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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Additional Time15 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: best cherry cookie recipe, candied cherry cookie recipe, cherry cookies, Maraschino cherry chocolate chip cookies, maraschino cherry christmas cookies, maraschino cherry drop cookies, traditional chocolate chip cookie with maraschino cherries
¾cupdrained & finely chopped maraschino cherriesplus extra for garnish
¾cupsemi-sweet chocolate chipsplus 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.
Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
Add in a small amount of pink gel food coloring and mix.
In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
Video
Notes
I recommend using pink gel food coloring. Gel food coloring in very pigmented, meaning a little goes a long way. Using liquid food coloring in the dropper bottles will not result in the same bright pink color. This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.