Delicious Cherry Chocolate Chip Cookies

Delicious Cherry Chocolate Chip Cookies are soft, chewy, sweet, lightly tart, and filled with little bites of maraschino cherry and melty chocolate. They have the familiar comfort of a classic chocolate chip cookie, but the cherries and almond extract give them a bakery-style twist that makes them feel special.

These are the cookies to make when you want something quick but memorable. They take about 15 minutes of prep and only 10 minutes in the oven, which means you can go from craving cookies to pulling a warm tray from the oven in very little time.

The texture is one of the best parts. The centers stay soft and chewy, the edges get just a little crisp, and the cornstarch helps create that tender bite that makes the cookies feel extra soft.

The flavor is playful without being complicated. Brown sugar gives warmth, granulated sugar balances the sweetness, semi-sweet chocolate adds richness, and chopped maraschino cherries bring sweet-tart pops throughout the dough.

The almond extract is the quiet secret. It makes the cherry flavor stand out and gives the whole batch that irresistible sweet bakery aroma while the cookies bake.

These cookies are easy enough for a weekday dessert, but pretty enough for sharing. They work for potlucks, bake sales, book club trays, “thinking of you” gifts, holiday cookie boxes, or simple nights when something warm and sweet would make the day better.

They are also flexible. You can use white chocolate chips, dried cherries, frozen cherries, cherry extract, nuts, vanilla, gluten-free flour blend, or even an applesauce egg swap depending on what you need.

The most important thing is to drain the cherries well. A little cherry juice is charming, but too much can turn the dough pink and wet.

Even if the cookies come out slightly rustic, they still taste wonderful. A soft cookie with chocolate, cherry, and almond flavor does not need perfection to win people over.

Why You’ll Love These Delicious Cherry Chocolate Chip Cookies

These cookies have a soft, chewy texture. The centers stay tender while the edges bake up lightly golden.

They bring together cherry and chocolate beautifully. The maraschino cherries add sweet-tart flavor, and the semi-sweet chocolate chips make every bite rich.

They are quick to make. With about 15 minutes of prep and 10 minutes of baking, they are perfect for fast dessert cravings.

They do not need fancy equipment. A mixing bowl, baking sheet, parchment paper, and basic baking tools are enough.

They smell amazing while baking. Almond extract and cherries create a warm, sweet aroma that makes the kitchen feel like a bakery.

They are easy to store and freeze. Baked cookies keep well, and dough balls can be frozen for later.

Recipe Details

These Cherry Chocolate Chip Cookies bake at 350°F (175°C). The baking sheet should be lined with parchment paper for easy cleanup and to help prevent sticking.

The dough begins with ½ cup cold butter. Unlike many cookie recipes, the butter starts cold to help create the right texture.

The sugars are ½ cup packed brown sugar and ¼ cup granulated sugar. Brown sugar adds depth and moisture, while granulated sugar balances the dough.

The dough uses 1 large egg and 1 teaspoon almond extract. Vanilla can be used instead if needed, using 1 ½ teaspoons because it is milder.

The dry ingredients are ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 4 teaspoons cornstarch, and 1 ½ cups all-purpose flour. Cornstarch helps make the cookies extra soft.

The mix-ins are 1 cup semi-sweet chocolate chips and ½ cup chopped maraschino cherries. The cherries should be well-drained and patted dry with paper towels.

The dough is portioned by tablespoon-sized scoops and spaced about 2 inches apart. The cookies bake for exactly about 10 minutes.

They should look slightly underdone in the middle when removed from the oven. The edges should be lightly golden, and the cookies will set as they cool.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This keeps them from breaking while they are still soft.

Each cookie is about 120 calories. The recipe is quick, soft, and easy to make ahead.

Ingredients

For the Cherry Chocolate Chip Cookie Dough

• ½ cup butter, 1 stick, cold
• ½ cup packed brown sugar, 103g
• ¼ cup granulated sugar, 50g
• 1 large egg
• 1 teaspoon almond extract
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 4 teaspoons cornstarch
• 1 ½ cups all-purpose flour, 180g
• 1 cup semi-sweet chocolate chips, about 6 oz
• ½ cup maraschino cherries, chopped and well-drained

Optional Swaps, Add-Ins, and Variations

• 1 ½ teaspoons vanilla extract
• White chocolate chips
• ⅓ cup chopped dried cherries
• Warm water
• 1:1 gluten-free baking blend
• ½ teaspoon cherry extract
• ¼ cup chopped almonds
• ¼ cup chopped pecans
• Frozen cherries
• 1 tablespoon extra sugar
• 1 teaspoon milk
• ¼ cup applesauce

Ingredient Notes

Cold butter helps give these cookies their soft, thick texture. Use it straight from the refrigerator rather than melting it.

Brown sugar adds moisture and a deeper sweetness. Pack it firmly into the measuring cup so the amount is accurate.

Granulated sugar balances the brown sugar. It helps the cookie edges bake just slightly crisp.

The egg binds the dough. Room temperature is ideal, but a cold egg can still work in a pinch.

Almond extract is the flavor booster that makes the cherries shine. It gives the cookies a sweet bakery-style aroma.

Vanilla can be used if you do not have almond extract. Use 1 ½ teaspoons vanilla because it is milder.

Salt is small but important. It makes the cherry and chocolate flavors taste fuller.

Baking soda and baking powder work together for lift and texture. Make sure both are fresh.

Cornstarch is what helps these cookies turn out ultra-soft. It keeps the crumb tender.

All-purpose flour forms the structure of the cookie dough. Spoon and level it rather than scooping directly from the bag.

Semi-sweet chocolate chips balance the sweetness of the cherries. Mini chips spread through the dough well, but regular chips also work.

Maraschino cherries should be chopped and well-drained. Pat them dry with paper towels so the dough does not become too wet or overly pink.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Cherry Chocolate Chip Cookies

Make the cookies with cold butter, brown sugar, granulated sugar, egg, almond extract, flour, cornstarch, leavening, semi-sweet chocolate chips, and well-drained maraschino cherries. This gives the classic soft and chewy cherry-chocolate cookie.

Bake for 10 minutes, then let the cookies rest on the baking sheet. That rest helps the centers set without drying out.

White Chocolate Cherry Cookies

Swap the semi-sweet chocolate chips for white chocolate chips. The flavor becomes sweeter and creamier.

White chocolate pairs beautifully with cherries. It gives the cookies a dessert-like, almost cherry-cheesecake feeling.

Dried Cherry Chocolate Chip Cookies

Use ⅓ cup chopped dried cherries instead of maraschino cherries. Soak them in warm water for 10 minutes first.

Pat them dry before adding. They will give a deeper, chewier cherry flavor.

Gluten-Free Cherry Chocolate Chip Cookies

Replace the all-purpose flour with a 1:1 gluten-free baking blend. A blend with xanthan gum works well for texture.

The cookies may be slightly more delicate. Let them cool before moving.

Extra Cherry Flavor Cookies

Add ½ teaspoon cherry extract along with the almond extract. This gives the cookies a stronger cherry flavor.

Do not add too much cherry extract. A small amount is enough.

Almond Crunch Cherry Cookies

Add ¼ cup chopped almonds. Toast them first for maximum flavor.

The almonds add crunch and pair well with the almond extract. Fold them in with the chocolate chips and cherries.

Pecan Cherry Chocolate Cookies

Add ¼ cup chopped pecans. Toasting them first gives deeper flavor.

Pecans add a warm, nutty contrast to the sweet cherries and chocolate. Keep the total add-ins balanced.

Frozen Cherry Chocolate Chip Cookies

Use frozen cherries if needed. Thaw them first and pat them very dry.

Frozen cherries are less sweet and more tart than maraschino cherries. Add 1 extra tablespoon of sugar to balance the flavor.

Vanilla Cherry Chocolate Chip Cookies

Leave out the almond extract and use 1 ½ teaspoons vanilla extract instead. The cookies will still taste sweet and delicious.

The cherry flavor will be softer. Vanilla gives a more classic cookie flavor.

Egg-Free Applesauce Version

Use ¼ cup applesauce instead of the egg. The texture will be slightly cakier.

This swap can work when eggs are not used. The cookies will still be tasty.

Extra Soft Cookie Dough

If the dough feels too dry, add 1 teaspoon milk. Mix gently.

Sometimes flour measurements vary slightly. A tiny splash of milk can help the dough come together.

Chilled Dough Cherry Cookies

If the dough feels sticky, chill it for 20 minutes before scooping. The cold butter will firm up again.

This makes the dough easier to handle. It can also help reduce spreading.

Frozen Dough Ball Cookies

Freeze shaped dough balls for later. Bake from frozen and add 1 to 2 minutes to the bake time.

This is perfect for cookie emergencies. You can bake only what you need.

Why This Recipe Works

This recipe works because the dough is designed for softness. Cold butter, brown sugar, cornstarch, and careful baking all help create tender cookies.

Cold butter helps the cookies hold shape. It also creates little pockets of tenderness in the dough.

Brown sugar keeps the centers moist. Granulated sugar adds balance and helps the edges bake properly.

Cornstarch makes the cookies softer. It gives the crumb that melt-in-your-mouth quality.

Both baking soda and baking powder are used. Together, they support rise and texture.

Almond extract enhances the cherry flavor. It makes the cookies smell and taste more like a bakery treat.

Draining the cherries is important. Too much cherry juice can loosen the dough and tint it pink.

Baking for only 10 minutes keeps the centers soft. The cookies should finish setting during the 5-minute rest on the baking sheet.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Let it fully heat before the cookies go in.

A properly heated oven helps the cookies bake evenly. It also helps the edges set while the centers stay soft.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

Set the baking sheet aside while you prepare the dough. Parchment also helps the bottoms bake gently.

Step 3: Drain and Dry the Cherries

Chop ½ cup maraschino cherries and drain them well. Pat them dry with paper towels.

This step matters because extra juice can make the dough wet. Too much cherry juice can also turn the dough pink.

Step 4: Cream the Cold Butter and Sugars

In a mixing bowl, combine ½ cup cold butter, ½ cup packed brown sugar, and ¼ cup granulated sugar. Cream together until smooth, light, and fluffy.

This should take about 2 to 3 minutes. The mixture should look well blended, not streaky.

Step 5: Add the Egg and Almond Extract

Add 1 large egg and 1 teaspoon almond extract. Beat until fully combined.

Scrape down the sides of the bowl so nothing hides along the edges. The mixture should look smooth.

Step 6: Whisk the Dry Ingredients

In a separate bowl, whisk together ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 4 teaspoons cornstarch, and 1 ½ cups all-purpose flour. Mix until evenly combined.

This keeps the leavening, salt, and cornstarch evenly distributed. It prevents uneven bites.

Step 7: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture. Mix just until no flour streaks remain.

Stop as soon as the dough comes together. Overmixing can make the cookies tough.

Step 8: Check the Dough Texture

The dough should be thick. It may seem slightly dry at first, but it should come together as it is mixed.

If it feels too dry, add 1 teaspoon milk. If it feels too sticky, chill it for 20 minutes before scooping.

Step 9: Fold in the Chocolate Chips

Add 1 cup semi-sweet chocolate chips. Fold them in gently with a spatula.

Mini chips distribute especially well, but regular chips also work. Make sure the chocolate is spread through the dough.

Step 10: Fold in the Cherries

Add the chopped, well-drained maraschino cherries. Fold gently so you do not crush them too much.

A few cherry streaks are fine. Try to keep small cherry pieces throughout the dough for flavor in every bite.

Step 11: Portion the Dough

Drop tablespoon-sized portions of dough onto the prepared baking sheet. A cookie scoop helps make them even.

Space the dough portions about 2 inches apart. This gives them room to bake properly.

Step 12: Shape if Needed

If any dough portions are uneven, gently nudge them into rounded mounds. Do not flatten too much.

A rounded shape helps the cookies bake thick and soft. Rustic cookies are perfectly fine.

Step 13: Bake the Cookies

Bake for 10 minutes. The edges should be lightly golden, and the centers should still look slightly underdone.

Do not overbake. The soft center is the secret to the texture.

Step 14: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for 5 minutes. They will continue to set as they rest.

This step helps them hold together. Moving them too early can cause breakage.

Step 15: Transfer to a Wire Rack

Move the cookies to a wire rack to cool. Use a spatula because they may still be soft.

Let them cool completely if storing. Enjoy warm if serving right away.

Step 16: Store the Cookies

Place cooled cookies in an airtight container at room temperature. Add a slice of bread to help keep them soft if desired.

They stay soft and chewy for up to 5 days. Keep the container sealed.

Step 17: Freeze for Later

Freeze cooled cookies in a freezer bag with parchment between layers. They keep for up to 3 months.

You can also freeze dough balls. Bake from frozen and add 1 to 2 minutes to the baking time.

Step 18: Rewarm Leftovers

If the cookies become slightly stale, warm one in the microwave for 10 seconds. This brings back a softer, fresher texture.

Serve warm with milk, coffee, or as a quick sweet treat. The chocolate will soften beautifully.

Serving Ideas

Serve these cookies warm for the softest centers and melty chocolate. The cherry pieces taste especially sweet when the cookies are fresh from the oven.

Pair them with a glass of cold milk. The creamy milk balances the sweet cherry and chocolate flavor.

They are also lovely with coffee. The almond extract and chocolate make them feel like a bakery cookie.

Bring them to potlucks or bake sales. Their cherry-chocolate flavor makes them stand out from regular chocolate chip cookies.

Pack them as a “thinking of you” gift. Let them cool completely before placing them in a bag or box.

Serve them at book club, holidays, or casual gatherings. They are simple enough to make quickly but special enough to share.

For a pretty dessert tray, mix them with other cookies. Their little cherry pieces add color.

Warm leftovers for 10 seconds in the microwave. This revives the soft texture and makes the chocolate taste fresh again.

Storage

Store cooled Cherry Chocolate Chip Cookies in an airtight container at room temperature. Add a slice of bread to help keep them soft and chewy.

The cookies stay soft for up to 5 days. Replace the bread slice if it becomes too dry.

Layer the cookies with parchment if stacking. This helps protect the texture and prevents sticking.

Make sure the cookies are fully cooled before storing. Warm cookies can create moisture in the container.

Keep the container sealed between servings. Air can dry out soft cookies.

If cookies become a little stale, microwave one for 10 seconds. The texture becomes softer again.

Do not store them uncovered. They can dry out quickly.

For the best flavor, enjoy them within the first few days. They are especially good when fresh and soft.

Freezing

These cookies freeze well after baking. Let them cool completely before freezing.

Place cookies in a freezer bag with parchment between layers. Squeeze out extra air before sealing.

Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

For a warm cookie feel, microwave thawed cookies for about 10 seconds. The chocolate will soften.

The dough balls also freeze well. Scoop the dough into portions and freeze until firm.

Transfer frozen dough balls to a freezer bag. Bake from frozen and add 1 to 2 minutes to the bake time.

Freezing dough is helpful when you want fresh cookies later. Bake only as many as you need.

Label the freezer bag if desired. This helps track the storage time.

Make-Ahead

You can make the dough ahead by scooping it into dough balls and freezing them. This gives you quick cookies anytime.

Bake the dough balls straight from frozen. Add 1 to 2 minutes to the baking time.

You can also bake the cookies ahead and store them at room temperature for up to 5 days. Keep them airtight with a slice of bread for softness.

If gifting, bake and cool the cookies completely before packing. This keeps the container from trapping steam.

For best appearance, pat the cherries very dry before mixing the dough. This helps prevent too much pink color.

If the dough feels sticky while making ahead, chill it for 20 minutes before scooping. It will become easier to handle.

These cookies are especially helpful for quick dessert planning. The short bake time makes them easy to prepare close to serving.

Helpful Notes for Best Results

Use cold butter, not melted butter. Cold butter helps create the right texture.

Cream the butter and sugars for 2 to 3 minutes. The mixture should become lighter and smooth.

Drain the maraschino cherries very well. Pat them dry with several paper towels.

Do not overmix after adding the flour. Stop once the dough comes together.

If the dough is sticky, chill it for 20 minutes. This makes scooping easier.

If the dough is too dry, add 1 teaspoon milk. Flour measuring can vary.

Use almond extract for the strongest cherry-friendly flavor. Vanilla works if needed.

Bake for 10 minutes and let the cookies rest. Slightly underdone centers become soft and chewy as they cool.

Variations

Classic Cherry Chocolate Chip Cookies

Use cold butter, brown sugar, granulated sugar, egg, almond extract, salt, baking soda, baking powder, cornstarch, flour, semi-sweet chocolate chips, and chopped well-drained maraschino cherries. This gives the full soft, chewy cherry-chocolate cookie.

Bake until the edges are lightly golden. Let the centers finish setting on the baking sheet.

White Chocolate Cherry Cookies

Replace the semi-sweet chocolate chips with white chocolate chips. This creates a creamier, sweeter cookie.

The white chocolate pairs beautifully with cherries. It gives the cookies a softer dessert flavor.

Dried Cherry Chocolate Chip Cookies

Use ⅓ cup chopped dried cherries. Soak them in warm water for 10 minutes first.

Pat them dry before adding to the dough. They create a deeper, chewier cherry flavor.

Gluten-Free Cherry Chocolate Chip Cookies

Use a 1:1 gluten-free baking blend instead of all-purpose flour. A blend with xanthan gum gives the best texture.

The cookies may be slightly more delicate. Let them cool before moving.

Double Cherry Cookies

Add ½ teaspoon cherry extract along with the almond extract. This gives the cookies an extra cherry punch.

Do not add too much. Cherry extract can become strong quickly.

Almond Cherry Cookies

Add ¼ cup chopped toasted almonds. The almonds bring crunch and echo the almond extract.

Fold them in with the chocolate chips and cherries. Keep the total add-ins close to 1 ½ cups.

Pecan Cherry Cookies

Add ¼ cup chopped toasted pecans. Pecans bring a warm, nutty crunch.

They pair well with chocolate and cherries. Toasting gives the best flavor.

Frozen Cherry Cookies

Use frozen cherries if needed. Thaw them and pat them very dry.

Because frozen cherries are less sweet and more tart, add an extra tablespoon of sugar. The cookies will taste slightly different.

Vanilla Cherry Cookies

Use 1 ½ teaspoons vanilla extract instead of almond extract. This creates a softer, more classic cookie flavor.

The cherry flavor will still come through. Almond extract simply makes it stronger.

Egg-Free Applesauce Cookies

Use ¼ cup applesauce instead of the egg. The cookies will be slightly cakier.

This can work when you need an egg-free option. Keep the rest of the dough the same.

Frozen Dough Cookies

Freeze the dough balls for later baking. Add 1 to 2 minutes to the bake time when baking from frozen.

This is a great way to keep cookies ready for last-minute treats. Use parchment between frozen dough portions if needed.

Troubleshooting

The Dough Is Too Sticky

The cherries may have added extra moisture. Chill the dough for 20 minutes before scooping.

Make sure the cherries are well-drained and patted dry. This helps prevent sticky dough.

The Dough Is Too Dry

Add 1 teaspoon milk and mix gently. Flour measurements can vary.

The dough should be thick but able to hold together. Do not add too much milk at once.

The Cookies Spread Too Much

Make sure the butter is cold and not softened or melted. Cold butter helps the cookies hold shape.

If the dough feels sticky, chill it before baking. Also make sure the baking powder is fresh.

The Cookies Turned Pink

The cherries were likely not dried enough. Extra cherry juice can tint the dough.

The cookies still taste good. Next time, pat the cherries dry with several paper towels.

The Cookies Are Tough

The dough may have been overmixed after the flour was added. Mix only until no flour streaks remain.

Overmixing can make cookies less tender. Gentle mixing is best.

The Cookies Are Dry

They may have baked too long. Bake for 10 minutes and pull them when the centers still look slightly underdone.

The cookies set as they cool. Overbaking removes the soft texture.

The Centers Look Underdone

That is expected when they first come out. The centers should look slightly soft.

Let the cookies rest on the baking sheet for 5 minutes. They will firm up.

The Cherries Smashed Into the Dough

Fold gently with a spatula. Do not beat the cherries into the dough.

Small cherry smears are fine. Large smashed streaks may change the color.

The Flavor Is Missing Something

Do not skip the salt. It helps the chocolate and cherry flavors pop.

Almond extract also helps. Vanilla works, but almond gives a stronger cherry-cookie aroma.

The Cookies Became Stale

Warm them in the microwave for 10 seconds. This brings back a softer texture.

Store future batches airtight with a slice of bread. The bread helps keep them soft.

Frequently Asked Questions

Can I use frozen cherries instead of maraschino?

Yes, frozen cherries can be used, but the cookies will be different. Thaw them first and pat them very dry.

Frozen cherries are less sweet and more tart than maraschino cherries. Add 1 extra tablespoon of sugar to balance the flavor.

How do I prevent my cookies from spreading too much?

Use cold butter, not softened or melted butter. If the dough feels sticky, chill it for 20 minutes before baking.

Also make sure the baking powder is not expired. Fresh leavening helps the cookies puff instead of spreading too much.

Can I leave out the almond extract?

Yes, you can use vanilla instead. Use 1 ½ teaspoons vanilla extract because it is milder.

The cookies will still be delicious. Almond extract simply enhances the cherry flavor.

Why did my cookies turn pink?

The cherries probably were not dried enough. Cherry juice can tint the dough.

They still taste great. Dry the cherries well next time if you want a more neutral dough color.

Can I make these without eggs?

Yes, ¼ cup applesauce can work instead of the egg. The texture will be slightly cakier.

The cookies will still taste good. Expect a softer, more cake-like result.

Can I use dried cherries?

Yes, use ⅓ cup chopped dried cherries. Soak them in warm water for 10 minutes first.

Pat them dry before adding to the dough. They make the cookies chewier and deeper in cherry flavor.

Can I freeze the cookies?

Yes, baked cookies freeze well for up to 3 months. Place parchment between layers in a freezer bag.

Thaw at room temperature. Warm briefly if you want a fresh-baked texture.

Can I freeze the dough balls?

Yes, dough balls freeze well. Bake from frozen and add 1 to 2 minutes to the baking time.

This is a great way to have fresh cookies anytime. Store the dough balls in a freezer bag.

Why This Recipe Works So Well

Delicious Cherry Chocolate Chip Cookies work because they balance soft texture, sweet-tart cherries, rich chocolate, and a hint of almond. Each part of the dough supports that final chewy bite.

Cold butter helps the cookies keep structure. Creaming it with the sugars creates a dough that bakes thick and tender.

Brown sugar adds moisture and depth. Granulated sugar keeps the sweetness balanced.

Cornstarch is key for softness. It helps the cookies stay tender instead of dry.

Baking soda and baking powder work together to create lift. They help the cookies bake with soft centers and lightly golden edges.

Maraschino cherries add color and flavor, but they need to be dried well. Removing extra juice keeps the dough from becoming too wet.

Semi-sweet chocolate chips balance the sweetness. Their rich flavor works perfectly with cherries.

Almond extract makes the cherry flavor feel stronger and more fragrant. It gives the cookies their signature aroma.

The short bake time protects the texture. Taking the cookies out when the centers still look soft keeps them chewy after cooling.

Most of all, this recipe works because it feels both easy and special. It is simple enough for a quick dessert but flavorful enough to share proudly.

Final Thoughts

Delicious Cherry Chocolate Chip Cookies are made with cold butter, packed brown sugar, granulated sugar, egg, almond extract, salt, baking soda, baking powder, cornstarch, all-purpose flour, semi-sweet chocolate chips, and chopped well-drained maraschino cherries. The dough is mixed gently, scooped onto a parchment-lined baking sheet, baked at 350°F for 10 minutes, and cooled until soft, chewy, and ready to enjoy.

Serve them warm with milk, pack them for gifts, bring them to gatherings, or freeze dough balls for later cookie cravings. With their tender centers, lightly crisp edges, cherry-chocolate flavor, soft texture, freezer-friendly storage, and easy variations, these cookies are a sweet little treat that always feels worth baking.

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Cherry Chocolate Chip Cookies

Soft, chewy, sweet, and dotted with juicy maraschino cherries, these Cherry Chocolate Chip Cookies bring together cold butter, brown sugar, almond extract, semi-sweet chocolate chips, and chopped cherries in a tender cookie dough. The chocolate and cherry combination gives each cookie a fun bakery-style flavor while keeping the method simple and easy to follow.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Course: Cookies, Dessert
• Cuisine: American
• Servings: 24 cookies

Equipment

• Mixing bowl
• Baking sheet
• oven

Ingredients

For the Cherry Chocolate Chip Cookies

• ½ cup Maraschino Cherries chopped and drained
• 1 cup Semi-Sweet Chocolate Chips about 6 ounces
• 1 ½ cups All Purpose Flour 180g
• 4 teaspoon Cornstarch
• ½ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• 1 teaspoon Almond Extract
• 1 Egg Large
• ¼ cup Granulated Sugar 50g
• ½ cup Brown Sugar 103g
• ½ cup Butter Cold

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookie dough has a prepared surface for baking.

Having the baking sheet ready first makes it easier to portion the dough once the cherries and chocolate chips are folded in. Keep the pan nearby while you mix the dough.

Step 2: Cream the Butter and Sugars

In a mixing bowl, cream together the cold butter, brown sugar, and granulated sugar until smooth. The mixture should come together into a sweet, creamy base.

Using cold butter gives this dough a firmer start. Keep mixing until the sugars are blended into the butter before adding the egg.

Step 3: Add the Egg and Almond Extract

Add the large egg and almond extract to the butter mixture. Beat until everything is well combined.

The almond extract gives the cookies a flavor that pairs well with the maraschino cherries. Make sure the egg is fully mixed in before the dry ingredients are added.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the salt, baking soda, baking powder, cornstarch, and all purpose flour. Stir until the leavening and cornstarch are evenly distributed through the flour.

This dry mixture helps build the soft, chewy cookie texture. Mixing it separately also helps prevent uneven pockets of baking soda or baking powder in the dough.

Step 5: Combine the Dough

Gradually add the dry ingredients to the wet ingredients. Mix until just combined.

Stop once the flour mixture disappears into the dough. Overmixing is not needed and can make the cookies less tender.

Step 6: Add Chocolate Chips and Cherries

Fold in the semi-sweet chocolate chips and the chopped, drained maraschino cherries. Stir gently so the cherries and chocolate are spread through the dough.

Draining the cherries helps keep extra liquid from loosening the cookie dough too much. Fold just enough to distribute the add-ins without overworking the mixture.

Step 7: Portion the Cookies

Drop tablespoon-sized portions of dough onto the prepared baking sheet. Space the dough portions about 2 inches apart.

Keeping the portions similar in size helps the cookies bake evenly. The spacing gives them room as they spread in the oven.

Step 8: Bake Until Lightly Golden

Bake for 10 minutes, or until the edges are lightly golden. The centers should still look soft enough to stay chewy after cooling.

Use the edge color as the main cue. Once the edges are lightly golden, the cookies are ready to come out of the oven.

Step 9: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

The short rest on the baking sheet helps the cookies set before moving. Letting them cool fully gives them the best soft and chewy texture.

Notes

• Store the cookies in an airtight container at room temperature for up to 5 days.

Serving Suggestions

Serve Cherry Chocolate Chip Cookies after they have cooled enough to hold their shape. The maraschino cherries, semi-sweet chocolate chips, almond extract, brown sugar, and soft cookie base create a sweet dessert cookie with a classic cherry-chocolate flavor.

These cookies are easy to serve on dessert trays, cookie platters, lunchbox treat plates, or casual family snack boards. Since the recipe makes 24 cookies, they work well for sharing.

For the best texture, let the cookies rest on the baking sheet for 5 minutes before moving them. This helps the centers settle while keeping the edges lightly golden.

Storage

How to Store

Store the cookies in an airtight container at room temperature for up to 5 days. Keep the container sealed so the cookies stay soft.

Cherry Tip

Use ½ cup chopped and drained maraschino cherries. Draining helps prevent extra moisture from affecting the dough.

Chocolate Tip

Use 1 cup semi-sweet chocolate chips, about 6 ounces. Fold them in with the cherries so they are evenly distributed.

Mixing Tip

Mix the dry ingredients into the wet ingredients only until just combined. This helps the cookies stay soft and chewy.

Baking Tip

Bake at 350°F (175°C) for 10 minutes, or until the edges are lightly golden. Do not wait for the entire cookie to become deeply browned.

Cooling Tip

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to set before cooling completely.