Give it up, my sweet friend! You cannot resist the siren call of these Maraschino Cherry Chocolate Chip Cookies. I’m telling you, they are a total game-changer. If you love unique cookie flavors, you should also try my Pumpkin White Chocolate Chip Cookies for another seasonal twist.
We’re talking soft, chewy cookies packed with melty chocolate and pops of sweet-tart cherry magic. They’re a pink-hued dream come true. Get ready to fall in love.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes (plus chilling)
- Servings: About 24 cookies
Do You Love This Recipe Too?
Okay, story time. I was cleaning out my pantry and found a lonely jar of maraschino cherries. You know the one.
It was just sitting there, begging for a purpose beyond a sundae topping. I had a wild thought: what if I put them IN a cookie?
Maraschino Cherry Chocolate Chip Cookies Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Maraschino Cherry Chocolate Chip Cookies Recipe!
Friends, it was a revelation. The cherry juice stains the dough this gorgeous pink. The cherries themselves bake into little jammy pockets. It’s my new obsession, and I know it’ll be yours too.
My Shopping List for This Recipe
This recipe is all about that jarred cherry goodness. The cherry juice is the secret superstar here!
It gives the dough its beautiful color and a hint of that iconic flavor. You’ll want the good stuff.
Let’s Get Your Ingredients Ready
Grab your favorite mixing bowl and let’s line everything up. Trust me, having it all ready makes this so easy and fun.
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 2 tbsp maraschino cherry juice (from the jar!)
- 1 cup semi-sweet chocolate chips
- ¾ cup chopped maraschino cherries, patted very dry
- Optional: Pink sanding sugar for rolling
Bringing This Recipe to Life (Step-by-Step)
Here we go! This is the best part. Get your hands in there and feel the dough come together. It’s so satisfying.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. This is your dry team.
- In a large bowl, beat the softened butter and both sugars together for a good 2-3 minutes. You want it light and fluffy. This is key for chewiness!
- Beat in the eggs, one at a time, then the vanilla and that glorious cherry juice. The dough will start to turn a lovely pink.
- Gradually mix the dry ingredients into the wet ingredients. Mix just until no flour streaks remain. Do not overmix!
- Gently fold in the chocolate chips and the very well-dried chopped cherries. This keeps the dough from getting soggy.
- For extra sparkle, roll tablespoon-sized dough balls in pink sanding sugar. Place them 2 inches apart on your baking sheets.
- Bake for 10-12 minutes. The edges will be just set, but the centers will look soft. They firm up as they cool!
- Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack. Try to wait at least one before you dive in. I dare you.
Fun Variations to Try Next Time
Once you master the classic, get playful! This dough is your canvas.
Try using white chocolate chips instead of semi-sweet. It’s a sweeter, creamier vibe that pairs perfectly with the cherry. For a richer, nuttier flavor profile, you might enjoy my Brown Butter Pumpkin Chocolate Chip Cookies.
Add a ½ teaspoon of almond extract with the vanilla. It makes the cherry flavor pop even more. It’s incredible.
For a double cherry blast, mix in some dried tart cherries along with the maraschino ones. The sweet-tart combo is next level.
How to Store, Freeze, and Reheat
To keep them soft, store cooled cookies in an airtight container at room temperature for up to 5 days. A piece of bread in the container works magic!
You can freeze the baked cookies for up to 3 months. Thaw at room temperature.
For a fresh-from-the-oven feel, pop a room-temp cookie in the microwave for 10 seconds. It’s like a little warm hug.
NUTRITION INFORMATION
- Calories: ~180 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 115mg
- Sugar: 16g
*This is an estimate per cookie. For precise details, use a nutrition calculator with your exact ingredients.
A Quick Q&A on This Recipe
My dough isn’t very pink. What did I do wrong?
No worries! Different brands of cherries have different juice colors. If you want a bolder pink, add 1-2 more tablespoons of cherry juice. Just take out a tablespoon of the egg to balance the liquid.
Can I use frozen or fresh cherries instead?
I don’t recommend it for this recipe. Jarred cherries have that specific sweet syrup and flavor we love. Fresh or frozen cherries add too much water and will make your cookies soggy. Stick with the jarred stars!
Why is it so important to dry the cherries?
This is the #1 tip! If you don’t pat them dry, all that extra syrup bleeds into your dough. It can make your cookies spread too much and bake unevenly. A few minutes with a paper towel makes all the difference.
Wow. Just look at them. Those beautiful, pink-speckled, chocolate-filled wonders. You did it!
This fruit dessert is such a joyful twist on a classic. It’s fun, it’s flavorful, and it’s guaranteed to make people smile. I am so proud of you for baking these. If you’re looking for another delicious way to use pumpkin and chocolate, my Pumpkin Zucchini Chocolate Chip Bread is a must-try moist and flavorful loaf.
I need all the details! I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
