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Every single batch of these Maraschino Cherry Chocolate Chip Cookies fills our house with big smiles. That gorgeous pink hue and the combo of chocolate chips and tangy cherries always make the mood better. I've tweaked and changed these over time—they're what we always crave when there's something fun to celebrate.
Why You'll Love These
That big wow moment happens when you get a maraschino cherry and a gooey chip in the same bite. The almond extract really boosts the cherry fun, too. They're so cute you can give them as presents, but honestly, we pretty much eat the whole batch ourselves every time.
What To Grab
- Basic Dry Mix: Flour, salt, baking soda, and a little cornstarch help with texture.
- Pink Coloring: Gel option keeps the shade bright and pretty.
- Almond Extract: Really takes those cherry notes up a notch.
- Chocolate Chips: Semi-sweet ones melt down into perfect little bites.
- Cherries: Chop finely, let dry—these are what it's all about.
- Regular Sugar: Brings balance to every bite.
- Brown Sugar: Extra chewiness, trust me.
- Butter: Sitting out on the counter makes it easy to blend smooth.
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Ready To Bake?
- Cool With Patience
- They need to sit on the sheet first and then move over to a rack. It's super tempting to rush but they're tastiest once they're cooled off a bit.
- Shape And Bake
- Scoop out your dough, pop a few extra cherries and chips right on top, and bake at 350°F for roughly 10 minutes.
- Time For The Good Stuff
- Fold in your chocolate chips and cherries at the end. Stop mixing when it all looks combined and happy.
- Add The Dry Team
- Mix together salt, baking soda, flour, and cornstarch. Blend that in slowly next.
- Start With The Wet Mix
- Cream together softened butter and both sugars until nice and light. Pour in the eggs, vanilla, almond, and a couple drops of pink.
Top Tips From Me
Make sure your cherries are good and dry or the cookies can get runny. Gel coloring keeps the color perfect and bright. Stick some extra cherries and chocolate bits on the top just before baking—they'll look so cute. Keep an eye on the timer, you don't want them to go hard.
Switch Things Up
Try tossing in dark chocolate for deeper flavor or white chips if you want more sweetness. Crunchy almonds? Yes, please. Too many chips? Leave them out or throw in a splash of cherry juice for even more zing.
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Stays Good Awhile
Put these in a tight-sealed container and you've got five days of yum. Want them to hang around longer? Toss them in the freezer up to three months. When you're ready, just chill them in the fridge and snack away.
Amazing For Celebrations
These pink beauties pop right out at everything from baby showers to Valentine's or even Christmas bashes. I love seeing folks light up when they spot them at a party. They pack up so cute too, perfect for little gift boxes.
Fast Facts
Making them gluten free? King Arthur's one-for-one flour always works great. Don't want the pink? They'll still be delish. Just chill the dough and really dry your cherries for the best results.
Total Cookie Bliss
Bite into one and you get everything—soft and chewy with cherry sweetness and those melty chocolate bits. We always break these out for something fun and I bet you'll enjoy them just as much.
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Recipe FAQs
- → Why measure the flour carefully?
- Too much flour can make the cookies dry. Use a scale or gently spoon flour into the cup, leveling it off without packing.
- → Can I use liquid coloring?
- Gel coloring gives the best bright pink result. Liquid ones usually aren’t strong enough for the same effect.
- → Why are my cookies too brown?
- They overbaked. Take them out after 10–13 minutes, just when they've set, to keep the pink hue vibrant.
- → Can these be gluten-free?
- Definitely! Just swap regular flour for a gluten-free all-purpose flour that’s a 1:1 replacement, like King Arthur.
- → How do I avoid soggy results?
- Drain the cherries thoroughly and pat them dry with paper towels to get rid of extra liquid.