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)
Table of contents
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.
Web Story
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Maraschino Cherry Chocolate Chip 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)
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
- 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.
- 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.
- 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
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Nutrition Information:
Yield: 18 Serving Size: 1Amount 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!
- Recipe photographed: 12/30/2022
- First published: 1/27/2023
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