You ever get that feeling where you just need a cookie, but not just any old cookie? The classic chocolate chip is great, don’t get me wrong, but sometimes you want something a little… extra. Something that makes you go, “Whoa, what was that?”
I had one of those days last week. I found a jar of maraschino cherries hiding in the back of my pantry and a lightbulb went off. What if I put them in my go-to chocolate chip cookie recipe?
So that’s what this is. It’s a chewy, gooey, chocolate chip cookie with a sweet little pop of cherry in every bite. It’s the perfect way to shake things up, and I’m going to walk you through exactly how to make them so they turn out perfect every single time.
What You’ll Need
Getting your ingredients ready first is like the secret handshake of baking. It just makes everything go smoother. No running around trying to find the vanilla while your butter gets too soft.
Here’s the thing about these cookies: the ingredients are simple, but the details matter. Don’t just eyeball it. Baking is more like science than regular cooking, and we want good results, right?
The Cookie Dough Foundation
These are the basics that make the cookie a cookie. They create that chewy, perfect texture we’re all looking for.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 ¾ cups |
| Baking Soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted Butter | 1 cup (2 sticks) |
| Light Brown Sugar | 1 cup, packed |
| Granulated Sugar | ½ cup |
| Large Eggs | 2 |
| Vanilla Extract | 2 tsp |
A quick note on the butter. Make sure it’s softened, but not melted. You should be able to press your finger into it and make a little dent. If it’s a greasy, melty mess, your cookies will spread all over the pan. Let it sit on the counter for about an hour before you start.
The Fun Stuff (Mix-Ins)
This is where the magic happens. The cherries and chocolate are the stars of the show.
| Ingredient | Amount |
|---|---|
| Semi-Sweet Chocolate Chips | 1 ½ cups |
| Maraschino Cherries | 10-ounce jar |
The cherries need a little prep work. You have to drain them from their juice and then pat them really, really dry with paper towels. I mean it. Squeeze them a little. If they’re wet, they’ll make your dough a soupy, pink mess. After they’re dry, give them a rough chop.
The Tools for the Job
You don’t need a bunch of fancy equipment for these. Just the basics will do. Having the right tools is half the battle.
- Mixing Bowls: You’ll want one large one for the main dough and a medium one for the dry ingredients.
- Electric Mixer: A stand mixer or a hand mixer will make creaming the butter and sugar so much easier. You can do it by hand, but man, it’s an arm workout.
- Measuring Cups and Spoons: Essential. No guessing!
- Rubber Spatula: For scraping down the sides of the bowl. You don’t want to leave any of that goodness behind.
- Baking Sheets: Two of them, so you can have one batch in the oven while the other is ready to go.
- Parchment Paper: This is my non-negotiable. It stops the cookies from sticking and makes cleanup a breeze.
- Cookie Scoop: A medium-sized one (about 1.5 tablespoons) helps make all your cookies the same size so they bake evenly.
Let’s Bake Some Cookies!
Alright, are you ready? We’ve got our stuff, we know the plan. Let’s do this. Just follow along and you’ll be fine.
Step 1: First things first, get your dry ingredients together. In that medium bowl, whisk together the 2 ¾ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This makes sure the salt and soda are spread out evenly. Set it aside for now.
Step 2: In your large bowl, beat the 1 cup of softened butter with the 1 cup of brown sugar and ½ cup of granulated sugar. Use your electric mixer on medium speed for about 2-3 minutes. You want it to look light and fluffy, almost like whipped cream.
Step 3: Add your 2 large eggs, one at a time, beating well after each one. Then, mix in the 2 teaspoons of vanilla extract. Scrape down the sides of the bowl with your spatula to make sure everything is mixed together.
Step 4: Now, turn your mixer down to low speed. Slowly add the flour mixture you set aside earlier. Mix it in just until you don’t see any more white streaks. Seriously, stop as soon as it comes together. (If you mix it too much, your cookies will get tough).
Step 5: This is the best part. Gently fold in the 1 ½ cups of chocolate chips and your chopped, super-dry maraschino cherries using your spatula. Just a few stirs is all it takes.
Step 6: Cover the bowl with plastic wrap and put it in the refrigerator. Let the dough chill for at least one hour. I know, it’s torture to wait, but this is a critical step. Don’t skip it! It keeps the cookies from turning into flat, greasy pancakes.
Step 7: When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
Step 8: Use your cookie scoop (or just a spoon) to drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between them so they have room to spread out.
Step 9: Bake for 10-12 minutes. The edges should be golden brown, but the centers should still look a tiny bit soft. That’s the secret to a chewy cookie. They’ll finish baking on the hot pan.
Step 10: Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps them set up so they don’t fall apart on you.
Pro Tips
I’ve made a lot of cookies in my life. A lot. And I’ve made all the mistakes so you don’t have to. Here are a few things I’ve learned that make a huge difference.
1. The Cherry Situation is Serious
I know I mentioned this already, but it’s the most important part of this whole recipe. If your cherries are wet, they will release water into your dough. This messes up the flour-to-fat ratio and leads to cookies that spread into one giant, thin cookie-blob. Take the time to drain them, pat them, and then pat them again. It’s worth the extra two minutes.
2. Don’t Disrespect the Chill Time
Chilling the dough does two amazing things. First, it solidifies the butter. Cold butter melts slower in the oven, which means your cookies spread less and stay thicker. Second, it lets the flour fully absorb the liquid, which gives the cookies a deeper flavor and a much chewier texture. One hour is the minimum, but if you can leave it in there for 24 hours, you’ll be rewarded with the best cookie of your life.
3. The Underbake is Key
Nobody wants a hard, crunchy cookie. The goal is chewy and soft. The only way to get that is to pull them out of the oven when they look just a little bit underdone in the middle. The residual heat from the baking sheet will continue to cook them to perfection as they cool. Trust the process. If they look fully done in the oven, they’ll be overdone by the time they cool down.
4. A Little Extra Salt on Top
This is optional, but it takes things to the next level. Right when the cookies come out of the oven, sprinkle a tiny pinch of flaky sea salt on top of each one. The salt cuts through the sweetness of the cherries and chocolate and just makes all the flavors pop. It’s a game-changer.
Swaps and Fun Variations
Once you get the hang of the base recipe, you can start playing around with it. Here are a few ideas to get you started.
- Change up the Chips: Instead of semi-sweet, try white chocolate chips. They go amazing with the cherry flavor. Dark chocolate or even butterscotch chips could be fun too.
- Go Nuts: Add about a cup of chopped nuts to the dough when you add the chocolate chips. Toasted pecans or almonds would be my first choice.
- A Hint of Almond: Add ½ teaspoon of almond extract along with the vanilla extract. Cherry and almond are a classic flavor combination for a reason. It gives them a “cherry bakewell” kind of vibe.
- Dried Cherry Twist: If you’re not a fan of maraschino cherries, you can use 1 cup of dried, sweetened cherries instead. You won’t have to worry about drying them, and they’ll give the cookies a much chewier, tarter bite.
Make-Ahead and Storage Magic
Life gets busy. Sometimes you want cookies now, but you don’t have time to make them from scratch. This dough is perfect for making ahead.
Making the Dough Ahead: You can keep the cookie dough in an airtight container in the refrigerator for up to 3 days. The flavor actually gets better the longer it sits.
Freezing for Later: Scoop the dough into balls and place them on a parchment-lined baking sheet. Pop the whole sheet in the freezer for about an hour, or until the dough balls are solid. Then you can toss them all into a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a baking sheet and add 2-3 extra minutes to the baking time. No need to thaw!
Storing Leftovers: If you somehow have leftover cookies, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 4-5 days. Here’s a little trick: toss a slice of sandwich bread into the container with them. The cookies will absorb moisture from the bread and stay fresh even longer.
Common Questions Answered
Q1. My cookies spread way too much! What did I do wrong?
Ans: This is usually one of two things: your butter was too soft (or melted), or you skipped the chilling step. Make sure your butter is just softened and always, always chill the dough for at least an hour.
Q2. Can I use less sugar?
Ans: You can, but it will change the texture. Sugar doesn’t just add sweetness; it also contributes to browning and moisture. If you reduce it, your cookies might be drier and more cake-like.
Q3. Why did my dough turn pink?
Ans: A little bit of pink is okay, but if it’s super pink, it means your cherries were still too wet and the juice bled into the dough. Really make sure you pat them completely dry next time!
Q4. Can I make these gluten-free?
Ans: Yes! You should be able to substitute a good quality measure-for-measure gluten-free flour blend. Just check to see if your blend contains xanthan gum; if not, you may need to add some.
Wrapping Up
See? That wasn’t so hard. You now have everything you need to make a batch of cookies that will make everyone’s day a little bit better. They’re familiar enough to feel comforting but have that little twist that makes them feel special.
So go ahead, give them a try this weekend. Get your hands a little messy and fill your kitchen with that amazing fresh-baked cookie smell. And when you do, come back and leave me a comment below. I’d love to hear how they turned out for you
