Estimated reading time: 9 minutes

These Maraschino Cherry Chocolate Chip Cookies are bakery-style cookies, rich in flavor. These pink-hued cookies have dark chocolate and chopped maraschino cherries folded in, optionally top them off with a whole cherry on top and flakey sea salt. You can make them chewy and soft in the center or cook them longer and make them crispy. (makes 18 large cookies or 6 very large cookies)

Maraschino Cherry Chocolate Chip Cookies

Hi Everyone, these maraschino chocolate chip cookies are so good!

They are like a Shirley Temple drink and a chocolate chip cookie combined and made a new cookie!

Ingredients

• 2 1/4 cups (290 grams) of all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (220 grams) unsalted butter, room temperature
• 1 cup dark brown sugar
• 1 large egg
• 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup of dark chocolate chip morsels, high quality (for example, Ghiradelli)
• 3/4 cup melting wafters – to press into the cookie dough balls before baking, I use dark chocolate melting wafters by Ghiradelli
• 1 cup maraschino cherries, stems removed, plus more for topping
• flaky sea salt, for sprinkling after baking, optional, amount to taste

Kitchen Tools

• measuring spoons & cups
• rimmed baking sheet
• stand mixer
• parchment paper or silicone baking mat
• wire cooling rack
• large cookie scoop (3 tablespoons size)

How to Make Maraschino Cherry Chocolate Chip Cookies

Step 1

Mix Dry Ingredients: Preheat the oven to 350 degrees F (177 degrees C).

In a large mixing bowl, add flour, cornstarch, baking powder, baking soda, and salt. Whisk together until combined and set aside.

Step 2

Mix the Wet Ingredients: In the bowl of a stand mixer, add the room temperature unsalted butter, granulated white sugar, and molasses and mix at medium-high speed, until combined. It should be fluffy when combined.

Add the eggs (1 large egg + 1 large egg yolk), 2 teaspoons pure vanilla extract, and 1 teaspoon apple cider vinegar.

Step 3

Make the Batter: Add the dry ingredients, 1/2 cup at a time, until the dry ingredients are fully incorporated into the batter.

Fold in the 1 cup chocolate chip morsels and half the melting wafers.

Fold in the chopped maraschino cherries.

Reserve the rest of the melting wafters to place on top of the dough balls before baking. Optionally, you can add a whole maraschino cherry on top before baking. See notes on the size of the cookies and baking times for each to decide what size cookies you want. Scoop the cookies with the chosen cookie scoop size and place it on a silicone baking mat (or parchment paper)-lined rimmed baking sheet.

Bake for the chosen amount of time based on the size cookie you are making. When they are done, allow cooling for 5 minutes on the pan before transferring them to a wire cooling rack to cool completely. Optionally, sprinkle flaky salt on top to counteract the sweetness. Enjoy!

Recipe Attribution

This recipe is a riff on our Bakery Style Chocolate Chip Cookies recipe.

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Maraschino Cherry Chocolate Chip Cookies

Yield: 18 cookies

These Maraschino Cherry Chocolate Chip Cookies are bakery-style cookies, rich in flavor. These pink-hued cookies have dark chocolate and chopped maraschino cherries folded in, optionally top them off with a whole cherry on top and flakey sea salt. You can make them chewy and soft in the center or cook them longer and make them crispy. (makes 18 large cookies or 6 very large cookies)

Print

Ingredients

• 2 1/4 cups (290 grams) of all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (220 grams) unsalted butter, room temperature
• 1 cup dark brown sugar
• 1 large egg
• 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup dark chocolate chip morsels, high quality (for example, Ghiradelli)
• 3/4 cup melting wafters – to press into the cookie dough balls before baking, I use dark chocolate melting wafters by Ghiradelli
• 1 cup maraschino cherries, stems removed, plus more for topping
• flaky sea salt, for sprinkling after baking, optional, amount to taste

Instructions

1. Mix Dry Ingredients: Preheat the oven to 350 degrees F (177 degrees C). In a large mixing bowl, add flour, cornstarch, baking powder, baking soda, and salt. Whisk together until combined and set aside.
2. Mix the Wet Ingredients: In the bowl of a stand mixer, add the room temperature unsalted butter, granulated white sugar, and molasses and mix at medium-high speed, until combined. It should be fluffy when combined. Add the eggs (1 large egg + 1 large egg yolk), 2 teaspoons pure vanilla extract, and 1 teaspoon apple cider vinegar.
3. Make the Batter: Add the dry ingredients, 1/2 cup at a time, until the dry ingredients are fully incorporated into the batter. Fold in the 1 cup chocolate chip morsels and half the melting wafers. Fold in the chopped maraschino cherries. Reserve the rest of the melting wafters to place on top of the dough balls before baking. Optionally, you can add a whole maraschino cherry on top before baking. See notes on the size of the cookies and baking times for each to decide what size cookies you want. Scoop the cookies with the chosen cookie scoop size and place it on a silicone baking mat (or parchment paper)-lined rimmed baking sheet. Bake for the chosen amount of time based on the size cookie you are making. When they are done, allow cooling for 5 minutes on the pan before transferring them to a wire cooling rack to cool completely. Optionally, sprinkle flaky salt on top to counteract the sweetness. Enjoy!

Notes

Optional Chill Time: It's not a requirement of this recipe but if you want to chill the cookie dough to make it more manageable, you will need to factor in chill time before baking. The larger the dough balls, the longer the dough will need to chill. You can always make the dough ahead of time and keep it in the fridge.

To Make 18 Cookies: Use a 1/4 cup scoop, bake for 11 minutes for cookies that are soft & chewy in the center and crisp on the edges, and 16 minutes for crisp throughout cookies. When they are done, bang the cookie sheet so that they collapse and wrinkle, making them more soft and chewy in the center. I use this cookie scoop for this size of the cookie.

To Make 6 Large Cookies: 3/4 cup scoop, chill for a longer amount of time, 1 hour or overnight, covered so that the dough does not dry out. Bake 3 cookies on a rimmed baking sheet at a time, so they don't run together, bake for 13-16 minutes. When they are done, bang the cookie sheet so that they collapse and wrinkle, making them more soft and chewy in the center.

Storage: Store at room temperature, in an airtight container, for up to 5 days, I recommend finishing them up in 3.

To Freeze: You can freeze the finished cookies, and make sure they are wrapped well in an airtight container. They will store for up to 6 months.

Make-Ahead, Freezing the Dough: You can also freeze the dough, once they are formed into dough balls, make sure they are separated and in an airtight container

Gluten-Free, Dairy-Free, Soy-Free, Kosher Chocolate Option: If you are looking for a vegan, gluten-free type of chocolate for this recipe, I have used the Enjoy Life brand; they have morsels and chunk sizes.

Gluten-Free Flour Option: I use this brand of flour that you can use in a 1-to-1 substitution.

Recommended Products

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  Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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  OXO 1044082 Large Cookie Scoop, 3 TSP, Stainless Steel Multicolor

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 163mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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• Recipe photographed: 12/30/2022
• First published: 1/27/2023

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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