Ever bitten into a cookie and had an unexpected burst of flavor transport you back to childhood? That’s exactly what happens with Maraschino Cherry Chocolate Chip Cookies. The first time I made these Maraschino Cherry Chocolate Chip Cookies for my niece’s birthday party, they disappeared faster than I could put them on the serving tray. There’s something magical about the combination of bright, sweet cherries and rich chocolate that creates an irresistible contrast in every bite.
These aren’t just any cookies—they’re conversation starters. The vibrant red pops of maraschino cherries nestled among melty chocolate chips create a visual and flavor experience that elevates the humble chocolate chip cookie to something special. Let me show you how to create these showstoppers in your own kitchen.
Ingredients & Substitutions
For the Cookie Base:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional but recommended)
Add-ins:
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ¾ cup maraschino cherries, drained, patted dry, and quartered
- 2 tablespoons maraschino cherry juice (reserved from the jar)
The backbone of these cookies is high-quality butter—European-style if you can swing it. The higher fat content makes for a richer, more tender cookie. Dont have it? Regular unsalted butter works perfectly fine. For those avoiding dairy, a cultured vegan butter can work, though the texture will be slightly different.
The addition of almond extract might seem minor, but it amplifies the cherry flavor in a way that’s subtle yet transformative. If you’re out, a splash of amaretto liqueur works beautifully as a substitution.
For the cherries themselves, I strongly recommend using jarred maraschino cherries rather than cocktail cherries. The latter are often soaked in alcohol and have a completely different flavor profile. If you’re looking for a less sweet option, try using freeze-dried cherries reconstituted in a light simple syrup with a drop of red food coloring.
Step-by-Step Instructions
Preparing the Cherries
- Drain your maraschino cherries thoroughly, reserving 2 tablespoons of the juice for the dough.
- Spread the cherries on paper towels and pat them completely dry—this is crucial to prevent your cookies from becoming soggy disaster zones.
- Quarter the cherries and set aside. If you skip the thorough drying, you’ll end up with pink cookies rather than distinct cherry pieces.
Making the Dough
- In a medium bowl, whisk together flour, baking soda, and salt. The quick whisking actually helps aerate the flour slightly, contributing to a better texture in the final cookie.
- In a large bowl, cream together softened butter and both sugars until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air pockets that give your cookies that perfect texture.
- Beat in eggs one at a time, then add vanilla extract, almond extract, and the reserved 2 tablespoons of maraschino cherry juice. The mixture might look slightly curdled, but dont panic—this is normal.
Combining and Baking
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing at this stage activates gluten and leads to tough cookies—a common misstake even experienced bakers make.
- Gently fold in chocolate chips and the dried cherry pieces. If the cherries are still wet, they’ll bleed color into your dough and affect the chemistry of the cookie.
- Cover the dough and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flour to fully hydrate and the flavors to deepen considerably.
- When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough using a 2-tablespoon cookie scoop, placing cookies about 2 inches apart.
- Bake for 9-11 minutes, or until edges are golden but centers still look slightly underdone.
The cookies will continue cooking slightly on the hot baking sheet, so resist the urge to leave them in longer. For cookies with perfectly crisp edges and chewy centers, I like to bang the baking sheet gently on the counter immediately after removing from the oven—this deflates the cookie slightly and creates that lovely textural contrast.
Cooking Techniques & Science
The success of these cookies relies on a few key technical elements. First, there’s the matter of cherry preparation. Maraschino cherries are essentially preserved in a heavy syrup, making them extremely wet. Proper drying prevents excess moisture from disrupting the cookie’s structure and creating a gummy texture around the cherries.
The addition of maraschino cherry juice to the dough isn’t just for flavor—it also adds acidity. This slight acidic addition activates the baking soda more efficiently, creating a better rise and more tender crumb. The science here is similar to how buttermilk works in pancakes.
Temperature control is another crucial factor. Starting with room temperature eggs and butter ensures proper emulsification, creating a stable structure for your cookie. Cold ingredients don’t incorporate properly, which leads to inconsistent texture and spreading.
Chilling the dough serves multiple purposes. Beyond developing flavors, it allows the flour proteins to fully hydrate and the fats to solidify. When these cold fat pockets hit the hot oven, they melt slowly, allowing the cookie structure to set before the butter completely liquifies. This controlled melt is what gives you cookies that spread properly rather than turning into flat discs.
For those wanting to take these cookies to the next level, try browning half the butter before creaming it with the sugar. The nutty, caramelized notes from browned butter add incredible depth that contrasts beautifully with the bright cherry flavor.
Serving & Pairing Suggestions
These cookies are at their absolute peak when served slightly warm, about 10 minutes after coming out of the oven. At this moment, the chocolate chips are still melty while the cookie structure has set enough to hold together.
For an elevated dessert experience, sandwich a small scoop of vanilla bean or cherry ice cream between two cookies. The temperature contrast and creamy texture against the cookies is revelatory.
These cookies pair surprisingly well with both coffee and tea. A medium-roast coffee highlights the chocolate notes, while a black cherry tea emphasizes the fruit flavors. For a more decadent pairing, try a small glass of amaretto or cherry liqueur alongside these treats.
For presentation, these cookies shine when stacked in a clear glass cookie jar or arranged on a vintage platter. The red pops of cherry create visual interest that draws people in. If gifting these cookies, consider packaging them in a box with clear cellophane so the cherry-studded appearance remains visible.
During the holiday season, these make perfect additions to cookie exchanges—their unique flavor profile and eye-catching appearance make them stand out among the usual suspects. They retain their chewy texture for up to 5 days when stored properly in an airtight container.
Storage Tips & Make-Ahead Options
The dough freezes exceptionally well, making these cookies perfect for advance preparation. Portion the dough into individual cookie balls before freezing on a sheet pan, then transfer to a freezer bag once solid. You can bake them directly from frozen—just add an extra 2 minutes to the baking time.
Baked cookies will stay fresh in an airtight container at room temperature for up to 5 days. The cherry moisture actually helps keep these cookies soft longer than traditional chocolate chip cookies.
For longer storage, these cookies freeze beautifully for up to 3 months. Thaw at room temperature for about an hour before serving, or microwave individual cookies for 10-15 seconds for that just-baked warmth.
Troubleshooting Common Issues
If your cookies spread too much during baking, your butter might have been too warm or you may have used too little flour. The fix is simple—chill the remaining dough for another hour before continuing.
Pink streaks in your cookies indicate that the cherries weren’t dried thoroughly enough. While still delicious, next time take extra care with the drying step for more defined cherry pieces.
If your cookies are too dry or cakey, you might have used too much flour (a common problem when measuring by volume rather than weight). Try using a lighter hand when scooping your flour, or better yet, switch to measuring by weight—130 grams per cup is ideal for all-purpose flour.
Variations to Try
For a holiday twist, add ½ teaspoon of cinnamon and a pinch of nutmeg to the dough. The warm spices create a festive flavor that’s reminiscent of cherry cordials.
Chocolate lovers can substitute some of the all-purpose flour with ⅓ cup of Dutch-processed cocoa powder for a chocolate cookie base that makes the cherries and white chocolate pop even more dramatically.
For a truly luxurious version, try using high-quality dark chocolate chunks instead of semi-sweet chips, and add ½ cup of toasted, chopped pistachios. The combination of cherry, dark chocolate, and pistachio is sophisticated and utterly irresistible.
Conclusion
These maraschino cherry chocolate chip cookies represent the perfect balance of innovation and tradition. They take the familiar comfort of a chocolate chip cookie and transform it into something special through thoughtful additions and technique.
The key to their success lies in respecting the ingredients—properly preparing the cherries, taking time with the creaming process, and allowing the dough to rest. These steps might seem fussy, but they’re the difference between good cookies and unforgettable ones.
Whether you’re baking for a special occasion, a holiday gathering, or simply to brighten someone’s day, these cookies deliver both visual appeal and complex flavor. They’re the kind of treat that people will request by name and remember long after the last crumb is gone.
FAQs About Maraschino Cherry Chocolate Chip Cookies
Why do I need to refrigerate the cookie dough?
Refrigerating the dough allows the flour to fully hydrate and the flavors to develop. More importantly, it solidifies the butter, which controls spread during baking. This results in thicker, chewier cookies with better texture and flavor complexity.
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have significantly different moisture content and flavor. While you could use them, you’d need to cook them down with sugar to create a similar consistency and flavor profile. For the distinctive look and taste of these cookies, maraschino cherries really are the best choice.
My cookies turned pink instead of having distinct cherry pieces. What happened?
This happens when the maraschino cherries aren’t dried thoroughly enough. The excess moisture bleeds into the dough during mixing or baking. While still delicious, make sure to pat the cherries very dry next time and quarter them rather than chopping finely.
How can I make these cookies look even more special for a holiday gift?
Try pressing a few extra chocolate chips and cherry pieces onto the tops of the cookie dough balls just before baking. This creates a beautiful bakery-style appearance. You could also drizzle cooled cookies with melted white chocolate for an elegant finishing touch.
Can I make these cookies ahead for an event?
Absolutely! The dough can be made up to 3 days in advance and kept refrigerated, or frozen for up to 3 months. Baked cookies freeze well for up to 3 months in an airtight container with parchment between layers. These cookies actually maintain their chewy texture exceptionally well when stored properly.
