Maraschino Cherry Chocolate Chip Cookies

Maraschino Cherry Chocolate Chip Cookies hold a special place in my heart, reminding me of the afternoons spent with my grandma in her cozy kitchen. I can still hear her laughter as we’d mix up a batch, the sweet scent of cherries and chocolate filling the air. She always said that cookies were best when shared, and I can’t help but agree! Every bite of these cookies brings back those warm memories, making them perfect for any occasion, whether it’s a holiday gathering or a simple family weekend treat.

These delightful cookies are a fun twist on the classic chocolate chip cookie, bursting with the bright, sweet flavor of maraschino cherries. They’re not just tasty; they’re visually stunning too, with their vibrant pops of red. Best of all, they’re quick to whip up, making them ideal for when you need a little sweet something to lift your spirits or impress your friends. Trust me, once you make these, they’ll become a staple in your baking repertoire!

Why You’ll Love "Maraschino Cherry Chocolate Chip Cookies"

• Quick Prep: You can have these cookies ready to bake in just 20 minutes!
• Minimal Ingredients: With just a handful of pantry staples and cherries, you won’t need to make a special trip to the store.
• Family Friendly: Kids love the bright colors and sweet flavors, making them perfect for any family gathering.
• Freezer Friendly: These cookies freeze wonderfully, so you can always have a batch on hand for unexpected guests.
• Perfect for Any Occasion: Whether it’s a birthday party or a cozy evening at home, these cookies are sure to impress!

Ingredients You’ll Need

• 1 cup unsalted butter, softened (I love using Kerrygold for its creamy flavor!)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract (pure vanilla extract makes a big difference! Try not to use imitation.)
• 3 cups all-purpose flour (measured and leveled for accuracy)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup maraschino cherries, drained and chopped (make sure to squeeze out excess juice to prevent a runny dough!)
• 1 cup semisweet chocolate chips (I usually grab Ghirardelli; they melt beautifully!)

Step-by-Step Instructions

Preheat the Oven

1. First things first, let’s get that oven preheating! Set it to 350°F (175°C) and let it warm up while you prepare the cookie dough. This way, your cookies will bake evenly and come out just right.

Cream the Butter and Sugars

1. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar.
2. Using an electric mixer or a sturdy wooden spoon, cream the mixture together until it’s light and fluffy. This usually takes about 2-3 minutes. You want to beat in some air to make those cookies nice and tender!

Add Eggs and Vanilla

1. Once your butter and sugars are all fluffy, crack in the 2 large eggs.
2. Pour in the 2 teaspoons of vanilla extract, and mix everything together until smooth. This is the moment when your kitchen starts to smell divine!

Combine Dry Ingredients

1. In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This step helps to evenly distribute the baking soda, ensuring your cookies rise perfectly.

Mix Wet and Dry Ingredients

1. Now, gradually add the dry ingredients to the wet mixture. I like to do this in thirds, mixing gently until just combined after each addition. Don’t worry if it looks a little rough — it’s going to get better!

Fold in Cherries and Chocolate Chips

1. Time to add some fun! Gently fold in the chopped maraschino cherries and semisweet chocolate chips using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough. You want every cookie to have that delightful burst of cherry and chocolate!

Bake the Cookies

1. Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie to allow for spreading.
2. Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown. Keep an eye on them; you want the centers to be soft but not doughy!
3. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Try not to eat them all while they’re still warm!

Variations

• For a tropical twist, try adding shredded coconut along with the cherries and chocolate chips.
• Make them gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend.
• For a lighter version, use applesauce in place of half the butter.
• Mix in a tablespoon of almond extract for an extra layer of flavor.
• Use white chocolate chips instead of semisweet for a sweeter cookie.

Serving and Storage Tips

Serving

These cookies are perfect on their own, but you can elevate them by serving warm with a scoop of vanilla ice cream on the side. For a festive touch, drizzle some melted chocolate over the top or sprinkle with powdered sugar. They also make delightful gifts when wrapped in a pretty box!

Storage

To keep your Maraschino Cherry Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to save some for later, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Just thaw at room temperature before enjoying!

Helpful Notes

• If you're short on time, you can chill the dough for just 30 minutes for thicker cookies.
• For a nutty flavor, try adding ½ cup of chopped walnuts or pecans.
• These cookies can easily be made dairy-free by using coconut oil in place of butter.
• Feel free to adjust the amount of chocolate chips; you can use less for a lighter cookie.
• Keep in mind that adding extra cherries may make the dough a bit wetter, so use sparingly!

Frequently Asked Questions

Can I freeze Maraschino Cherry Chocolate Chip Cookies?

Yes, you can absolutely freeze these cookies! Once they’ve cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. They’ll keep well for up to three months. Just thaw them at room temperature before enjoying!

How do I substitute ingredients in this recipe?

Substituting ingredients is quite simple! You can use coconut oil instead of butter for a dairy-free option. If you’re out of brown sugar, you can use granulated sugar mixed with a little molasses. For an egg replacement, try using ¼ cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

Can I use fresh cherries instead of maraschino?

Yes, you can use fresh cherries for a different flavor profile! Just make sure to pit and chop them, then you can add them in the same way as the maraschino cherries. Keep in mind that fresh cherries may add a bit more moisture, so adjust the flour slightly if needed.

Final Thoughts

There’s something truly magical about baking, especially when it involves these Maraschino Cherry Chocolate Chip Cookies. They’re not just cookies; they’re a bridge to sweet memories and warm gatherings. I hope you give this recipe a try and make it your own! Whether you’re baking for family, friends, or just treating yourself, these cookies are bound to bring smiles and a little extra joy to your day. So roll up your sleeves, embrace the delightful mess, and enjoy every bite. Happy baking, my friend!

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