If you’re craving a soft, bakery-style cookie with a fruity twist and melt-in-your-mouth chocolate chips, these Maraschino Cherry Chocolate Chip Cookies will become your new favorite treat.
They’re thick, chewy, buttery, and studded with juicy maraschino cherries that add bursts of sweetness in every bite. The cherry flavor blends beautifully with rich chocolate chips, creating a cookie that tastes like a chocolate-covered cherry — but in warm, cozy cookie form.
Perfect for holiday baking, Valentine’s Day, cookie exchanges, gifting, or whenever you’re craving something sweet and slightly nostalgic, these cookies are easy to make and impossible to resist.
Why You’ll Love Maraschino Cherry Chocolate Chip Cookies
- Soft, chewy texture with crisp edges
- Juicy, sweet pieces of maraschino cherries
- Loaded with chocolate chips
- Stunning pink cookie dough (optional!)
- Fun, unique twist on classic chocolate chip cookies
- Easy, no-chill recipe
- Perfect for holidays, parties, and dessert platters
Why You Should Try This Recipe
If you love chocolate-covered cherries, these cookies take that flavor and turn it into something even better.
The cherries add moisture and flavor without making the dough heavy, while the chocolate chips melt beautifully throughout each warm cookie. They look gorgeous, bake perfectly round, and stay soft for days — ideal for making ahead.
Ingredients You’ll Need
For the Cookies
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1–2 drops red or pink food coloring (optional)
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup maraschino cherries, chopped (+ 1 tbsp of the cherry juice)
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Optional Add-Ins
- White chocolate chips
- Cherry baking chips
- Dark chocolate chunks
- Extra cherry juice for deeper pink color
How to Make Maraschino Cherry Chocolate Chip Cookies (Detailed)
1. Prep the Cherries
Drain maraschino cherries well and pat dry.
Chop them into small pieces.
Set aside 1 tbsp cherry juice for flavor.
2. Cream Butter & Sugar
Beat softened butter and granulated sugar until smooth and fluffy.
Add egg and vanilla extract.
(Add food coloring here if making pink dough.)
3. Add Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Add dry mixture to the wet mixture and stir until a soft dough forms.
4. Add Cherries & Chocolate Chips
Fold in chopped maraschino cherries and chocolate chips.
If dough seems too soft, add 1–2 tbsp flour.
5. Scoop & Bake
Scoop dough onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes, or until edges are set.
Cookies will look slightly soft in the center — that’s perfect.
6. Cool & Serve
Let cool on the baking sheet for 5 minutes.
Enjoy warm or at room temperature!
Nutritional Information (Estimated per cookie)
- Calories: 155
- Carbs: 20g
- Fat: 7g
- Sugar: 14g
- Protein: 2g
Tips for the Best Cherry Chocolate Chip Cookies
- Dry cherries well to avoid watery dough.
- Add cherry juice gradually for color + flavor.
- Chill dough 15 minutes if it feels too soft.
- Use parchment — cherries can stick to pans.
- Underbake slightly for soft, chewy cookies.
- Mix chocolate types for bakery-style flavor.
Variations & Substitutions
- White Chocolate Cherry Cookies: Replace chocolate chips with white chocolate.
- Chocolate-Covered Cherry Cookies: Dip half of each cooled cookie in melted chocolate.
- Cherry Almond Version: Add ¼ tsp almond extract.
- Dark Chocolate Lovers: Add chopped dark chocolate bars.
- Valentine’s Version: Add pink sprinkles on top before baking.
What to Serve With These Cookies
- Hot chocolate
- Vanilla ice cream
- Cherry milkshakes
- Coffee or lattes
- Holiday dessert boards
- Valentine’s Day treat boxes
Common Mistakes to Avoid
- Not drying cherries: Causes wet, flat cookies.
- Overbaking: Leads to dry, crumbly cookies.
- Using too much cherry juice: Makes dough sticky.
- Skipping parchment: Cookies may stick and tear.
- Using cold butter: Won’t cream properly.
Storing Tips
- Store in airtight container for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months.
- Freeze dough balls and bake fresh anytime.
Conclusion
These Maraschino Cherry Chocolate Chip Cookies are fun, colorful, soft, and packed with chocolate and cherry flavor. They look gorgeous on dessert trays, bake perfectly every time, and deliver the perfect balance of sweetness, fruitiness, and chocolate richness. Whether you make them for Christmas, Valentine’s Day, or just because, they’re guaranteed to be a hit with everyone.
Recipe FAQ’s
Can I use fresh cherries?
No — they release too much liquid. Stick to maraschino.
Can I use cherry chips?
Yes! Mix them with chocolate chips for extra flavor.
Why is my dough too wet?
Your cherries weren’t dried enough — add 1–2 tbsp flour.
Can I make them pink?
Yes — add a little red/pink gel food coloring.
Do they freeze well?
Yes — both dough and baked cookies freeze beautifully.