Introduction
Maraschino Cherry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, bringing together the rich, gooey decadence of chocolate chips with the sweet, slightly tangy burst of maraschino cherries. These cookies are not only visually appealing—with their pops of red cherry pieces—but also offer a complex layering of flavors that is perfect for holiday baking, romantic occasions like Valentine’s Day, or simply whenever you’re in the mood for something indulgent and unique. The combination of cherries and chocolate evokes a timeless dessert pairing reminiscent of chocolate-covered cherries, making this recipe a nostalgic yet fresh addition to any baker’s repertoire. Whether you’re a seasoned baker or just beginning, this recipe is simple to follow and yields bakery-worthy results that are sure to impress family, friends, and guests alike.
The History of Maraschino Cherry Chocolate Chip Cookies
The roots of this cookie lie in two distinct culinary traditions: the invention of the classic chocolate chip cookie in the 1930s by Ruth Wakefield at the Toll House Inn, and the European tradition of preserving cherries in liqueur, which eventually evolved into the modern maraschino cherry. The maraschino cherry itself originated in Croatia and Italy, where marasca cherries were preserved in maraschino liqueur. By the early 20th century, American commercial production began to replace alcohol with a sweet brine, leading to the bright red, sugary maraschino cherries we know today. Combining them with chocolate chip cookies became a natural innovation in American home baking, especially during festive seasons. While no single person can be credited with the exact invention of the maraschino cherry chocolate chip cookie, this fusion became increasingly popular through food blogs and community cookbooks in the 2000s, as home bakers sought out colorful and flavorful upgrades to their usual cookie recipes. The result is a cookie that merges tradition with innovation, offering a chewy, sweet, and slightly tangy profile that stands out in any cookie jar.
Ingredients Breakdown
*1 cup (2 sticks) unsalted butter, softened – adds richness and helps create a soft, chewy texture
*1 cup granulated sugar – provides sweetness and structure
*1/2 cup packed brown sugar – adds moisture and a deeper, caramel-like flavor
*2 large eggs – help bind the ingredients and add structure
*2 teaspoons vanilla extract – enhances the flavor and complements the cherries and chocolate
*1/2 teaspoon almond extract (optional) – brings out the cherry flavor with a nutty twist
*2 1/2 cups all-purpose flour – the main structural component of the cookie
*1/2 teaspoon baking soda – assists with leavening for the right texture
*1/2 teaspoon salt – balances the sweetness and enhances flavor
*1 cup semi-sweet chocolate chips – the classic chocolate element, balancing the cherries’ sweetness
*3/4 cup chopped maraschino cherries (drained and patted dry) – the signature ingredient that gives the cookie its fruity flavor and color
*Optional: 1/2 cup chopped walnuts or pecans – adds crunch and depth to the texture
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and prevents sticking.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and optional almond extract for enhanced flavor.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tougher cookies.
- Gently fold in the chocolate chips and maraschino cherries (and nuts, if using) until evenly distributed. The cherries should be patted dry beforehand to prevent excess moisture from affecting the dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Avoid overbaking to maintain a soft texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips for the Perfect Cookie
Use room temperature butter for easier creaming and a smoother dough. Drain and pat the maraschino cherries thoroughly to prevent sogginess in the cookies. For a stronger cherry presence, add a few teaspoons of maraschino cherry juice to the dough—reduce the vanilla slightly to balance liquid content. Chill the dough for 30 minutes before baking for thicker, chewier cookies. Use a cookie scoop for evenly sized portions to ensure consistent baking. Don’t overbake—the cookies should be set but soft in the center when you remove them from the oven. Experiment with white chocolate chips or dark chocolate chunks for flavor variety. Toast any nuts you use to intensify their flavor and add crunch.
Variations and Customizations
For a white chocolate twist, substitute semi-sweet chips with white chocolate chips for a sweeter, creamier flavor. Swap out almond extract with cherry or orange extract for a different flavor note. Add a handful of shredded coconut to the dough for a tropical flair. Create cherry-chocolate sandwich cookies by spreading cherry-flavored buttercream between two cookies. Make them gluten-free by substituting a 1:1 gluten-free flour blend and verifying all other ingredients are gluten-free. Drizzle melted chocolate over cooled cookies for a bakery-style finish. Shape the dough into balls and press a whole maraschino cherry into the center of each before baking for a decorative look. Add a few drops of red or pink food coloring to the dough for a vibrant cherry-inspired hue. Use dark chocolate chips or chopped bittersweet chocolate for a more intense, less sweet contrast.
Health Considerations and Nutritional Value
Each Maraschino Cherry Chocolate Chip Cookie is a treat best enjoyed in moderation. The butter and sugar content contribute to a rich, high-calorie profile, with each cookie averaging around 150-200 calories depending on size and mix-ins. The cookies contain saturated fat from butter and chocolate, along with added sugars from both the maraschino cherries and the dough. However, they also provide small amounts of protein from the eggs and potential fiber from optional nuts. For a lighter version, you can reduce the sugar slightly, use part whole-wheat flour, or substitute a portion of the butter with unsweetened applesauce. Be mindful of maraschino cherries’ high sugar and dye content if you have dietary restrictions—some brands offer naturally colored or no-sugar-added options. Gluten-free, dairy-free, and vegan versions are possible with appropriate substitutions such as plant-based butter, egg replacers, and gluten-free flour blends. As with any dessert, portion control is key—pair one or two cookies with a glass of milk or a serving of fruit for a satisfying, balanced treat.
FAQ
Can I use fresh or frozen cherries instead of maraschino? Fresh or frozen cherries can be used, but they must be chopped and thoroughly patted dry. Expect a less sweet, more tart result.
Can I make the dough ahead of time? Yes, the dough can be chilled for up to 48 hours or frozen in scoops for up to 2 months.
Are maraschino cherries safe for kids? Yes, but some contain artificial coloring and preservatives—look for natural or organic varieties if preferred.
Why did my cookies spread too much? This may be due to warm dough or excess cherry moisture; chill the dough and dry cherries well.
Can I omit the almond extract? Absolutely—it’s optional and can be replaced with extra vanilla or a different extract for a unique flavor.
How do I store the cookies? Keep in an airtight container at room temperature for 3-5 days or freeze for up to 3 months.
Can I add oats or coconut? Yes, up to 1/2 cup of oats or coconut can be added without majorly affecting the dough’s structure.
Maraschino Cherry Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup white granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup maraschino cherries well-drained and finely chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt, then gradually add the dry mixture to the creamed butter mixture, blending until just combined.
- Add Cherries and Chocolate Chips: Fold in the chopped maraschino cherries and semisweet chocolate chips gently, ensuring even distribution throughout the dough.
- Shape the Cookies: Scoop out rounded spoonfuls of dough and place them on the prepared baking sheets, spacing them evenly.
- Bake the Cookies: Place the sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden.
- Cool Before Serving: Let the cookies rest on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
Notes
For added depth of flavor, consider mixing in a small pinch of almond extract along with the vanilla. Serving Suggestions:
Pair these cookies with a chilled glass of milk or a warm cup of coffee for a comforting treat.
Display them on a decorative platter during holidays or special events to make them even more appealing.