Cherry Chocolate Cookies Treats

These cherry chocolate cookies are the kind you bake when you crave classic comfort with a playful twist The sweetness of maraschino cherries swirls with rich chocolate chips in a buttery dough that bakes up soft with just enough chew Every batch fills the kitchen with a bakery-worthy aroma and these quickly disappear at gatherings or after-school snack time

My family fell for these after the first bite and now every birthday or cozy movie night someone requests a fresh batch I love how the cherries make each bite feel special

Ingredients

• Unsalted butter: For rich flavor and a tender cookie Aim for high-quality butter that is pale yellow and smells fresh
• Granulated sugar: Gives a crisp edge and sweet base Choose superfine if possible to blend well
• Brown sugar: Brings caramel notes and extra chewiness Go for dark brown for deeper flavor
• Large eggs: Help bind everything and give structure Use them at room temperature for best mixing
• Vanilla extract: Enhances both cherry and chocolate notes Pure vanilla offers the richest aroma
• All purpose flour: The base for soft yet sturdy cookies Spoon and level to avoid packing in too much
• Baking soda: Lifts the cookies for a lighter crumb Check your box is fresh for a proper rise
• Salt: Balances all the sweetness and deepens chocolate flavor Fine sea salt disperses best
• Maraschino cherries: Add bright tart bites Drain and chop well Pat extra dry for the perfect texture
• Semisweet chocolate chips: Deliver pockets of melty goodness Use a name brand for the best melt

Instructions

Preheat and Prepare Pans:

Set your oven to three hundred fifty degrees Fahrenheit Arrange parchment paper on two large baking sheets to prevent sticking and help even browning

Cream the Butters and Sugars:

In a spacious bowl use a hand mixer or sturdy spoon to blend the softened butter with both sugars Mix for up to three minutes until the mixture looks pale and fluffy This process incorporates air for tender cookies

Add Eggs and Vanilla:

Crack in one egg whisk well until absorbed Add the second egg along with the vanilla extract Continue mixing for a smooth and cohesive batter The vanilla should fragrance the dough but not overpower

Mix the Dry Ingredients:

In a separate bowl sift the all purpose flour with baking soda and salt This distributes leavening and flavor evenly before mixing with wet ingredients

Combine Wet and Dry:

Slowly fold the flour mixture into your butter base Mix gently and stop when only a few streaks of flour remain This avoids tough cookies

Fold in Cherries and Chocolate:

Pat the chopped maraschino cherries dry with paper towels then gently mix them into the dough along with semisweet chocolate chips Toss until every scoop of dough has a bit of both for balanced cookies

Shape the Cookies:

Scoop heaping tablespoons of dough and space them out on your parchment lined sheets Give them plenty of room to spread as they bake

Bake to Perfection:

Slide the sheets into your hot oven Bake for ten to twelve minutes Watch for edges to turn golden brown while centers stay soft for a chewy result

Cool Gently:

Let cookies rest a few minutes on the hot pan to finish setting This step prevents breakage Carefully move them to a rack once firm enough to handle for an even cool

The punch of flavor from those soft ruby cherries is my absolute favorite and I still remember my daughter sneaking them straight from the bowl as we baked She says they make the cookies taste like celebration

Storage Tips

Store these cookies in an airtight container at room temperature and they will stay soft for up to five days For longer storage you can freeze cooled cookies in a single layer then transfer to a bag for up to three months Let them come to room temp before serving for best texture

Ingredient Substitutions

You can swap the semisweet chocolate chips for dark chocolate chunks if you like a more intense chocolate flavor White chocolate chips also pair beautifully with cherries If you are out of maraschino cherries try dried tart cherries instead though they are less sweet

Serving Suggestions

Pile these cookies onto a dessert tray with fresh cherries and chocolate shavings for a party presentation I love them alongside a scoop of vanilla ice cream or even crumbled into yogurt for a special breakfast treat

Cultural and Seasonal Notes

While maraschino cherries make these cookies bright year round you can also bake with fresh cherries when they are in season You may need to pit and chop them and blot them very dry to prevent excess juice Americans have enjoyed cherry chocolate desserts since the early twentieth century and these cookies capture that classic flavor combo

These cookies always make our family gatherings brighter Bake a batch and enjoy the bursts of cherry and chocolate in every bite

Recipe FAQs

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

Chill the dough for 20-30 minutes before baking. This helps the cookies hold their shape during baking.

→ Can I use fresh cherries instead of maraschino?

Yes, use fresh cherries pitted and chopped. Pat them dry thoroughly to avoid excess moisture.

→ What type of chocolate works best?

Semisweet chocolate chips provide a balanced sweetness, but dark or milk chocolate chips can also be used.

→ How should I store the cookies to keep them chewy?

Store the cooled cookies in an airtight container at room temperature for up to five days for best texture.

→ Can the dough be frozen?

Yes, portion the dough, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen as needed.

→ Are there nut-free alternatives?

This cookie does not contain nuts, but always check chocolate brands for traces of allergens if needed.