I love how these cookies bring something new to the table while still being easy and beginner-friendly. The maraschino cherries add a pop of color and a subtle sweetness that pairs beautifully with semisweet chocolate. They’re perfect for cookie exchanges, holiday trays, or just to brighten up an afternoon snack. Plus, the dough comes together quickly and doesn’t require chilling—so I can have warm cookies fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter, softened
granulated sugar
packed brown sugar
large eggs
vanilla extract
all-purpose flour
baking soda
salt
maraschino cherries, drained and chopped
semisweet chocolate chips
Directions
I preheat the oven to 350°F and line my baking sheets with parchment paper.
In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually add this dry mixture into the wet ingredients, blending until just combined.
I gently fold in the chopped maraschino cherries and chocolate chips.
Using a spoon or cookie scoop, I drop rounded spoonfuls of dough onto the prepared baking sheets.
I bake the cookies for 10–12 minutes, just until the edges are golden and the centers are set.
I let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Servings and timing
This recipe yields about 36 cookies. It takes around 26 minutes from start to finish: 15 minutes for prep and 11 minutes for baking.
Variations
I’ve tried using white chocolate chips instead of semisweet for a sweeter twist.
For a nutty crunch, I add a ½ cup of chopped pecans or walnuts.
I sometimes add a touch of almond extract along with the vanilla for a flavor that complements the cherries.
If I want a bolder chocolate flavor, I mix in a few tablespoons of cocoa powder with the flour.
For a festive look, I top each dough ball with a cherry piece before baking.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. If I want to freeze them, I place the cooled cookies in a freezer-safe bag and store them for up to 2 months. I let them thaw at room temperature before enjoying—or pop one in the microwave for a few seconds for that just-baked warmth.
FAQs
Do I need to chill the dough?
No chilling is required for this recipe. I love how quickly I can go from mixing to baking without waiting for the dough to set.
How do I prevent the dough from getting too wet?
The key is to drain the maraschino cherries really well before chopping them. I usually pat them dry with a paper towel to avoid adding too much moisture.
Can I use fresh cherries instead?
Fresh cherries are too juicy and may affect the texture. I stick with maraschino cherries or try dried cherries if I want a different texture.
What if I don’t have chocolate chips?
I’ve chopped up a chocolate bar or used chunks instead. Both work just fine and melt beautifully into the cookies.
Can I make these smaller or larger?
Absolutely. I adjust the baking time slightly—smaller cookies may take 9–10 minutes, while larger ones may need closer to 13–14 minutes.
Conclusion
These cherry chocolate chewy cookies are the perfect combination of chewy, sweet, and rich. I love how simple they are to make, and the maraschino cherries give them a unique twist that always stands out on a cookie platter. Whether I’m baking for the holidays, sharing with friends, or just treating myself, these cookies always bring a smile.
