Classic Maraschino Cherry Chocolate Chip Cookies – Soft, Chewy & Packed With Cherry-Chocolate Flavor

🎉 Introduction

These Classic Maraschino Cherry Chocolate Chip Cookies are a dreamy combination of soft, chewy cookie dough, bursts of sweet maraschino cherries, and melty chocolate chips. They’re nostalgic, colorful, and irresistibly delicious — the perfect cookie for Christmas, Valentine’s Day, birthdays, or anytime you want a fun twist on classic chocolate chip cookies.

The cherry juice gives the dough a gorgeous blush color and subtle cherry flavor, while bits of chopped cherries add moisture and richness. Paired with chocolate chips (or chunks), these cookies taste like a dessert straight from an old-fashioned soda shop — sweet, soft, and full of charm.

🧰 Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Parchment-lined baking sheet
• Cookie scoop
• Cooling rack
• Paper towels (for drying cherries)

🛒 Ingredients

Dry Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 2 tsp vanilla extract
• ¼ cup maraschino cherry juice
• 1–2 drops red food coloring (optional but enhances color)

Mix-Ins

• ¾ cup chopped maraschino cherries (patted very dry)
• 1 ¼ cups chocolate chips (semi-sweet, milk, or dark)

👩‍🍳 Directions

Step 1: Prep the Cherries

Drain cherries well and pat them very dry with paper towels.
Moist cherries can prevent cookies from setting properly, so drying is key.

Chop into small pieces and set aside.

Step 2: Whisk Dry Ingredients

Combine:

• flour
• baking soda
• baking powder
• salt

Set aside.

Step 3: Cream Butter & Sugars

Beat softened butter with granulated and brown sugar for 2–3 minutes until fluffy and pale.

Add:

• egg
• vanilla
• cherry juice
• food coloring (optional)

Mix until smooth.

Step 4: Combine Wet & Dry

Add dry ingredients to wet and mix on low until combined.

Fold in:

• chopped cherries
• chocolate chips

Chill dough 30–45 minutes to prevent spreading.

Step 5: Scoop & Bake

Preheat oven to 350°F (175°C).

Scoop dough into balls (1.5–2 tbsp each).
Place 2 inches apart on lined baking sheet.

Bake 10–12 minutes, until edges are set and centers look soft.

Cool on the tray 5 minutes before transferring to a rack.

🍽️ Servings & Timing

• Makes: 22–28 cookies
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 10 minutes
• Total Time: ~55 minutes

🧊 Storage & Freezing

Room Temperature: 4–5 days
Fridge: 1 week
Freezer:

• Dough balls: 3 months
• Baked cookies: 2 months

🥄 Variations

1. Cherry Chocolate Chunk Cookies
   Use chocolate chunks for gooey pools of chocolate.
2. Triple Chocolate Cherry Cookies
   Add white and dark chocolate chips.
3. Almond Cherry Cookies
   Add ½ tsp almond extract.
4. Chocolate-Dipped Cherry Cookies
   Dip half the cookie in melted chocolate.
5. Cherry Cheesecake Cookies
   Add white chocolate chips + ¼ cup cream cheese to dough.
6. Cherry Brownie Cookies
   Add 2 tbsp cocoa powder.
7. Cherry Pistachio Cookies
   Add ½ cup chopped pistachios.
8. Gluten-Free Version
   Use 1:1 gluten-free flour.
9. Cherry Coconut Cookies
   Add ½ cup shredded coconut.
10. Pink Velvet Cherry Cookies
    Add a touch more food coloring + extra vanilla.

❓ 10 FAQs

1. Why dry the cherries?
   Extra moisture makes cookies mushy and prevents proper baking.
2. Can I use fresh cherries?
   Yes — but they must be very dry and chopped smaller.
3. Can I skip the cherry juice?
   You can, but it boosts flavor and color.
4. Why did my cookies spread?
   Dough wasn’t chilled long enough.
5. Can I make the dough ahead?
   Yes — refrigerate up to 48 hours.
6. Can I reduce the sugar?
   Slightly, but cookies will be less chewy.
7. Can I use margarine?
   Butter gives best flavor and structure.
8. Can I make them thicker?
   Add 1–2 more tablespoons of flour.
9. Which chocolate is best?
   Semi-sweet pairs perfectly with cherries.
10. Can I dye them more pink/red?
    Yes — add 2–3 drops of food coloring.

🏁 Conclusion

These Classic Maraschino Cherry Chocolate Chip Cookies are soft, sweet, bursting with cherry flavor, and filled with melty chocolate chips. With beautiful pink tones and perfect chewy texture, they’re festive enough for holidays and fun enough for everyday baking.

A charming, nostalgic cookie that’s as fun to bake as it is to eat!

Classic Maraschino Cherry Chocolate Chip Cookies – Soft, Chewy & Packed With Cherry-Chocolate Flavor

These Classic Maraschino Cherry Chocolate Chip Cookies are a dreamy combination of soft, chewy cookie dough, bursts of sweet maraschino cherries, and melty chocolate chips. They’re nostalgic, colorful, and irresistibly delicious — the perfect cookie for Christmas, Valentine’s Day, birthdays, or anytime you want a fun twist on classic chocolate chip cookies. The cherry juice gives the dough a gorgeous blush color and subtle cherry flavor, while bits of chopped cherries add moisture and richness. Paired with chocolate chips (or chunks), these cookies taste like a dessert straight from an old-fashioned soda shop — sweet, soft, and full of charm.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Dry Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 2 tsp vanilla extract
• ¼ cup maraschino cherry juice
• 1 –2 drops red food coloring optional but enhances color
• Mix-Ins
• ¾ cup chopped maraschino cherries patted very dry
• 1 ¼ cups chocolate chips semi-sweet, milk, or dark

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Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand or stand mixer
• Parchment-lined baking sheet
• Cookie scoop
• Cooling rack
• Paper towels (for drying cherries)

Method

 

Step 1: Prep the Cherries

1. Drain cherries well and pat them very dry with paper towels.
2. Moist cherries can prevent cookies from setting properly, so drying is key.
3. Chop into small pieces and set aside.

Step 2: Whisk Dry Ingredients

1. Combine:
2. flour
3. baking soda
4. baking powder
5. salt
6. Set aside.

Step 3: Cream Butter & Sugars

1. Beat softened butter with granulated and brown sugar for 2–3 minutes until fluffy and pale.
2. Add:
3. egg
4. vanilla
5. cherry juice
6. food coloring (optional)
7. Mix until smooth.

Step 4: Combine Wet & Dry

1. Add dry ingredients to wet and mix on low until combined.
2. Fold in:
3. chopped cherries
4. chocolate chips
5. Chill dough 30–45 minutes to prevent spreading.

Step 5: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Scoop dough into balls (1.5–2 tbsp each).
3. Place 2 inches apart on lined baking sheet.
4. Bake 10–12 minutes, until edges are set and centers look soft.
5. Cool on the tray 5 minutes before transferring to a rack.

Notes

🧊 Storage & Freezing

Room Temperature: 4–5 days
Fridge: 1 week
Freezer:

Dough balls: 3 months

Baked cookies: 2 months

🥄 Variations

Cherry Chocolate Chunk Cookies
Use chocolate chunks for gooey pools of chocolate.

Triple Chocolate Cherry Cookies
Add white and dark chocolate chips.

Almond Cherry Cookies
Add ½ tsp almond extract.

Chocolate-Dipped Cherry Cookies
Dip half the cookie in melted chocolate.

Cherry Cheesecake Cookies
Add white chocolate chips + ¼ cup cream cheese to dough.

Cherry Brownie Cookies
Add 2 tbsp cocoa powder.

Cherry Pistachio Cookies
Add ½ cup chopped pistachios.

Gluten-Free Version
Use 1:1 gluten-free flour.

Cherry Coconut Cookies
Add ½ cup shredded coconut.

Pink Velvet Cherry Cookies
Add a touch more food coloring + extra vanilla.

❓ 10 FAQs

Why dry the cherries?
Extra moisture makes cookies mushy and prevents proper baking.

Can I use fresh cherries?
Yes — but they must be very dry and chopped smaller.

Can I skip the cherry juice?
You can, but it boosts flavor and color.

Why did my cookies spread?
Dough wasn’t chilled long enough.

Can I make the dough ahead?
Yes — refrigerate up to 48 hours.

Can I reduce the sugar?
Slightly, but cookies will be less chewy.

Can I use margarine?
Butter gives best flavor and structure.

Can I make them thicker?
Add 1–2 more tablespoons of flour.

Which chocolate is best?
Semi-sweet pairs perfectly with cherries.

Can I dye them more pink/red?
Yes — add 2–3 drops of food coloring.

🏁 Conclusion

These Classic Maraschino Cherry Chocolate Chip Cookies are soft, sweet, bursting with cherry flavor, and filled with melty chocolate chips. With beautiful pink tones and perfect chewy texture, they’re festive enough for holidays and fun enough for everyday baking.

A charming, nostalgic cookie that’s as fun to bake as it is to eat!