Maraschino Cherry Chocolate Chip Cookies

Maraschino Cherry Chocolate Chip Cookies arrive with a glossy, jewel-like shimmer and a sophisticated balance of sweet cherry and bitter chocolate. This recipe refines the classic cookie with briefly reduced maraschino syrup and judiciously drained cherries so each bite stays tender, not soggy. For another modern cookie twist, see our Biscoff cookie butter white chocolate chip cookies, which explore a different spice and texture profile.

Why Make This Recipe

• Effortless Yet Elegant: familiar cookie technique but with a cherry syrup reduction that reads as intentional and refined.
• Minimal Ingredients: pantry staples plus maraschino cherries transform the cookie without complexity.
• Impressive Flavor: bright, slightly acidic cherries cut the sweetness of chocolate for layered contrast.

What elevates these cookies is the small extra step—reducing a spoonful of maraschino syrup—to concentrate aroma and anchor the cherry’s flavor so it complements, not overwhelms, the chocolate.

Ingredients

Base

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (226 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract

Mix-ins / Sauce

• 1 1/2 cups (255 g) semisweet chocolate chips (or chopped chocolate)
• 3/4 cup (120 g) maraschino cherries, well drained and coarsely chopped (pat dry)
• 2 tbsp reserved maraschino syrup, reduced to 1 tbsp (optional glazing reduction; see steps)

Topping

• Flaky sea salt, for finishing (optional)
• Extra chocolate chips for pressing on dough (optional)

Precision notes: sift flour when measuring; butter and eggs should be at room temperature; pat cherries dry with paper towels and toss briefly in 1 tsp flour to prevent sinking.

How to Make Maraschino Cherry Chocolate Chip Cookies:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat. (Tip: use convection for even browning, reduce temp by 15°F.)
2. Whisk flour, baking soda, and salt in a bowl until evenly combined and pale. Observe the dry mix for a uniform, sandy texture.
3. In a stand mixer fitted with the paddle (or with a large bowl and a handheld mixer), cream the room-temperature butter with both sugars until light, pale, and slightly fluffy—about 3 minutes. You should see the sugar dissolve into a cream.
4. Add eggs one at a time, mixing until incorporated, then add vanilla. The batter will look glossy and smooth.
5. Reduce the heat under a small saucepan, add the reserved maraschino syrup, and simmer until syrup reduces by half and thickens slightly—about 3–5 minutes. Cool briefly; it should coat the back of a spoon. (Mini-tip: reduce syrup just until it napes a spoon to avoid excessive moisture in the dough.)
6. Fold the dry ingredients into the creamed mixture on low speed until just combined; the dough should be cohesive and slightly tacky, not dry.
7. Gently fold in chocolate chips, chopped maraschino cherries (tossed in 1 tsp flour), and a tablespoon of the cooled reduced syrup if using. The cherries should appear as bright, ruby flecks in the dough.
8. Scoop rounded tablespoons (or use a 1.5-tablespoon cookie scoop) onto the prepared sheets, spacing about 2 inches apart. Press a couple extra chocolate chips atop each mound for an elegant finish. (Mini-tip: chill scooped dough for 20–30 minutes for thicker cookies and less spread.)
9. Bake 10–12 minutes, until edges are golden and centers remain slightly glossy and soft. Rotate the pan halfway through for even color. Sensory cue: cookies should yield slightly when pressed in the center but feel set at the edges.
10. Remove to a wire rack; sprinkle with flaky sea salt while still warm. Allow cookies to cool for 10–15 minutes to let interior set before serving.

How to Serve Maraschino Cherry Chocolate Chip Cookies:

Serve on a matte slate or porcelain platter to heighten color contrast; arrange cookies in a loose fan or small stacks of three for a composed look. Drizzle a thread of the reduced maraschino syrup over the plate or offer it in a small ramekin for dipping. Pair with an espresso shot, a late-harvest wine, or a lightly floral tea for balance. For inspiration on modern cookie presentations, consider the contrast used in our Biscoff cookie butter white chocolate chip cookies layout.

How to Store Maraschino Cherry Chocolate Chip Cookies:

Cool completely before storing to avoid condensation and sogginess. Layer cookies in an airtight container separated by parchment paper; store at room temperature up to 3 days. For longer keeping, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat frozen or room-temperature cookies in a 300°F (150°C) oven for 4–6 minutes to refresh chew and warm the chocolate.

Tips to Make Maraschino Cherry Chocolate Chip Cookies:

• Drain and pat the cherries thoroughly; excess moisture is the main cause of a limp cookie.
• Toss cherries in a little flour to suspend them in the dough and prevent sinking.
• Reduce only a small amount of syrup—too much will add liquid; you want concentrated flavor, not sugar syrup.
• Chill scooped dough for thicker, chewier cookies and more controlled spread.
• Use a mix of chocolate chips and chopped chocolate for varied melt and texture.

Variation (if any):

• Swap semisweet for 60–72% dark chocolate for a more bitter contrast.
• Add 1/2 tsp almond extract alongside vanilla for a toasted-nut note that complements cherries.
• Turn the cookies into sandwiches: spread a thin layer of dark chocolate ganache or mascarpone between two cooled cookies and refrigerate briefly to set.
• For a more festive presentation, fold in finely chopped toasted pistachios and finish with pistachio crumbs.

FAQs:

Can I use fresh cherries instead of maraschino cherries?

Yes. Pit and chop fresh cherries, then macerate briefly with a teaspoon of sugar and drain. Pat dry and toss with a little flour to prevent added moisture from softening the dough.

How do I prevent the cookies from becoming too soft or cakey?

Avoid overmixing once the flour is added; mix until just combined. Chill the dough to reduce spread and bake until edges are golden while centers remain slightly soft—carryover heat will finish them.

Can I make the dough ahead of time?

Absolutely. Refrigerate the dough (scooped or whole) for up to 48 hours. For longer storage, freeze scooped dough on a tray, then bag for up to 3 months. Bake from frozen adding 1–2 minutes to the time.

Conclusion

These Maraschino Cherry Chocolate Chip Cookies pair glossy maraschino jewels with melting chocolate for an elegant, modern twist on a timeless favorite. The small act of reducing a touch of syrup and thoroughly drying the cherries creates a cookie that is both refined and delightfully textural. Share plating ideas and photos with friends or on social media; your notes help others discover subtle techniques. For a classic take that inspired this variation, see Maraschino Cherry Cookies with Chocolate Chips – The First Year. How would you make this dish your own?

Maraschino Cherry Chocolate Chip Cookies

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• Author: chef-ava
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

These elegant cookies combine sweet maraschino cherries with rich chocolate for a sophisticated treat that is both tender and flavorful.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (226 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 1/2 cups (255 g) semisweet chocolate chips (or chopped chocolate)
• 3/4 cup (120 g) maraschino cherries, well drained and coarsely chopped (pat dry)
• 2 tbsp reserved maraschino syrup, reduced to 1 tbsp (optional glazing reduction)
• Flaky sea salt, for finishing (optional)
• Extra chocolate chips for pressing on dough (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or a silicone mat.
2. Whisk flour, baking soda, and salt in a bowl until combined.
3. Cream butter and sugars in a stand mixer until light and fluffy, about 3 minutes.
4. Add eggs one at a time, mixing until incorporated, then mix in vanilla.
5. Reduce maraschino syrup in a small saucepan until thickened, about 3-5 minutes.
6. Fold dry ingredients into the creamed mixture until just combined.
7. Gently fold in chocolate chips, chopped cherries, and reduced syrup.
8. Scoop dough onto prepared sheets, spacing about 2 inches apart. Press extra chocolate chips on top.
9. Bake for 10-12 minutes until golden at the edges and slightly glossy in the center. Rotate halfway.
10. Remove and cool on a wire rack; sprinkle with flaky sea salt while warm.

Notes

Cool cookies completely before storing. Store in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg