These cookies are the kind of treat I make when I want something familiar with a bright twist. The basic chocolate chip cookie that everyone loves—soft center, slightly crisp edges—gets a kick from chopped maraschino cherries and a sprinkle of flaky salt. The cherries add color, a hint of fruitiness, and a chewy pop that plays nicely with semi-sweet chocolate.
There’s nothing fussy about this recipe. It uses pantry staples and one jar of cherries, and the technique is straightforward: measure, mix, fold, bake. The rhythm is predictable, but the result feels a little special—perfect for gifting, a weekend bake, or a midweek pick-me-up.
I’ll walk you through the ingredients, the exact steps to follow, useful swaps, equipment that makes the process easier, and pitfalls to avoid. Read through the notes before you start so you can make everything smooth and fast in the kitchen.
What Goes In
Ingredients
- 2 cups + 2 tablespoons all-purpose flour — the structure of the cookie; spoon and level for accuracy.
- ½ teaspoon baking soda — gives lift; measure carefully for consistent rise.
- ½ teaspoon kosher salt — balances sweetness; if using table salt, reduce slightly.
- 1 ½ sticks (12 tablespoons) of salted butter, softened — fat for tenderness and flavor; bring to room temperature so it creams smoothly.
- 1 cup brown sugar — adds moisture and a caramel note; pack lightly into the measuring cup.
- ½ cup sugar — helps with browning and crisp edges.
- 1 egg + 1 egg yolk, at room temperature — the extra yolk keeps cookies rich and chewy.
- 2 teaspoons vanilla extract — enhances overall flavor; real vanilla is better if you have it.
- 1 cup semi-sweet chocolate chips — the classic chocolate component; stir in gently so chips stay intact.
- 1 cup maraschino cherries, patted dry and chopped — the defining twist; drying prevents excess moisture in the dough.
- Flaked salt, for topping — optional but highly recommended; a little on top brightens the sweetness.
(Maraschino Cherry Chocolate Chip Cookies): From Prep to Plate
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Pat the maraschino cherries dry with paper towels and chop them. Set the cherries aside to make sure they are as dry as possible before mixing.
- In a medium bowl, whisk together the 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
- In the bowl of an electric mixer, beat the 1 ½ sticks (12 tablespoons) softened salted butter, 1 cup brown sugar, and ½ cup sugar on medium speed until light and fluffy, about 4–5 minutes.
- Beat in the 1 egg and then the 1 egg yolk until combined. Add the 2 teaspoons vanilla extract and mix until incorporated.
- With the mixer on low speed, add the dry ingredients and mix just until combined; do not overmix.
- Fold in the 1 cup semi-sweet chocolate chips and the chopped maraschino cherries with a spatula until evenly distributed.
- Scoop or roll the dough into balls measuring about 1½ to 2 tablespoons each (a small cookie scoop or two tablespoons works well). Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still slightly soft (cookies will continue to firm as they cool).
- Immediately after removing the cookies from the oven, sprinkle with flaked salt. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Why It’s My Go-To
This recipe takes a classic and turns it into something memorable without adding complexity. The technique is the same as a favorite chocolate chip cookie, so there’s no learning curve. Swapping in maraschino cherries keeps the dough familiar while introducing a bright, slightly sweet-tart contrast.
I reach for this cookie when I want a batch that stands out on a cookie tray but still pleases a crowd. The cherries keep them visually striking and the combination of chocolate and cherry is a timeless pairing that both kids and adults respond to.
Quick Replacement Ideas
- Cherries: If you don’t have maraschino cherries or want less sweetness, try halved dried cherries (toss briefly in warm water then pat dry), but reduce any added liquid and increase oven time slightly.
- Chocolate chips: Use dark chocolate chunks for a deeper chocolate presence or milk chocolate for a sweeter bite.
- Butter: If you need unsalted butter, keep the same amount and add an extra ¼ teaspoon kosher salt to the dough.
Must-Have Equipment
- Electric mixer (stand or handheld) — creaming the butter and sugars well gives the cookie its texture.
- Small cookie scoop or two-tablespoon measure — for even-sized cookies so baking time is consistent.
- Parchment paper or silicone baking mat — prevents sticking and helps bottoms brown evenly.
- Wire rack — for cooling so cookies finish setting without steaming on the hot sheet.
Don’t Do This
- Don’t skip patting the cherries dry. Excess liquid from the jar will create a looser dough and flat cookies.
- Don’t overmix once you add the flour. Overworking develops gluten and makes cookies tough instead of tender.
- Don’t bake until fully firm; pull them when centers are still slightly soft. They’ll continue to set off the heat of the sheet.
Fit It to Your Goals
If you want softer, cakier cookies, chill the dough for 30 minutes before baking and use the larger (2 tablespoon) scoop, then bake at the lower end of the time. For crisper edges, flatten the dough balls slightly before baking and bake until the outer edge is golden.
For gift boxes or cookie swaps, make smaller two-bite cookies and reduce baking time by a minute or two. If you’re making these for a party and want a decorative finish, press a half cherry or a few extra chips on top of each cookie immediately after they come out of the oven so they look intentional.
Chef’s Notes
Room temperature eggs and softened butter matter here. If the butter is too cold it won’t cream properly; if it’s melted the dough will spread too much. The extra egg yolk gives chewiness without making the cookies cake-like. If you must speed things up, microwave the butter in 5-second bursts until slightly softened—not melted.
Maraschino cherries are sweet and brightly colored, which is the point, but you can rinse them briefly under cool water and pat dry if you want to tone down the syrupiness. Still, the classic jarred cherries add a nostalgic flavor that pairs especially well with semi-sweet chocolate.
Freezer-Friendly Notes
You can freeze the dough balls on a tray until solid, then transfer them to a sealed container or zip-top bag. Bake from frozen—add 1–2 minutes to the bake time and watch for the same cues: set edges and slightly soft centers. This is a great way to have fresh-baked cookies any time without thawing the dough.
Baked cookies also freeze well. Cool completely, layer between pieces of parchment in an airtight container, and freeze up to 2 months. Thaw at room temperature or warm gently in a low oven for a few minutes to bring back that just-baked texture.
Common Questions
Can I use fresh cherries instead of maraschino?
Fresh cherries have much higher water content and will alter the dough. If you use fresh, pit and chop them, then pat dry and consider tossing with a little flour to absorb moisture. Expect slightly different texture and a shorter shelf life.
Why does the recipe call for both an egg and an extra yolk?
The whole egg adds structure and lift; the additional yolk increases fat and richness, producing a chewier, more tender cookie without making it cake-like.
My cookies spread too much. What happened?
Likely reasons: butter was too soft or melted, dough was overmixed, or the baking sheet was warm when the dough hit it. Use properly softened (but not melted) butter, avoid overmixing once flour is added, and cool the sheet between batches if it gets hot.
Do I need to chill the dough?
Chilling is not required for this recipe, but a short 30-minute chill firms the dough and can help with texture and spread. Chilling also helps develop flavor, so if you have time, it’s worth it.
Final Bite
These Maraschino Cherry Chocolate Chip Cookies are a simple, reliable recipe that shows how one small swap can elevate a classic. They come together with familiar steps, bake consistently, and deliver a pleasing mix of textures and flavors—soft, chewy centers; slightly crisp edges; warm chocolate; and bright cherry pops. Sprinkle with flaked salt right when they come out of the oven for the best contrast. Enjoy fresh, and keep a jar of cherries on hand—you’ll find yourself making them more often than you expect.
Maraschino Cherry Chocolate Chip Cookies.
Ingredients
Ingredients
- 2 cups+ 2 tablespoons all-purpose flour
- 1/2 teaspoonsbaking soda
- 1/2 teaspoonkosher salt
- 1 1/2 sticks 12 tablespoons of salted butter, softened
- 1 cupbrown sugar
- 1/2 cupsugar
- 1 egg + 1 egg yolk at room temperature
- 2 teaspoonsvanilla extract
- 1 cupsemi-sweet chocolate chips
- 1 cupmaraschino cherries patted dry and chopped
- flaked salt for topping
Instructions
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Pat the maraschino cherries dry with paper towels and chop them. Set the cherries aside to make sure they are as dry as possible before mixing.
- In a medium bowl, whisk together the 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
- In the bowl of an electric mixer, beat the 1 ½ sticks (12 tablespoons) softened salted butter, 1 cup brown sugar, and ½ cup sugar on medium speed until light and fluffy, about 4–5 minutes.
- Beat in the 1 egg and then the 1 egg yolk until combined. Add the 2 teaspoons vanilla extract and mix until incorporated.
- With the mixer on low speed, add the dry ingredients and mix just until combined; do not overmix.
- Fold in the 1 cup semi-sweet chocolate chips and the chopped maraschino cherries with a spatula until evenly distributed.
- Scoop or roll the dough into balls measuring about 1½ to 2 tablespoons each (a small cookie scoop or two tablespoons works well). Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still slightly soft (cookies will continue to firm as they cool).
- Immediately after removing the cookies from the oven, sprinkle with flaked salt. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Equipment
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Spatula
- cookie scoop or 2 tablespoons
