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I can't help but share how much I enjoy making maraschino cherry chocolate chip cookies! They're my thing when I'm in the mood for something fun and different. The pretty pink color is eye-catching, and honestly, cherries mixed with chocolate chips just taste out of this world. My bunch always wants them for special occasions and they're always the first tray to be empty at parties.
Why Everyone Loves These Cookies
Folks always want to know how I whip up these cookies. You'll get that sweet cherry kick blending with rich chocolate chips—happiness in every bite. The cute pink shade always brightens up my dessert spread. I make them a lot for Valentine’s Day, but truth be told, they’re a hit all year long.
What Goes Into It
- Semi-Sweet Chocolate Chips: 3/4 cup
- Maraschino Cherries: 3/4 cup chopped, plus a few extras for topping
- Cornstarch: 1 teaspoon
- Salt: 1/4 teaspoon
- Baking Soda: 1/2 teaspoon
- Flour: 2 1/4 cups, regular all-purpose
- Pink Gel Food Coloring: Toss some in if you want a pop of color
- Almond Extract: 1/2 teaspoon
- Vanilla Extract: 1 teaspoon
- Egg: 1 big one, at room temp
- Sugars: 1/2 cup regular sugar, 1/2 cup light brown
- Butter: 1 cup, unsalted and super soft
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Bake Up Awesome Cookies
- Let Them Cool
- Keep them on the pan for about 15 minutes before shifting to a rack to finish cooling.
- Bake Time
- Slide the tray into a 350°F oven and bake for 10-12 minutes. Watch them so they come out soft and keep that pink vibe.
- Cookie Forming
- Scoop out dough balls onto the tray. Top with even more cherries and chips so they're extra cute.
- Load in the Mix-Ins
- Gently fold in the chopped cherries and chocolate chips. Your dough will look thick and super colorful.
- Dry Ingredients Huddle
- Mix flour, salt, baking soda, and cornstarch together in a new bowl. Carefully blend this into your wet mix.
- Get Your Wet Bowl Ready
- Beat that soft butter with both kinds of sugar until it gets light. Toss in the egg, vanilla, almond, and a few drops of pink if you feel like it.
Best Ways To Nail It
Pat those cherries dry so you don't end up with soggy cookies. Dice them up really small for a burst in every mouthful. Keep a close watch while baking—softer and pinker is always better. Sprinkle some extra chips and cherries on before baking. They're the secret to making your cookies look adorable.
Save 'Em For Later
They freeze super well! Stack them with parchment in a sealed container and you've got a stash for 3 months. When you're hungry for one, just pop them in the fridge and let them thaw.
All About Cookie Joy
These cherry chocolate chip treats always make my kitchen a happier place. That cherry taste and pillowy bite are tough to walk away from. Whether you’re baking for your loved ones or just want a little pick-me-up, these never let you down.
Common Questions
- → What's the reason for drying and cutting up the cherries?
Chopping and drying them out keeps extra juice from making the cookies run all over the place. Chopped bits also spread around in the dough way better.
- → Is it okay to swap regular coloring for gel?
Gel gives you that bold pink you want. Standard food coloring won't pop as much, and you might make the dough wetter than you need.
- → When are the cookies finished baking?
After 10 to 13 minutes, check on them. You want them just set at the edges, still pink. Letting them brown will mess up the color.
- → Could I make a gluten-free version?
You sure can! Swap for gluten-free flour like King Arthur's Measure for Measure. It works great as a straight replacement.
- → What's the best way to keep these cookies fresh?
Throw them in a container with a lid. They'll be soft and tasty for a few days if you keep them sealed at room temp.