Cherry Chocolate Chip Cookies Recipe 🍒🍫
These soft, chewy cookies combine the sweetness of maraschino cherries with rich, melty chocolate chips for a delightful treat that’s perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream Butter and Sugars
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in Cherries and Chocolate Chips
- Gently fold in the chopped maraschino cherries and chocolate chips, ensuring even distribution.
- Form Cookies
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown.
- Cool
- Allow the cookies to cool on the baking sheets for 2–3 minutes before transferring them to wire racks to cool completely.
30 Popular Questions and Their Answers
General Questions
- Can I use fresh cherries instead of maraschino cherries?
Yes, but ensure they are pitted and chopped, and pat them dry to avoid excess moisture. - Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to 1/4 teaspoon. - What type of chocolate chips work best?
Semisweet chocolate chips are classic, but milk or dark chocolate chips work well too. - Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking. - Do I need to chill the dough before baking?
It’s optional, but chilling the dough for 30 minutes can help prevent the cookies from spreading too much.
Ingredient Questions
- Can I substitute brown sugar with white sugar?
Brown sugar adds moisture and chewiness, so the texture may differ if substituted. - Can I use almond extract instead of vanilla?
Yes, almond extract pairs beautifully with cherries. - What can I use as a substitute for eggs?
Use 1/4 cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water) per egg. - Can I add nuts to the recipe?
Absolutely! Chopped pecans or walnuts complement the flavors nicely. - What flour is best for these cookies?
All-purpose flour works best. Avoid bread or cake flour for this recipe.
Preparation Questions
- Why are my cookies spreading too much?
Ensure the butter is softened, not melted, and chill the dough if needed. - Can I use a cookie scoop?
Yes, a cookie scoop ensures evenly sized cookies. - Do I need to grease the baking sheet?
No, parchment paper or silicone baking mats are sufficient. - Why are my cookies dry?
Overmixing or overbaking can cause dryness. Mix until just combined and monitor baking time. - How small should I chop the cherries?
Chop them into small, even pieces to ensure they distribute well throughout the dough.
Baking Questions
- Can I bake multiple trays at once?
Yes, but rotate the trays halfway through for even baking. - How do I know when the cookies are done?
The edges should be golden, and the centers may still look slightly underdone. - Why are my cookies sticking to the pan?
Ensure you’re using parchment paper or a well-lined baking mat. - Can I bake these in a convection oven?
Yes, reduce the temperature by 25°F and check for doneness earlier. - Can I make larger cookies?
Yes, but increase the baking time by a few minutes and monitor closely.
Storage Questions
- How do I store leftover cookies?
Store in an airtight container at room temperature for up to 5 days. - Can I freeze the cookies?
Yes, freeze baked cookies for up to 3 months. Thaw at room temperature before serving. - Can I freeze the dough?
Yes, freeze dough balls on a baking sheet, then transfer to a freezer bag. - How do I reheat cookies?
Warm in a 300°F oven for 5 minutes or microwave for 10–15 seconds. - Why did my cookies turn hard the next day?
They may have been overbaked. Store with a slice of bread in the container to retain softness.
Customization Questions
- Can I drizzle chocolate on top?
Yes, melted white or dark chocolate drizzle adds elegance. - Can I make these gluten-free?
Use a gluten-free all-purpose flour blend for substitution. - Can I add coconut flakes?
Yes, shredded coconut adds a tropical twist. - Can I make these vegan?
Substitute butter with vegan butter and eggs with flax eggs. - Can I use white chocolate chips instead?
Yes, white chocolate chips pair wonderfully with cherries.
30 Tips to Make Cherry Chocolate Chip Cookies Even More Delightful
- Use high-quality butter for a richer flavor.
- Pat the cherries dry thoroughly to avoid excess moisture.
- Add a splash of almond extract for a cherry-almond flavor.
- Use dark chocolate chips for a bolder contrast.
- Toast the nuts if adding them for extra depth.
- Chill the dough for 30 minutes to prevent spreading.
- Use a cookie scoop for even-sized cookies.
- Sprinkle sea salt on top before baking for a sweet-salty combo.
- Add a pinch of cinnamon for warmth.
- Mix in dried cherries for extra texture.
- Use browned butter for a nutty undertone.
- Incorporate orange zest for a citrusy twist.
- Substitute some flour with cocoa powder for chocolate cookies.
- Try mini chocolate chips for more even distribution.
- Add a teaspoon of espresso powder for depth.
- Line baking sheets with silicone mats for perfect cookies.
- Bake one test cookie to check spreading and adjust.
- Store dough balls in the freezer for quick baking.
- Press extra chocolate chips on top before baking.
- Use a combination of milk and semisweet chocolate.
- Swap maraschino cherries with candied cherries for variety.
- Brush melted butter on the cookies post-baking for shine.
- Sprinkle turbinado sugar for crunch.
- Fold in crushed pretzels for a salty crunch.
- Bake in batches to prevent overcrowding.
- Experiment with cherry jam swirled into the dough.
- Add chopped pistachios for color and flavor.
- Let cookies cool completely on a wire rack for best texture.
- Serve with vanilla ice cream for a decadent dessert.
- Double the recipe because they’ll disappear fast!
These Cherry Chocolate Chip Cookies are guaranteed to impress and are perfect for holidays, parties, or a sweet treat anytime! 🍒🍫🍪