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Maraschino Cherry Chocolate Chip Cookies: A Delicious Twist on a Classic Treat

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These chewy cookies are a delightful blend of chocolate chips and sweet maraschino cherries, enhanced by the nutty crunch of walnuts or pecans. Perfect for any occasion, they offer a burst of flavor in every bite!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup maraschino cherries, drained and chopped
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and mix until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  5. Fold in the chocolate chips, chopped maraschino cherries, and nuts (if using) using a spatula until evenly distributed.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat the oven to 350°F (175°C).
  8. Line two baking sheets with parchment paper.
  9. After chilling, scoop out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  10. Gently press down on each cookie dough ball to flatten slightly.
  11. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look underbaked but will continue to cook on the baking sheet.
  12. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  13. Store completely cooled cookies in an airtight container at room temperature for up to a week.
  14. For longer storage, freeze cookies in a single layer on a baking sheet for a couple of hours, then transfer to a freezer-safe bag or container. They can be frozen for up to three months. Thaw at room temperature when ready to enjoy.

Notes

  • Ensure butter is softened but not melted for the right texture.
  • Chilling the dough is crucial for cookie structure and thickness.

Find it online: https://softtasty.com/maraschino-cherry-chocolate-chip-cookies/