Maraschino Cherry Chocolate Chip Cookies
Deliciously soft cookies filled with chocolate chips and maraschino cherries, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter (softened) Can be replaced with coconut oil for a dairy-free version.
- 1 cup granulated sugar Substitute with coconut sugar for a lower glycemic index option.
- 1 cup brown sugar (packed)
- 2 large eggs Can substitute with 1/4 cup applesauce or flaxseed meal mixture to make it egg-free.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Use gluten-free flour blends for a gluten-free cookie.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
- 1 cup maraschino cherries (drained and chopped) Fresh cherries can be used instead for a more natural taste.
Optional ingredients
- 1 cup chopped nuts (walnuts or pecans)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream until light and fluffy, about 3-5 minutes.
- Add the eggs and vanilla extract. Beat until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Fold in chocolate chips and chopped cherries.
- Using a cookie scoop, drop dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze them for longer storage. For leftover cookies, warm them in the microwave for a few seconds or in a preheated oven at 300°F for about 5 minutes.