Cherry Chocolate Chip Cookies

Soft and chewy these irresistible Cherry Chocolate Chip Cookies are a decadent twist on a classic cookie. The pink color makes them fun for celebrations.

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Soft and chewy, these Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic cookie. Chocolate and cherries are a mouth-watering combination. 

More Recipes ⭐ Cherry Fluff | Valentine Sugar Cookies | Cherry Cheesecake Tacos | Cherry Pie Bombs

Cherry Chocolate Chip Cookies

The classic flavor pairing of cherries and chocolate gets a decadent twist with these irresistible cookies. The fun shade of pink these cookies boast makes them fun for Valentine’s Day, Christmas, and other celebrations, too. 

Full of cherries and chocolate, serve these cookies for dessert after dinner, as an after-school snack, or any time you need a sweet treat. They pair deliciously with a cold glass of milk or a mug of hot chocolate. 

Easy to make, these cherry cookies don’t require any chilling and take just 15 minutes of prep time. The flavors and color combination of maraschino cherries and chocolate chips may even remind you of cherry cordial ice cream.

Cherry Chocolate Chip Cookies Ingredients

• Flour - all-purpose flour
• Baking soda
• Butter - salted sweet cream butter, softened
• Sugar - light brown sugar
• Sugar - granulated sugar
• Egg - large egg, room temperature
• Vanilla extract
• Almond extract
• Cherry juice - reserved cherry juice
• Food color - pink food color 
• Cherries - drained, chopped maraschino cherries
• Chocolate chips - semisweet chocolate chips

To prevent any extra liquid from getting into the cookie dough, before chopping the maraschino cherries make sure to drain them well. After they are drained, lay them on a paper towel to allow any excess moisture to be soaked up.

In addition to the semi-sweet chocolate chips, these chewy cherry cookies would also taste delicious with milk chocolate or dark chocolate chips. Using white chocolate would also be a fun and enjoyable treat, plus it would give the cookies a pretty pink and white appearance. 

Adding chopped nuts to the cookie dough makes this cookie recipe even yummier. If you don’t have pink food color, you can substitute 1 to 2 drops of red food coloring in these chocolate cherry cookies. 

How to Make Cherry Chocolate Chip Cookies

FIRST STEP: Preheat the oven to 350°F.  Line a baking sheet with parchment paper and set it aside.

SECOND STEP: Using a medium-size mixing bowl, whisk together the flour and baking soda. Set it aside.

THIRD STEP: Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.

FOURTH STEP: Add the sugars, and continue to mix for 1-1½ minutes until light and fluffy.

FIFTH STEP: Add the egg, vanilla, almond flavor, and cherry juice. Mix until well combined.

SIXTH STEP: Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated. 

SEVENTH STEP: Add the pink food coloring, and mix just until the color is even.

EIGHTH STEP: Fold in the chopped cherries and chocolate chips.

NINTH STEP: Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10-12 minutes, until the edges are just golden. Allow the cookies to rest on the cookie sheet for 3-4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.

Can I use dried cherries instead of maraschino cherries? 

While we haven’t tried this substitution, you could certainly try using dried cherries instead of maraschino cherries for this cookie recipe. 

Can I freeze the dough before baking? 

Cherry chocolate cookie dough can be frozen for up to three months and then thawed to bake cookies. The baked cookies can also be frozen in an airtight container for up to 3 months. 

What if I don’t have pink food coloring? 

If you don’t have pink food coloring you can substitute 1 - 2 drops of red food coloring.

How to Store Cherry Chocolate Chip Cookies 

ON THE COUNTER:  Store leftover cookies in an airtight container at room temperature for up to 5 days.

IN THE FREEZER: Cookies can be frozen before or after baking. Before baking place cookie dough in an airtight container or resealable plastic bag for up to 3 months. Allow the dough to completely thaw before baking. After baking place baked cookies in an airtight container for up to 3 months. Allow the cookies to thaw completely before serving.

Cherry Chocolate Chip Cookies

Soft and chewy these irresistible Cherry Chocolate Chip Cookies are a decadent twist on a classic cookie. The pink color makes them fun for celebrations.

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5 from 36 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course cookies, Dessert

Cuisine American

Servings 48 cookies

Calories 132 kcal

Ingredients

  

1x2x3x

• 2⅔ cup all-purpose flour
• 1 teaspoon baking soda
• 1 cup salted sweet cream butter, (softened)
• ⅔ cup light brown sugar, (packed)
• ½ cup granulated sugar
• 1 large egg, (room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 tablespoons reserved cherry juice
• 2-3 drops pink food color
• 1 cup drained, chopped maraschino cherries
• 2 cups semisweet chocolate chips

DIRECTIONS

 

• Preheat the oven to 350°F.  Line a baking sheet with parchment paper and set it aside.
• Using a medium-size mixing bowl, whisk together the flour and baking soda. Set it aside.
• Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.
• Add the sugars, and continue to mix for 1-1½ minutes until light and fluffy.
• Add the egg, vanilla, almond flavor, and cherry juice. Mix until well combined.
• Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated.
• Add the pink food coloring, and mix just until the color is even.
• Fold in the chopped cherries and chocolate chips.
• Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10-12 minutes, until the edges are just golden. Allow the cookies to rest on the cookie sheet for 3-4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.

Nutrition

Calories: 132kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 129IU | Calcium: 13mg | Iron: 1mg

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