Maraschino Cherry Chocolate Chip Cookies Recipe

Give it up, my sweet friend! You cannot resist the siren call of these Maraschino Cherry Chocolate Chip Cookies. I’m telling you, they are a total game-changer. If you love the combination of fruit and chocolate, you must also try our Bakery-Style Banana Chocolate Chip Muffins.

We’re talking soft, chewy cookies packed with melty chocolate and little bursts of sweet-tart cherry magic. They’re pink, they’re pretty, and they taste like pure joy. Come to Mama!

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: About 30 minutes
• Servings: About 24 cookies

Do You Love This Recipe Too?

I am completely obsessed. It all started with a lonely jar of cherries in my fridge after making cocktails.

I stared at those bright red beauties and thought, “You belong in a cookie.” One experimental batch later, and I was a goner. The way the cherry juice stains the dough a soft pink just makes me so happy!

It’s a fruit dessert that feels like a party. Every bite is a perfect mix of classic chocolate chip and something wonderfully special.

My Shopping List for This Recipe

This recipe turns basic pantry staples into something spectacular. The real stars are the jarred cherries and their amazing juice.

That liquid gold is our secret weapon for flavor and color. You’ll see!

Let’s Get Your Ingredients Ready

Gather everything before you start. It makes the process so smooth and fun. Trust me on this!

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 tbsp maraschino cherry juice (from the jar!)
• 1 cup semi-sweet chocolate chips
• 1 cup chopped maraschino cherries, patted very dry
• Optional: A few drops of pink or red food gel for a brighter color

Bringing This Recipe to Life (Step-by-Step)

Ready? Let’s bake! This is the best part. Get your mixer ready and let’s make some magic.

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this aside.
3. In a large bowl, beat the room temperature butter and both sugars together for a good 2-3 minutes. We want it light and fluffy!
4. Beat in the eggs, one at a time, then the vanilla and that precious cherry juice. The dough will start to look a little pink already.
5. Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Do not overmix the dough.
6. Use a spatula to fold in the chocolate chips and the very well-dried chopped cherries. This keeps your cookies from turning green!
7. Scoop dough balls (about 2 tbsp each) onto your prepared sheets, leaving room for spreading.
8. Bake for 10-12 minutes, until the edges are just golden but the centers look soft. They will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Try to wait at least 10 minutes before diving in!

Fun Variations to Try Next Time

Once you master the classic, mix it up! Here are some of my favorite twists.

Use white chocolate chips instead of semi-sweet. It’s a gorgeous, creamy combo with the cherry flavor.

Add ½ cup of chopped pecans or walnuts for a crunchy texture. It’s so good!

For a double cherry blast, fold in ½ cup of dried cherries along with the jarred ones. Tart heaven! For another fantastic bite-sized treat, check out these Mini Chocolate Chip Banana Muffins.

How to Store, Freeze, and Reheat

You’ll want to keep these beauties tasting fresh. Here’s how I do it.

Store cooled cookies in an airtight container at room temperature for up to 5 days. A piece of bread in the container keeps them soft!

To freeze, place cooled cookies in a single layer in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature.

You can also freeze the dough balls! Scoop them onto a tray, freeze solid, then bag them up. Bake straight from frozen, adding 1-2 extra minutes.

Reheat a cookie in the microwave for 10 seconds for that just-baked, melty chocolate feel. It’s a game-changer.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~180
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 24g
• Sugar: 15g
• Protein: 2g

A Quick Q&A on This Recipe

My cherries made my dough green! What happened?

This is super common! It’s a chemical reaction between the cherries and the baking soda. The key is to pat those chopped cherries bone dry with paper towels. It helps a ton!

Can I use the cherry juice instead of an egg?

No, I wouldn’t swap it for an egg. The juice is for amazing flavor and our pretty pink color, but the eggs are crucial for structure. We need both!

Why cornstarch?

Cornstarch is my secret for the softest, chewiest cookies ever. It gives them a lovely, tender crumb that stays perfect for days. Don’t skip it!

There you have it! My absolute favorite cookie in the whole world. I make these for every holiday, bake sale, or just because it’s Tuesday. If you’re looking for another decadent dessert that’s surprisingly simple, our Chocolate Strawberry Yogurt Clusters are a must-try.

They always disappear in minutes. That mix of chocolate and cherry is just unbeatable.

I can’t wait to hear how yours turn out! Please leave a comment and a rating below to let me know what you think!