- In a large bowl beat the softened butter and brown sugar with an electric mixer or in a stand mixer for 1 minute, or until combined.
- Add in the egg and extracts, beat again.
- Gel food coloring. Add in a small amount of pink gel food coloring and mix.
- Add dry ingredients. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula.
- Add-ins. Add in the finely chopped cherries and chocolate chips, mix by hand until combined. The batter will be thick.
- Scoop. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet or parchment paper. Press additional cherries and chocolate chips into the outside of the dough balls.
- Bake for 14-16 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown.
- Cool. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a wire rack.
Cherry Cookie Baking Time
For the cherry chocolate cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie!
I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy cherry chocolate chip cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Time Required for Chocolate Cherry Cookies
- 10 minutes to make the cookie dough
- 14-16 minutes to bake the cookies
- 15 minutes to cool the cookies
Gluten Free Cherry Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Cherry Chocolate Chip Cookies Tips
Here are some tips and hints for perfect cherry cookies.
Properly measure the all purpose flour using the spoon and sweep method.
You need 3/4 cup chopped & drained maraschino cherries. Plus an extra 2 tablespoons or so for garnish. 3/4 cup chopped maraschino cherries is about half a 16 oz jar.
Be sure to drain the cherries well. Once you drained off the juice, put the cherries on a few paper towels and let the extra maraschino cherry juice soak up.
Once the cherries have been drained, finely chop them.
If you want the tops of your cookies to look loaded with cherries & chocolate chips like the ones you see in the photos, be sure to add additional cherries and chocolate chips to the outside of the dough balls before baking the cookies.
Can you freeze maraschino cherry cookies?
Maraschino cherry cookies freeze beautifully! Wrap them in individual portions with plastic wrap or place them in an airtight container or freezer bag with parchment between the layers to keep them from sticking.
Freeze for up to 3 months. Let them thaw in the refrigerator before serving.
Cherry Chocolate Chip Cookies
Ingredients
- ½ stick unsalted butter, softened, 1/4 cup
- ¾ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 ½ cups all purpose flour, 180 grams, properly measured
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup drained & finely chopped maraschino cherries, plus extra for garnish
- ¾ cup semi-sweet chocolate chips, plus extra for garnish
Instructions
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It’s critical that you measure the flour accurately. Unknowingly adding too much flour will result in dry cookies.
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
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Preheat the oven to 350º F.
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In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
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Add in a small amount of pink gel food coloring and mix.
-
In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
-
Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
-
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
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Bake for 14-16 minutes – be sure not to over bake or the cookies will loose their pink color and turn brown.
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Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
