These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on a classic! With sweet cherries and chocolate chips, they’re sure to bring a smile to your face.
Every bite feels like a little party! I love the burst of cherry flavor mixed with gooey chocolate. It’s a great treat for cookie lovers, especially when you want something extra special!
Key Ingredients & Substitutions
Butter: Unsalted butter is great for controlling the saltiness in your cookies. If you’re in a pinch, use margarine or coconut oil, but note that the flavor may change slightly.
Maraschino Cherries: These sweet cherries add a fun twist! If you need an alternative, try chopped dried cherries or even candied fruit for a similar texture and sweetness.
Chocolate Chips: Semisweet chocolate chips are classic, but feel free to swap in milk chocolate, dark chocolate, or even white chocolate chips if that’s your preference!
Flour: All-purpose flour works best here, but if you’re gluten-free, you can use a 1:1 gluten-free baking mix, which usually yields great results.
How Do You Ensure Perfect Cookies Every Time?
Baking cookies can sometimes be tricky, but these simple tips can help you achieve the perfect batch!
- **Room Temperature Ingredients:** Make sure your butter and eggs are at room temperature. This helps create a smoother batter and better texture.
- **Don’t Overmix:** When combining dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
- **Chilling Dough:** If you have time, chill the cookie dough for about 30 minutes. This can help the cookies keep their shape during baking.
- **Watch Baking Time:** Ovens can vary. Check your cookies a minute or two early to avoid over-baking. They should be lightly golden around the edges.
These insights will not only help you bake delicious cookies but also make the entire process more enjoyable! Happy baking!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
For the Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-Ins:
- 1 cup semisweet chocolate chips
- 1 cup maraschino cherries, drained and chopped (reserve some whole cherries for garnish, optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 15-20 minutes to prepare, plus an additional 9-11 minutes of baking time. Including the cooling time, you’ll have delicious cookies ready to enjoy in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your cookies bake evenly from the get-go. While the oven heats, line your baking sheets with parchment paper for easy cleanup.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is light and fluffy. This step is important for creating a good texture!
3. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and give it another good mix until everything is combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening agent and salt throughout the flour, ensuring consistent baking.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Be careful not to overmix, as this can lead to tougher cookies!
6. Fold in the Goodies:
Now it’s time to add in the chocolate chips and the chopped maraschino cherries. Use a spatula to gently fold them into the dough until evenly distributed. Make sure they’re mixed well, as you want a good amount of cherries and chocolate in each cookie.
7. Scoop the Dough:
Using rounded tablespoons, drop the cookie dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading as they bake.
8. Add a Cherry on Top:
If you like, press a whole maraschino cherry gently onto the top of each cookie before they bake. This adds a lovely touch and makes them look extra festive!
9. Bake the Cookies:
Bake the cookies in your preheated oven for 9-11 minutes or until they are golden brown around the edges but still soft in the center. They will firm up a bit as they cool!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. And there you have it—delicious cookies ready to enjoy!
These Easy Maraschino Cherry Chocolate Chip Cookies are a sweet treat that fits any occasion. Enjoy the delightful combination of juicy cherries and melty chocolate with every bite!
FAQ About Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh cherries! Just make sure to pit and chop them first. Keep in mind that fresh cherries are less sweet than maraschino cherries, so you might want to add a bit more sugar to maintain the cookie’s sweetness.
How Do I Store Leftover Cookies?
To store leftovers, place the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure they’re completely cooled before storing!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. When you’re ready to bake, simply scoop the dough onto baking sheets and bake as directed. You can also freeze the dough for up to 3 months; just thaw it in the fridge before baking.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed bananas for each egg. Another option is to use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes until it thickens).
