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Cherry Chocolate Chip Cookies
Chocolate lovers will adore the sweet cherry and chocolate flavor combination in these cherry chocolate chip cookies.
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There is nothing better than a fresh, chewy cherry chocolate chip cookie straight out of the oven. This recipe combines two classic treats into one delicious snack, with the maraschino cherries adding an extra burst of flavor to traditional chocolate chip cookies. (I love these chocolate chip pudding cookies, too!)
Cherry Chocolate Chip Cookies Ingredients
You’ll need:
- 2⅔ cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 cup of salted sweet cream butter, softened
- ½ cup of granulated sugar
- ⅔ cup of light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract
- 2 tablespoons of reserved cherry juice
- 2 to 3 drops of pink food color
- 1 cup of drained, chopped maraschino cherries
- 2 cups of semisweet chocolate chips
Substitutions And Additions
FOOD COLORING: You can substitute the pink food color for one to two drops of red food coloring in these chewy cherry cookies.
CHOCOLATE CHIPS: You can substitute semi-sweet chocolate chips for milk chocolate or even white chocolate chips.
NUTS: You can add chopped nuts to the cookie dough to make this perfect recipe even more amazing.
How To Make This Cherry Chocolate Chip Cookies Recipe
STEP ONE: Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
STEP TWO: Using a medium-sized mixing bowl, whisk together the flour and baking soda. Set it aside.
PRO TIP:
The baking soda will give you a fluffier and chewier texture to your cookies.
STEP THREE: Beat butter for one minute until smooth.
Use either a stand mixer, or a medium-sized mixing bowl and a handheld electric mixer, on medium-high speed, to do this.
PRO TIP:
Make sure your butter is softened to room temperature and not melted.
STEP FOUR: Add the white sugar and brown sugar, and continue to mix for 1 to 1½ minutes until light and fluffy.
STEP FIVE: Add the egg, vanilla extract, almond extract and cherry juice to the butter mixture. Mix until well combined.
STEP SIX: Lower the hand mixer speed to medium speed and add the flour mixture into the wet ingredients. Mix just until incorporated.
STEP SEVEN: Add the pink food coloring, and mix just until the color is even.
STEP EIGHT: Fold in the chopped cherry pieces and chocolate chips.
PRO TIP:
Before chopping the cherries, make sure to drain them well. Once drained, lay them on a paper towel to allow any excess moisture to be soaked up.
STEP NINE: Using a 1-tablespoon cookie scoop, scoop the cookie dough ball and place it on the prepared cookie sheet.
Space the dough balls two inches apart.
STEP TEN: Bake in the preheated oven for 10 to 12 minutes, until the edges are just a slightly golden brown color.
STEP ELEVEN: Allow the cookies to rest on the cookie sheet for three to four minutes before moving the cookies to a wire rack.
Allow the cookies to cool completely.
How To Serve
Any time of year is the perfect time to enjoy this tasty cookie. These would be an excellent after-school snack or evening dessert treat.
Serve them with iced tea in the summer and whipped hot chocolate in the winter to wash these delightful cookies down.
Our cherry cheesecake tacos and cherry fluff are two more ways to enjoy delicious cherries in a decadent dessert.
MORE COOKIES RECIPES
Storage
ON THE COUNTER: Store any leftovers in an airtight container, at room temperature, for up to five days.
IN THE FREEZER: You can freeze the cookie dough for up to three months. Allow the dough to completely thaw before baking.
The baked cookies can also be frozen, in an airtight container, for up to three months. Allow the cookies to thaw completely.
Cherry chocolate chip cookies are an excellent way to show your loved ones how much you care (and try our salted caramel chocolate chip cookie bars, too, for another comforting treat). The cherry flavor provides the perfect tangy sweetness for this delicious cookie, and they contrast wonderfully with the chocolate chips.
Frequently Asked Questions
Can I freeze these cookies?
This perfect treat can be frozen in an airtight container for up to three months.
Can I use dried cherries in this recipe instead of maraschino cherries?
We haven’t tried this substitution, but you could definitely try using dried cherries instead for these chocolate cherry cookies.
Can I freeze the dough before baking?
The dough can be frozen for up to three months and then thawed to bake in smaller batches if you’d like.
More Recipes You’ll Love
- Lemon Sugar Cookies
- DoubleTree Cookies
- Soft Gingerbread Cookies
- Lemon Raspberry Cookies
- Cherry Wink Cookies
Cherry Chocolate Chip Cookies
Chocolate lovers will adore the sweet cherry and chocolate flavor combination in these cherry chocolate chip cookies.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 cookies
Ingredients
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted sweet cream butter, softened
- ½ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons reserved cherry juice
- 2 to 3 drops pink food color
- 1 cup maraschino cherries, drained and chopped
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Using a medium-sized mixing bowl, whisk together the flour and baking soda. Set it aside.
- Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer, on medium-high speed, beat the softened butter for 1 minute until smooth.
- Add the sugars, and continue to mix for 1 to 1½ minutes until light and fluffy.
- Add the egg, vanilla, almond flavor and cherry juice. Mix until well combined.
- Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated.
- Add the pink food coloring, and mix just until the color is even.
- Fold in the chopped cherries and chocolate chips.
- Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10 to 12 minutes, until the edges are just golden. Allow the cookies to rest on the cookie sheet for 3 to 4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.
Notes
- The baking soda will give you a fluffier and chewier texture to your cookies.
- Make sure your butter is softened to room temperature and not melted.
- Before chopping the cherries, make sure to drain them well. Once drained, lay them on a paper towel to allow any excess moisture to be soaked up.
Nutrition
Calories: 133kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Calcium: 13mg | Iron: 1mg
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Comments
Gloria says
These are such amazing cookies and so pretty!
Sevella says
I have made these cookies numerous times and were a great hit with everyone.