These Cherry Chocolate Chip Cookies capture the indulgent combination of cherries and chocolate in an easy-to-make cookie!
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These Cherry Chocolate Chip Cookies are a flavorful twist on a classic favorite, combining the sweetness of maraschino cherries with the rich decadence of chocolate! Perfect for a holiday treat or just because, you'll make these cookies again and again!
If you enjoy this recipe, check out the posts for my Eggless Chocolate Chip Cookies, Chocolate Cherry Brownies, and Brown Butter Sugar Cookies!
Ingredients
Here's everything you need to make these cookies! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the cookies.
- Baking Powder & Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Sugar - For sweetness and keeping the cookies moist.
- Brown Sugar - For sweetness, a subtle molasses flavor, and keeping the cookies soft and moist.
- Egg- For richness and moisture. I used a large, room temperature egg.
- Vanilla Extract - For flavor.
- Chocolate Chips - Use whatever kind of chocolate you like! Dark, milk, semi-sweet, chips or chunks...you can't really go wrong! For the cookies pictured here, I used ½ cup of dark chocolate chips in the dough and topped the cookies with ¼ cup of chopped dark chocolate (both were 60% cacao).
- Maraschino Cherries - For irresistible cherry flavor! Okay, here's the thing: I'm not big on regular maraschino cherries, as I'd rather avoid the red dye. I used them for the cookies in the photos because, otherwise, it's hard to tell the cherries are there. When I make these for my family, I use cocktail cherries, which have a dark color and really lovely cherry flavor. They're a splurge, but delicious!
Hint: If you're a fan of sweet-and-salty treats, these cookies are fantastic with a little Vanilla Salt sprinkled over top!
Instructions
Just a few simple steps, and you've got yourself a batch of delicious cookies! More detailed instructions are included in the recipe card, below.
Here are the general steps to making these cookies:
- Beat butter, sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract and beat until incorporated.
- Gradually add the dry ingredients and mix until nearly incorporated. Fold in chocolate chips and flour-coated chopped maraschino cherries. Stir them in by hand to avoid overworking the dough and breaking the cherries apart.
- Scoop dough onto baking sheets, placing more chocolate on top, if desired. Bake until golden at the edges. *For full instructions, see recipe card, below.*
Equipment
There's no special equipment necessary for this recipe, but here are a few things that make life a little easier:
- Parchment Paper - I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.
- Cookie Scoop - I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
Storage
The cookies will keep, completely cooled, in an airtight container for up to five days. The cookies are best on the day they're baked, as the cherries start to make the cookies soggy after that. Because of that, I don't suggest freezing these cookies.
FAQ
My best tip for round cookies: Because of the different amount of chocolate chips and cherries in each cookie, sometimes the shape can come out a little wonky. When the cookies come out of the oven, immediately use something round (a mug, large round cookie cutter, biscuit cutter, etc.), place it over a cookie, and swirl it in a small circle. The cookie will move around on the cookie sheet a bit, and that's okay. The cookies are still warm and soft, and you'll be able to easily mold them to the rounded shape of the cutter/mug. Repeat with the remaining cookies, and your whole batch will be round!
Other Recipes You May Like
Enjoy this recipe? Here are a few more for you to check out:
Cherry Chocolate Chip Cookies
Ingredients
- 1½ cups + 2 Tablespoons all-purpose flour, divided
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 egg, at room temperature
- 1 Tablespoon vanilla extract
- ¾ cup chocolate chips (see note)
- ¾ cup chopped maraschino cherries, patted dry (From one 12 oz jar of cherries, drained. See note.)
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- In a large bowl, combine dry ingredients (1 ½ cups flour, baking powder, baking soda, and salt). Set aside.
- Drain and chop the cherries (I quartered mine so they were about the same size as the chocolate chips), then place them on paper towels and pat them dry.
- In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy, scraping down the sides of the bowl as necessary.
- Add egg and vanilla extract and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated. Fold in chocolate chips.
- Toss the chopped cherries with 2 tablespoons of flour, then stir them into the dough by hand so as to not overmix the dough or break the cherries apart too much. The more evenly the cherries are incorporated, the more evenly your cookies will bake.
- With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. If desired, place chopped chocolate pieces on top of the unbaked cookies.
- Bake 12-14 minutes, turning the baking sheet around halfway through. The cookies will be golden at the edges. Allow cookies to cool on a wire rack.
- The cookies will keep, completely cooled, in an airtight container for up to five days. The cookies are best on the day they're baked, as the cherries start to make the cookies soggy after that. Because of that, I don't suggest freezing these cookies.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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