These Maraschino Cherry Chocolate Chip Cookies are a delicious twist on classic chocolate chip cookies! Soft, buttery centers, lightly golden edges, sweet maraschino cherries, and rich chocolate make every bite special. Perfect for Christmas cookie trays, holiday baking, or a homemade treat any time of year!
Kentucky Butter Cake Cookies – Soft, Buttery & Melt-in-Your-Mouth
Table of Contents
The Science Behind Maraschino Cherry Chocolate Chip Cookies
- High-Fructose Syrup Osmosis & Starch Integrity: Maraschino cherries are preserved in high-fructose corn syrup gels. Draining, chopping, and pressing the fruit between paper towels strips away free surface moisture. Eliminating excess syrup prevents water migration into surrounding flour starches, stopping thermal over-hydration that would otherwise lead to gummy, collapsed centers.
- Hygroscopic Molasses Humectancy: Blending 1/2 cup packed light brown sugar with 1/3 cup granulated sugar introduces natural sugarcane molasses containing invert fructose. Fructose attracts and holds ambient water molecules within the baked starch-protein matrix, locking in a soft, chewy core alongside golden, crisp butter outer rims.
- Cold Lipid Solidification & Controlled Spread: Chilling the dough at 38°F (3°C) solidifies saturated dairy lipids in the softened butter. When placed into a 350°F (175°C) oven, the cold fat delays thermal expansion, giving wheat flour proteins (gliadin and glutenin) time to set into a thick, tender structure before spreading.
| Prep Time | Chill Time | Bake Time | Yield | Category |
| 15 mins | 20 mins | 10–12 mins per batch | 20 cookies | Holiday / Fruit & Chocolate Cookies |
Ingredients
For the Soft Cookie Dough Base:
- 1/2 cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (65 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
For the Inclusions:
- 3/4 cup (130 g) maraschino cherries, thoroughly drained, dried, and chopped
- 1 cup (170 g) semisweet chocolate chips, divided (reserve 1/4 cup for tops)
Step-by-Step Instructions
1.Prepare and Dry Cherries:Drain cherries in a sieve, chop, and pat 100% dry.
Drain 3/4 cup maraschino cherries thoroughly in a strainer. Chop into small pieces, place on double-layered paper towels, and pat dry to remove all excess surface syrup.
2.Cream Butter and Sugars:Beat softened butter, brown sugar, and granulated sugar for 2 to 3 minutes.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter, 1/2 cup brown sugar, and 1/3 cup granulated sugar on medium speed for 2–3 minutes until light, fluffy, and smooth.
3.Add Egg and Vanilla Extract:Beat in room-temperature egg and pure vanilla extract.
Add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the creamed butter. Beat on medium speed until smooth and fully emulsified.
4.Combine Dry Ingredients:Whisk flour, baking soda, and salt; fold into wet base.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add to the butter mixture, mixing on low speed just until a soft dough forms.
5.Fold Cherries and Chocolate:Fold in dried chopped cherries and 3/4 cup chocolate chips.
Gently fold the dried chopped cherries and 3/4 cup chocolate chips into the dough using a rubber spatula until evenly distributed.
6.Chill Dough Matrix:Cover bowl and refrigerate dough for 20 minutes.
Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. Chilling solidifies butter fat to ensure thick, tender cookies that hold their shape.
7.Portion and Press Tops:Preheat oven to 350°F (175°C), scoop dough, and add top chips.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1 1/2-tablespoon portions (~35g each), roll into smooth balls, and space 2 inches apart. Press reserved 1/4 cup chocolate chips onto the tops.
8.Bake Until Golden:Bake 10 to 12 minutes at 350°F.
Bake at 350°F for 10–12 minutes until outer edges turn light golden while centers remain soft. Rest on baking sheets for 5 minutes, then transfer to a wire cooling rack!
Pro Tips for Baking Success
- Pat Cherries Thoroughly Dry: Removing surface syrup is critical; any leftover liquid dissolves the dough matrix and causes dark bleeding or soggy centers.
- Reserve Chips for Bakery Finish: Pressing reserved chocolate chips into the dough balls right before baking creates visual contrast on top.
- Pull When Centers Look Underdone: Remove cookies when edges are lightly set but centers remain soft and pale. They finish setting into a chewy core as they cool on the hot tray.
Frequently Asked Questions
Do I need to chill the dough before baking?
Yes! Chilling the dough for at least 20 minutes solidifies butter fat and gives wheat starches time to absorb egg liquid. This prevents excess spreading, producing thicker, softer, and chewier cookies.
How do I know when they are done?
The cookies are fully baked when the outer edges turn light golden brown and feel set to a gentle press, while the centers still appear pale, soft, and slightly underdone. They continue to set during their 5-minute rest on the hot baking sheet.
What kind of chocolate works best?
- Semisweet Chocolate Chips (45%–55% Cocoa): The classic, balanced choice that complements sweet maraschino cherries.
- Dark or Bittersweet Chocolate Chunks (60%+ Cocoa): Cuts through fruit sweetness with a rich, intense cocoa bite.
- White Chocolate Chips: Creates a sweet holiday variation (Cherry White Chocolate Cookies).
Can I freeze the cookies or the dough?
- Freezing Cookie Dough: Portion dough into balls, freeze solid on a parchment-lined tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake directly from frozen at 350°F (175°C) for 12–14 minutes.
- Freezing Baked Cookies: Store fully cooled baked cookies in an airtight container layered with parchment paper in the freezer for up to 3 months. Thaw at room temperature before serving.
Maraschino Cherry Chocolate Chip Cookies (Soft, Chewy & Buttery)
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Maraschino Cherry Chocolate Chip Cookies are irresistibly soft, wonderfully chewy, and bursting with sweet cherry flavor and rich chocolate goodness! Made with a buttery brown sugar cookie dough, pure vanilla extract, juicy chopped maraschino cherries, and generous amounts of semisweet chocolate chips, these delightful homemade cookies offer an irresistible combination of fruity sweetness and decadent chocolate in every bite. Their lightly golden edges surround tender, chewy centers filled with bright red cherry pieces and delicious pockets of melted chocolate. A few extra chocolate chips pressed onto the tops before baking give these cookies a beautiful bakery-style finish. Perfect for Christmas cookie trays, Valentine’s Day treats, holiday baking, family gatherings, homemade edible gifts, or enjoying with a cold glass of milk, these cherry chocolate chip cookies are a wonderfully colorful and delicious homemade dessert!
Ingredients
- For the Soft Cookie Dough Base:
- 1/2 cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (65 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- For the Cherry and Chocolate Inclusions:
- 3/4 cup (130 g) maraschino cherries, thoroughly drained, dried, and chopped
- 1 cup (170 g) semisweet chocolate chips, divided into 3/4 cup for the dough and 1/4 cup reserved for the tops
Instructions
- Drain, Chop, and Thoroughly Dry the Maraschino Cherries: Place 3/4 cup (130 g) of maraschino cherries in a fine-mesh strainer and allow the excess syrup to drain completely. Transfer the cherries to a clean cutting board and chop them into small, evenly sized pieces. Arrange the chopped cherries on a double layer of paper towels and gently pat them until all excess surface syrup has been absorbed. Thorough drying is essential for preventing extra moisture from softening the cookie dough, creating soggy centers, or causing red cherry syrup to bleed excessively into the cookies.
- Cream the Butter, Brown Sugar, and Granulated Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine 1/2 cup (113 g) of softened unsalted butter, 1/2 cup (100 g) of packed light brown sugar, and 1/3 cup (65 g) of granulated sugar. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, smooth, and creamy. Properly creaming the butter and sugars helps create beautifully tender cookies with a deliciously chewy center.
- Incorporate the Egg and Vanilla Extract: Add 1 large room-temperature egg and 1 teaspoon of pure vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until the egg is fully incorporated and the mixture becomes smooth, rich, and evenly emulsified. Scrape down the sides of the mixing bowl as necessary to ensure all the ingredients are thoroughly combined.
- Combine the Dry Ingredients and Form the Cookie Dough: In a separate medium mixing bowl, whisk together 1 1/2 cups (180 g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt until evenly distributed. Gradually add the dry mixture to the creamed butter, sugar, egg, and vanilla base. Mix gently on low speed just until the flour is incorporated and a soft, uniform cookie dough forms. Avoid overmixing to maintain the wonderfully tender texture of the finished cookies.
- Fold in the Chopped Cherries and Chocolate Chips: Add the thoroughly dried, chopped maraschino cherries and 3/4 cup of the semisweet chocolate chips to the prepared cookie dough. Reserve the remaining 1/4 cup of chocolate chips for decorating the tops before baking. Using a rubber spatula, gently fold the cherries and chocolate into the dough until evenly distributed. Work carefully to avoid crushing the cherries or releasing additional syrup into the mixture.
- Chill the Cherry Chocolate Chip Cookie Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the prepared cookie dough for 20 minutes. This important chilling period firms up the butter and helps the cookies retain their thickness and shape during baking. Properly chilled dough is also easier to scoop and roll into smooth, uniform balls without sticking excessively to your hands.
- Preheat Oven, Portion the Dough, and Decorate the Tops: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Remove the chilled cookie dough from the refrigerator. Using a cookie scoop or tablespoon, divide the dough into approximately 1 1/2-tablespoon portions, about 35 g each. Roll each portion gently between clean palms to form a smooth ball, then arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Press a few of the reserved 1/4 cup of semisweet chocolate chips onto the top of each dough ball for an attractive bakery-style finish.
- Bake Until Lightly Golden, Cool, and Serve: Place the prepared baking sheets in the preheated oven and bake at 350°F (175°C) for 10–12 minutes, or until the outer edges become lightly golden and set while the centers remain slightly soft and pale. Avoid overbaking, as the cookies will continue to firm up while cooling and should retain their deliciously chewy texture. Remove the baking sheets from the oven and allow the cookies to rest on the warm pans for 5 minutes before carefully transferring them to a wire cooling rack. Let them cool further or serve slightly warm to enjoy their soft, buttery centers, sweet maraschino cherry pieces, and irresistible pockets of melted semisweet chocolate!
Notes
- Pat the Maraschino Cherries Thoroughly Dry: Removing excess surface syrup is essential for achieving the perfect cookie texture. Drain the cherries in a strainer, chop them into small pieces, and press gently between layers of paper towels until thoroughly dry. Leftover syrup can add excess moisture to the cookie dough, create soggy centers, and cause unwanted red streaks throughout the cookies.
- Reserve Chocolate Chips for a Bakery-Style Finish: Set aside 1/4 cup of the semisweet chocolate chips before folding the remaining 3/4 cup into the cookie dough. Press the reserved chocolate chips onto the tops of the shaped dough balls immediately before baking to create beautiful, visible chocolate pockets and an attractive homemade bakery-style appearance.
- Remove the Cookies While the Centers Are Still Soft: Take the cookies out of the oven as soon as their outer edges look lightly golden and set, even if the centers still appear slightly soft or underdone. The residual heat from the baking sheets will finish setting the centers during the 5-minute cooling period, creating a wonderfully tender and chewy texture.
- Chill the Cookie Dough Before Baking: Refrigerate the prepared dough for the full 20 minutes before shaping. Chilling firms the butter and helps prevent excessive spreading, allowing the cookies to bake into thick, soft rounds with beautifully chewy centers.
- Use Softened, Not Melted, Butter: The butter should be soft enough to cream easily with the sugars but still slightly cool and firm. Overly warm or melted butter can cause the cookies to spread excessively during baking and lose their thick, tender structure.
- Fold the Cherries into the Dough Gently: Use a rubber spatula and slow folding movements when incorporating the chopped maraschino cherries and chocolate chips. Gentle mixing helps keep the cherries intact, prevents additional moisture from being released, and ensures even distribution throughout the dough.
- Allow the Cookies to Set Before Storing: Leave the freshly baked cookies on the warm baking sheets for 5 minutes before transferring them to a cooling rack. Once completely cooled, store them in an airtight container to help preserve their soft, chewy texture and delicious cherry chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 13g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg