These cherry chip chocolate chip cookies are chewy, chocolatey, and just the right amount of extra. Bursting with sweet maraschino cherry flavor, melty chocolate chips, and topped with a whole cherry, they're soft, pretty in pink, and guaranteed to stand out on any dessert table. This recipe is a total crowd-pleaser-perfect for holidays, baby showers, or just when your sweet tooth calls. They're quick to make, fun to decorate, and easy enough for a weeknight baking session.
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This recipe is a total crowd-pleaser and perfect for holidays, baby showers, or just because your sweet tooth says so. Plus, they're easy enough to whip up on a weeknight-and fun for kids to help decorate!
Why we love our cherry chocolate chip cookies:
- It's unique and eye-catching - The pop of pink and cherry on top makes every cookie look like a little celebration.
- Classic flavors with a twist - Chocolate and cherries are always a win, and the hint of almond or coconut gives it something special.
- Fun for kids and grown-ups - Whether you're baking for a party or just for fun, everyone loves these sweet and chewy bites.
Ingredients needed for chocolate chip cookies with cherries:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes:
- 8 tablespoons unsalted butter (softened) - Makes the cookies rich and tender.
- ¾ cup brown sugar - Adds moisture and a deep, caramel-like sweetness.
- 1 large egg - Helps bind everything together and adds structure.
- 1 teaspoon vanilla extract - Boosts the overall flavor and complements the cherries.
- ½ teaspoon coconut extract (or almond extract) - Adds a subtle, nutty note that pairs beautifully with cherries.
- ½ teaspoon juice from the cherry jar - Infuses the dough with even more cherry flavor (and a hint of pink!).
- 1 ½ cups flour - Gives the cookies their soft, chewy structure.
- ½ teaspoon baking soda - Helps the cookies rise just enough without puffing up too much.
- ¼ teaspoon salt - Balances the sweetness and enhances the other flavors.
- ¾ cup maraschino cherries (drained and finely chopped) - These are the star! Sweet, chewy, and full of flavor.
- ¾ cup semi-sweet chocolate chips - Melty chocolate goodness in every bite.
- 24 maraschino cherries - Pressed into the top of each cookie for a fun and festive finish.
Substitutions
- Coconut vs. Almond Extract - Both are delicious; use whichever you have or love more!
- Chocolate Options - Try white chocolate chips for a sweeter twist or dark chocolate for a more grown-up flavor.
- No maraschino cherries? - You can sub in chopped dried cherries, but you'll miss out on the pretty pink color and signature sweetness.
How to make cherry chip chocolate chip cookies
- Preheat your oven to 350°F.
- In a large mixing bowl, cream together the butter and brown sugar until fluffy.
- Add the egg, vanilla, coconut (or almond) extract, and cherry juice; mix until combined.
- Slowly add the flour, baking soda, and salt, stirring just until incorporated.
- Fold in the chopped cherries and chocolate chips gently-don't overmix!
- Use a cookie scoop to drop dough onto a parchment-lined baking sheet.
- Press a whole maraschino cherry into the center of each cookie dough mound.
- Bake for 15-20 minutes, until just set but not browned.
- Cool on the pan for 10 minutes, then transfer to a wire rack.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. Want to make them last longer? Freeze them (without the cherry on top) and add the cherry fresh when you reheat!
Frequently asked questions:
No, but it adds that extra fun factor-and a little pop of color-that makes them feel special.
Yes! Chill the dough for up to 48 hours. Let it sit at room temp for 15-20 minutes before scooping and baking.
Absolutely! Freeze the baked cookies in a single layer, then transfer to a freezer bag. They'll keep for up to 2 months. Just thaw and enjoy!
Tips
- Drain the cherries well - Too much liquid will make your cookies spread or turn soggy. After chopping, give them a quick blot with paper towels.
- Don't overmix the dough - Mix just until the ingredients are combined to keep the cookies soft and tender.
- Use parchment paper - It helps prevent the bottoms from over-browning and makes cleanup a breeze.
Cherry Chip Chocolate Chip Cookies
Ingredients
- 8 tablespoon unsalted butter softened
- ¾ cup brown sugar
- 1 arge egg
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract or almond extract
- ½ teaspoon cherry juice from the jar of cherries
- 1-½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup maraschino cherries drained (juice reserved and finely chopped)
- ¾ cup semi-sweet chocolate chips
- 24 maraschino cherries
Instructions
- Preheat the oven to 350F
- Cream the butter and brown sugar together in a large mixing bowl
- Add the egg, extracts, and cherry juice and mix to combine
- Gradually add the flour, baking soda, and salt
- Fold in the chopped cherries and chocolate chips
- Use a cookie scoop to drop dough onto a baking sheet
- Gently press a full cherry into the center of the cookie dough
- Bake for about 15-20 minutes, until just set and before turning brown
- Cool on the pan for 10 minutes before moving to a cooling rack
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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