These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on the classic! Sweet, chewy, and packed with chocolate chips and colorful cherries, they’re impossible to resist.
Making them is a breeze, and I love how they add a pop of color to my cookie jar. Plus, who doesn’t enjoy a cookie that looks as good as it tastes? 🍒🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter provides a creamy texture. If you’re out of butter, you can use margarine or even coconut oil for a dairy-free option.
Granulated & Brown Sugar: These sugars give the cookies their sweetness. If you like a deeper flavor, use dark brown sugar instead of light. You can also use coconut sugar for a healthier twist.
Maraschino Cherries: These are the star of the show! If you can’t find them or want less sweetness, dried cherries or chopped fresh cherries work. Just make sure to adjust your sugar since they’re less sweet.
Chocolate Chips: Semisweet is classic, but feel free to substitute with milk chocolate, dark chocolate, or even white chocolate for a different taste!
How Can You Keep Your Cookies Soft and Chewy?
To achieve the perfect soft and chewy cookie texture, watch your baking time closely. Here are some tips:
- Underbake slightly: The cookies will continue to cook on the baking sheet. They should look golden at the edges but soft in the center when you take them out.
- Cooling technique: Letting them cool on the baking sheet for a few minutes before transferring to a wire rack keeps them soft.
- Don’t overmix: Mix just until the flour is incorporated to keep them tender. Overmixing can lead to tough cookies.
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
Cookie Base:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins:
- 1 cup quick oats
- 1 cup semisweet chocolate chips
- 1/2 cup chopped maraschino cherries, drained and patted dry
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prep and around 9-11 minutes to bake. After that, let them cool for just a few minutes before enjoying. Total time is about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps to ensure even baking. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Mix until it’s light and fluffy—about 2-3 minutes.
3. Mix in Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture, mixing well after each egg. Then stir in the vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the dry ingredients and keeps the cookies from getting lumpy.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mix into the wet mixture, stirring gently until just incorporated. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add Oats, Chocolate Chips, and Cherries:
Now it’s time to fold in the quick oats, semisweet chocolate chips, and chopped maraschino cherries. Stir gently to evenly distribute them in the dough, but try not to crush the cherries too much.
7. Scoop the Dough:
With a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 9-11 minutes. You want the cookies to be golden brown around the edges but still a bit soft in the center. They will firm up as they cool.
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Your chewy and colorful maraschino cherry chocolate chip cookies are ready! Serve them warm with a glass of milk, coffee, or your favorite drink. Enjoy every bite!
Can I Use Different Types of Cherries?
Absolutely! If you want to switch things up, you can use dried cherries or even fresh cherries. Just remember to adjust the sugar if using fresh cherries, as they are less sweet than maraschino cherries. Chop them finely and make sure to remove any pits!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Just scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to an airtight container or freezer bag. They can be frozen for up to 3 months. Bake them straight from the freezer for a few extra minutes!
How Should I Store the Cookies After Baking?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, consider refrigerating them, but they may lose some of their chewiness.
What Can I Substitute for Quick Oats?
If you don’t have quick oats, you can use rolled oats, but expect the cookies to have a slightly chewier texture. You could also skip the oats entirely for a richer cookie if you prefer!
