These cookies are a sweet twist on the classic chocolate chip! Packed with chocolate chips and colorful maraschino cherries, they are chewy, fun, and perfect for any occasion.
Honestly, who can resist a cookie with a pop of cherry sweetness? I love sharing these with friends, and they disappear faster than I can bake them. 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a chewy texture. If you need a dairy-free option, try using coconut oil or a dairy-free butter substitute. Just make sure it’s softened too!
Granulated & Brown Sugar: Together, they create the perfect balance of sweetness. You can use all granulated sugar or even coconut sugar for a less refined choice, but keep in mind that it will alter the flavor slightly.
Chocolate Chips: Semisweet chocolate is perfect, but dark chocolate or milk chocolate also works. Make it fun by adding white chocolate chips or even chunks for a different flair.
Maraschino Cherries: These add sweetness and a pop of color! If you’re looking for a less sweet option, fresh cherries chopped up and pitted can be a great substitute when they’re in season.
Old-Fashioned Oats: Including oats adds a nice texture. If you prefer a gluten-free recipe, you can use certified gluten-free oats. Otherwise, you can skip the oats altogether if you want a smoother cookie.
How Do I Get the Perfect Cookie Texture?
Achieving the right cookie texture is all about technique! Here are the essential steps you should focus on:
- Creaming Butter and Sugars: Make sure to beat the butter and sugars until fluffy and light. This introduces air and helps your cookies rise.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until you can’t see any flour. Overmixing can lead to tough cookies.
- Chill the Dough (Optional): For thicker cookies, you might consider chilling the dough for about 30 minutes before baking—this helps control spread!
- Watch the Baking Time: Take cookies out when the edges are set but the middles look a bit undercooked. They’ll continue to set while cooling on the baking sheet, giving you a chewy center.
With these tips and ingredient insights, you’re well on your way to baking cookies that are not only beautiful but also incredibly delicious!
How to Make Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 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
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins:
- 2 cups semisweet chocolate chips
- 1 cup maraschino cherries, chopped and drained well
- Optional: 1 cup old-fashioned oats for added texture (not required)
Time Needed:
This delightful cookie recipe will take about 15 minutes to prepare and 9 to 11 minutes to bake. Including cooling time, you’ll need about 30 minutes total (and maybe a bit longer if you let them cool completely before diving in). Perfect for a quick treat or a fun baking project!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, line baking sheets with parchment paper or silicone baking mats to make cleanup a breeze!
2. Cream the Sugars and Butter:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy—about 2 to 3 minutes should do it.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After that, stir in the vanilla extract for a lovely aroma and flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that your cookies will rise and stay tender.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the butter mixture. Mix just until everything is combined—try not to overmix, as this can lead to tough cookies.
6. Fold in the Goodies:
Gently fold in the chocolate chips and chopped maraschino cherries. Make sure the cherries are well-drained; otherwise, they could make the dough too wet. If you’re adding oats, fold those in now too!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow them to spread while baking!
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 9 to 11 minutes. Keep an eye on them—when the edges look golden and the centers seem set, they’re ready to come out!
9. Cool Before Enjoying:
After removing them from the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a little.
10. Time to Enjoy:
Once the cookies are cool, they’re ready to be devoured! Serve them fresh with a glass of milk or your favorite beverage. Enjoy these chewy, sweet, and colorful cookies full of delightful flavors!
This recipe yields around 24 delicious cookies, perfect for sharing with family and friends. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Maraschino Cherries?
Yes, you can use frozen cherries! Just make sure to thaw them in the fridge before chopping and draining them. This prevents excess moisture in your cookie dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; just make sure they are completely cooled before sealing in a freezer-safe bag.
Can I Substitute Different Types of Sugar?
Absolutely! You can use all granulated sugar or all brown sugar if you prefer. Note that using all brown sugar will yield a chewier cookie and might make them a bit denser.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use a flaxseed meal or chia seed mixture (1 tablespoon mixed with 2.5 tablespoons of water) for each egg, or 1/4 cup of unsweetened applesauce. This keeps the cookies moist!
