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Emmas Dish

Maraschino Cherry Chocolate Chip Cookies Delight

by
- Butter and sugars - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - Egg and vanilla - 1 large egg - 1 teaspoon vanilla extract - Dry ingredients - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - Mix-ins - 1 cup semi-sweet chocolate chips - 1/2 cup maraschino cherries, chopped and drained - 1/2 cup chopped walnuts (optional) These ingredients create a fun mix of flavors. The unsalted butter gives a rich taste. The brown sugar adds a nice depth, while the granulated sugar keeps the cookies sweet. The egg and vanilla bring everything together, making the dough smooth. The dry ingredients help the cookies rise and keep a good shape. Flour gives them structure. Baking soda makes them soft and fluffy. Salt balances the sweetness perfectly. The best part? The mix-ins! Semi-sweet chocolate chips melt in your mouth. Chopped maraschino cherries add a burst of flavor. If you like, walnuts give a nice crunch. This mix makes each bite a delight. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, line a baking sheet with parchment paper. This helps the cookies not stick. In a big bowl, take 1 cup of softened butter. Add 3/4 cup of brown sugar and 1/4 cup of granulated sugar. Mix them together until the mixture is light and fluffy. This step is key. It adds air to the mix, making cookies soft and tasty. Now, crack 1 large egg into the bowl. Pour in 1 teaspoon of vanilla extract. Mix well until everything is combined. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir just until combined. Don’t overmix, or the cookies may be tough. Time to add the fun stuff! Gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped maraschino cherries. If you like, add 1/2 cup of chopped walnuts too. Mix until everything is evenly spread through the dough. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the baking sheet. Space them about 2 inches apart. This gives them room to spread while baking. Bake in your preheated oven for 10-12 minutes. Keep an eye on them. They should be lightly golden at the edges. Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your tasty treat! To make soft and chewy cookies, use softened butter. Cream the butter and sugars well. This adds air and makes the cookies fluffy. Also, don’t overmix the dough. Mix until just combined. This keeps them tender. Bake only until the edges are golden. Let them cool on the sheet for a bit. This helps keep them soft. To chop maraschino cherries, use a sharp knife. Cut them into small pieces, but not too small. Aim for about a quarter-inch size. Always drain the cherries well. Use a strainer to get rid of extra juice. This prevents your dough from becoming too wet. Dry cherries also mix better in the dough. One mistake is using cold butter. Cold butter makes hard cookies. Always use softened butter. Never skip draining the cherries. Extra juice can ruin the cookie texture. Avoid overbaking your cookies. If they look set, take them out. Lastly, don’t forget to space the cookies. They need room to spread while baking. Pro Tips Use Chilled Ingredients: Make sure your butter is softened but not melted. Chilling your dough for about 30 minutes can help enhance the flavors and prevent the cookies from spreading too much while baking. Drain Cherries Well: Ensure that the maraschino cherries are well-drained to avoid adding excess moisture to the dough, which can affect the texture of the cookies. Experiment with Chocolate: Try using a mix of semi-sweet and dark chocolate chips for a richer flavor profile or substitute with white chocolate for a different taste. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer and then transfer them to a freezer-safe bag. {{image_2}} If you want to switch up the chocolate chips, you have options. You can use white chocolate chips for a sweeter flavor. Dark chocolate chips add a rich taste. You can also try peanut butter chips for a fun twist. Each option changes the cookie's taste, making it special. To boost the flavor, consider adding coconut or almond extract. Just a teaspoon of almond extract adds a nice touch. Coconut can bring a tropical vibe. You can mix in shredded coconut for added texture. Both options will make your cookies unique and tasty. For a gluten-free version, swap the all-purpose flour with gluten-free flour. Many blends work well, so check the package. Make sure to use gluten-free chocolate chips too. This way, everyone can enjoy these delightful cookies! To keep your Maraschino Cherry Chocolate Chip Cookies fresh, store them in an airtight container. This helps prevent air from making them hard. Place a piece of bread in the container. The bread will keep the cookies soft and moist. Avoid stacking the cookies too high, as they may break. You can freeze these cookies if you want to save some for later. Let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until solid. Once frozen, put the cookies in a freezer bag. They can last up to three months in the freezer. When you want one, just take it out and let it thaw. Use glass or plastic containers with tight lids. These will help keep your cookies fresh. If you prefer, use cookie jars that seal well. Avoid using containers that let air in, as this will dry out your cookies. A good option is a tin container because it can keep cookies fresh for longer. Yes, you can use fresh cherries. Fresh cherries add a nice burst of flavor. However, they have more moisture. This could change the cookie texture. Drain and chop fresh cherries well. You may need to adjust the flour to balance the moisture. To prevent spreading, chill your dough for at least 30 minutes. This helps the butter firm up. Use cold butter when mixing, and make sure not to overmix the dough. Also, ensure your baking sheet is not warm when you place the dough on it. If you don’t like walnuts, try pecans or almonds. You can also skip nuts altogether. For a fun twist, try adding coconut or sunflower seeds for crunch. This adds flavor without nuts. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it in the fridge before baking. This article covered all you need to bake delicious cookies, from ingredients to storage. You learned key steps like creaming butter and sugar, folding in mix-ins, and tips for chewy texture. We also explored variations like gluten-free options and flavor boosts. Ultimately, baking cookies can be fun and rewarding. With the right tips and tricks, you’ll impress everyone with your sweet treats. Enjoy the baking process and share your creations!

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in a sweet treat with a twist? My Maraschino Cherry Chocolate Chip Cookies combine the classic flavors of soft cookies with the fun of bright, tart cherries. These cookies are perfect for any gathering or just a cozy night in. Follow my simple steps, and you’ll create a chewy, flavorful delight that will have everyone coming back for more. Let’s dive into the delicious details!

Why I Love This Recipe

  1. Unique Flavor Combination: The sweet and tart maraschino cherries paired with rich chocolate chips create a delightful balance that makes these cookies stand out.
  2. Easy to Make: This recipe requires simple ingredients and straightforward steps, making it perfect for bakers of all skill levels.
  3. Perfect for Any Occasion: Whether it’s a holiday gathering or a casual get-together, these cookies are sure to impress guests with their vibrant colors and flavors.
  4. Customizable: Feel free to adjust the mix-ins, like adding nuts or different types of chocolate, to tailor the cookies to your taste.

Ingredients

Full list of ingredients

– Butter and sugars

– 1 cup unsalted butter, softened

– 3/4 cup brown sugar, packed

– 1/4 cup granulated sugar

– Egg and vanilla

– 1 large egg

– 1 teaspoon vanilla extract

– Dry ingredients

– 2 1/4 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– Mix-ins

– 1 cup semi-sweet chocolate chips

– 1/2 cup maraschino cherries, chopped and drained

– 1/2 cup chopped walnuts (optional)

These ingredients create a fun mix of flavors. The unsalted butter gives a rich taste. The brown sugar adds a nice depth, while the granulated sugar keeps the cookies sweet. The egg and vanilla bring everything together, making the dough smooth.

The dry ingredients help the cookies rise and keep a good shape. Flour gives them structure. Baking soda makes them soft and fluffy. Salt balances the sweetness perfectly.

The best part? The mix-ins! Semi-sweet chocolate chips melt in your mouth. Chopped maraschino cherries add a burst of flavor. If you like, walnuts give a nice crunch. This mix makes each bite a delight.

Step-by-Step Instructions

Prepping the oven and baking sheet

First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, line a baking sheet with parchment paper. This helps the cookies not stick.

Creaming butter and sugars

In a big bowl, take 1 cup of softened butter. Add 3/4 cup of brown sugar and 1/4 cup of granulated sugar. Mix them together until the mixture is light and fluffy. This step is key. It adds air to the mix, making cookies soft and tasty.

Mixing wet and dry ingredients

Now, crack 1 large egg into the bowl. Pour in 1 teaspoon of vanilla extract. Mix well until everything is combined. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir just until combined. Don’t overmix, or the cookies may be tough.

Folding in chocolate chips and cherries

Time to add the fun stuff! Gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped maraschino cherries. If you like, add 1/2 cup of chopped walnuts too. Mix until everything is evenly spread through the dough.

Portioning and baking the cookies

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the baking sheet. Space them about 2 inches apart. This gives them room to spread while baking. Bake in your preheated oven for 10-12 minutes. Keep an eye on them. They should be lightly golden at the edges. Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your tasty treat!

Tips & Tricks

Best practices for soft and chewy cookies

To make soft and chewy cookies, use softened butter. Cream the butter and sugars well. This adds air and makes the cookies fluffy. Also, don’t overmix the dough. Mix until just combined. This keeps them tender. Bake only until the edges are golden. Let them cool on the sheet for a bit. This helps keep them soft.

How to properly chop and drain maraschino cherries

To chop maraschino cherries, use a sharp knife. Cut them into small pieces, but not too small. Aim for about a quarter-inch size. Always drain the cherries well. Use a strainer to get rid of extra juice. This prevents your dough from becoming too wet. Dry cherries also mix better in the dough.

Common mistakes to avoid

One mistake is using cold butter. Cold butter makes hard cookies. Always use softened butter. Never skip draining the cherries. Extra juice can ruin the cookie texture. Avoid overbaking your cookies. If they look set, take them out. Lastly, don’t forget to space the cookies. They need room to spread while baking.

Pro Tips

  1. Use Chilled Ingredients: Make sure your butter is softened but not melted. Chilling your dough for about 30 minutes can help enhance the flavors and prevent the cookies from spreading too much while baking.
  2. Drain Cherries Well: Ensure that the maraschino cherries are well-drained to avoid adding excess moisture to the dough, which can affect the texture of the cookies.
  3. Experiment with Chocolate: Try using a mix of semi-sweet and dark chocolate chips for a richer flavor profile or substitute with white chocolate for a different taste.
  4. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer and then transfer them to a freezer-safe bag.

Variations

Substitutions for chocolate chips

If you want to switch up the chocolate chips, you have options. You can use white chocolate chips for a sweeter flavor. Dark chocolate chips add a rich taste. You can also try peanut butter chips for a fun twist. Each option changes the cookie’s taste, making it special.

Flavor enhancements

To boost the flavor, consider adding coconut or almond extract. Just a teaspoon of almond extract adds a nice touch. Coconut can bring a tropical vibe. You can mix in shredded coconut for added texture. Both options will make your cookies unique and tasty.

Gluten-free options

For a gluten-free version, swap the all-purpose flour with gluten-free flour. Many blends work well, so check the package. Make sure to use gluten-free chocolate chips too. This way, everyone can enjoy these delightful cookies!

Storage Info

How to store cookies for freshness

To keep your Maraschino Cherry Chocolate Chip Cookies fresh, store them in an airtight container. This helps prevent air from making them hard. Place a piece of bread in the container. The bread will keep the cookies soft and moist. Avoid stacking the cookies too high, as they may break.

Freezing cookies for later use

You can freeze these cookies if you want to save some for later. Let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until solid. Once frozen, put the cookies in a freezer bag. They can last up to three months in the freezer. When you want one, just take it out and let it thaw.

Best containers for storage

Use glass or plastic containers with tight lids. These will help keep your cookies fresh. If you prefer, use cookie jars that seal well. Avoid using containers that let air in, as this will dry out your cookies. A good option is a tin container because it can keep cookies fresh for longer.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, you can use fresh cherries. Fresh cherries add a nice burst of flavor. However, they have more moisture. This could change the cookie texture. Drain and chop fresh cherries well. You may need to adjust the flour to balance the moisture.

How do I keep my cookies from spreading too much?

To prevent spreading, chill your dough for at least 30 minutes. This helps the butter firm up. Use cold butter when mixing, and make sure not to overmix the dough. Also, ensure your baking sheet is not warm when you place the dough on it.

What can I use instead of walnuts?

If you don’t like walnuts, try pecans or almonds. You can also skip nuts altogether. For a fun twist, try adding coconut or sunflower seeds for crunch. This adds flavor without nuts.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it in the fridge before baking.

This article covered all you need to bake delicious cookies, from ingredients to storage. You learned key steps like creaming butter and sugar, folding in mix-ins, and tips for chewy texture. We also explored variations like gluten-free options and flavor boosts.

Ultimately, baking cookies can be fun and rewarding. With the right tips and tricks, you’ll impress everyone with your sweet treats. Enjoy the baking process and share your creation

- Butter and sugars - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - Egg and vanilla - 1 large egg - 1 teaspoon vanilla extract - Dry ingredients - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - Mix-ins - 1 cup semi-sweet chocolate chips - 1/2 cup maraschino cherries, chopped and drained - 1/2 cup chopped walnuts (optional) These ingredients create a fun mix of flavors. The unsalted butter gives a rich taste. The brown sugar adds a nice depth, while the granulated sugar keeps the cookies sweet. The egg and vanilla bring everything together, making the dough smooth. The dry ingredients help the cookies rise and keep a good shape. Flour gives them structure. Baking soda makes them soft and fluffy. Salt balances the sweetness perfectly. The best part? The mix-ins! Semi-sweet chocolate chips melt in your mouth. Chopped maraschino cherries add a burst of flavor. If you like, walnuts give a nice crunch. This mix makes each bite a delight. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, line a baking sheet with parchment paper. This helps the cookies not stick. In a big bowl, take 1 cup of softened butter. Add 3/4 cup of brown sugar and 1/4 cup of granulated sugar. Mix them together until the mixture is light and fluffy. This step is key. It adds air to the mix, making cookies soft and tasty. Now, crack 1 large egg into the bowl. Pour in 1 teaspoon of vanilla extract. Mix well until everything is combined. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir just until combined. Don’t overmix, or the cookies may be tough. Time to add the fun stuff! Gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped maraschino cherries. If you like, add 1/2 cup of chopped walnuts too. Mix until everything is evenly spread through the dough. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the baking sheet. Space them about 2 inches apart. This gives them room to spread while baking. Bake in your preheated oven for 10-12 minutes. Keep an eye on them. They should be lightly golden at the edges. Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your tasty treat! To make soft and chewy cookies, use softened butter. Cream the butter and sugars well. This adds air and makes the cookies fluffy. Also, don’t overmix the dough. Mix until just combined. This keeps them tender. Bake only until the edges are golden. Let them cool on the sheet for a bit. This helps keep them soft. To chop maraschino cherries, use a sharp knife. Cut them into small pieces, but not too small. Aim for about a quarter-inch size. Always drain the cherries well. Use a strainer to get rid of extra juice. This prevents your dough from becoming too wet. Dry cherries also mix better in the dough. One mistake is using cold butter. Cold butter makes hard cookies. Always use softened butter. Never skip draining the cherries. Extra juice can ruin the cookie texture. Avoid overbaking your cookies. If they look set, take them out. Lastly, don’t forget to space the cookies. They need room to spread while baking. Pro Tips Use Chilled Ingredients: Make sure your butter is softened but not melted. Chilling your dough for about 30 minutes can help enhance the flavors and prevent the cookies from spreading too much while baking. Drain Cherries Well: Ensure that the maraschino cherries are well-drained to avoid adding excess moisture to the dough, which can affect the texture of the cookies. Experiment with Chocolate: Try using a mix of semi-sweet and dark chocolate chips for a richer flavor profile or substitute with white chocolate for a different taste. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer and then transfer them to a freezer-safe bag. {{image_2}} If you want to switch up the chocolate chips, you have options. You can use white chocolate chips for a sweeter flavor. Dark chocolate chips add a rich taste. You can also try peanut butter chips for a fun twist. Each option changes the cookie's taste, making it special. To boost the flavor, consider adding coconut or almond extract. Just a teaspoon of almond extract adds a nice touch. Coconut can bring a tropical vibe. You can mix in shredded coconut for added texture. Both options will make your cookies unique and tasty. For a gluten-free version, swap the all-purpose flour with gluten-free flour. Many blends work well, so check the package. Make sure to use gluten-free chocolate chips too. This way, everyone can enjoy these delightful cookies! To keep your Maraschino Cherry Chocolate Chip Cookies fresh, store them in an airtight container. This helps prevent air from making them hard. Place a piece of bread in the container. The bread will keep the cookies soft and moist. Avoid stacking the cookies too high, as they may break. You can freeze these cookies if you want to save some for later. Let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until solid. Once frozen, put the cookies in a freezer bag. They can last up to three months in the freezer. When you want one, just take it out and let it thaw. Use glass or plastic containers with tight lids. These will help keep your cookies fresh. If you prefer, use cookie jars that seal well. Avoid using containers that let air in, as this will dry out your cookies. A good option is a tin container because it can keep cookies fresh for longer. Yes, you can use fresh cherries. Fresh cherries add a nice burst of flavor. However, they have more moisture. This could change the cookie texture. Drain and chop fresh cherries well. You may need to adjust the flour to balance the moisture. To prevent spreading, chill your dough for at least 30 minutes. This helps the butter firm up. Use cold butter when mixing, and make sure not to overmix the dough. Also, ensure your baking sheet is not warm when you place the dough on it. If you don’t like walnuts, try pecans or almonds. You can also skip nuts altogether. For a fun twist, try adding coconut or sunflower seeds for crunch. This adds flavor without nuts. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it in the fridge before baking. This article covered all you need to bake delicious cookies, from ingredients to storage. You learned key steps like creaming butter and sugar, folding in mix-ins, and tips for chewy texture. We also explored variations like gluten-free options and flavor boosts. Ultimately, baking cookies can be fun and rewarding. With the right tips and tricks, you’ll impress everyone with your sweet treats. Enjoy the baking process and share your creations!

Maraschino Cherry Chocolate Chip Cookies

Delicious cookies filled with chocolate chips and maraschino cherries.
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
  • 3.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon 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, chopped and drained
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract to the butter mixture, and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chocolate chips, chopped maraschino cherries, and walnuts (if using) until evenly distributed throughout the dough.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a decorative platter, and consider drizzling them with melted chocolate or sprinkling some extra chopped cherries on top for a colorful touch.
Keyword chocolate chip, cookies, maraschino cherry

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