Last spring, I was invited to a small reunion hosted by one of my old colleagues from the school where I spent over three decades teaching. It was a casual afternoon affair—potluck-style, with mismatched chairs pulled into a circle and stories flowing just as easily as the iced tea. I wanted to bring something nostalgic yet playful, something that didn’t take itself too seriously but still made people smile with each bite. These Cherry Chocolate Chewy Cookies came to mind.
The combination reminded me of those chocolate-cherry cordials people used to give as holiday gifts decadent, bright, and slightly over the top. But these cookies are simpler. They’re soft and chewy, full of chocolate chips and sweet maraschino cherries.
They didn’t need frosting or fancy shaping, which made them perfect for that kind of gathering. I packed them into an old tin box, the kind I used to store craft supplies in my classroom, and tucked it into my bag.
Once the lid came off, they disappeared faster than I expected. One of my former coworkers took a bite, paused, and asked if I had brought them to a staff meeting years ago. I hadn’t, but the flavor struck a chord. Funny how a simple cookie can turn into a shared memory.
Short Description
Cherry Chocolate Chewy Cookies are soft-centered, crisp-edged cookies bursting with maraschino cherries and chocolate chips—a nostalgic treat perfect for family gatherings and cozy afternoons.
Key Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped maraschino cherries (drained)
- 1 cup semisweet chocolate chips
Tools Needed
- Mixing bowls
- Electric mixer or wooden spoon
- Baking sheets
- Parchment paper
- Cooling rack
Cooking Instructions
Step 1: Prep & Preheat
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
Step 3: Add Eggs & Vanilla
Beat in eggs one at a time, mixing well. Stir in vanilla extract until fully combined.
Step 4: Mix Dry Ingredients
In another bowl, whisk flour, baking soda, and salt. Gradually mix into the butter mixture until just blended.
Step 5: Fold in Cherries & Chocolate
Gently fold in chopped cherries and chocolate chips, distributing them evenly through the dough.
Step 6: Scoop Dough
Drop rounded tablespoonfuls onto prepared baking sheets, spaced about 2 inches apart.
Step 7: Bake
Bake at 350°F for 10–12 minutes, until edges are golden and centers are set but still soft.
Step 8: Cool & Enjoy
Let cookies cool on the sheet for 3–4 minutes before transferring to a rack to cool completely.
Why You’ll Love This Recipe
Chewy Meets Crisp: Soft centers with slightly crisp edges create the perfect texture.
Flavor Contrast: Sweet maraschino cherries and rich chocolate chips in every bite.
Quick & Simple: No chilling required—just mix, scoop, bake, and serve.
Family Favorite: Loved by kids and grownups alike—ideal for lunchboxes and gatherings.
Customizable: Easily adapted with different mix-ins or sweeteners.
Mistakes to Avoid & Solutions
Dry Dough: Overmixing can make dough tough. Mix just until ingredients combine.
Mushy Cookies: Too much cherry juice left on cherries can wet the dough. Pat dry before chopping.
Burnt Edges: Bake on middle rack and check at 10 minutes to avoid overbaking.
Flat Cookies: Make sure butter is fully softened and dough is thick enough—refrigerate 15 minutes if too loose.
Serving and Pairing Suggestions
Serve warm with a glass of milk or a cup of tea.
Perfect with ice cream—try vanilla or cherry-flavored.
Bring to parties—tray warms up beautifully under a heat lamp.
Great for buffets or cookie exchanges, arranged on a platter.
Storage and Reheating Tips
To Store: Let cool fully, then place in an airtight container at room temperature for up to 5 days.
To Freeze: Flash-freeze on a tray, then store in freezer bags for up to 3 months.
To Reheat: Warm in a 300°F oven for 5 minutes to restore that fresh-baked feel.
Microwave Tip: 10 seconds can bring back softness, but may soften the crust.
FAQs
1. Can I use fresh cherries instead of maraschino?
Fresh cherries work but add moisture, pat them dry and possibly reduce flour by 2 tablespoons.
2. Can I replace chocolate chips with chunks?
Yes, chocolate chunks give a gooey texture and richer flavor.
3. Are these cookies freezer-friendly?
Absolutely! Freeze baked or unbaked dough, thaw and bake or reheat as desired.
4. Can I make this gluten-free?
Use a one-to-one gluten-free flour blend; texture may be slightly different but still delicious.
5. How soft should the butter be?
Softened to room temperature, that way, sugars cream smoothly without melting the butter.
Tips & Tricks
Chilling dough 10 minutes helps maintain cookie shape.
For deeper flavor, swap ¼ cup brown sugar with dark brown sugar.
Sprinkle coarse sugar on top before baking for sparkle and crunch.
Rotate baking sheets halfway through for even baking.
For richer cookies, replace ¼ cup flour with unsweetened cocoa powder.
Recipe Variations
White Chocolate Cherry Cookies
Swap semisweet chips with white chocolate chips.
Add ½ tsp almond extract for a nutty twist.
Cherry Nut Crunch
Add ½ cup chopped walnuts or pecans for crunch.
Toast nuts lightly before folding in.
Oat Cherry Chocolate Cookies
Replace 1 cup flour with 1 cup rolled oats.
Add ½ tsp cinnamon for warmth.
Healthier Option
Use half coconut oil and half butter.
Swap ½ cup granulated sugar with coconut sugar or maple syrup (reduce total flour by 2 tbsp).
Final Thoughts
The afternoon slipped by in laughter, shared memories, and cookie crumbs. I left that reunion feeling a bit lighter—not because of the food, but because of the joy of reconnecting.
Baking these Cherry Chocolate Chewy Cookies gave me something more than a sweet treat to share; it brought warmth into an already full day. I’ve made them again since then, but that afternoon still lingers in my mind. Sometimes, all it takes is a familiar flavor to open the door to an old friendship.
Cherry Chocolate Chewy Cookies
Print ThisIngredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped maraschino cherries (drained)
- 1 cup semisweet chocolate chips
Instructions
Step 1: Prep & Preheat
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Sugars
Beat softened butter, granulated sugar, and brown sugar until fluffy (2–3 minutes).
Step 3: Add Eggs & Vanilla
Mix in eggs one at a time, then stir in vanilla until combined.
Step 4: Mix Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl. Gradually add to wet mixture.
Step 5: Fold in Cherries & Chocolate
Gently fold in chopped cherries and chocolate chips.
Step 6: Scoop Dough
Drop tablespoon-sized dough onto sheets, spacing 2 inches apart.
Step 7: Bake
Bake for 10–12 minutes until edges are golden and centers are set.
Step 8: Cool & Enjoy
Cool on sheet 3–4 minutes, then transfer to a wire rack to cool completely.
