This Cherry Chocolate Chip Cookies recipe has been a weekend favorite in my kitchen ever since I first paired bright maraschino cherries with classic semisweet chips. I discovered the combination during a summer bake-off where I wanted something nostalgic but with a twist — the cherries add a burst of sweet-tart juiciness that cuts through the richness of the butter and chocolate. It’s the kind of cookie that arrives at a gathering and disappears quickly, usually prompting questions about the secret ingredient.

I remember making the first batch for a small picnic; the dough smelled like cherry syrup and warm vanilla as it baked, and the edges turned golden while the centers stayed tender and chewy. My family’s reactions sealed this as a keeper: the kids loved the pops of cherry, my husband declared them “perfect dunkers,” and friends kept asking for the recipe after taking a second and third cookie. These cookies are forgiving, adaptable, and simple enough to make on a weeknight or batch for a party.

Ingredients

• All-purpose flour: 2 2/3 cups — look for a standard American all-purpose flour; spoon and level into the cup for accuracy. The flour gives structure while still allowing a tender crumb.
• Baking soda: 1 teaspoon — reacts quickly with acids to give a light rise and slightly open crumb, contributing to chewiness.
• Salted sweet cream butter: 1 cup (2 sticks), softened — use real butter for flavor and mouthfeel; if using unsalted, add a pinch more salt.
• Granulated sugar: 1/2 cup — adds sweetness and contributes to slightly crisp edges when combined with butter.
• Light brown sugar: 2/3 cup packed — supplies moisture and a subtle molasses note that keeps the cookie chewy.
• Large egg: 1, room temperature — binds ingredients and aids in structure and color.
• Vanilla extract: 1 teaspoon — supports the chocolate and cherry flavors.
• Almond extract: 1/4 teaspoon — a small amount amplifies the cherry impression (don’t overdo it).
• Reserved cherry juice: 2 tablespoons — from the jar of maraschino cherries, this adds subtle cherry flavor and moisture.
• Pink food coloring: 2 to 3 drops — optional for a light rosy hue; the color does not affect flavor.
• Maraschino cherries: 1 cup, drained and chopped — drain thoroughly and pat dry to avoid excess moisture in the dough.
• Semisweet chocolate chips: 2 cups — classic chips give pockets of melty chocolate throughout each cookie.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Proper preheating ensures even baking and predictable spread; allow the oven to come fully to temperature before baking. Whisk dry ingredients: In a medium bowl, whisk together 2 2/3 cups all-purpose flour and 1 teaspoon baking soda until evenly combined. This distributes the leavening agent so cookies rise uniformly without large air pockets. Cream butter and sugars: In a stand mixer or with an electric hand mixer, beat 1 cup softened salted butter on medium-high speed for about 1 minute until smooth. Add 1/2 cup granulated sugar and 2/3 cup packed light brown sugar, then beat for 1 to 1 1/2 minutes until light and fluffy. Proper creaming incorporates air and contributes to texture. Add wet flavorings: Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 2 tablespoons reserved cherry juice until well combined. Scrape the bowl to ensure even mixing. Combine with dry mix: Lower mixer speed to medium and add the flour mixture in two additions, mixing just until incorporated. Overmixing develops gluten and can make cookies tough; stop as soon as streaks of flour disappear. Color and fold in mix-ins: Add 2 to 3 drops of pink food coloring and mix briefly to even out the color. Fold in 1 cup chopped, well-drained maraschino cherries and 2 cups semisweet chocolate chips using a spatula so pieces remain intact and distribution is even. Scoop and bake: Using a 1-tablespoon cookie scoop, portion dough onto the prepared baking sheet about 2 inches apart. Bake at 350°F for 10 to 12 minutes, until edges are just golden and centers look set but still soft. Rotate the pan halfway if your oven has hot spots. Cool properly: Allow cookies to rest on the sheet for 3 to 4 minutes to finish setting, then transfer to a wire rack to cool completely. This short rest helps the centers finish cooking while preserving chewiness.

Storage Tips

Store baked cookies at room temperature in an airtight container layered with parchment paper to prevent sticking. They will stay fresh for 3 to 4 days; for longer storage, freeze baked cookies in a single layer on a tray then transfer to a freezer-safe container for up to 2 months. Reheat briefly in a 300°F oven for 5–7 minutes to bring back softness, or microwave a single cookie for 8–10 seconds for a quick warm treat. If you plan to store dough, scoop onto a tray and freeze until firm, then bag the scoops for future baking.

Ingredient Substitutions

Want to swap ingredients? Use unsalted butter plus 1/4 teaspoon extra salt if you don’t have salted butter. For a less sweet cookie, replace half the semisweet chips with dark chocolate chips. If maraschino cherries are not available, finely chopped dried cherries rehydrated in warm water for 10 minutes work well — drain thoroughly. To make them egg-free, try an 1/4 cup unsweetened applesauce plus 1/4 teaspoon baking powder adjustment; expect a slightly different texture (less chew, more cake-like).

Serving Suggestions

Serve these with cold milk, coffee, or a scoop of vanilla ice cream for an indulgent dessert. For parties, arrange on a tiered platter with fresh cherries and a small bowl of extra chocolate chips for dipping. They pair nicely with fruity teas or a light dessert wine. Garnish with a few extra halved cherries on top while warm for an attractive presentation.

Cultural Background

Combining fruit with chocolate is a classic pairing found across many baking traditions. The use of maraschino cherries in American baking dates to mid-20th-century convenience baking trends when jarred cherries became widely available. Mixing bright preserved cherries into cookies echoes seasonal fruit desserts but in a quick, portable form — a bridge between nostalgic flavors and modern convenience.

Seasonal Adaptations

For summer, use jarred cherries and a touch more juice for a brighter taste; in winter, swap semisweet chips for bittersweet and add a pinch of cinnamon for warmth. For Valentine’s Day, add a few drops of red food coloring and heart-shaped sprinkles. During the holidays, fold in chopped toasted pecans for crunch and a nutty depth.

Meal Prep Tips

Portion dough into tablespoon-sized scoops and freeze on a baking sheet until solid, then store in a freezer bag. When ready to bake, place frozen scoops onto a parchment-lined sheet and bake an extra minute or two. This method provides fresh-baked cookies on demand and is perfect for gifting or making ahead for events. Label bags with the bake date and suggested bake time for convenience.

Enjoy baking these Cherry Chocolate Chip Cookies — they’re approachable for bakers of any skill level and adaptable to many occasions. Share a batch, experiment with small swaps, and make the recipe your own.