Last winter, after a morning spent cleaning up our local park with a group of neighbors, I came home with my hands chilled and my heart warm. There’s something about being outside, working side by side with others, that stirs up both nostalgia and gratitude. I wanted to bake something that captured that same spirit—bright, comforting, and sweet enough to make you smile after a long day.
My pantry had all the usual staples, but then my eyes landed on a jar of maraschino cherries tucked behind the sugar. Their ruby-red color reminded me of the little holiday candies my grandmother used to put out in a glass dish, and I instantly knew they were destined for a batch of cookies. With a bit of chocolate for balance and a soft, buttery dough, these cookies turned into the perfect treat to share with family and neighbors.
The first bite was everything I had hoped for: soft centers with chewy edges, little bursts of cherry sweetness, and just enough chocolate to make it feel indulgent. I ended up packing a tin of them and bringing it to my daughter’s house that evening. By the time I left, there wasn’t a crumb to be found—always the best sign.
Short Description
Soft and chewy maraschino cherry chocolate chip cookies bring together buttery dough, juicy cherries, and rich chocolate chips for a nostalgic, bakery-style treat that’s easy to make at home.
Key Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Tools Needed
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Measuring cups and spoons
- Parchment paper or baking sheets
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing so the cookies stay tender.
Step 4: Add the Cherries and Chocolate
Fold in the chopped maraschino cherries and chocolate chips, distributing them evenly through the dough. If the dough feels too soft, chill it for 20 minutes before scooping.
Step 5: Shape and Bake
Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes, until the edges are golden but the centers remain soft.
Step 6: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Why You’ll Love This Recipe
Soft and Chewy: Perfectly tender centers with just the right amount of chew.
Balanced Flavors: Sweet cherries and semisweet chocolate make a classic, irresistible combo.
Simple Ingredients: Pantry staples plus a jar of cherries.
Family Friendly: Loved by kids and adults alike.
Shareable: Great for gatherings, bake sales, or as homemade gifts.
Mistakes to Avoid & Solutions
Using wet cherries: Excess liquid makes soggy cookies. Always drain and pat cherries dry before chopping.
Overmixing the dough: This leads to tough cookies. Mix only until ingredients come together.
Overbaking: The centers should look slightly soft when you pull them out—they’ll firm up as they cool.
Crowding the pan: Cookies need space to spread. Leave at least 2 inches between scoops.
Skipping cooling time: If you move them too soon, they may fall apart. Let them set on the baking sheet before transferring.
Serving and Pairing Suggestions
Serve with a glass of cold milk or hot cocoa for a classic treat.
Pair with coffee or espresso for an afternoon pick-me-up.
Arrange on a platter with shortbread and brownies for a dessert table.
Enjoy warm with a small scoop of vanilla ice cream for a quick sundae.
Storage and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in a sealed freezer bag for up to 2 months. Thaw at room temperature before serving.
For warm cookies, microwave for 10–15 seconds or reheat in a 300°F oven for 5 minutes.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, but fresh cherries release more juice. Pat them dry well before adding.
2. Can I use white chocolate chips instead?
Absolutely. White chocolate pairs beautifully with cherries for a sweeter cookie.
3. Why did my cookies spread too much?
The dough may have been too warm. Chill it for 20–30 minutes before baking.
4. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours. Let it soften slightly before scooping.
5. Do I need to chop the cherries finely?
Medium-sized pieces work best—large chunks can make the cookies fall apart.
Tips & Tricks
Pat cherries dry between paper towels for best texture.
Use a cookie scoop for uniform size and even baking.
Add a sprinkle of sea salt on top before baking for a flavor boost.
If you love extra chocolate, press a few chips on top of each dough ball before baking.
Chill the dough for thicker, bakery-style cookies.
Recipe Variations
White Chocolate Almond Cherry Cookies: Replace semisweet chips with white chocolate and add ½ cup chopped almonds.
Cherry Oatmeal Chocolate Chip Cookies: Swap 1 cup flour for 1 cup rolled oats for a chewy, hearty twist.
Double Chocolate Cherry Cookies: Add ¼ cup cocoa powder to the flour mix and increase sugar by 2 tbsp.
Cherry Coconut Cookies: Stir in ½ cup shredded coconut with the cherries for a tropical flavor.
Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Final Thoughts
These maraschino cherry chocolate chip cookies have become a little tradition in my home, especially when I want to bake something that feels both cheerful and comforting. They’re the kind of cookie that makes children’s eyes light up and adults sneak “just one more” from the plate. I love how the cherries bring a burst of color to the dough, almost like tiny jewels scattered through golden batter.
A jar of cherries and a handful of chocolate chips turned into a treat that filled my kitchen with laughter and sweet aromas. More than that, they turned into memories shared with the people I love most. So the next time you’re looking for a recipe to brighten an ordinary day, I hope you’ll give these cookies a try, you just might find they become part of your own story, too.
Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries drained and chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, mixing well, then stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined. Fold in chopped maraschino cherries and chocolate chips. If the dough is too soft, chill for 20 minutes.
- Scoop rounded tablespoons onto prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes until edges are golden but centers stay soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
