe it’s just how beautifully they pair with rich, melty chocolate. Either way, these Maraschino Cherry Chocolate Chip Cookies are one of those unexpected treats that take a traditional favorite and give it a fresh, fruity twist you didn’t know you needed.

This cookie recipe is a fun little spin on the classic chocolate chip cookie. The base is soft and chewy (just how I like them), but the real star here is those juicy, ruby-red maraschino cherries. They add bursts of flavor and a pop of color in every bite. And with semi-sweet chocolate chips melting into the dough, you get that delicious balance of sweet and tangy—rich and refreshing—all in one cookie.

These are perfect for holiday cookie swaps, Valentine’s Day dessert tables, or even just a cozy fall baking weekend. And let’s be honest: you probably already have most of the ingredients in your pantry right now. So why not bake a batch (or two) and see just how irresistible these cookies are?

Let’s dive in!

Ingredients You’ll Need

Before we get started, here’s a quick breakdown of what you’ll need to make these cookies:

For the cookie dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup light brown sugar, packed

• 2 large eggs

• 2 tsp vanilla extract

• 2 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

For the mix-ins:

• 1 cup chopped maraschino cherries, drained and patted dry

• 1 ½ cups semi-sweet chocolate chips

You can also add a few optional touches if you’re feeling creative—like a handful of chopped walnuts or a sprinkle of sea salt on top just before baking. But honestly, these cookies are plenty flavorful on their own.

this recipe

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the Oven and Baking Sheets

First things first—go ahead and preheat your oven to 350°F (175°C). Then, line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze (trust me on this one).

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together 1 cup of softened butter, 1 cup of granulated sugar, and ½ cup of packed light brown sugar. Beat this mixture for about 2 to 3 minutes until it’s light, fluffy, and a little pale in color.

This step is key because it helps aerate the dough, which means softer, chewier cookies once they’re baked.

Step 3: Add the Eggs and Vanilla

Crack in 2 large eggs, one at a time, beating well after each addition. Then stir in 2 teaspoons of vanilla extract. At this point, your dough should smell absolutely amazing!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This helps ensure everything is evenly distributed before you add it to the wet ingredients.

Now, slowly add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix—you want your cookies to stay nice and tender.

Step 5: Fold in the Cherries and Chocolate

Here’s where the magic happens. Gently fold in 1 cup of chopped maraschino cherries and 1 ½ cups of semi-sweet chocolate chips.

Tip: Make sure your cherries are well-drained and patted completely dry. Too much moisture can make your cookie dough too wet, leading to flat, spread-out cookies. I usually blot them with paper towels until they’re no longer glossy.

Now that your dough is prepped and those sweet cherries and chocolate chips are mixed in, it’s time to get baking! This part is where the magic really happens—the dough transforms into soft, chewy cookies that are as beautiful as they are delicious. And don’t worry, I’ve got a few helpful tips along the way to make sure your cookies come out just right.

Whether you’re baking these for a holiday tray or just sneaking a few for yourself (no judgment here), this next set of steps is all about creating that perfect bite: golden edges, melty chocolate, and sweet cherry goodness in every mouthful.

Step 6: Scoop the Dough

Using a cookie scoop or a tablespoon, scoop out rounded portions of dough and place them on your prepared baking sheets. You’ll want to space them about 2 inches apart, since these cookies will spread slightly as they bake.

If your dough feels a little too soft (especially if your kitchen is warm or the cherries added extra moisture), this is a great time to chill the dough for 20-30 minutes. It helps prevent too much spreading and keeps your cookies thick and chewy.

Tip: If you like picture-perfect cookies, press a few extra chocolate chips and cherry pieces on top of each dough ball before baking. It gives them that “bakery-style” look!

Step 7: Bake to Golden Perfection

Slide your trays into the preheated 350°F (175°C) oven and bake for 10 to 12 minutes. The exact time will depend a bit on your oven and how big you made your cookie dough balls.

You’re looking for the edges to turn a light golden color, while the centers should still look slightly soft. Don’t overbake! The cookies will continue to set up as they cool, and that slightly underdone center is what gives them that soft, chewy texture.

Step 8: Cool and Set

Once the cookies are out of the oven, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time allows them to firm up just enough to handle without falling apart.

By the time they’re fully cooled, you’ll be left with chewy, gooey, chocolate-cherry goodness that’s almost too pretty to eat—but definitely too good not to.

Tips and Tricks for the Best Cookies

Now that you’ve nailed the basic recipe, here are a few extra tips to help you get the most out of every batch:

• Dry the cherries thoroughly. I can’t stress this enough—pat them with paper towels until no excess moisture remains. Wet cherries = flat cookies.

• Use parchment paper or silicone baking mats. This prevents sticking and gives your cookies those perfectly crisp bottoms without overbaking.

• Chill the dough if needed. Especially if you’re baking in a warm kitchen or working with soft butter, chilling helps the cookies hold their shape better in the oven.

• Try different chocolates. If you want to mix things up, swap the semi-sweet chocolate chips for dark chocolate chunks, white chocolate chips, or even a mix of all three.

• Store smart. These cookies stay soft and delicious for up to 5 days in an airtight container at room temperature. You can also freeze the dough balls for future baking sessions—just add an extra minute or two to the baking time if baking from frozen.