Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies are just the right mix of richness and tanginess. With chewy bits of maraschino cherry and melty chocolate chips in every bite, they capture all the fun of an ice cream sundae but in cookie form. Perfect for celebrations or brightening up a regular afternoon, these cookies bring nostalgic flavor and a pop of color to your table.

I started baking these one snowy February, and now they are the only cookies my niece ever requests for her birthday. The pink color always makes kids smile.

Ingredients

• Unsalted butter: Room temperature butter ensures even mixing and a tender crumb Choose a quality butter for best flavor
• White granulated sugar: Adds classic sweetness and helps create a crisp cookie edge Look for fine crystals for easy mixing
• Brown sugar: Provides moisture and slight caramel undertones Choose fresh moist brown sugar
• Egg: Binds everything together and gives cakey texture Use a room temperature egg for fluffier results
• Vanilla extract: Rounds out the flavors and brings warmth Pure extract delivers better depth
• Maraschino cherry juice: Adds cherry sweetness and helps achieve the pretty pink color Pick a brand with real sugar if available
• Pink gel food coloring: A small squeeze creates a lovely pink dough Use just enough for a soft blush hue
• All purpose flour: The base that holds everything together Unbleached all purpose flour gives a richer flavor
• Baking soda: Helps cookies spread and brown properly Check yours is fresh for best lift
• Salt: Balances the sweetness and lifts all the flavors Use fine sea salt for even distribution
• Maraschino cherries: Chopped cherries provide juicy pops of tartness Drain them well and pat dry so cookies do not get soggy
• Semi sweet chocolate chips: Melty chocolate brings richness Use a good brand for best chocolate pockets

Instructions

Preheat the Oven:

Heat to 350 degrees and line a cookie sheet with parchment This prevents sticking and ensures easy cleanup

Cream the Butter and Sugars:

In a large mixing bowl beat butter white sugar and brown sugar on medium speed for three to four minutes until the mixture looks light and fluffy Proper creaming adds air which creates a soft cookie

Mix in Egg and Flavorings:

Crack in the egg and pour in vanilla extract Beat for another minute until fully blended The dough should look creamy

Add Cherry Juice and Food Coloring:

Turn mixer to low Add maraschino cherry juice and a small amount of pink gel coloring Beat just until the color is evenly distributed

Combine Dry Ingredients:

In a separate bowl whisk flour baking soda and salt together Whisking first ensures there are no lumps and helps with even rising

Incorporate Dry into Wet:

With mixer on low add one and a half cups of flour mixture to the wet mix Blend until just combined If dough is very sticky add up to half a cup more flour until dough is easy to scoop but still soft

Fold in Cherries and Chocolate:

Using a spatula gently fold in chopped maraschino cherries and chocolate chips Take your time to keep cherries from bleeding too much color

Form Cookie Dough Balls:

Scoop two tablespoon portions of dough and roll lightly Place onto prepared baking sheet about two inches apart

Bake:

Bake for twelve to fifteen minutes depending on your oven Tops should be matte and edges just turning golden brown For moist cookies do not overbake

Cool the Cookies:

Transfer baked cookies to a wire rack and let cool completely before serving This keeps them from getting soggy underneath

The maraschino cherries are my personal favorite here The burst of sweet tart flavor against the chocolate chips takes me right back to baking with my grandma she insisted we use the best cherries we could find We always ended up sneaking a few straight out of the jar together

Storage Tips

Store cookies in an airtight container at room temperature for up to five days Slip in a slice of soft bread to help maintain chewiness If cookies are very moist from the cherries lay a sheet of wax paper between layers

Ingredient Substitutions

Swap in dark chocolate chips for a richer taste or try white chocolate for a creamier twist If you run out of maraschino cherry juice pomegranate juice or cranberry juice can be used for a gentle pink hue and fruity undernote For a dairy free cookie substitute vegan butter

Serving Suggestions

Serve these cookies on a vintage plate with glasses of milk for a nostalgic dessert platter For festive occasions top with a half cherry and a drizzle of chocolate sauce before serving These cookies make great ice cream sandwich bases just freeze them first

Cultural and Historical Context

Cherry and chocolate have a long standing friendship in the world of sweets reminiscent of Black Forest cakes and retro ice cream sundaes Maraschino cherries in particular became wildly popular in American kitchens in the twentieth century making them a staple in both desserts and cocktails

Seasonal Adaptations

Bake with red and green sprinkles for winter celebrations Use heart shaped cutters for Valentines Day treats Swap in fresh summer cherries diced and patted dry for a seasonal twist

Success Stories

I once brought a batch of these cookies to a bake sale and not a single one was left behind A friend who swears she does not like cherries asked for the recipe and now bakes them for her book club These cookies turn even skeptics into cherry fans

Freezer Meal Conversion

These cookies freeze beautifully Freeze raw dough balls on a tray then transfer to a zip bag and bake directly from frozen just add an extra minute or two to the baking time Finished cookies can also be stored frozen stacked with parchment paper for up to two months

These cookies are a burst of color and fun in any dessert lineup. Enjoy every chewy, chocolate cherry bite.

Common Recipe Questions

→ Can I use fresh cherries instead of maraschino?

Fresh cherries can be used, but they should be pitted, chopped, and patted dry. Maraschino cherries add extra sweetness and moisture, so adjustments may be needed.

→ What does the cherry juice add to the dough?

Maraschino cherry juice brings out the fruity flavor and adds a subtle pink hue, making the cookies more visually appealing and flavorful.

→ Can I freeze these cookies?

Yes, these cookies freeze well once baked. Allow to cool completely, then store in an airtight container for up to three months.

→ Should the butter be at room temperature?

Having the butter at room temperature ensures proper creaming with sugars, resulting in a soft, fluffy dough.

→ Is the pink gel food coloring necessary?

The food coloring is optional; it simply enhances the rosy color. The cookies will taste the same without it.