Cherry Chocolate Chip Cookies 8 Amazing Secrets to Bakery Perfection

Tired of baking the same plain chocolate chip cookies that everyone else brings to every party and potluck? Last holiday season, I watched as platter after platter of identical brown cookies sat untouched on the dessert table, while everyone crowded around my vibrant, jewel-toned creation. That’s when I realized these Cherry Chocolate Chip Cookies weren’t just delicious they were conversation starters. The combination of sweet maraschino cherries and rich chocolate chips creates a nostalgic flavor reminiscent of chocolate covered cherries, all wrapped in a soft, chewy cookie that disappears within minutes.

These Cherry Chocolate Chip Cookies deliver everything you want in a standout dessert: eye catching visual appeal with those bright cherry pieces, perfectly balanced sweetness, soft centers with slightly crisp edges, and a flavor profile that’s both familiar and excitingly different. Megan Carter, my pastry genius, helped me perfect the technique for incorporating maraschino cherries without creating soggy cookies the secret lies in proper draining and a specific flour ratio that I’ll share with you. After testing twenty three batches (yes, really), we achieved cookie perfection.

As someone who’s been creating recipes for fifteen years and understands the chemistry behind baking, I can tell you that adding moisture rich ingredients like maraschino cherries requires careful balance. In this comprehensive guide, I’ll walk you through everything: selecting quality ingredients, properly preparing the cherries, achieving the ideal cookie texture, avoiding common pitfalls, and creating stunning variations. Whether you’re baking for a special occasion or just want to elevate your everyday cookie game, you’ll master this show-stopping recipe.

Why This Cherry Chocolate Chip Cookies Recipe Works

These Cherry Chocolate Chip Cookies succeed where other fruit-studded cookies fail because they use precise techniques to manage moisture while maximizing flavor. Here’s what makes them special:

• Stunning visual appeal: Bright red cherry pieces create a festive, eye catching cookie that stands out on any dessert table
• Balanced sweetness: The tartness of cherries cuts through chocolate richness, preventing cloying sweetness
• Perfect texture: Proper cherry preparation ensures soft, chewy cookies without sogginess or spreading issues
• Nostalgic flavor: Tastes like chocolate-covered cherries in cookie form – a beloved flavor combination
• Simple ingredient list: Uses pantry staples plus maraschino cherries and chocolate chips you can find anywhere
• Versatile for occasions: Works for holidays, birthdays, Valentine’s Day, or everyday treats
• Crowd-pleasing: Appeals to all ages and consistently gets requests for the recipe

Choosing the Right Ingredients for Cherry Chocolate Chip Cookies

The quality of your ingredients directly impacts the final result of your Cherry Chocolate Chip Cookies. Let me guide you through the critical components.

Best Cherries for This Recipe

Maraschino cherries are essential for this recipe their bright color and sweet flavor are irreplaceable. Buy jarred maraschino cherries (not the fluorescent ones used for cocktails, but the type sold in the baking aisle). Quality brands like Tillen Farms or Luxardo offer superior flavor without artificial taste, though standard grocery store brands work perfectly fine for this recipe.

Avoid fresh cherries, as they contain too much moisture and require pitting. Dried cherries won’t provide the same bright visual appeal or moist texture. Some bakers ask about using cherry pie filling – don’t, as the texture and moisture content are completely wrong for cookies.

Buying and Preparation Tips

When selecting maraschino cherries, check the jar for bright, intact cherries without cloudiness in the liquid. Once opened, drain the cherries completely in a fine-mesh strainer for at least 5 minutes. Press them gently with paper towels to remove excess moisture this step is non-negotiable. Pat each cherry individually until the paper towel no longer shows pink moisture.

Chop the dried cherries into quarters or halves depending on your preference. Smaller pieces distribute more evenly throughout the dough, while larger pieces create more dramatic visual pockets. I prefer quarters for optimal distribution and moisture management. After chopping, pat them one more time with fresh paper towels.

Ingredient Substitutions

For the chocolate component, semi sweet chocolate chips are classic, but dark chocolate chips add sophistication while milk chocolate creates a sweeter cookie. You can even use a combination I often do half semi-sweet, half dark for complexity. Mini chocolate chips distribute more evenly if you prefer chocolate in every bite.

If someone has a cherry allergy (rare but possible), you could substitute dried cranberries that have been rehydrated slightly and patted dry. The flavor will be different but still delicious. For a white chocolate variation, use white chocolate chips instead of semi-sweet for a sweeter, more elegant cookie.

Ingredients & Prep for Cherry Chocolate Chip Cookies

Cookie Dough Base

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional but recommended)
• 2 cups semi-sweet chocolate chips
• 1 cup maraschino cherries, well-drained, patted dry, and chopped

Optional Additions

• ½ cup chopped walnuts or pecans
• 2 tablespoons cherry juice (reserved from jar) for extra cherry flavor
• ½ teaspoon cherry extract for intensified flavor
• Red or pink sparkling sugar for decorative topping

Essential Prep Work

The most critical prep step is properly drying your maraschino cherries. This cannot be rushed or skipped. Drain the entire jar in a strainer for 5 minutes, then spread cherries on a triple layer of paper towels. Press another layer of paper towels on top and let sit for 10 minutes. The cherries should feel tacky but not wet. Any excess moisture will make your cookies spread excessively and potentially create soggy centers.

Bring your butter and eggs to true room temperature by leaving them on the counter for 1-2 hours. Room temperature butter should leave an indent when pressed but still hold its shape – not melted or greasy. This temperature is crucial for proper creaming, which incorporates air and creates the ideal cookie texture.

Measure your flour correctly using the spoon-and-level method: fluff the flour in the container, spoon it into your measuring cup without packing, and level off with a straight edge. Scooping directly from the container compacts the flour, resulting in dry, tough cookies. This small technique makes a significant difference.

Step-by-Step Baking Instructions for Cherry Chocolate Chip Cookies

Pre-Baking Prep for Cherry Chocolate Chip Cookies

Preheat your oven to 375°F (190°C) and position racks in the upper and lower thirds. Line two large baking sheets with parchment paper or silicone baking mats this prevents sticking and promotes even browning. Let your lined baking sheets sit at room temperature while you prepare the dough.

In a medium bowl, whisk together flour, baking soda, and salt until thoroughly combined. This ensures even distribution of leavening agents throughout your cookies. Set aside. The whisking step might seem unnecessary, but it prevents pockets of baking soda that can create uneven rise and taste.

In a large mixing bowl using an electric mixer on medium speed, cream together the softened butter, granulated sugar, and brown sugar for 3-4 minutes until light, fluffy, and pale in color. This creaming process is fundamental to cookie texture it incorporates air that helps cookies rise and creates that perfect tender-crisp texture. Scrape down the bowl halfway through.

Making the Dough for Cherry Chocolate Chip Cookies

Add eggs one at a time to the creamed butter mixture, beating well after each addition. Add vanilla extract and almond extract (if using), mixing until fully incorporated. The dough should look smooth and glossy. The almond extract complements the cherry flavor beautifully – it’s what makes these cookies taste remarkably like chocolate-covered cherries.

Reduce mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Be careful not to overmix once flour is added, as this develops gluten and creates tough cookies. The dough will be thick and slightly sticky this is perfect.

Using a rubber spatula or wooden spoon, fold in the chocolate chips and prepared cherry pieces by hand. This gentle incorporation prevents overmixing and ensures even distribution. The dough will look beautiful with flecks of red throughout. If the cherries were properly dried, the dough should not look overly wet or glossy.

Baking Process for Cherry Chocolate Chip Cookies

Using a 2-tablespoon cookie scoop (or a #40 scoop), portion dough onto your prepared baking sheets, spacing them 2 inches apart. These cookies spread moderately during baking, so adequate spacing prevents them from running together. If you don’t have a cookie scoop, roll dough into balls about 1½ inches in diameter.

For bakery-style cookies with visible chocolate chips and cherries, press 2-3 extra chocolate chips and a cherry piece or two onto the top of each dough ball before baking. This creates that professional, photo-worthy look that Olivia, our food stylist, insists makes all the difference.

Bake for 11-13 minutes, rotating the pans halfway through (switch top to bottom and front to back) for even baking. The cookies are done when the edges are lightly golden and set, but the centers still look slightly soft and underdone. They will continue baking on the hot pan after removal. This is key to achieving soft, chewy centers.

Cooling and Finishing Your Cherry Chocolate Chip Cookies

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. This setting time allows the cookies to firm up enough to move without breaking. If you try to transfer them immediately, they’ll be too soft and will fall apart or lose their shape.

After 5 minutes, use a thin metal spatula to carefully transfer cookies to a wire rack to cool completely. The cooling rack allows air circulation underneath, preventing soggy bottoms. As they cool, the cookies will firm up to that perfect texture soft and chewy interior with slightly crisp edges.

If you want to take these cookies to the next level, drizzle cooled cookies with melted white chocolate or dust lightly with powdered sugar. These finishing touches make them even more special for gift-giving or parties.

Pro Tips for Perfect Cherry Chocolate Chip Cookies

Achieving Ideal Texture in Your Cherry Chocolate Chip Cookies

The secret to cookies that are perfectly soft inside with lightly crisp edges lies in not overbaking. Remove them when they still look slightly underdone in the center they’ll finish cooking from residual heat. If you bake until they look completely done, they’ll be too hard once cooled.

Uniform cookie size ensures even baking. Use a cookie scoop for consistency, or if rolling by hand, keep a small bowl of water nearby to rinse your hands between balls. This prevents dough from sticking and helps create smooth, round cookies that bake evenly.

For extra-thick, bakery-style cookies, chill the portioned dough balls on the baking sheet for 15 minutes before baking. This cold start prevents excessive spreading and creates taller cookies with chewier centers. You can also refrigerate the entire batch of dough for 30 minutes before scooping for similar results.

Essential Equipment for Cherry Chocolate Chip Cookies

A cookie scoop (2-tablespoon size) ensures uniform cookies that bake evenly. This simple tool is worth the investment if you bake cookies regularly. Parchment paper or silicone baking mats prevent sticking and promote even browning I prefer silicone mats for their reusability and consistent results.

An electric mixer (stand or hand) is highly recommended for proper creaming of butter and sugar. While you can mix by hand, it requires significant effort and time to achieve the same fluffy texture that’s crucial for proper cookie structure. A fine-mesh strainer is essential for thoroughly draining the cherries.

Storage and Make-Ahead Strategies

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container as it dries out, it releases moisture that keeps cookies soft. Replace the bread slice every 2 days. Layer cookies between sheets of parchment paper to prevent sticking.

The cookie dough freezes beautifully for up to 3 months. Portion dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. This means you can have fresh-baked cookies anytime with minimal effort.

You can also freeze baked cookies for up to 2 months. Wrap them individually or layer between parchment in an airtight container. Thaw at room temperature for 30 minutes before serving. The texture remains excellent after freezing and thawing.

Flavor Variations for Cherry Chocolate Chip Cookies

Double Chocolate Cherry Cookies

Transform these Cherry Chocolate Chip Cookies into a chocolate lover’s dream by replacing ½ cup of the all-purpose flour with ½ cup unsweetened cocoa powder. This creates a rich, dark chocolate base that makes the red cherries pop even more dramatically. Use both semi-sweet and white chocolate chips for beautiful contrast. These are absolutely stunning and taste like a gourmet bakery creation.

Almond Cherry Cookies

Increase the almond extract to 1 teaspoon and add ½ cup chopped toasted almonds to the dough along with the chocolate chips and cherries. This creates a sophisticated flavor profile reminiscent of cherry almond cake. Top each cookie with a sliced almond before baking for an elegant presentation perfect for tea parties or bridal showers.

Cherry Coconut Chocolate Cookies

Add ¾ cup sweetened shredded coconut to the dough for a tropical twist. The coconut adds chewy texture and subtle sweetness that complements both the cherries and chocolate beautifully. This variation tastes like a cherry chocolate coconut candy bar in cookie form and is particularly popular with kids.

Cherry Chocolate Chip Cookie Variation Table

Serving Suggestions for Cherry Chocolate Chip Cookies

These Cherry Chocolate Chip Cookies are stunning enough to serve alone, but thoughtful presentation takes them from delicious to unforgettable. Arrange them on a white platter or cake stand to make the red cherry pieces pop visually. Dust lightly with powdered sugar just before serving for an elegant, snow-dusted effect perfect for holidays.

For an impressive dessert platter, pair these cookies with vanilla or cherry ice cream, creating ice cream sandwiches that combine soft cookies with cold, creamy filling. The contrast in temperatures and textures creates a memorable treat. Drizzle the plate with chocolate sauce and add a fresh cherry garnish for restaurant-quality presentation.

These cookies are perfect for gift-giving. Stack 4-6 cookies in clear cellophane bags tied with red or pink ribbon. Include a decorative tag with the recipe name. They travel well and look professional, making them ideal for teacher appreciation, neighbor gifts, or holiday cookie exchanges. The bright cherry pieces make them instantly recognizable as something special.

For parties or gatherings, create a cookie platter featuring these Cherry Chocolate Chip Cookies alongside plain chocolate chip and sugar cookies. The variety appeals to different preferences while the visual contrast makes the display more interesting. Add some fresh cherries and chocolate pieces around the platter for decorative flair.

Pair these cookies with beverages that complement their flavors. Hot chocolate is perfect for cold weather, while cold milk remains the classic choice. For adult gatherings, serve alongside coffee or hot tea – the sweetness of the cookies balances beautifully with slightly bitter beverages. Cherry-flavored sparkling water provides a refreshing non-caffeinated option.

FAQs About Cherry Chocolate Chip Cookies

Why do my Cherry Chocolate Chip Cookies spread too much?

Excessive spreading usually results from butter that’s too warm, insufficient flour, or cherries that weren’t dried properly. Ensure your butter is softened but not melted – it should hold its shape but be easily spreadable. Measure flour using the spoon-and-level method, not by scooping directly from the bag. Most importantly, pat those cherries bone-dry before chopping. If your kitchen is very warm, chill the dough for 30 minutes before baking.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries aren’t recommended for this recipe as they contain significantly more moisture and require pitting, which is time-consuming. The moisture content will make your cookies spread excessively and potentially create soggy centers. Maraschino cherries also provide that distinctive sweet flavor and bright color that makes these cookies special. If you want to use fresh cherries, you’d need to cook them down with sugar first, which changes the recipe entirely.

How do I prevent the cherries from sinking to the bottom?

Properly prepared cherries (thoroughly dried and chopped small) shouldn’t sink. However, if you’re experiencing this, toss the chopped cherries in 1 tablespoon of flour before adding them to the dough. This coating helps suspend them throughout the cookies. Also ensure your dough is thick enough – overmixing can thin the dough and cause mix-ins to sink.

Can I make Cherry Chocolate Chip Cookies without almond extract?

Absolutely! While almond extract enhances the cherry flavor and creates that chocolate-covered cherry taste, you can omit it or replace it with additional vanilla extract. The cookies will still be delicious, just with a more straightforward cherry chocolate flavor rather than the complex cherry-almond-chocolate combination.

How long do these Cherry Chocolate Chip Cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and soft for up to 5 days. The trick is storing them properly – use a container with a tight-fitting lid and add a slice of bread to maintain moisture. For longer storage, freeze baked cookies for up to 2 months or freeze raw dough balls for up to 3 months.

What’s the best way to soften cookies that became too hard?

Place hardened cookies in an airtight container with a slice of fresh bread or a damp paper towel (not touching the cookies) overnight. The moisture will transfer to the cookies, softening them. Alternatively, microwave a cookie for 8-10 seconds to warm and soften it temporarily. To prevent hard cookies in the first place, avoid overbaking and store properly.

Can I make these Cherry Chocolate Chip Cookies gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend (look for ones containing xanthan gum). Bob’s Red Mill 1-to-1 Gluten Free Baking Flour works excellently. The texture will be slightly different perhaps a touch more delicate – but still delicious. Ensure all other ingredients (including chocolate chips) are certified gluten-free if this is for someone with celiac disease.

Are Cherry Chocolate Chip Cookies suitable for freezing?

Both the raw dough and baked cookies freeze excellently. For raw dough, scoop into balls, freeze until solid on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the time. Baked cookies can be frozen in airtight containers for up to 2 months and thaw at room temperature in about 30 minutes.

Conclusion

These Cherry Chocolate Chip Cookies have become one of our most requested recipes, and it’s easy to understand why. They transform an ordinary chocolate chip cookie into something extraordinary with just one simple addition maraschino cherries. The visual impact of those bright red pieces against chocolate creates instant appeal, while the flavor combination delivers nostalgic chocolate-covered cherry taste in a convenient, shareable cookie format.

Cherry Chocolate Chip Cookies 8 Amazing Secrets to Bakery Perfection

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• Author: Simon
• Total Time: 33
• Yield: 36 1x
• Diet: Vegetarian

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Description

These Cherry Chocolate Chip Cookies are a stunning twist on classic chocolate chip cookies! Studded with bright maraschino cherries and rich chocolate chips, they deliver soft, chewy texture and irresistible chocolate-covered cherry flavor. Perfect for holidays, parties, or anytime you want a show-stopping cookie. The secret is properly preparing the cherries to prevent spreading while maintaining that perfect soft texture. Beautiful, delicious, and surprisingly easy!

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Ingredients

Scale 1x2x3x

COOKIE DOUGH:

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

¾ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

½ teaspoon almond extract (optional but highly recommended)

2 cups semi-sweet chocolate chips

1 cup maraschino cherries, thoroughly drained, patted dry, and chopped into quarters

OPTIONAL ADDITIONS:

½ cup chopped walnuts or pecans

Red or pink sparkling sugar for topping

Extra chocolate chips and cherry pieces for tops of cookies

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Instructions

1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Drain maraschino cherries in a strainer for 5 minutes. Spread on triple-layer paper towels, press another layer on top, and let sit 10 minutes. Pat cherries until paper towel shows no pink moisture. Chop into quarters and pat one more time. Set aside.

3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

4. In a large mixing bowl with electric mixer on medium speed, cream softened butter, granulated sugar, and brown sugar for 3-4 minutes until light, fluffy, and pale. Scrape bowl halfway through.

5. Add eggs one at a time, beating well after each. Add vanilla extract and almond extract (if using), mixing until smooth and glossy.

6. Reduce speed to low and gradually add flour mixture, mixing just until no dry streaks remain. Do not overmix.

7. Using a rubber spatula or wooden spoon, fold in chocolate chips and prepared cherry pieces by hand until evenly distributed.

8. Using a 2-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart. For bakery-style appearance, press 2-3 extra chocolate chips and a cherry piece onto top of each dough ball.

9. Bake for 11-13 minutes, rotating pans halfway through (switch top to bottom, front to back). Cookies are done when edges are lightly golden but centers still look slightly soft and underdone.

10. Let cookies cool on baking sheet for 5 minutes to set, then transfer to wire cooling rack using a thin spatula.

11. Cool completely before storing. Optional: drizzle with melted white chocolate or dust with powdered sugar for extra elegance.

Notes

CRITICAL: Cherries must be thoroughly dried or cookies will spread excessively and have soggy centers.

Room temperature butter and eggs are essential for proper texture. Leave on counter 1-2 hours.

Measure flour using spoon-and-level method, never scoop directly from container.

Don’t overbake – remove when centers look slightly underdone; they continue cooking on hot pan.

Almond extract creates that chocolate-covered cherry flavor – highly recommended but optional.

For thicker cookies, chill portioned dough balls 15 minutes before baking.

Store in airtight container with bread slice to maintain softness, up to 5 days.

Freeze raw dough balls up to 3 months. Bake from frozen, adding 1-2 minutes.

For gluten-free version, use 1:1 gluten-free flour blend with xanthan gum.

Cookies are normal height, not overly thick – they spread moderately during baking.

• Prep Time: 20
• Cook Time: 13
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 155
• Sugar: 14g
• Sodium: 115mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: cherry chocolate chip cookies, maraschino cherry cookies, chocolate cherry cookies, holiday cookies