Maraschino Cherry Chocolate Cookies

This hearty maraschino cherry chocolate chip cookie recipe combines sweet cherries with rich chocolate for a delightful twist on the classic favorite. The vibrant red cherries add bursts of color and flavor that transform ordinary chocolate chip cookies into something extraordinary for any occasion.

I first made these cookies for my niece's birthday party when I needed something special yet easy. The combination of cherries and chocolate was such a hit that they've become my signature dessert for family gatherings. The bright pop of red always brings smiles before anyone takes their first bite.

• Unsalted butter: softened to room temperature for proper creaming which creates the perfect cookie texture
• Granulated sugar: provides sweetness and helps create crisp edges
• Brown sugar: adds moisture and a caramel undertone that complements the cherries
• Large eggs: for structure and richness
• Vanilla extract: enhances all flavors without overpowering
• All-purpose flour: gives the cookies their structure without being too heavy
• Baking soda: ensures proper rise and tender texture
• Salt: balances the sweetness and enhances flavor
• Maraschino cherries: drained and chopped for bursts of color and sweetness
• Semisweet chocolate chips: provide rich chocolate flavor that pairs perfectly with cherries

Preheat Oven:

Set your oven to 350°F and line baking sheets with parchment paper. This temperature creates the perfect environment for even baking and the parchment prevents sticking while allowing for easy cleanup.

Cream Butter and Sugars:

In a large bowl beat butter and both sugars for about 3 minutes until the mixture becomes notably lighter in color and fluffy in texture. This step incorporates air into the dough which helps create a tender cookie. Make sure your butter is truly at room temperature for the best results.

Add Eggs and Vanilla:

Beat in eggs one at a time allowing each to fully incorporate before adding the next. This prevents the mixture from breaking and ensures even distribution. Add vanilla and mix for another 30 seconds until the mixture looks smooth and glossy.

Combine Dry Ingredients:

Whisk flour baking soda and salt in a separate bowl to distribute the leavening agent evenly. Gradually add this mixture to the wet ingredients about one cup at a time mixing on low speed just until incorporated. Overmixing at this stage will develop gluten and make tough cookies.

Fold in Cherries and Chocolate:

Using a rubber spatula gently fold in the cherries and chocolate chips with about 6 to 8 strokes. Make sure the cherries are well drained and patted dry to prevent excess moisture from affecting the dough consistency. The folding technique preserves the texture of the cherries and prevents the dough from turning completely pink.

Form and Bake Cookies:

Drop rounded tablespoons of dough onto prepared baking sheets leaving about 2 inches between each cookie. Bake for exactly 10 to 12 minutes or until the edges turn golden while centers remain slightly soft. The cookies will continue cooking on the hot baking sheet after removal from the oven.

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The maraschino cherries are truly the star of this recipe. I discovered their magic when my grandmother made similar cookies during the holidays. She always said the secret was patting the cherries completely dry before adding them to the dough. Every time I make these cookies, I think of her kitchen filled with the aroma of baking and her joy in sharing simple pleasures.

Storage Tips

These cookies maintain their freshness in an airtight container at room temperature for up to one week. For longer storage, place cooled cookies in a freezer-safe container with parchment paper between layers and freeze for up to three months. When ready to enjoy, thaw at room temperature for about an hour. For that freshly baked taste, warm cookies in a 300°F oven for 3-5 minutes before serving.

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Creative Variations

While this recipe is delightful as written, there are several variations to keep it exciting. Try white chocolate chips instead of semisweet for a sweeter profile that enhances the cherry flavor. For a sophisticated twist, add 1/4 teaspoon of almond extract which pairs beautifully with cherries. During holiday seasons, incorporate 1/2 cup of chopped pistachios for a festive red and green color combination that adds wonderful texture contrast.

Serving Suggestions

These cookies shine when paired with the right accompaniments. Serve alongside vanilla ice cream for an elevated dessert experience where the cold creaminess contrasts with the chewy cookies. For afternoon tea, arrange on a tiered stand with other small treats. When packaging as gifts, stack in clear cellophane bags tied with ribbon to showcase the beautiful red and brown speckled appearance. The vibrant colors make them particularly festive for Valentine's Day or Christmas gatherings.

The Cherry History Connection

Maraschino cherries have a fascinating culinary history dating back to early 20th century America. Originally, true maraschino cherries were preserved in maraschino liqueur in Europe. The American version was developed during Prohibition as a non-alcoholic alternative. These bright red cherries became popular in cocktails and desserts, symbolizing a bit of luxury during challenging times. Incorporating them into cookies connects us with generations of bakers who found creative ways to bring color and sweetness to everyday treats.

Frequently Asked Questions

→ What makes maraschino cherries special in these cookies?

Maraschino cherries add a tangy sweetness and vibrant color, perfectly complementing the rich chocolate chips in these cookies.

→ Can I use fresh cherries instead of maraschino cherries?

Yes, you can use fresh chopped cherries, but keep in mind they may release more moisture, so adjust the flour slightly to maintain the dough's consistency.

→ How do I ensure the cookies turn out soft and chewy?

Don’t overbake the cookies. Remove them from the oven when the edges are set, but the centers still look slightly underdone. They’ll continue to cook as they cool.

→ Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Be sure to check that all other ingredients are also gluten-free.

→ What are some substitutions for dietary restrictions?

For dairy-free cookies, use vegan butter and dairy-free chocolate chips. You can also substitute part of the flour with almond or oat flour for added flavor and texture.