Cherry Chocolate Chip Cookies
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Fruity and sweet, these Cherry Chocolate Chip Cookies have the most incredible chewy texture… I promise you won’t be able to eat just one! Plus, each batch of chocolate chip cherry cookies is out of the oven in 30 minutes — perfect for those sudden cravings or last-minute bake sales!
Cherry Chocolate Chip Cookies
Fold chopped maraschino cherries and sweet chocolate chips into a simple oatmeal cookie dough, then watch as they transform into delectable treasures.
A sprinkle of sea salt really puts them over the top!
Add these to your lineup of cookie swap favorites, or package them up as holiday gifts.
Though, you may want to make a double or triple batch so you have enough cherry chocolate chip cookies to send out the door!
Chocolate and cherries make such a classic pairing, which is while you’ll find this dynamic duo in everything from cakes to cocktails.
Prefer a less sweet dessert? Use that same jar of maraschino cherries to make a Lime Soda Pound Cake instead!
Ingredient Notes and Substitutions
- Maraschino Cherries – These bright red beauties can be found in jars, typically with the olives but sometimes with the drink mixers or ice cream toppings.
You’ll need both the fruit and the juice for this recipe. Look for ones that are already stemmed to save yourself some prep! - Sugar – Use both granulated and light brown sugar for a hint of caramel sweetness and extra tender treats.
- Quick Oats – This is the rare occasion where these are recommended over old fashioned oats.
Aside from extra structure, these give the cherry chocolate chip cookies the perfect chewy texture. - Vanilla and Cherry Juice – Both add flavor to the cookie dough, but don’t go overboard! Too much cherry juice will turn the dough red.
Almond extract is a great substitute for vanilla. The flavor isn’t quite the same, but the nuttiness will pair well with the other ingredients. - Mini Chocolate Chips – I like this size because they don’t overwhelm or compete with the fruit pieces.
That said, feel free to use regular-sized chips. You can even play with the flavors, ranging from white chocolate to dark chunks!
Tips for Making Maraschino Cherry Cookies
- Really take the time to prepare the cherries.
You will need to remove all of the stems by hand, then dice up the fruit before measuring.
Once measured, spread the cherry pieces onto a paper towel and pat dry with a separate paper towel.
Any excess liquid will affect the consistency of the batter, and your maraschino cherry chocolate chip cookies won’t bake right.
- Don’t overmix the dough!
Once you start adding dry ingredients, go slow and take your time.
Stir in the flour mixture just until there are no more visible streaks, then gently fold in the oats, chocolate chips, and cherries.
If you mix too fast or too much, your chocolate chip cherry cookies will end up tough and hard to chew.
- Want more pink?
That warning about too much cherry juice stands. Yes, more will turn the dough pink, but it will also throw off the liquid balance.
Instead, add a drop or two of red gel coloring when mixing in the juice.
It will give your maraschino cherry cookies a gorgeous hue that’s perfect for Christmas or Valentine’s Day!
How to Store Chocolate Chip Cherry Cookies
Once fully cooled, transfer maraschino cherry chocolate chip cookies to an airtight container. Keep at room temperature for up to 3 days.
They may last a bit longer in the refrigerator, but the texture won’t be as soft and chewy once chilled.
Kitchen Tools You Will Need
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Stand mixer or large mixing bowl with hand mixer
- 2 Tablespoon Scoop – Great for meatballs, ice cream, portioning out leftovers, and more. I’ve had this set for years and use them all the time.
Maraschino Cherry Chocolate Chip Cookies FAQ
Yes! Once baked and cooled, you can freeze the cookies for 1-2 months in a freezer-safe storage bag. Then, thaw on the counter when you’re craving a sweet treat.
Dough balls can also be frozen for up to 3 months if you want to get ahead of your holiday baking.
Flash-freeze them on a baking sheet to keep them from sticking together, then transfer to an airtight container. Bake cherry chocolate chip cookies as directed from frozen, adding another minute or two as needed.
Follow the recipe as directed, but use a 1 tablespoon scoop instead. Then, bake the smaller chocolate chip cherry cookies for just 7 or 8 minutes.
Watch for the edges to turn golden brown and pull them out while the centers still appear a little soft. They’ll finish baking on the pan as they cool.
Maraschino cherries aren’t technically a specific type of cherry, but rather ones that have been heavily preserved and sweetened. They are also artificially colored to give them that signature red hue.
Originally, sweet cherries were pitted and soaked in a maraschino liqueur and jarred.
Now, they are soaked in a brine solution before sitting in a mixture of sugar, almond flavoring, and food dye. Once preserved, they are pitted (and sometimes stemmed) then bottled with the remaining syrup and pasteurized.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Cookie Recipes
Cherry Chocolate Chip Cookies
Ingredients
- 16 ounces maraschino cherries, cherries and juice – drained & de-stemmed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon maraschino cherry juice
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup quick oats
- 3/4 cup mini chocolate chips, divided (optional for garnishing)
- Sea salt to garnish, optional
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Drain (but save the juice), de-stem, and dice the cherries and set aside (about 1 cup of drained & diced cherries). Use a paper towel to get the cherries as dry as possible.
- Cream together the butter, sugar, and brown sugar in a medium size mixing bowl.
- Add the egg and vanilla extract and mix well, and then stir in the cherry juice.
- Stir in the flour, baking soda, and salt.
- Gently fold in the oats, mini chocolate chips (1/2 cup and keep 1/4 cup for garnishing – optional), and diced cherries.
- Use a two tablespoon cookie scoop and create cookie dough balls.
- Place the cookie dough balls on the prepared baking sheet about 2” apart and bake for 9 minutes.
- Remove from the oven and let cool completely on the baking sheet. Garnish with mini chocolate chips and sea salt (optional).
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2023
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I saw this on Facebook and came right here to get the recipe. These cookies are super easy to make and the whole family loved them! Next time I will have to double the recipe to give to friends and family!
i made this recipe. Used 2/3 cup finely chopped cherries.
(I got tired of chopping). These are the best cookies I have
ever made. Gave a few to a friend. She couldn’t stop eating them.
I love this recipe! I froze some, but thawed them out in a few days.
The amounts of ingredients are great! Will be baking more!
The cherries make them look festive for the holidays.
Hi Amanda!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn