Maraschino Cherry Chocolate Chip Cookies
These maraschino chocolate chip cookies are a fun twist on a classic! They take just 20 minutes to make and there's no dough chilling required!
Ingredients
- ¾ cup butter, softened (dairy free or regular)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ cup maraschino cherries, pitted and chopped small
- ¾ cup chopped dark or semisweet chocolate
- flakey sea salt, for sprinkling on top
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Remove the stems from the maraschino cherries, then pat them dry to remove all excess liquid. Chop the cherries into small pieces then pat dry again, thoroughly.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Add in the chopped dark/semisweet chocolate and chopped maraschino cherries and stir until combined.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle!
- Remove from the oven, sprinkle some flaky sea salt on top, and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Chopped Chocolate: You can also use chocolate chips. I recommend semisweet or dark.
Maraschino Cherries: I like to use maraschino cherries made without corn syrup or red dyes, as they have more real cherry flavor and aren't quite as sweet.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Nutrition
Calories: 240kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 190mg | Potassium: 89mg | Fiber: 2g | Sugar: 16g | Vitamin A: 342IU | Calcium: 19mg | Iron: 2mg