Maraschino Cherry Chocolate Chip Cookies

Maraschino Cherry Chocolate Chip Cookies Delight


  • 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


Preheat Oven:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream Butter and Sugars: 2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla: 3. Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients: 4. In another bowl, whisk together the flour, baking soda, and salt. Gradually blend into the butter mixture.

Fold in Cherries and Chocolate Chips: 5. Gently fold in the chopped maraschino cherries and chocolate chips.

Form Cookies: 6. Drop rounded spoonfuls of dough onto the prepared baking sheets.

Bake: 7. Bake in the preheated oven for 10-12 minutes, or until edges are golden. 8. Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Achieving the Perfect Maraschino Cherry Chocolate Chip Cookies with Attention to Detail and Technique

Creating the perfect Maraschino Cherry Chocolate Chip Cookies requires careful attention to detail and a few special techniques. Here are 30 secrets to help you master this recipe:


  1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier blending and a smoother dough.
  2. Drain Cherries Well: Thoroughly drain and pat dry the maraschino cherries to prevent excess moisture from affecting the cookie dough.
  3. Chop Cherries Evenly: Chop the cherries into uniform pieces to ensure even distribution throughout the cookies.
  4. Quality Ingredients: Use high-quality chocolate chips and vanilla extract for the best flavor.


  1. Cream Butter and Sugars Properly: Beat the butter and sugars until light and fluffy, which helps create a tender cookie texture.
  2. Add Eggs One at a Time: Incorporate the eggs one at a time to ensure even mixing and to prevent curdling.
  3. Gradual Mixing: Gradually add the dry ingredients to the wet ingredients to avoid overmixing, which can make the cookies tough.
  4. Gentle Folding: Fold in the cherries and chocolate chips gently to avoid breaking the cherries and to distribute the mix-ins evenly.

Flavor Enhancement:

  1. Almond Extract: Add a teaspoon of almond extract to enhance the flavor of the maraschino cherries.
  2. Dark Chocolate Chips: Use dark chocolate chips for a richer, more intense chocolate flavor.
  3. Nut Addition: Add chopped nuts, such as pecans or walnuts, for added texture and flavor.


  1. Uniform Cookie Size: Use a cookie scoop to ensure uniform cookie sizes for even baking.
  2. Chill Dough: Chill the cookie dough for at least 30 minutes to prevent spreading and to develop flavors.
  3. Bake One Sheet at a Time: Bake one sheet of cookies at a time in the center of the oven for even baking.
  4. Watch Closely: Keep a close eye on the cookies in the last few minutes of baking to prevent overbaking.


  1. Parchment Paper: Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
  2. Spacing: Leave enough space between cookie dough mounds to allow for spreading.
  3. Cooling: Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Storage and Serving:

  1. Proper Storage: Store cookies in an airtight container at room temperature to keep them fresh.
  2. Freeze Dough: Freeze cookie dough balls for later baking, and bake directly from the freezer, adding a couple of extra minutes to the baking time.
  3. Softening Cookies: If cookies become too hard, place a slice of bread in the container to soften them.


  1. Different Cherries: Use different types of cherries, like dried tart cherries, for a different flavor profile.
  2. Mini Chocolate Chips: Use mini chocolate chips for a more even distribution of chocolate in every bite.
  3. Spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a subtle spice flavor.


  1. Preventing Flat Cookies: Ensure your baking soda is fresh, and chill the dough if the cookies spread too much.
  2. Achieving Soft Cookies: For softer cookies, slightly underbake them and allow them to finish setting on the baking sheets.
  3. Avoiding Overmixing: Mix the dough just until the ingredients are combined to avoid tough cookies.

Advanced Techniques:

  1. Double Batch: Make a double batch of dough and freeze half for quick cookies anytime.
  2. Stuffed Cookies: Add a small piece of chocolate or a whole cherry inside each cookie dough ball for a surprise filling.
  3. Holiday Variation: Add red and green colored sugar or sprinkles to the dough for festive holiday cookies.

Frequently Asked Questions and Their Answers:

  1. Can I use fresh cherries instead of maraschino cherries?
    • Yes, but ensure they are pitted, chopped, and thoroughly dried to prevent excess moisture.
  2. Can I use almond flour instead of all-purpose flour?
    • Almond flour will give a different texture and flavor, but it can be used. Adjust the liquid content accordingly.
  3. How do I keep the cookies from spreading too much?
    • Chill the dough before baking and make sure your butter is not too soft.
  4. Can I use white chocolate chips instead of semisweet?
    • Yes, white chocolate chips can be used for a different flavor profile.
  5. How long do these cookies stay fresh?
    • Stored in an airtight container, they stay fresh for about a week.
  6. Can I freeze the cookie dough?
    • Yes, form the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag.
  7. What’s the best way to chop the cherries?
    • Pat them dry first and use a sharp knife to chop them into small, uniform pieces.
  8. Can I use margarine instead of butter?
    • Butter is preferred for flavor and texture, but margarine can be used if needed.
  9. Why are my cookies turning out flat?
    • Ensure your baking soda is fresh and your dough is properly chilled before baking.
  10. Can I add nuts to the recipe?
    • Yes, chopped walnuts or pecans can be added for extra texture.
  11. How do I make the cookies chewier?
    • Use more brown sugar and slightly underbake the cookies for a chewier texture.
  12. Can I use a different type of extract?
    • Yes, almond extract pairs well with cherries and can be used instead of vanilla extract.
  13. Can I make these cookies gluten-free?
    • Use a gluten-free flour blend designed for baking to replace the all-purpose flour.
  14. What’s the best way to measure flour?
    • Spoon the flour into the measuring cup and level it off with a knife for accurate measurement.
  15. Can I add oats to the dough?
    • Yes, adding oats will give a different texture and additional fiber.
  16. Why are my cookies not spreading at all?
    • The dough might be too cold. Let it sit at room temperature for a few minutes before baking.
  17. Can I substitute coconut oil for butter?
    • Yes, but it will alter the flavor and texture slightly.
  18. How do I make the cookies more cake-like?
    • Add an extra egg to the dough for a more cake-like texture.
  19. What’s the best way to store the cookies?
    • Store in an airtight container at room temperature or freeze for longer storage.
  20. Can I use dark brown sugar instead of light brown sugar?
    • Yes, dark brown sugar will give a richer flavor due to its higher molasses content.

With these secrets and answers to common questions, you can perfect your Maraschino Cherry Chocolate Chip Cookies and impress everyone with this delightful treat!