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Cherry chocolate cookies are the best mashup—sweet cherries, gooey chocolate chips, one happy bite after another. You'll notice bursts of bright red in every cookie, which always makes the batch pop. These disappear super fast, whether it's a party or an easy coffee hangout.
Every time I whip these up, I think about my kids’ school bake sales. These cookies were always the first ones gone. Now, my crew constantly asks for them—friends, neighbors, family, everyone loves them.
Tasty Ingredients
- Semisweet chocolate chips: one cup for chocolatey bits throughout. Look for chips with at least sixty percent cocoa for real depth.
- Maraschino cherries: one cup, chopped and drained well. Pat them dry so the dough doesn't get watery and you keep those bright pops of cherry flavor.
- Salt: add half a teaspoon—it’s just enough to bump up the taste and keep things from being too sweet. Fine sea salt mixes best.
- Baking soda: you only need one teaspoon, but make sure it’s fresh so your cookies rise like they should.
- All purpose flour: three cups for structure. If you've got time, sift it for a fluffier dough with no lumps.
- Vanilla extract: go with two teaspoons of the real thing for bolder vanilla vibes. Skip the fake stuff if you can.
- Large eggs: two, which hold the dough together and keep everything nice and chewy. If the yolks are bright, even better.
- Brown sugar: one cup packed—fresh brown sugar helps add moisture and that hint of caramel.
- Granulated sugar: one cup, which not only sweetens but also helps the cookies spread out a bit.
- Unsalted butter: one cup, soft and creamy for the perfect base. It’s worth it to use the real deal.
Easy Step-by-Step
- Let the Cookies Cool:
- Give your fresh cookies five minutes to chill on the sheet so they hold their shape. Then move them to racks to finish cooling and keep that crisp bottom.
- Bake:
- Pop your trays in a hot oven (three-fifty Fahrenheit) and let them go for about eleven minutes. You want the edges to just start turning gold, but leave the middles a tiny bit underdone. They'll set up as they cool.
- Shape Your Dough:
- Drop big spoonfuls of dough onto your lined trays. Leave space—about two inches—so they don't stick together. A cookie scoop keeps them all the same size.
- Add the Good Stuff:
- Fold in your chopped cherries and chocolate chips. Mix gently so the cherries keep their shape and your dough stays pretty (not pink).
- Mix the Dry Ingredients:
- Blend flour, baking soda, and salt in a separate bowl. Whisk so everything’s even, then slowly add it to the wet mix. Go in thirds on low speed till it’s smooth—no dry bits left behind.
- Beat in Eggs and Vanilla:
- Crack in one egg at a time, mixing well before adding the next. Pour in your vanilla and give it a quick blend. Don’t overmix after this part—just stop when it’s all combined.
- Cream Butter with Sugars:
- Use an electric mixer (hand or stand) to blend softened butter, white sugar, and brown sugar together. Whip for around three minutes until it looks light and fluffy—more volume means a lighter cookie.
- Preheat the Oven:
- Fire up your oven to three hundred fifty degrees and cover cookie sheets with parchment. This way, cookies won’t stick or get burnt bottoms.
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Chopped maraschino cherries are my secret joy in this treat. They balance out the deep chocolate flavor and look stunning. When I work them into the dough, I always picture my grandma letting me eat a few as we baked side by side for the holidays in her tiny kitchen.
Keeping Them Fresh
Wait until they're cool, then stash these in a sealed container at room temp. They'll stay soft for about four days. Want them to last longer? Layer cookies with parchment and freeze for three months. Let thaw out before digging in.
Switch Things Up
Can't hunt down maraschino cherries? Use dried cherries instead—just soak them in hot water, then dry them off before adding. If you crave extra chocolate, swap out for bittersweet or even white chips for something different. Need them vegan? Plant-based butter and flax eggs work great, too.
Serving Ideas
Stack these up for parties, sneak one as a weeknight snack, or wrap in cellophane for a homemade gift surprise. They're next level as ice cream sandwiches with a scoop of cherry or vanilla in the middle—try it, you'll be hooked.
Fun Backstory on Cherry Chocolate Cookies
This combo's been loved for decades, thanks to old soda shops and retro ice cream bars. Maraschino cherries used to spell fancy. Now they bring sweet throwback vibes to home baking. Serve them anywhere—they're always a hit and feel special.
Recipe FAQs
- → Can I swap fresh cherries for maraschino?
Yes, but make sure they’re pitted, chopped, and completely dried to avoid adding extra moisture to the dough.
- → Which chocolate chips work best?
Semisweet chips are perfect for these cookies, though you can use milk or dark chocolate for a different twist.
- → What’s the best way to store them?
Once cooled, keep the cookies in an airtight container at room temperature for up to five days.
- → Can the dough be frozen?
Absolutely! Portion the dough and freeze it. You can bake straight from frozen—just add an extra minute or two.
- → How do I keep the cookies from getting soggy?
Pat the cherries dry thoroughly after draining to remove excess liquid and keep your cookies just right.