Cherry Chocolate Chip Cookies

By Lily | Last modified on Jan 30, 2026

Featured in: Desserts

Imagine biting into a soft, sweet cookie where the rich flavor of semi-sweet chocolate melts perfectly with bursts of tangy, maraschino cherries. These Cherry Chocolate Chip Cookies combine nostalgic cherry sweetness with classic chocolate chip goodness, making each bite a delightful treat. Whether packed in a lunchbox or served during a casual get-together, these cookies bring joy and a touch of whimsy to any occasion.

The subtle almond extract and a hint of pink food coloring not only enhance the flavor but also add a beautiful visual appeal, making these cookies as lovely to look at as they are to enjoy. Easy to make and irresistibly delicious, they are sure to be a new favorite in your cookie rotation.

Why You’ll Love This Recipe

Soft and tender texture with a perfect balance of sweet cherries and chocolate.
Unique almond extract adds a subtle depth of flavor enhancing the cherry notes.
Visually charming with pink food coloring, perfect for festive occasions.
Simple preparation using common ingredients for a quick and satisfying bake.

Ingredients

Butter (½ cup/113 g): Use room temperature butter to ensure easy creaming with sugar for a fluffy dough base.
Granulated sugar (¾ cup/150 g): Provides sweetness and contributes to the light texture and slight crispness on cookie edges.
Large egg (1): Acts as a binding agent and adds moisture for soft cookies.
Vanilla extract (1 tsp): Enhances overall flavor with warm aromatic notes complementing chocolate and cherries.
Almond extract (¼ tsp): Adds a subtle nutty depth that intensifies the cherry flavor.
Pink food coloring (1-2 drops): Adds a pretty tint to the dough for a visually appealing, festive look.
All-purpose flour (1 ½ cups/180 g): The structure of the cookie, providing the right balance between chewiness and softness.
Baking powder (1 tsp): Leavens the cookies, giving them a light and tender crumb.
Salt (½ tsp): Balances sweetness and enhances all other flavors in the cookie.
Semi-sweet chocolate chips (¾ cup/128 g): Melts to create rich pockets of chocolate throughout each cookie.
Maraschino cherries (¾ cup/283 g): Drained and finely chopped, they offer juicy bursts of sweetness and color contrast.

Instructions

Preheat and Prepare Baking Trays: Set your oven to 350°F (175°C) and line aluminum half sheet trays with parchment paper or silicone baking mats. Proper prep prevents sticking and promotes even baking.
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar together until the mixture is light, fluffy, and pale. This process incorporates air for a soft final texture.
Add Egg, Extracts, and Food Coloring: Mix in the egg, vanilla extract, almond extract, and the pink food coloring drops until well combined, ensuring an even distribution of flavor and color throughout the dough.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even mixing and prevents clumping in the dough.
Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until incorporated to avoid overworking the dough which could yield tougher cookies.
Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips and finely chopped maraschino cherries for even distribution, preserving chunks of cherries for bursts of sweetness.
Scoop Cookies on Trays: Using a #30 cookie scoop (about 2 tablespoons), drop dough balls 2 to 3 inches apart on prepared trays. Optionally press extra chocolate chips on top for a decorative and chocolaty finish.
Bake Until Golden: Bake at 350°F for 12-13 minutes or until the edges and bottoms of the cookies begin to brown. This ensures a chewy center with slightly crispy edges.
Cool Before Handling: Let the cookies rest on the baking sheet for a few minutes, allowing them to firm up before transferring to wire racks to cool completely for best texture.
Store Properly: Keep cookies stacked in an airtight container at room temperature for 3-5 days to maintain freshness and softness.

You Must Know

Draining and finely chopping the maraschino cherries prevents excess moisture from affecting cookie texture.
Pink food coloring is optional but adds a festive, appealing touch to the cookie dough.
Do not overmix the dough once flour is added to keep cookies tender.

Storage Tips

Store these cookies in an airtight container at room temperature for up to five days to keep them soft and fresh. For longer storage, freeze the dough balls or baked cookies and thaw before serving.

Serving Suggestions

Enjoy these Cherry Chocolate Chip Cookies with a cold glass of milk or a warm cup of tea or coffee. They also make a charming addition to holiday cookie trays or lunchbox treats.

Professional Tips

Use a paddle attachment for the best creaming of butter and sugar, creating light cookies.
Finely chop cherries to prevent large wet chunks that may disrupt cookie structure.
Adding a small amount of almond extract enhances cherry flavor without overpowering.

FAQs

Can I use fresh cherries instead of maraschino cherries?: Fresh cherries can be used, but they contain more moisture, which may affect cookie texture. Consider drying or freezing them first.
Is pink food coloring necessary?: No, it is optional and mainly for visual appeal. The cookies will taste great without it.
How do I make these cookies gluten-free?: Substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum for proper texture.
Can I freeze the cookie dough?: Yes, cookie dough balls can be frozen on a tray then stored in a freezer bag for up to 3 months. Bake from frozen adding a few extra minutes to baking time.
What size scoop is a #30 cookie scoop?: A #30 cookie scoop holds about 2 tablespoons of dough, producing medium-sized cookies perfect for even baking.
Why do the cookies need resting on the baking tray?: Resting allows the cookies to finish setting and prevents breakage when transferring to cooling racks.
Can I substitute butter with margarine or oil?: Butter is preferred for flavor and texture; margarine may alter taste and texture, and oil is not recommended for cookie dough consistency.