Maraschino Cherry Chocolate Chip Cookies Recipe

These Maraschino Cherry Chocolate Chip Cookies are the perfect blend of sweet and chewy with a pop of cherry flavor and rich chocolate. Plus, that hint of almond extract really takes these cookies up a notch. I made these for a family get-together, and they were a hit—especially with the kids who loved the pink color!

Why You’ll Love This Recipe

• Pretty in Pink: Thanks to the maraschino cherries and a little food coloring, these cookies have a fun pink hue.
• Chewy & Delicious: The combination of brown sugar and butter gives these cookies the perfect chewy texture.
• Unique Flavor: The cherries and almond extract add something extra special to the usual chocolate chip cookie.

Ingredients

• Unsalted Butter: ½ stick (¼ cup), softened.
• Light Brown Sugar: ¾ cup, packed.
• Egg: 1 large.
• Vanilla Extract: 1 tsp for added flavor.
• Almond Extract: ⅛ tsp for that classic cherry-almond combo.
• Pink Gel Food Coloring: A small amount, optional but fun.
• All-Purpose Flour: 1 ½ cups (180 grams), properly measured.
• Baking Soda: ½ tsp to help the cookies rise.
• Salt: ¼ tsp to balance the sweetness.
• Maraschino Cherries: ¾ cup, drained and finely chopped (plus extra for garnish).
• Semi-Sweet Chocolate Chips: ¾ cup, plus extra for garnish.

Variations

• Add White Chocolate: Swap some of the semi-sweet chocolate chips for white chocolate chips for a sweeter bite.
• Almond Lovers: For extra almond flavor, sprinkle some slivered almonds on top before baking.
• More Color: Skip the food coloring and enjoy the natural look of the cherries peeking through the dough.

How to Make the Recipe

1. Preheat the Oven

Set your oven to 350º F and line a baking sheet with silicone or parchment paper. This step ensures even baking and easy cleanup.

2. Measure the Flour Properly

Accurate flour measurement is key here—too much flour will make your cookies dry. Use a kitchen scale if you have one (180 grams). If not, whisk or aerate the flour with a spoon, sprinkle it into the measuring cup, and level it off with a knife. No tapping or packing the flour!

3. Cream the Butter and Sugar

In a mixing bowl, beat the softened butter and light brown sugar with an electric mixer for about 1 minute until the mixture is light and fluffy. Add in the egg, vanilla extract, and almond extract, then beat again until combined.

4. Add the Pink Gel Food Coloring

Add a small amount of pink gel food coloring to the batter and mix until you reach the desired color. This step is optional, but the pink makes these cookies look fun and festive!

5. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing by hand with a spatula until just combined.

6. Fold in the Cherries and Chocolate Chips

Gently fold the finely chopped maraschino cherries and chocolate chips into the dough by hand. The dough will be thick, but that’s what we’re going for!

7. Scoop and Garnish

Use a cookie scoop to drop dough balls onto the prepared baking sheet. Press a few extra cherries and chocolate chips into the top of each dough ball for a pretty presentation.

8. Bake

Bake the cookies for 14-16 minutes, being careful not to overbake them. If they’re overcooked, the pink color may fade, and the cookies will turn brown. You want them just set in the center.

9. Cool

Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a cooling rack. This step helps them firm up but stay chewy inside.

How to Serve

• With a Glass of Milk: These cookies are best enjoyed with a cold glass of milk.
• For a Party: They’re perfect for a baby shower, Valentine’s Day, or any time you want a cute, festive treat.
• As a Gift: Wrap them up in a cute box or bag and give them as a sweet homemade gift.

Make Ahead

• Fridge: You can make the dough ahead of time and store it in the fridge for up to 2 days before baking.
• Freezer: Scoop the dough onto a baking sheet, freeze, and then transfer the dough balls to a zip-top bag. Bake from frozen—just add an extra minute or two to the baking time.

FAQs

Can I use fresh cherries instead of maraschino cherries?
It’s best to stick with maraschino cherries for this recipe because fresh cherries have a higher water content, which can make the cookies too wet.

Why are my cookies turning brown instead of staying pink?
Overbaking can cause the cookies to lose their pink color. Keep a close eye on them and pull them out of the oven when the edges are set but the centers are still soft.

Can I skip the almond extract?
Sure! If you’re not a fan of almond flavor, just use the vanilla extract, and the cookies will still be delicious.

There you have it—chewy, colorful, and packed with cherry-chocolate goodness. These Maraschino Cherry Chocolate Chip Cookies are sure to become a new favorite in your baking rotation. Enjoy!

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