These gorgeous Cherry Chocolate Chip Cookies have tons of cherry flavor. The pretty pink color contrasts with the milk chocolate for a great dessert.
If you are looking for an easy cookie recipe for parties and celebrations, this delicious recipe is amazing. Each soft and chewy cookie is packed with cherries and chocolate. It’s one of the Best Cherry Desserts that I have been making for over 15 years.
Plus, they look gorgeous. The pink color is so bright and cheerful. They would be so pretty to serve at baby showers along with Butter Mints Recipe.
Table of contents
Why We Love This Recipe
These light and fluffy cookies are so easy to make. They are absolutely delicious and so gorgeous.
This entire recipe is irresistible and will definitely be a crowd pleaser. They taste so decadent with the chocolate and the cherries. The color is really fabulous too.
Ingredients
- Butter. Softened at room temperature.
- Brown Sugar. Try making Homemade Brown Sugar Recipe if you run out.
- Large Egg. Room temperature is best.
- Vanilla Extract. Pure vanilla extract is best.
- All Purpose Flour. Spoon the flour into the measuring cup. Scooping it may cause the flour to be packed excessively.
- Baking Soda. Best Baking Soda Substitutes
- Maraschino Cherries. Drained and chopped.
- Semi-Sweet Chocolate Chips. You can also use dark chocolate or milk chocolate chips.
- Pink Food Coloring. This can be omitted but you won’t have that gorgeous pink color.
Find the complete ingredients for this recipe at the bottom of the page.
How to Make Cherry Chocolate Chip Cookies
- Step 1. Preheat the oven. Set the oven to 350 degrees F. I also like to line the baking pan with parchment paper to help them bake evenly. Clean-up is also easier.
Step 2. Use a medium bowl and mix together the dry ingredients. Whisk together the flour, baking soda and salt.
Step 3. Beat the butter until fluffy. Then add both types of sugar and mix for about 2 minutes.
Step 4. Mix in the eggs and vanilla until the wet ingredients are combined.
Step 5. Next, lower the mixer speed and gradually add the flour into the butter mixer.
Step 6. Add a few drops of the pink food coloring and mix until the color is even throughout the dough.
Step 7. Fold in the chopped maraschino cherries and chocolate.
Step 8. Do not use the mixer for this step and gently fold these in.
Step 9. Next, use a cookie scoop to place the cookie dough on baking sheets.
Step 10. Bake for 10-12 minutes or until the edges of the cookies are slightly golden brown.
Step 11. Allow the cookies to sit on the baking sheet for 5 minutes. Then move to wire racks to cool completely.
Storage
Store the leftover cookies in an airtight container or bag at room temperature for up to 1 week. Keep a slice of bread in the container with the cookies to keep them soft.
Pro Tips
- Dry the cherries. After you drain the cherries, spread on a paper towel. This will help to soak up any excess cherry juice.
- Chocolate. Feel free to try using milk chocolate, dark chocolate or even white chocolate in this recipe. You can even combine several different types.
- Chopped nuts. Add walnuts or pecans to this recipe for a delicious crunch and even more flavor.
- Allow the cookies to rest. It is important to allow them enough time to set before moving them from the pan. Trying to move them too soon will result in crumbled cookies.
- Food coloring. If you don’t have pink food coloring, you can use 1 to 2 drops of red food coloring.
- Almond extract. You can add ¼ teaspoon almond extract to further enhance the flavor of these cookies.
- Room temperature ingredients. Make sure the butter has softened at room temperature and the eggs are room temperature.
Frequently Asked Questions
I like to freeze the cookie dough. Make the dough as normal and form the cookie dough balls.
Place on a cookie sheet but do not bake. Instead, flash freeze for 1 to 2 hours. Then transfer the dough to a freezer safe container.
Bake as normal when ready to enjoy. You may need to add a few extra minutes to the cooking time if frozen.
Get even more details and learn how to freeze cookie dough.
Allow the cookies to cool completely. Place inside a freezer bag or container.
I recommend placing parchment paper in between the layers of cookies. Freeze up to 3 months.
Thaw overnight in the fridge when ready to eat.
Yes, you can try substituting dried cherries in this recipe for maraschino cherries. We prefer the regular cherries but feel free to use whatever you prefer.
More Cherry Desserts
- Chocolate Cherry Cake Recipe
- Easy Cherry fluff recipe
- Cherry Dump Cake Recipe
- The best Cherry limeade cupcakes
More Chocolate Chip Cookie Recipes
- Strawberry Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies Recipe
- Salted Caramel Chocolate Chip Cookies
- Best Chocolate Chip Cookies Recipe
- Crumble Chocolate Chip Cookies
You are going to love this recipe. Make sure to come back and leave a comment and star rating. I love getting your feedback.
Cherry Chocolate Chip Cookies
Ingredients
- 1 cup Butter softened at room temperature
- 1/2 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1 Large Egg room temperature
- 2 tsp Vanilla Extract
- 2 2/3 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup drained chopped Maraschino Cherries
- 1 cup Semi-Sweet Chocolate Chips
- Pink Food Coloring
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size bowl, whisk together the flour, baking soda and salt. Set aside.
- Beat the butter in a large mixing bowl with a hand held mixer or stand up mixer until smooth and fluffy. Then add in the sugars and mix for approximately 2 minutes.
- Mix in the eggs and vanilla extract until combined.
- Lower the speed on the mixer to low and then slowly add in the flour mixture into the butter mixer until just combined. Add a few drops of the pink food coloring and mix until the color is even throughout the dough.
- Carefully fold in the chopped cherries and chocolate chips.
- Use a cookie scoop to place the cookie dough in on baking sheets approximately 2 inches apart. Bake for 10-12 minutes until the edges of the cookies are slightly golden brown.
- Let the cookie sit on the baking sheet for 5 minutes. Then move to wire racks to cool completely.
