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- 1 cup unsalted butter, softened - 3/4 cup packed brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup maraschino cherries, finely chopped - 1/2 cup walnuts, chopped (optional) Maraschino cherries add a sweet and fruity burst to each bite. These cherries are bright red and slightly tangy, which balances the sweetness of the chocolate. They need to be well-drained and finely chopped. This way, they blend well into the dough without making it too wet. For chocolate chips, I recommend semi-sweet. They melt beautifully and add richness to the cookies. You can also use dark chocolate chips for a bolder taste. If you want to switch things up, you can replace the butter with coconut oil for a dairy-free option. This will change the flavor slightly, but it adds a nice twist. For a nut-free version, simply leave out the walnuts. If you don't have maraschino cherries, try using dried cherries or cranberries. These will give a different texture and flavor, but still taste great. Finally, if you're looking for a gluten-free option, use a 1:1 gluten-free flour blend. This will ensure your cookies remain soft and chewy. {{ingredient_image_2}} 1. First, set your oven to 350°F (175°C). This helps cookies bake evenly. 2. Line a baking sheet with parchment paper. This makes for easy cleanup. 3. In a large bowl, mix 1 cup of softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar. Beat until it's light and fluffy. This takes about 2-3 minutes. 4. Next, add 1 large egg and 1 teaspoon of pure vanilla extract. Mix until smooth. 5. In another bowl, combine 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix these dry ingredients well. 6. Gradually add the dry mix to the wet mix. Stir until no flour streaks remain. Be careful not to overmix. 7. Now, gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of finely chopped maraschino cherries. If you like, add 1/2 cup of chopped walnuts too. 8. Use a tablespoon or cookie scoop to drop rounded mounds of dough on the baking sheet. Space them about 2 inches apart. 9. Bake the cookies for 10-12 minutes. Look for lightly golden edges and soft centers. 10. Once baked, take them out of the oven. Let them cool on the baking sheet for around 5 minutes. This helps them firm up. 11. After 5 minutes, move the cookies to a wire rack to cool completely. 12. Store the cooled cookies in an airtight container. They stay fresh for several days. Enjoy these tasty treats! To get the best cookie texture, start with softened butter. This helps the sugar mix well. Cream the butter and sugars until fluffy. This adds air and makes your cookies light. Don't overmix the dough after adding flour. Mix just until you see no more flour. This keeps cookies from getting tough. Lastly, let the dough rest for about 30 minutes before baking. This helps flavors blend and improves texture. One common mistake is not measuring ingredients correctly. Use dry measuring cups for flour and sugar. Another mistake is overbaking the cookies. Check them at 10 minutes. They should be soft in the center. If you add too many cherries, the dough may get too wet. Drain them well before chopping. Lastly, be careful not to skip the cooling step. Letting them cool on the baking sheet helps them set. For perfect cookies, use a good mixer. A hand mixer or stand mixer works great. You’ll also need a mixing bowl, measuring cups, and spoons. A cookie scoop helps to shape the dough evenly. Use parchment paper on your baking sheets for easy cleanup. An oven thermometer ensures your oven is at the right temperature. Lastly, a wire rack cools the cookies evenly. These tools make baking easier and more fun! Pro Tips Use Room Temperature Butter: Ensure your butter is at room temperature for optimal creaming with sugars, resulting in a light and fluffy dough. Chop Cherries Finely: Finely chopping the maraschino cherries helps distribute their flavor evenly throughout the cookies and prevents them from sinking to the bottom. Don't Overmix: When combining wet and dry ingredients, mix just until no flour streaks remain to keep your cookies tender and chewy. Cool on Baking Sheets: Allow cookies to cool on the baking sheet before transferring them to a wire rack. This step helps them firm up for a better texture. {{image_4}} You can switch up the chocolate in these cookies. Try using white chocolate chips for a sweet twist. Dark chocolate chips add a rich flavor. If you like nuts, try pecans or almonds instead of walnuts. Each nut brings its own crunch and taste. Make these cookies festive! For Christmas, add crushed candy canes. In the fall, mix in pumpkin spice for warmth. For Valentine’s Day, use red and pink sprinkles on top. These fun touches make your cookies fit any holiday. If you are gluten-free, use a gluten-free flour blend. This keeps the texture nice and soft. For vegan cookies, swap the butter for coconut oil. Use a flax egg instead of a regular egg. These changes let everyone enjoy this treat! To keep your Maraschino Cherry Chocolate Chip Cookies fresh, store them in an airtight container. This helps seal in moisture and keeps them soft. You can layer the cookies with parchment paper. This prevents them from sticking together. Avoid direct sunlight and heat sources. A cool, dry place works best for storage. If you want to save cookies for later, freezing is a smart choice. Place the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Make sure to remove as much air as possible before sealing. They can last up to three months in the freezer. When you're ready to eat, thaw them at room temperature. These cookies stay fresh for about one week at room temperature. If you store them properly, they will remain delicious. Keep an eye on their texture. If they start to dry out, you can add a slice of bread to the container. The bread will help keep the cookies moist. Enjoy every bite of these delightful treats! Yes, you can use fresh cherries. However, fresh cherries have more moisture. This can change the cookie's texture. To use fresh cherries, chop them small and remove the pits. Drain them well to avoid excess juice in the dough. This keeps your cookies from getting soggy. To make cookies softer, you can try a few tricks. First, use more brown sugar than white sugar. Brown sugar adds moisture and softness. Second, don’t overmix the dough. Overmixing can make cookies tough. Finally, you can bake them for a shorter time. Pull them out when they are slightly undercooked. They will firm up as they cool. Adding nuts or other mix-ins is easy! Just fold them in gently after mixing your dough. This helps to keep the dough light and airy. For nuts, use chopped walnuts, pecans, or even almonds. You can also add other mix-ins like coconut flakes or dried fruit. Just be sure to keep the total amount of mix-ins similar to the amount of cherries or chocolate chips. In this post, we explored key ingredients and baking steps for perfect cookies. We shared tips for texture and common mistakes to avoid. Plus, we offered fun variations and storage tips. Remember, you can adjust ingredients to suit your taste or diet. Baking should be fun and creative. Don’t hesitate to try new things! Enjoy your cookie-making adventure and share your tasty results with others. Happy baking!

Maraschino Cherry Chocolate Chip Cookies

Delicious cookies featuring maraschino cherries and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.0 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup maraschino cherries, finely chopped and well-drained
  • 0.5 cup walnuts, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
  • Add the egg and vanilla extract to the creamed mixture, and continue mixing until the ingredients are thoroughly combined and smooth.
  • In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing just until no flour streaks remain—be careful not to overmix.
  • Gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and walnuts (if using) until everything is evenly distributed throughout the dough.
  • Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for approximately 5 minutes. This will help them firm up before transferring them to a wire rack to cool completely.

Notes

For an eye-catching presentation, arrange the cookies on a decorative platter and drizzle with melted chocolate.
Keyword chocolate chip, cookies, maraschino cherries