Maraschino Cherry Chocolate Chip Cookies

Maraschino Cherry Chocolate Chip Cookies are soft, colorful cookies filled with chopped maraschino cherries and semisweet chocolate chips. They take the familiar comfort of a classic chocolate chip cookie and give it a bright, fruity twist that makes every bite feel cheerful, sweet, and a little festive.

I love cookies that look as joyful as they taste. These cookies have that beautiful pop of red from the cherries tucked into buttery dough, with rich chocolate chips scattered through every scoop.

They remind me of the kind of homemade cookie that would disappear from a cooling rack before anyone had officially said dessert was ready. The cherries bring sweetness and color, while the chocolate chips give each cookie that familiar cozy richness.

This recipe is quick enough for busy weeks and special enough for parties, bake sales, family gatherings, or holiday trays. In just about 25 minutes, you can have a batch of warm cookies ready to share.

The dough starts with softened butter, granulated sugar, brown sugar, eggs, vanilla, flour, baking soda, and salt. Once the dough comes together, chopped maraschino cherries and semisweet chocolate chips are folded in gently so every cookie has that sweet cherry-chocolate flavor.

Why You’ll Love These Maraschino Cherry Chocolate Chip Cookies

These cookies have a quick prep time. You can have them ready in just 25 minutes, which makes them wonderful for last-minute baking.

They use minimal ingredients. Simple staples like butter, sugar, eggs, vanilla, flour, baking soda, salt, cherries, and chocolate chips turn into a festive cookie.

They are family-friendly. Kids and adults both love the sweet burst of cherries paired with rich chocolate.

They are perfect for sharing. Serve them at parties, bake sales, cozy family gatherings, or any moment when you want to spread a little joy.

They are freezer-friendly. You can make a double batch and freeze some for later for up to 3 months.

They feel colorful and special. The maraschino cherries make the cookies look bright, playful, and celebration-ready.

Recipe Details

These Maraschino Cherry Chocolate Chip Cookies bake at 350°F (175°C). The oven should be fully preheated before the trays go in.

The oven may take about 10–15 minutes to preheat. While it warms, the dough can be mixed and shaped.

The cookie dough begins with 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar. The mixture should be beaten until light and fluffy, about 2–3 minutes.

The dough also uses 2 large eggs and 2 teaspoons vanilla extract. The eggs are added one at a time, mixing well after each addition.

The dry ingredients are 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. The flour can be sifted for a lighter texture if preferred.

The fruit and chocolate are 1 cup drained and chopped maraschino cherries and 1 cup semisweet chocolate chips. The cherries should be chopped well for even distribution.

The dough is dropped by rounded tablespoon onto ungreased baking sheets. The cookies need a little space between each mound because they spread a bit while baking.

The cookies bake for about 10–12 minutes. They are ready when the edges are lightly browned and the centers still look a little soft.

Ingredients

Cookie Dough Base

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Cherry Chocolate Mix-Ins

1 cup maraschino cherries, drained and chopped

1 cup semisweet chocolate chips

Ingredient Notes

Softened unsalted butter gives the cookies rich flavor. Organic butter can be used for a rich taste.

Granulated sugar adds sweetness and helps the cookies bake with lightly golden edges. Brown sugar adds moisture and deeper flavor.

Packed brown sugar can be light or dark. Dark brown sugar gives the cookies a deeper flavor.

Eggs help bind the dough and give the cookies structure. Add them one at a time for smoother mixing.

Vanilla extract adds warmth. Real vanilla makes a world of difference in the final flavor.

All-purpose flour gives the cookies their base. It can be sifted if you prefer a lighter texture.

Baking soda helps the cookies bake properly. It supports spread and texture.

Salt enhances all the flavors. Do not skip it, because it balances the sweetness from the sugars, cherries, and chocolate.

Maraschino cherries add a sweet, fruity pop and beautiful red color. Drain and chop them well so they distribute evenly through the dough.

Semisweet chocolate chips bring rich chocolate flavor. You can use your favorite brand or mix in some dark chocolate for a twist.

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

Coconut Cherry Chocolate Chip Cookies

Add shredded coconut to the dough along with the cherries and chocolate chips. This gives the cookies a tropical twist.

The coconut adds extra texture and sweetness. It pairs nicely with cherry and chocolate.

Cranberry Chocolate Chip Cookies

Substitute dried cranberries for the maraschino cherries. This gives the cookies a different fruity flavor.

Dried cranberries add chewiness and a tart-sweet note. They also work well with chocolate chips.

Fresh Cherry Chocolate Chip Cookies

Use chopped fresh cherries instead of maraschino cherries. Make sure to pit and chop them first.

Fresh cherries give the cookies a different fruit flavor. The texture may vary because fresh fruit contains more moisture.

Dark Chocolate Cherry Cookies

Use dark chocolate chips instead of semisweet chocolate chips. This gives the cookies a richer taste.

Dark chocolate balances the sweet cherries beautifully. It is a great option when you want deeper chocolate flavor.

Gluten-Free Cherry Chocolate Chip Cookies

Replace the all-purpose flour with a gluten-free flour blend. This makes the cookies gluten-free when the other ingredients fit your needs.

The texture may vary depending on the blend. Follow the same mixing and baking steps.

Sweet and Salty Cherry Cookies

Add a sprinkle of sea salt on top before baking. This creates a sweet and salty contrast.

The salt makes the chocolate taste richer. It also balances the sweetness of the cherries.

Lighter Cherry Chocolate Chip Cookies

Use applesauce in place of half the butter for a lighter version. This creates a moist cookie with fewer calories.

The flavor and texture may change slightly. The cookies may feel softer and less buttery.

Dairy-Free Cherry Chocolate Chip Cookies

Swap the butter for a plant-based alternative. This creates a dairy-free option when the other ingredients fit your needs.

Choose a plant-based butter alternative that works well for baking. The texture may vary.

Nutty Cherry Chocolate Chip Cookies

Mix in chopped nuts for extra crunch. Nuts add texture and make the cookies feel heartier.

This variation is good when you want more contrast in each bite. Keep the nuts chopped so they mix evenly.

Chocolate-Covered Cherry Cookies

Use chocolate-covered cherries as a fun twist if desired. This gives the cookies an extra sweet cherry-chocolate direction.

The final flavor will be more candy-like. Use this option when you want a more playful cookie.

Why These Maraschino Cherry Chocolate Chip Cookies Work

These cookies work because they combine classic cookie comfort with a bright fruit surprise. The buttery dough gives the cookie its soft base, while the cherries add color and sweetness.

The two sugars create a balanced texture. Granulated sugar helps with sweetness and edges, while brown sugar gives moisture and depth.

Creaming the butter and sugars for 2–3 minutes matters. It helps create a light, fluffy base for the dough.

Adding the eggs one at a time helps the mixture stay smooth. Vanilla gives the dough a warm bakery-style flavor.

The flour, baking soda, and salt create structure and balance. Whisking them separately helps them spread evenly through the dough.

The cherries and chocolate chips are folded in at the end so they stay distributed. Every cookie should have bits of fruit and chocolate throughout.

Directions

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). This temperature helps the cookies bake with lightly browned edges and soft, chewy centers.

Let the oven fully preheat before baking. It usually takes about 10–15 minutes.

A properly heated oven helps the cookies bake evenly. While it warms, you can prepare the dough.

Step 2: Prepare the Baking Sheets

Set out ungreased baking sheets. These will be used for the cookie dough.

You do not need to grease them for this recipe. The dough will be dropped directly onto the sheets.

Place the baking sheets near your work area. Once the dough is ready, you can scoop and bake without delay.

Step 3: Soften the Butter

Make sure the 1 cup unsalted butter is softened. Softened butter creams better with the sugars.

The butter should not be melted. It should be soft enough to press but still hold its shape.

This step helps create the right cookie texture. Soft butter makes the dough easier to mix.

Step 4: Cream the Butter and Sugars

In a mixing bowl, add the softened butter, 1 cup granulated sugar, and 1 cup packed brown sugar. Use a hand mixer or stand mixer.

Beat the mixture until light and fluffy. This should take about 2–3 minutes.

Do not rush this step. Creaming well helps create a lovely base for the cookies.

Step 5: Check the Creamed Mixture

The butter and sugars should look smooth, fluffy, and slightly lighter in color. This means the mixture is ready for the eggs.

If it still looks heavy or uneven, beat a little longer. The sugars should blend well into the softened butter.

This creamy base is important. It helps the cookies bake soft and sweet.

Step 6: Add the First Egg

Crack in 1 large egg. Mix well after adding it.

The egg should blend completely into the butter and sugar mixture. Scrape the bowl if needed.

Adding eggs one at a time helps the dough stay smooth. This makes the final cookie texture better.

Step 7: Add the Second Egg

Add the second large egg. Mix again until combined.

The mixture should look smooth and glossy. Do not overmix too much beyond combining.

Both eggs help bind the dough. They also help the cookies bake into soft, chewy treats.

Step 8: Add the Vanilla Extract

Pour in 2 teaspoons vanilla extract. Mix until just combined.

The vanilla should spread evenly through the dough. It gives the cookies a warm sweetness.

Real vanilla gives the best flavor. It works beautifully with cherries and chocolate.

Step 9: Whisk the Dry Ingredients

In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Whisking helps distribute the baking soda and salt evenly.

If you prefer a lighter texture, sift the flour before combining it with the baking soda and salt. This is optional.

The dry mixture should look even. Set it near the wet mixture.

Step 10: Add Dry Ingredients to Wet Ingredients

Gradually add the dry mixture to the wet ingredients. Stir gently as you add it.

Mix until just combined. Do not overmix once the flour goes in.

The dough may look a little crumbly at first, and that is okay. It will come together as you continue gently mixing.

Step 11: Check the Dough

The dough should be thick and soft. It should hold its shape when scooped.

If there are dry flour streaks, fold a little more. If the dough has come together, stop mixing.

Overmixing is not needed. Gentle mixing helps keep the cookies tender.

Step 12: Prepare the Cherries

Drain 1 cup maraschino cherries well. Chop them into small pieces.

Chopping the cherries well helps them spread evenly through the dough. This keeps the flavor balanced in every cookie.

If using fresh cherries instead, pit and chop them first. Dried cranberries can also be used for a different fruity flavor.

Step 13: Add the Cherries

Add the chopped maraschino cherries to the dough. Fold gently.

The cherries may tint the dough slightly. That is part of their charm.

Distribute the cherries evenly. You want every cookie to have a sweet fruity pop.

Step 14: Add the Chocolate Chips

Add 1 cup semisweet chocolate chips. Fold them into the dough with the cherries.

Use your favorite brand. You can also mix in dark chocolate for a richer twist.

Make sure the chips are spread throughout the dough. Every scoop should have chocolate.

Step 15: Add Optional Mix-Ins

If using shredded coconut, chopped nuts, or a combination of chocolate chips, fold them in now. Keep the dough balanced.

If using sea salt on top, save that for after scooping. If using applesauce in place of half the butter, that swap should be made earlier during dough mixing.

Use variations thoughtfully so the dough still scoops easily. The cherries and chocolate should remain the main flavor.

Step 16: Scoop the Dough

Using a rounded tablespoon, drop the dough onto the ungreased baking sheets. Leave space between each mound.

The cookies will spread a bit as they bake. Give them room to breathe.

Try to keep each scoop similar in size. This helps the cookies bake evenly.

Step 17: Bake the Cookies

Place the baking sheets in the preheated oven. Bake for about 10–12 minutes.

Keep an eye on the cookies. They are ready when the edges are lightly browned and the centers still look a little soft.

That soft center is important for chewy cookies. They will continue to set after coming out of the oven.

Step 18: Cool on the Baking Sheet

Remove the cookies from the oven. Let them cool on the baking sheet for a few minutes.

This helps them set up just right. Moving them too soon may cause them to fall apart.

The cookies will firm as they rest. The centers should still stay soft.

Step 19: Transfer to Wire Racks

After a few minutes, transfer the cookies to wire racks. Let them cool completely.

The wire racks help air circulate around the cookies. This keeps the bottoms from becoming too soft.

It may be tempting to eat them right away. Let them cool enough so they hold together in your hands.

Step 20: Serve or Store

Serve the cookies warm with a glass of milk or a scoop of vanilla ice cream. You can also plate them on a festive dish and garnish with a few extra cherries.

To store, place cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months.

When ready to enjoy frozen cookies, thaw at room temperature. You can also pop them in the microwave for a few seconds if you want a softer cookie.

Serving Ideas

Serve Maraschino Cherry Chocolate Chip Cookies warm for the softest texture. The chocolate chips taste especially good when the cookies are fresh.

A glass of milk is a classic pairing. It balances the sweetness of the cherries and chocolate.

A scoop of vanilla ice cream turns the cookies into a dessert plate. The cold ice cream pairs beautifully with warm cookies.

For special occasions, arrange the cookies on a festive dish. Add a few extra cherries on top for a pop of color.

These cookies are great for family gatherings, holiday parties, bake sales, or sharing just because. Their red cherries make them feel cheerful and celebratory.

They are also wonderful as an everyday treat. A cookie with bright cherries and chocolate can make a busy week feel a little sweeter.

Storage

Store leftover cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.

Let the cookies cool completely before storing. This helps protect their texture.

Keep the container sealed. This prevents the cookies from drying out.

If stacking the cookies, handle them gently. The cherries make the cookies soft and sweet.

Reheating

These cookies can be enjoyed at room temperature, but they can also be warmed briefly. A few seconds in the microwave can soften them.

Do not overheat them. The chocolate and cherries can become very soft if warmed too long.

Warm cookies are especially good with milk or vanilla ice cream. The chocolate flavor becomes richer.

If frozen, thaw at room temperature first. Then warm briefly if desired.

Freezing

These cookies freeze well for up to 3 months. Let them cool completely before freezing.

Freeze them in a single layer first. This helps keep the cookies from sticking together.

After they are frozen, transfer them to a freezer bag. Seal the bag well.

Thaw the cookies at room temperature when you are ready to enjoy them. Warm for a few seconds if desired.

Make-Ahead

Maraschino Cherry Chocolate Chip Cookies are a great make-ahead treat. You can bake them, cool them, and store or freeze them.

For short-term storage, keep them in an airtight container at room temperature for up to 1 week. This works well for parties and bake sales.

For longer storage, freeze them for up to 3 months. Use the single-layer freeze method before transferring to a freezer bag.

This makes them perfect for busy weeks. You can have a colorful cookie ready whenever you want one.

Helpful Notes for Best Results

Preheat the oven fully before baking. The cookies need steady heat.

Cream the butter and sugars for 2–3 minutes. This gives the dough a better texture.

Add the eggs one at a time. Mix well after each addition.

Do not skip the salt. It enhances all the flavors.

Drain and chop the maraschino cherries well. This helps them distribute evenly and prevents large wet pockets.

Keep an eye on the cookies as they bake. Ovens can vary, and the cookies should come out when the edges are lightly browned.

If using fresh cherries, pit and chop them first. If making them dairy-free, use a plant-based butter alternative.

Chopped nuts or a combination of chocolate chips can be mixed in for extra flavor and texture. Baking is flexible, so enjoy the process.

Variations

Coconut Cherry Chocolate Chip Cookies

Add shredded coconut to the dough. This gives the cookies a tropical twist.

Coconut adds chewiness and flavor. It pairs nicely with cherries and chocolate.

Cranberry Chocolate Chip Cookies

Use dried cranberries instead of maraschino cherries. This gives a different fruity flavor.

Cranberries bring tartness and chewiness. They work well with chocolate chips.

Fresh Cherry Chocolate Chip Cookies

Use chopped fresh cherries. Be sure to pit and chop them first.

Fresh cherries give a softer fruit flavor. The texture may be different from maraschino cherries.

Dark Chocolate Cherry Cookies

Use dark chocolate chips instead of semisweet chocolate chips. This gives the cookies a richer taste.

Dark chocolate balances the sweetness of the cherries. It is a great twist for chocolate lovers.

Gluten-Free Cherry Chocolate Chip Cookies

Replace all-purpose flour with a gluten-free flour blend. This makes the cookies gluten-free when other ingredients fit your needs.

The texture may change depending on the blend. Bake until the edges are lightly browned.

Sweet and Salty Cherry Cookies

Add a sprinkle of sea salt on top before baking. This gives the cookies a sweet and salty contrast.

Sea salt makes the chocolate taste deeper. It also balances the cherry sweetness.

Applesauce Cherry Chocolate Chip Cookies

Use applesauce in place of half the butter for a lighter version. This creates a moist cookie with fewer calories.

The flavor and texture may change. The cookies may be softer.

Dairy-Free Cherry Chocolate Chip Cookies

Use a plant-based butter alternative. This creates a dairy-free version.

Make sure the other ingredients fit your needs. The baking method stays the same.

Nutty Cherry Chocolate Chip Cookies

Add chopped nuts for extra crunch. Nuts give the cookies texture.

They pair well with chocolate and cherries. Use this variation when you want a heartier cookie.

Chocolate-Covered Cherry Cookies

Use chocolate-covered cherries for a delightful twist. This gives the cookies an extra candy-like flavor.

The result will be sweeter and more playful. It is a fun option for special occasions.

Troubleshooting

Why Are My Cookies Too Soft?

The centers should look a little soft when the cookies come out of the oven. They continue to set on the baking sheet.

If they are too soft to move, let them cool a few more minutes. They should firm enough to transfer.

Why Did My Cookies Spread Too Much?

The butter may have been too warm, or the dough may have been mixed too long. Use softened butter, not melted butter.

Make sure there is space between the dough mounds. The cookies will spread a bit while baking.

Why Are My Cookies Dry?

They may have baked too long. Remove them when the edges are lightly browned and the centers still look soft.

Overbaking can make them lose their chewy texture. Watch closely near the 10-minute mark.

Why Are My Cookies Wet Around the Cherries?

The cherries may not have been drained well enough. Drain and chop them carefully before adding.

If using fresh cherries, pit and chop them first. Keep in mind that fresh cherries may add more moisture.

Why Is the Dough Crumbly?

The dough may look a little crumbly after adding the dry ingredients, and that can be normal. Keep mixing gently until it comes together.

Do not overmix aggressively. Fold in the cherries and chocolate chips once the dough is combined.

Why Are My Cookies Falling Apart?

They may have been moved too soon after baking. Let them cool on the baking sheet for a few minutes first.

Then transfer them to wire racks. This helps them set without breaking.

Frequently Asked Questions

Can I Freeze Maraschino Cherry Chocolate Chip Cookies?

Yes, these cookies freeze beautifully. Let them cool completely first.

Place them in a single layer in an airtight container or freezer bag. They will keep well for up to 3 months.

What Can I Substitute for Maraschino Cherries?

Fresh cherries can be used if they are pitted and chopped. Dried cranberries are another fruity option.

Chocolate-covered cherries can also add a delightful twist. Each substitute will change the flavor.

How Do I Store Leftover Cookies?

Store leftover cookies in an airtight container at room temperature. They should stay delicious for up to 1 week.

If you want to keep them longer, freeze them for later. Use a freezer bag after freezing them in a single layer.

Can I Use Dark Chocolate Chips?

Yes, dark chocolate chips can be used instead of semisweet. They give the cookies a richer taste.

Dark chocolate works well with the sweet cherries. It makes the cookies feel slightly deeper in flavor.

Can I Make These Cookies Gluten-Free?

Yes, use a gluten-free flour blend in place of all-purpose flour. Make sure the rest of the ingredients fit your needs.

The texture may vary. Bake until the edges are lightly browned and the centers look soft.

Can I Make These Cookies Dairy-Free?

Yes, swap the butter for a plant-based alternative. This creates a dairy-free version when the other ingredients fit your needs.

The texture and flavor may change slightly. Follow the same method.

Should I Serve These Warm?

They are wonderful warm with milk or vanilla ice cream. Warm cookies make the chocolate chips softer.

They are also delicious at room temperature. Serve them however you like best.

Why This Recipe Works So Well

Maraschino Cherry Chocolate Chip Cookies work because they build on a classic cookie base and add a cheerful fruit flavor. The dough is buttery, sweet, and simple, which lets the cherries and chocolate stand out.

The butter and sugars create a soft cookie texture. Brown sugar adds moisture, while granulated sugar gives sweetness and helps the edges bake nicely.

The eggs and vanilla make the dough smooth and flavorful. The vanilla helps connect the chocolate and cherry flavors.

The flour, baking soda, and salt create structure. Salt is especially important because it balances the sweetness from the cherries, chocolate chips, and sugars.

The chopped cherries add color and fruity sweetness. Draining and chopping them well helps them spread through the dough instead of sinking into wet pockets.

The chocolate chips make the cookies rich and familiar. Together, cherry and chocolate make these cookies feel festive, nostalgic, and fun.

Final Thoughts

Maraschino Cherry Chocolate Chip Cookies are colorful, soft, sweet, and filled with cheerful cherry-chocolate flavor. They take classic cookie ingredients and add a bright red fruit twist that makes each bite feel special.

I love how these cookies bring a little celebration to the kitchen. The dough comes together easily, the cherries fold in like tiny red gems, and the chocolate chips make every cookie feel warm and familiar.

Serve them warm with milk, with vanilla ice cream, on a festive plate, or tucked away for a sweet moment later. Whether you bake them for a family gathering, holiday party, bake sale, busy week, or simple homemade treat, these Maraschino Cherry Chocolate Chip Cookies bring joy to every bite.

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Maraschino Cherry Chocolate Chip Cookies

These Maraschino Cherry Chocolate Chip Cookies are soft, sweet, colorful, and filled with chopped maraschino cherries and rich semisweet chocolate chips. With a buttery cookie base, brown sugar, vanilla, juicy cherries, and melty chocolate, they make a fun dessert for cookie trays, holidays, bake sales, or anytime you want a cheerful homemade treat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Course: Dessert
• Cuisine: American
• Servings: 24 cookies
• Calories: 150 kcal

Equipment

• Mixing bowl
• Baking sheet

Ingredients

For the Cookies

• 1 cup semisweet chocolate chips
• 1 cup maraschino cherries, drained and chopped
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter, softened

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Cream the Butter and Sugars

In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until smooth.

Step 3: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition.

Step 4: Add the Vanilla

Stir in the vanilla extract until combined.

Step 5: Combine the Dry Ingredients

In another bowl, combine the all-purpose flour, baking soda, and salt.

Step 6: Finish the Cookie Dough

Gradually add the dry ingredients to the creamed mixture and mix until combined.

Step 7: Fold in the Cherries and Chocolate

Fold in the drained and chopped maraschino cherries and semisweet chocolate chips.

Step 8: Shape the Cookies

Drop the dough by rounded tablespoon onto ungreased baking sheets.

Step 9: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly browned.

Step 10: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for a few minutes.

Step 11: Cool Completely

Transfer the cookies to wire racks to cool completely.

Notes

Store cookies in an airtight container to keep them fresh.

Serving Suggestions

• Serve with cold milk, hot coffee, tea, or cocoa.
• Add to holiday cookie platters for a pop of cherry color.
• Pack into dessert boxes or treat bags once fully cooled.
• Serve at bake sales, birthdays, or casual family gatherings.
• Pair with other chocolate or fruit-flavored cookies for a varied dessert tray.

Storage

How to Store

Store cookies in an airtight container to keep them fresh.

Best Texture Tip

Let the cookies cool completely before storing so they stay soft without trapping excess steam.

Serving Tip

Allow the cookies to rest on the baking sheet for a few minutes before moving them to wire racks so they can set without breaking.