Cherry Chocolate Chip Cookies

This buttery cherry chocolate chip shortbread cookie recipe transforms the classic shortbread into something extraordinary with the perfect balance of sweet cherries and rich chocolate. The combination creates a treat that's both familiar and exciting, with a melt-in-your-mouth texture that makes them irresistible.

I first made these cookies for a Valentine's Day gathering and they've become my signature treat for special occasions. The bright pop of color from the cherries makes everyone smile before they even take their first bite.

Ingredients

• Salted butter: Provides rich flavor and perfect texture. Make sure it's truly softened at room temperature for proper creaming
• Confectioner's sugar: Creates that melt-in-your-mouth quality traditional shortbread is known for
• All purpose flour: Forms the structure without making the cookies tough
• Corn starch: Is the secret ingredient that gives shortbread its distinctive tender crumb
• Maraschino cherries: Add natural sweetness and gorgeous color throughout the cookies
• Mini chocolate chips: Distribute evenly throughout the dough for chocolate in every bite

Step-by-Step Instructions

Preheat the oven:

Set your oven to 375°F and give it ample time to reach temperature. An accurately heated oven ensures even baking and proper texture development.

Create the base:

Add softened butter and confectioner's sugar to a large mixing bowl and cream thoroughly with an electric mixer. The mixture should become noticeably lighter in color and fluffy in texture which typically takes about 3 minutes of continuous mixing.

Form the dough:

Add all purpose flour and corn starch to your butter mixture and continue mixing until a cohesive sticky dough forms. Be careful not to overmix which can develop the gluten and make your shortbread tough instead of tender.

Add the mix-ins:

Gently fold in the chopped maraschino cherries and mini chocolate chips until evenly distributed throughout the dough. The moisture from the cherries will slightly tint the dough a beautiful pink hue.

Shape the cookies:

Roll the dough into 1 inch balls and place them on a non stick baking sheet with at least 2 inches between each cookie. Use a fork to flatten each ball with a crisscross pattern similar to traditional peanut butter cookies.

Bake to perfection:

Place the cookies in your preheated oven and bake until the tops appear dry rather than wet or shiny which typically takes 7 to 9 minutes. The cookies will still be quite soft but will firm up as they cool.

Cool completely:

Use a spatula to carefully transfer the baked cookies to parchment paper to cool completely. The cookies are extremely delicate when hot and will firm up as they reach room temperature.

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The maraschino cherries are truly the star of this recipe. I discovered their magic in shortbread completely by accident when trying to use up a jar from holiday baking. The way they infuse their color throughout the dough creates such a festive appearance that makes these cookies perfect for holidays and special occasions.

Storage Tips

These shortbread cookies store exceptionally well compared to many other cookie varieties. Keep them in an airtight container with parchment paper between layers to prevent sticking. They'll maintain their texture and flavor for up to a week at room temperature. For longer storage, these cookies freeze beautifully. Place them in a freezer safe container with parchment between layers and they'll keep for up to three months. Allow them to thaw at room temperature for about 30 minutes before serving.

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Clever Substitutions

While the recipe is perfect as written, you can certainly make adaptations based on what you have on hand. Try dried cherries rehydrated in warm water instead of maraschino cherries for a more intense cherry flavor with less sweetness. White chocolate chips make a wonderful alternative to semi sweet minis for a sweeter cookie. For a more traditional shortbread flavor profile, add 1/2 teaspoon of almond extract which pairs beautifully with the cherry flavor. Unsalted butter works fine just add 1/4 teaspoon of salt to maintain the flavor balance.

Serving Suggestions

These cookies make a stunning addition to any dessert table with their naturally pink hue. Pair them with a cup of hot chocolate for a delightful winter treat or serve alongside vanilla ice cream for a simple but impressive dessert. For special occasions, arrange them on a tiered serving plate alternating with plain chocolate chip cookies for a visually striking presentation. They also make wonderful gifts packed in a decorative tin or box lined with parchment paper.

Frequently Asked Questions

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but ensure they are pitted, chopped, and slightly dried to prevent excess moisture in the dough.

→ Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch (about 1/4 teaspoon) of salt to balance the flavor.

→ Can the dough be refrigerated before baking?

Yes, refrigerating the dough for 20-30 minutes can make it easier to handle and shape, especially in warm kitchens.

→ What can I substitute for mini chocolate chips?

You can use regular chocolate chips, finely chopped chocolate bars, or even dark chocolate chunks for a more intense flavor.

→ How do I prevent cookies from spreading too much?

Ensure your butter is softened but not melted, and refrigerate the dough if your kitchen is warm to maintain its consistency.