Maraschino Cherry Chocolate Chip

These maraschino cherry chocolate chip cookies always bring a playful touch to the dessert table and are incredibly simple to make. The moment you see their rosy pink hue with melty chocolate chips and little pops of cherry, you know you are in for a treat. The prep is speedy and the results are consistently soft and bakery-worthy. Whenever I serve these at birthdays or holiday events, everyone wants the recipe before the night is out.

I made these for my niece’s tea party and the cookies disappeared before I could even sit down The combo of cherries and chocolate is irresistible and so fun for kids and grown-ups alike

Ingredients

• All-purpose flour: gives the cookies structure and keeps them soft Look for unbleached flour for a more natural flavor
• Cornstarch: adds tenderness making the cookies extra soft and thick Make sure it is fresh for best results
• Baking soda: provides the perfect rise in the cookies Always double check that your baking soda is active
• Salt: balances the sweetness and highlights the flavors Choose a fine sea salt for even seasoning
• Semi-sweet chocolate chips: bring that classic melty chocolate in every bite Use a high quality brand for the best flavor
• Unsalted butter: at room temperature ensures a rich base and smooth texture European style butter will make the cookies even more luscious
• Light brown sugar: deepens the flavor and gives great softness Pack it gently to measure accurately
• Granulated sugar: adds a bit of crisp edge and balances the brown sugar Use organic if you like more caramel notes
• Large eggs: bind the dough and give structure Farm-fresh eggs help bring the best color and richness
• Vanilla extract: for classic warmth and roundness Always choose pure vanilla for deeper flavor
• Almond extract: enhances the cherry flavor Look for a natural almond extract if possible
• Pink gel food coloring: for a playful rosy look Gel types deliver bold color without thinning the dough
• Maraschino cherries: bring sweetness and pops of bright flavor Pat them very dry for the best cookie texture

Step-by-Step Instructions

Measure the Flour with Care:

Use a kitchen scale for exact grams If using cups fluff the flour with a spoon before gently spooning it into your measuring cup and leveling off with a knife Accurate measuring helps prevent dry cookies

Prep the Cherries:

Drain maraschino cherries thoroughly on a paper towel then finely chop and pat again to make sure all excess juice is removed This keeps the cookies from getting soggy

Mix Dry Ingredients:

In a mixing bowl combine all-purpose flour cornstarch baking soda and salt Stir well to distribute the leaveners and starch evenly

Cream Butter and Sugars:

In a large mixing bowl beat the softened butter with brown sugar and granulated sugar for two minutes on medium speed You want a pale and fluffy mixture which creates a tender cookie

Add Wet Flavors:

Beat in the eggs vanilla extract and almond extract for about thirty seconds The dough should be creamy and thick

Color the Dough:

Add a small drop of gel food coloring and mix again For vibrant pink use just a little as gel is very concentrated

Combine Dry and Wet Mixes:

On low speed gradually add your flour mixture to the wet ingredients Mix just until combined The dough will be quite thick

Fold in Cherries and Chips:

Gently stir in chopped cherries and half the chocolate chips by hand to avoid overmixing Save a few cherries and chips for garnishing later

Shape and Garnish Cookies:

Use a cookie scoop or your hands to form dough balls about the size of a golf ball Press a few extra chocolate chips and cherry pieces onto the tops for a beautiful finish Set about eight cookies per baking sheet

Bake:

Place in a preheated oven at 350 F Bake each tray for 10 to 13 minutes Do not over bake to keep that unique pink color The edges should look set but the centers will finish baking as they cool

Cool on Sheet:

Let cookies cool on the baking sheet for at least 15 minutes This ensures a soft chewy texture and helps them set perfectly

Save

Almond extract is my secret ingredient It truly brings out the cherry flavor and reminds me of baking with my mom for the holidays We always laughed about how the kitchen smelled just like a candy shop once that almond aroma filled the air

Storage Tips

Store cookies in an airtight container at room temperature for four to five days If you want to keep them longer place in a freezer-safe bag and freeze for up to two months Layer parchment between cookies to prevent sticking Freshening up with a quick five second microwave zap makes them taste oven-warm again

Ingredient Substitutions

King Arthur Gluten Free Measure for Measure can be used in place of regular flour for celiac-friendly cookies Swap in dark chocolate chips for a richer flavor or use white chocolate for a sweeter twist If out of almond extract a splash of cherry juice can bring a bit more cherry aroma but the almond is traditional

Serving Suggestions

Serve these cookies on a vintage china plate for a tea party display or stack them in clear bags tied with pink ribbon as edible gifts They add a pop of color to holiday dessert platters and are always a hit at Valentine’s Day or baby showers

Cultural and Historical Context

Maraschino cherries were originally preserved with liqueur in Italy and became popular in American baking during the mid twentieth century Pairing them with chocolate chips is a modern update on classic drop cookies and creates that nostalgic soda fountain flavor in every bite

Frequently Asked Questions About Recipes

→ What type of chocolate chips work best?

Semi-sweet chocolate chips complement the sweetness of maraschino cherries without overpowering the flavor.

→ Can I substitute fresh cherries?

For the signature color and taste, maraschino cherries are preferred, but you may use drained, chopped fresh cherries for a different result.

→ How do I get a bright pink color?

Use gel-based pink food coloring for strong, even coloring. Liquid coloring won’t provide the same vibrancy and can affect texture.

→ Is it possible to make these gluten free?

Yes, a 1:1 gluten free flour blend such as King Arthur Measure for Measure works well in this dough.

→ Should I chill the dough before baking?

Chilling isn't required, but you can briefly chill the dough if it's too soft for shaping, especially in warm kitchens.

→ Can these be made ahead?

Absolutely! Bake ahead and store in an airtight container for up to five days to maintain freshness.