Cherry Chocolate Chip Cookies

Cherry chocolate chip cookies combine nostalgic bakery flavors with a playful pop of color. These cookies bake up soft and chewy every time, with bursts of chocolate and juicy cherry in every bite. They became my pink-hued signature treat the year my daughter insisted on baking something pink for her birthday and something about the cherry chocolate mix keeps our family coming back for more.

I love that this recipe is flexible and forgiving. I first made a double batch for a bake sale and they disappeared before I could snag a second cookie

Ingredients

• Unsalted butter (room temperature): Butter provides richness and that perfectly chewy cookie texture. Always start with room temp for best creaming
• White granulated sugar: For sweetness and a delicate crumb. Use the freshest you can
• Brown sugar: Contributes moisture and caramel notes. I like a deep molasses brown sugar here if you have it
• Egg (room temperature): Lends tenderness and helps everything bind together
• Vanilla extract: Enhances the cherry and chocolate. Make sure to use pure extract for best flavor
• Maraschino cherry juice: Adds vibrant pink color and subtle cherry sweetness. Try to scoop from the bottom for extra flavor
• Pink gel food coloring: Makes the cookies pop visually. Gel types do not water down the dough
• All-purpose flour: Brings structure. Start with 1 and a half cups and adjust so dough is manageable. Always scoop and level for accuracy
• Baking soda: Ensures the cookies puff just right. Check your baking soda is fresh
• Salt: Brightens all the flavors. Use fine salt so it mixes in smoothly
• Maraschino cherries (chopped): Bring juicy cherry tidbits throughout. Pat them dry before using for best texture
• Semi-sweet chocolate chips: Blend perfectly with cherries. Use a high-quality brand for bold chocolate flavor

Instructions

Prep the Oven and Pan:

Set the oven to three hundred fifty degrees Fahrenheit then line a baking sheet with parchment paper. This prevents sticking and makes cleanup quick

Cream Butter and Sugars:

Beat room temp butter with granulated and brown sugar in a large mixing bowl. Use medium speed and keep going until the mixture is light and fluffy. This step is key for cookie structure and flavor

Mix in Egg and Vanilla:

Add the room temp egg and pure vanilla extract to your creamed mixture. Continue mixing until totally combined. This helps guarantee even flavor from bite to bite

Add Cherry Juice and Color:

With mixer on low speed pour in maraschino cherry juice and a little pink gel food coloring. Mix until the color is even throughout the batter. Set aside when ready

Combine Dry Ingredients:

In a separate medium bowl whisk together flour baking soda and salt until there are no lumps. Combining dry first prevents overmixing later

Form the Cookie Dough:

Slowly add one and a half cups of the flour mix to wet ingredients. Mix on low just until a slightly sticky dough comes together. If dough is too wet add the extra half cup flour a spoonful at a time until it feels rollable but not dry

Fold in Cherries and Chocolate:

Using a spoon or spatula gently fold in chopped maraschino cherries and chocolate chips. Try not to overmix so cookies stay tender and cherries do not bleed too much color

Shape the Cookies:

Use a two tablespoon scoop or rounded spoon to form dough balls. Place onto your prepared baking sheet with a bit of space between for spreading

Bake:

Bake cookies for twelve to fifteen minutes. Watch for dry opaque tops and just golden edges. Cool on the pan for a minute then transfer to a rack so cookies set up without overbaking

Cool Completely:

Let the cookies cool fully before storing or serving. This helps the chocolate firm up and makes them easy to stack

My kids call these their magic cookies because of their color and the surprise chocolate bits

Storage Tips

Store cooled cookies in an airtight tin at room temperature for up to five days. I like to layer them between sheets of parchment so they do not stick together. For longer keeping freeze baked cookies in a zip bag with air pressed out. They thaw quickly and taste just as good as fresh

Ingredient Substitutions

Fresh or frozen cherries chopped and patted dry can stand in for maraschino if you want a more natural flavor. Dairy free margarine works in place of butter if needed. For chocolate lovers use dark chocolate chips or chopped bar chocolate for extra depth

Serving Suggestions

Stack on a cake stand for birthdays or serve with a scoop of vanilla ice cream for dessert. They are pretty enough for Valentine’s trays and just the thing with afternoon coffee or tea. For parties I tuck a few into cellophane bags for sweet favors

Cultural or Historical Context

Cherry chocolate as a combination has charmed European bakers for generations with Black Forest cake being its most famous pairing. These cookies capture that flavor duet in a quick American style bake that appeals to kids and grown ups alike

Seasonal Adaptations

Swap pink gel for red around the holidays for a more festive look. Try dried tart cherries during winter for a tangier result. Add white chocolate chips in spring for a colorful twist

Success Stories

Many home bakers tell me these cookies bring rave reviews. I have watched friends of all ages light up at their color and flavor. Last Christmas I doubled this batch and they were the quickest to disappear from my cookie tray. It is now my go to cookie when I want something that looks impressive without much fuss

Freezer Meal Conversion

Scoop raw dough balls onto a tray and freeze until firm then move to a zip bag. Dough balls can bake straight from the freezer just add an extra minute or two to the baking time. Perfect for busy weeks or spur of the moment guests

Bright pink cherry cookies bring instant smiles. They freeze well and always make a fun surprise in any lunchbox or party tray

Recipe FAQs

→ How do I prevent the cookies from spreading too much?

Chilling the dough before baking and using the right flour amount help maintain cookie shape and prevent excessive spreading.

→ Can I substitute fresh cherries for maraschino cherries?

Fresh cherries can be used, but may add extra moisture, so pat them dry and chop small for even baking.

→ Is pink gel food coloring required?

The food coloring is optional and only adds a slight pink hue; the taste remains the same without it.

→ What kind of chocolate chips work best?

Semi-sweet chocolate chips complement the sweetness of cherries, but milk or dark chocolate may be used based on preference.

→ How can I store these cookies for freshness?

Store cookies in an airtight container at room temperature for up to four days, or freeze for longer storage.