I love how these cookies blend sweet cherries with rich chocolate chips, giving me a soft, chewy cookie that feels a little special every time I bake them.
Why You’ll Love This Recipe
I love this recipe because the cherry–chocolate pairing creates a delicious contrast. The cookies stay soft in the center with lightly crisp edges, they look beautiful with bits of bright cherry throughout, and they use simple pantry ingredients. I also like that I can make the dough ahead or freeze it for later.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup (1 stick / 113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract (optional: 1/4 teaspoon almond extract for extra flavor)
1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (170 g) chocolate chips
3/4 cup (120 g) maraschino cherries, drained, dried, and chopped
Optional: a few drops of red or pink food coloring for a pink cookie
Directions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Drain the maraschino cherries and pat them completely dry. Chop them into small pieces.
In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using). Mix until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry mixture to the wet ingredients and mix just until combined.
Fold in the chocolate chips and chopped cherries. Add food coloring if desired.
Scoop the dough using a tablespoon or cookie scoop onto the baking sheet, leaving space between cookies.
Bake for 10–13 minutes or until the edges are lightly golden and the centers look slightly soft.
Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
Servings And Timing
This recipe makes about 20–24 cookies depending on scoop size.
Prep time: 10–15 minutes
Bake time: 10–13 minutes per batch
Variations
I sometimes swap chocolate chips for white chocolate chips for a sweeter cookie.
I can replace maraschino cherries with dried cherries for a chewier, less moist texture.
I sometimes add 1/2 cup chopped pecans or almonds for a crunchy twist.
I occasionally use dark chocolate chips to balance the sweetness of the cherries.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days.
To freeze the dough, I scoop balls of dough onto a tray, freeze them, then place them in a freezer bag. I bake them from frozen by adding 1–2 extra minutes of bake time.
Baked cookies also freeze well for up to 2 months.
FAQs
How do I keep the dough from becoming too wet?
I always dry the cherries very well before mixing them into the dough. Any excess liquid will make the cookies spread too much.
Can I substitute fresh cherries?
I prefer maraschino or dried cherries because fresh cherries add more moisture, but fresh can work if I chop them small and dry them thoroughly.
Can I make these cookies thicker?
Yes. I chill the dough for 30–60 minutes to reduce spreading and create a thicker cookie.
Do I need both baking soda and baking powder?
Using both helps the cookies rise slightly while still spreading enough for a soft, chewy center.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free flour blend as a direct substitute for all-purpose flour.
Conclusion
I find these Cherry Chocolate-Chip Cookies to be a fun twist on classic chocolate chip cookies. The cherries add a burst of color and flavor, while the chocolate chips keep everything familiar and comforting. They’re easy, pretty, and always a hit whenever I make them.
Soft and chewy cookies made with rich chocolate chips and sweet maraschino cherries, offering a colorful and flavorful twist on the classic chocolate chip cookie.
Ingredients
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Optional: 1/4 teaspoon almond extract
1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (170 g) chocolate chips
3/4 cup (120 g) maraschino cherries, drained, dried, and chopped
Optional: a few drops of red or pink food coloring
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Drain and dry maraschino cherries thoroughly, then chop into small pieces.
Cream butter, granulated sugar, and brown sugar until light and fluffy.
Add egg, vanilla extract, and almond extract (if using); mix until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients and mix just until combined.
Fold in chocolate chips and chopped cherries. Add food coloring if using.
Scoop dough onto prepared baking sheets, leaving space between each cookie.
Bake for 10–13 minutes, until edges are golden and centers are slightly soft.
Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Dry cherries thoroughly to prevent excess moisture in the dough.
Chilling the dough helps make thicker cookies with less spreading.
Cookies can be frozen baked or as dough balls for convenience.
Try white or dark chocolate chips for different flavor profiles.
