Cherry Chip Cookies
Soft, chewy, and bursting with sweet cherry flavor, these cherry chip cookies deliver the perfect combination of buttery goodness and fruity brightness. Tender chopped maraschino cherries and rich semi-sweet chocolate chips are baked into every bite, creating a flavor reminiscent of chocolate-covered cherries in cookie form. A touch of almond extract amplifies the cherry taste, giving these beautiful pink-hued cookies that classic bakery-style appeal.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl - For dry ingredients
- Measuring cups and spoons
- Cookie scoop - 2-tablespoon size recommended
- Baking sheets - Two sheets needed
- Parchment paper or silicone baking mats
- Wire cooling rack
- Rubber spatula
- Paper towels - For draining cherries
- Fine-mesh strainer - For draining maraschino cherries
Ingredients
- 1 cup unsalted butter - 226g, softened to room temperature
- 3/4 cup granulated sugar - 150g
- 1/2 cup light brown sugar - 100g, packed
- 2 large eggs - at room temperature
- 2 tsp pure vanilla extract
- 1/8 tsp almond extract
- 2 3/4 cups all-purpose flour - 344g, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup maraschino cherries - 150g, drained, patted dry, and finely chopped
- 1 1/2 cups semi-sweet chocolate chips - 255g
- 2-3 drops pink gel food coloring - optional
Instructions
- Drain maraschino cherries through a fine-mesh strainer, then spread on paper towels and pat thoroughly dry. Finely chop into 1/4-inch pieces, place on fresh paper towels to continue draining, and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat softened butter, granulated sugar, and brown sugar together on medium speed for 3–4 minutes until light, fluffy, and pale, scraping down the bowl as needed.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract, almond extract, and pink gel food coloring (if using) until smooth and evenly combined.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt for at least 30 seconds to ensure even distribution of leavening agents.
- With mixer on low, add flour mixture to the wet ingredients in three additions, mixing after each just until no dry streaks remain. The dough should be thick and slightly sticky; do not overmix.
- Using a rubber spatula, gently fold the chopped cherries and chocolate chips into the dough until evenly distributed, being careful not to overmix or break up the cherries.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2–3 inches apart. Optionally press a few extra chocolate chips on top for a bakery-style look.
- Bake one sheet at a time for 11–13 minutes, rotating halfway through, until edges are set and lightly golden while centers still look slightly underdone. Remove from oven and rest on the pan for 5 minutes.
- Transfer cookies to a wire rack and cool completely for 20–30 minutes before storing. Repeat with remaining dough, ensuring the baking sheet has cooled before adding new dough balls.
Notes
- Drain and pat cherries completely dry before using — excess moisture makes cookies cakey instead of chewy.
- Use room-temperature butter; it should be soft enough to leave a fingerprint but not greasy or melted.
- Measure flour by spooning it into the measuring cup and leveling off with a knife — never scoop directly from the bag.
- Do not overbake; cookies should look slightly underdone in the center when removed from the oven and will set as they cool.
- Chill the dough for 30 minutes if it feels too soft or sticky to handle, or to reduce spreading during baking.
- Toss chopped cherries in 1–2 tablespoons of the measured flour before folding in to help keep them suspended in the dough.
- Store cookies at room temperature in an airtight container with a slice of bread to maintain softness for up to 5 days.
- Freeze baked cookies for up to 3 months with parchment between layers, or freeze shaped dough balls and bake from frozen, adding 1–2 minutes to bake time.
- For a gourmet upgrade, use Luxardo maraschino cherries for a richer, more natural cherry flavor.
- Swap semi-sweet chips for white chocolate chips (Double Cherry variation) or dark chocolate chips for a more sophisticated, less sweet cookie.