Soft and chewy, these Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic cookie. Chocolate and cherries are a mouth-watering combination.
The classic flavor pairing of cherries and chocolate gets a decadent twist with these irresistible cookies. The fun shade of pink these cookies boast makes them fun for Valentine’s Day, Christmas, and other celebrations, too.
Full of cherries and chocolate, serve these cookies for dessert after dinner, as an after-school snack, or any time you need a sweet treat. They pair deliciously with a cold glass of milk or a mug of hot chocolate.
Easy to make, these cherry cookies don’t require any chilling and take just 15 minutes of prep time. The flavors and color combination of maraschino cherries and chocolate chips may even remind you of cherry cordial ice cream.
Ingredients
- 2⅔ cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted sweet cream butter, softened
- ⅔ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons reserved cherry juice
- 2-3 drops pink food color
- 1 cup drained, chopped maraschino cherries
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Using a medium-size mixing bowl, whisk together the flour and baking soda. Set it aside.
- Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.
- Add the sugars, and continue to mix for 1-1½ minutes until light and fluffy.
- Add the egg, vanilla, almond flavor, and cherry juice. Mix until well combined.
- Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated.
- Add the pink food coloring, and mix just until the color is even.
- Fold in the chopped cherries and chocolate chips.
- Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10-12 minutes, until the edges are just golden. Allow the cookies to rest on the cookie sheet for 3-4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.