These soft, chewy cookies are bursting with maraschino cherry flavor and studded with rich chocolate chips. A delightful treat with a hint of pink!
Ingredients
- ¼ cup unsalted butter, room temperature
- ½ cup white granulated sugar
- ½ cup brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maraschino cherry juice (from the jar)
- Pink gel food coloring (optional, for a rosy hue)
- 1½ to 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, chopped and patted dry
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Your Oven:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and nonstick baking. - Cream the Butter and Sugars:
In a large mixing bowl, use a hand or stand mixer to cream together the butter, white sugar, and brown sugar until light and fluffy (about 2-3 minutes). - Add Wet Ingredients:
Beat in the egg, vanilla extract, and maraschino cherry juice until fully combined. If using pink gel food coloring, add a small drop and mix to achieve your desired shade. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix. - Incorporate the Add-ins:
Gently fold in the chopped maraschino cherries (make sure they are well-drained and patted dry to avoid excess moisture) and chocolate chips. - Portion the Dough:
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will set as the cookies cool. - Cool and Serve:
Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. Enjoy with a cold glass of milk or a hot cup of coffee!
Tips for Success
- Draining the Cherries: Make sure the maraschino cherries are thoroughly dried with paper towels. Excess moisture can make the cookies too wet or cause spreading.
- Measuring Flour: For accurate measurements, spoon the flour into your measuring cup and level it off with a knife. Too much flour can result in dense cookies.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.