Maraschino Cherry Chocolate Chip Cookies
Delightful cookies combining chocolate chips and maraschino cherries for a festive treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it is softened, not melted.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Beat in one at a time.
- 2 teaspoons vanilla extract For added flavor.
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda Essential for rising.
- ½ teaspoon salt
Mix-ins
- 1 cup maraschino cherries, drained and chopped Look for quality cherries.
- 1 cup semi-sweet chocolate chips Can be substituted with other types of chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy.
- Beat in the eggs one at a time, and stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Mixing
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the chopped maraschino cherries and semi-sweet chocolate chips using a spatula.
Baking
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them out.
- Bake for 10-12 minutes or until the edges are golden brown and centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks.
Notes
Store in an airtight container for 5-7 days or refrigerate for up to two weeks. Cookies can be frozen for 2-3 months.