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These maraschino cherry chocolate chip cookies always bring the wow factor to any gathering or special occasion. What’s even better? They take just 10 minutes to prep and have a perfect pink color for a beautiful display.
These cookies are SO GOOD! I used cherry juice instead of almond extract and mini white chocolate chips, and made them extra big- 12 cookies a batch. Definitely making these again, boyfriend was obsessed too!
-Jenna
Cherry Cookies
I believe I have mentioned this before, whenever it’s one of my nieces or nephews birthdays, they get to pick what kind of cookie I make and mail to them. Pretty lucky, huh?!
Well one of my nieces doesn’t like chocolate… I know, I don’t understand – I live off chocolate. So I was giving her a few options of cookies I could make and one of the options was maraschino cherry cookies.
I got to work and made five test batches! Some of the batches were pretty funny looking – working with an add in like maraschino cherries can be hard because they have so much moisture. But I finally got the recipe just right!
The ones I mailed her didn’t have chocolate chips so you can definitely make these cherry cookies without the chips, but for us chocolate lovers, more chocolate the better!
The combination of maraschino cherries and chocolate chips reminds me of this delicious cherry cordial ice cream that the ice cream shop near our house has. I love the taste of cherry ice cream, especially if there’s chocolate!
The cherry flavor is on point. These pink cookies would also be fun for baby showers – especially for a baby girl!
We’ve also add these cookies to our cookie trays during the holidays. And we love gifting this easy recipe for valentine’s day.
Ingredients for Chocolate Cherry Cookies
Scroll down to the recipe card below this post for ingredient quantities and full instructions for making Cherry Cookies.
- unsalted butter – Let the butter come to room temperature.
- brown sugar – I recommend using light brown sugar for this recipe.
- granulated sugar
- large eggs
- vanilla extract
- almond extract
- pink gel food coloring – I recommend AmeriColor brand.
- all purpose flour
- baking soda
- salt
- cornstarch
- maraschino cherries – Well drained & finely chopped.
- semi-sweet chocolate chips – You can substitute or dark, milk or white chocolate chips.
I love the flavor the 1/8 teaspoon almond extract adds to this cookie recipe. Cherry-almond cookies were a match made in heaven!
How to Make Cherry Cookies
- In a large bowl beat the softened butter and brown sugar with an electric mixer or in a stand mixer for 1 minute, or until combined.
- Add in the egg and extracts, beat again.
- Gel food coloring. Add in a small amount of pink gel food coloring and mix.
- Add dry ingredients. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula.
- Add-ins. Add in the finely chopped cherries and chocolate chips, mix by hand until combined. The batter will be thick.
- Scoop. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet or parchment paper. Press additional cherries and chocolate chips into the outside of the dough balls.
- Bake for 10-12 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown.
- Cool. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a wire rack.
Cherry Cookie Baking Time
For the cherry chocolate cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie!
I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy cherry chocolate chip cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Time Required for Chocolate Cherry Cookies
- 10 minutes to make the cookie dough
- 10-12 minutes to bake the cookies
- 15 minutes to cool the cookies
Gluten Free Cherry Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Cherry Chocolate Chip Cookies Tips
Here are some tips and hints for perfect cherry cookies.
Properly measure the all purpose flour using the spoon and sweep method.
You need 3/4 cup chopped & drained maraschino cherries. Plus an extra 2 tablespoons or so for garnish. 3/4 cup chopped maraschino cherries is about half a 16 oz jar.
Be sure to drain the cherries well. Once you drained off the juice, put the cherries on a few paper towels and let the extra maraschino cherry juice soak up.
Once the cherries have been drained, finely chop them.
If you want the tops of your cookies to look loaded with cherries & chocolate chips like the ones you see in the photos, be sure to add additional cherries and chocolate chips to the outside of the dough balls before baking the cookies.
Can you freeze maraschino cherry cookies?
Maraschino cherry cookies freeze beautifully! Wrap them in individual portions with plastic wrap or place them in an airtight container or freezer bag with parchment between the layers to keep them from sticking.
Freeze for up to 3 months. Let them thaw in the refrigerator before serving.
In the mood for more sweets? Learn how to add crumb topping to any muffin or try chocolate pudding pie!
More Recipes From The First Year
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Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- It's critical that you measure the flour accurately. Unknowingly adding too much flour will result in dry cookies.The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method. Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
- Drain and finely chop the maraschino cherries. Set aside on a paper towel to absorb excess juice.1 cup drained & finely chopped maraschino cherries
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt, Set aside.3 cups (360g) all-purpose flour, 2 tsp cornstarch, 1 tsp baking soda, 1/4 tsp salt
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.1 cup (226g) unsalted butter, 1¼ cups (267g) light brown sugar, ¼ cup (50g) granulated sugar
- Add in the eggs, vanilla extract, and almond extract, beat for 30 seconds.2 large eggs, 1 tsp vanilla extract, 1/8 tsp almond extract
- Add in a small amount of pink gel food coloring and mix. I recommend gel food coloring as this will help give the cookies a deep pink color.Small amount of pink gel food coloring
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Add in the finely chopped cherries and 1 cup of chocolate chips, mix by hand until combined. The batter will be thick.2 cups (12 oz bag) semi-sweet chocolate chips, 1 cup drained & finely chopped maraschino cherries
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of chocolate chips and additional chopped cherries on the outside of the dough balls. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
- Baking time for regular-sized dough balls (2 tbsp of dough) is approximately 10-13 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing.
After 55+ years of baking I made a rookie mistake! I subtracted the weight of my measuring cup instead of adding the weight in flour………..Thin spreaded cookies…..Great flavor though! Another batch to be made correctly today!
Followed the recipe exactly, and made sure to measure the flour as instructed with a food weight device. They came out very chewy and had a great cookie texture. Will be a staple in the household for sure!
Not sure what I did wrong other then not weighing and going by cups but dough was like cake batter cookies came out flat and unimpressive. I followed directions exactly.
Looks delicious! Going to try it.
I so agree with your niece, I’m not a fan of chocolate either. But I can’t wait to try this “cherry” cookie! Plus it’s pretty and pink! My granddaughter will love this! She’s learning to cook and read from these recipes. Keep up the good work. You just don’t know what you are really putting out there, she may turn out to be a chef and it would be because of people just like you.
Hi.
I went to Amazon to buy Americolor pink there are so many shades. Could you tell me what shade to get. Thank you. I am so looking forward to making this cookie for my twins graduation
Ahhh..I don’t know what I did wrong other than I had to use red food coloring (hehe not #5) but the first batch at 12 min were like burnt brown looking so yanked then out. I did another batch and lowered the temp to 325 and at 10 it started browning the edges so I pulled them but it wasn’t cooked enough. They did still taste good but looked burnt so I’m not taking those to the graduation cookout (I made Coconut Dream cookies too). Any tips on how or what I did wrong completely?