Name: Cherry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 2⅔ cups all-purpose flour; 1 teaspoon baking soda; 1 cup salted sweet cream butter, softened; ½ cup granulated sugar; ⅔ cup light brown sugar, packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 2 tablespoons reserved cherry juice; 2 to 3 drops pink food color; 1 cup maraschino cherries, drained and chopped; 2 cups semisweet chocolate chips

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If you’re on the hunt for a cookie that feels like a little party in your mouth, this Cherry Chocolate Chip Cookies Recipe is exactly what you need. The juicy bursts of maraschino cherries paired with rich, melty chocolate chips make every bite delightfully surprising. I always find that these cookies are perfect for when you want to impress guests or just treat yourself to something a bit special on a lazy afternoon.

What I love most about this Cherry Chocolate Chip Cookies Recipe is how the cherry juice and a hint of almond extract elevate the flavor beyond the usual chocolate chip cookie. It’s sweet and tangy, soft but with just the right amount of chewiness. Seriously, whether you’re baking them for a holiday or just because you found cherries on sale, this recipe is a keeper.

Ingredients You’ll Need

These ingredients come together in a way that balances sweetness, moisture, and texture beautifully. A few key tips: use softened butter to get that perfect dough consistency, and don’t skip reserving the cherry juice—it’s the secret to that subtle fruity punch.

All-purpose flour: Gives structure to the cookies, so measuring it accurately helps with texture.
Baking soda: The leavening agent that makes the cookies rise just right.
Salted sweet cream butter: I prefer salted butter here for a little added flavor complexity, but unsalted works if you adjust the salt.
Granulated sugar: Adds sweetness and helps cookies get a subtle crunch on the edges.
Light brown sugar: Brings caramel notes and chewiness that balance nicely with the cherries.
Egg: Acts as a binder and adds moisture — always use room temperature for even mixing.
Vanilla extract: Essential for enhancing all the flavors.
Almond extract: Just a touch here complements the cherry beautifully—don’t skip!
Reserved cherry juice: The little kicker that amps up cherry flavor in the dough.
Pink food color: Totally optional, but fun if you want those cute rosy cookies.
Maraschino cherries: Drained and chopped—these give the cookies their signature fruity surprises.
Semisweet chocolate chips: More chocolate = happier you, trust me.

Variations

I often tweak this Cherry Chocolate Chip Cookies Recipe depending on what I have or how adventurous I’m feeling. Feel free to customize it in ways that suit your taste buds or dietary needs!

Use white chocolate chips: I’ve swapped semisweet for white chocolate to bring a creamier, sweeter vibe that works wonderfully with cherries.
Gluten-free version: Try a 1-to-1 gluten-free flour blend; I’ve had good luck without losing any of the cookie’s charm.
Reduce sugar: If you prefer less sweetness, cutting back on granulated sugar works fine since cherries and chocolate add natural sweetness.
Add nuts: Chopped pecans or walnuts add a nice crunch and earthy flavor—it’s a favorite in my holiday batch.
No food coloring: Simply omit the pink drops for a more natural look—taste is identical either way.

How to Make Cherry Chocolate Chip Cookies Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by whisking together your all-purpose flour with the baking soda in a medium bowl. This little combo is your ticket to cookies that rise beautifully with just the right crumb. Set this aside while you tackle the wet ingredients—it helps keep things moving smoothly.

Step 2: Cream Butter and Sugars

In a larger bowl, beat the softened butter along with granulated sugar and brown sugar until you get a fluffy, light mixture. This usually takes about 3-5 minutes with an electric mixer. I find that being patient here makes a noticeable difference in your cookie texture—no shortcuts on creaming!

Step 3: Add Egg and Extracts

Next, mix in the egg, vanilla extract, and almond extract. You’ll want everything combined fully but avoid overmixing, which can make your cookies tough. The almond extract is a small but mighty ingredient—don’t skip it unless you have an allergy.

Step 4: Incorporate Cherry Juice and Food Coloring

Pour in the reserved cherry juice along with a few drops of pink food color if you’re using it. This is what gives the cookies their signature fruity flavor and pretty blush tone inside the dough. Stir gently to distribute color evenly.

Step 5: Combine Dry Ingredients into Wet

Gradually add the dry flour mixture to your wet ingredients, folding just until combined. You’ll want to avoid overworking the dough here; stop mixing as soon as you don’t see flour. This is the sweet spot for tender cookies.

Step 6: Fold in Chopped Cherries and Chocolate Chips

Finally, gently fold in the chopped maraschino cherries and chocolate chips. Be careful not to squish the cherries too much—they should stay in lovely little chunks to give you that bright burst of flavor when you bite in.

Step 7: Bake to Perfection

Drop rounded spoonfuls of dough about 2 inches apart onto a parchment-lined baking sheet. Bake in a preheated 350°F (175°C) oven for 10-12 minutes or until the edges are golden but the centers still look slightly soft. I swear, pulling them out just at that moment guarantees tender, chewy cookies every time.

How to Serve Cherry Chocolate Chip Cookies Recipe

Fifteen round pink cookies are arranged neatly in three vertical columns on a black cooling rack. Each cookie shows small dark brown chocolate chips and bright red cherry pieces embedded throughout the soft, textured pink dough. The cooling rack sits on a white marbled surface, and parts of white bowls filled with cherries and chocolate chips appear at the top corners of the image. A white cloth with black spider web patterns is partly visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt right on top as soon as they come out of the oven. It cuts through the sweetness perfectly and deepens the chocolate and cherry flavors. If I’m serving for a party, sometimes a quick dusting of powdered sugar adds a festive touch.

Side Dishes

These cookies shine alongside a simple glass of cold milk or a cup of coffee. If you want to get fancy, I’ve paired them with vanilla ice cream for an easy dessert that always impresses. Fresh fruit on the side balances the richness if you’re serving to guests.

Creative Ways to Present

For birthdays or showers, I’ve arranged these cookies in a pretty tiered dessert stand, with extra chopped cherries scattered around on the plates. Another fun idea is sandwiching ice cream between two cookies for quick, homemade ice cream sandwiches—always a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separated by parchment paper sheets to avoid sticking. They stay soft and delicious for about 3-4 days this way. If you want them softer after a day or two, just pop one in the microwave for 10 seconds—it’s magic!

Freezing

This Cherry Chocolate Chip Cookies Recipe freezes beautifully. I like to scoop the dough onto a baking tray, freeze until firm, then transfer to a freezer bag so I can bake fresh cookies anytime. You can also freeze baked cookies for up to 2 months—just make sure they’re fully cooled before wrapping tightly.

Reheating

To warm up frozen baked cookies, I usually let them thaw at room temperature for about 30 minutes, then heat briefly in a 300°F oven for 5 minutes to refresh their softness without drying them out. Or, for a quick fix, a few seconds in the microwave with a damp paper towel helps maintain moisture.

FAQs

Can I use dried cherries instead of maraschino cherries?

You absolutely can, but dried cherries won’t provide the same juicy bursts or color the dough as nicely. If you go this route, consider soaking them in warm water or cherry juice for 10-15 minutes before folding them in to add moisture.
Is it okay to omit the almond extract?

Yes, if you’re allergic or just don’t have it on hand. The cookies will still be delicious but will miss a little of that unique cherry-enhancing flavor that almond extract provides.
What’s the best way to soften butter quickly for this recipe?

Cut the butter into small cubes and let it sit at room temperature for about 30 minutes. If you’re in a rush, you can microwave it for 5-7 seconds, but be careful not to melt it—you just want it soft and pliable.
Can I make the dough ahead of time?

Definitely! Chilling the dough for 1-2 hours or overnight actually helps the flavors meld and can result in thicker cookies. Just let the dough come to room temperature briefly before scooping and baking.
How do I prevent cherries from bleeding into the dough?

Drain and pat dry the maraschino cherries well before chopping and folding them in. Folding gently also helps keep their shape and minimize color bleeding.

Final Thoughts

This Cherry Chocolate Chip Cookies Recipe has become one of my favorite go-to treats because it hits that perfect balance of fruity freshness and chocolaty indulgence. Sharing these always feels like sharing a little secret — a cookie that’s so familiar yet uniquely exciting. I can’t wait for you to give it a try and hear what you think. Trust me, once you make these, you’ll want to keep this recipe close!