Cherry Chocolate Chip Cookies

 

a close up shot of Cherry Chocolate Chip Cookies stacked on top of each other with cherries on the side
Cherry Chocolate Chip Cookies are soft and chewy. With the perfect combination of tangy cherries and sweet chocolate, you’ll adore these yummy cookies.
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Table of Contents
  1. Cherry Chocolate Chip Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Cherry Chocolate Chip Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Cherry Chocolate Chip Cookies are the ideal blend of sweet and sour. Cherries and chocolate go perfectly together, and when combined in a cookie it is heavenly. It’s a delicious twist on a classic favorite.

If you love these unique chocolate chip cookies, you’ll definitely want to try Orange Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, or Oatmeal Chocolate Chip Cookies.

close up shot of Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies Ingredients

Cherry Chocolate Chip Cookies raw ingredients that are labeled

You will need:

  • 2 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup salted sweet cream butter softened
  • ⅔ cup light brown sugar packed
  • ½ cup granulated sugar
  • 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

Substitutions and Additions

FOOD COLORING: You can substitute the pink food color for 1 to 2 drops of red food coloring in these chewy cherry cookies. 

CHOCOLATE CHIPS: You can substitute the semi-sweet chocolate chips for milk chocolate or even white chocolate chips. 

NUTS: You can add chopped nuts to the cookie dough to make this perfect recipe even more amazing. 

How to Make This Cherry Chocolate Chip Cookies Recipe

STEP ONE: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

STEP TWO: Using a medium-size mixing bowl, whisk together the flour and baking soda. Set it aside.

PRO TIP: The baking soda will give you a fluffier and chewier texture to your cookies.

flour and baking soda whisked together in a bowl

STEP THREE: Using either a stand mixer or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.

PRO TIP: Make sure your butter is softened to room temperature and not melted.

butter blended in a bowl

STEP FOUR: Add the sugars, and continue to mix for 1 to 1½ minutes until light and fluffy.

sugar added to the butter mixture in a bowl and blended together

STEP FIVE: Add the egg, vanilla, almond flavor, and cherry juice. Mix until well combined.

egg, vanilla, almond extract, and cherry juice blended in a bowl

STEP SIX: Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated.

flour mixture added to the egg mixture and then blended together in a bowl

STEP SEVEN: Add the pink food coloring, and mix just until the color is even.

pink food coloring added to the flour mixture and blended together in a bowl

STEP EIGHT: Fold in the chopped cherries and chocolate chips.

PRO TIP: Before chopping the cherries, make sure to drain them well. Once drained, lay them on a paper towel to allow any excess moisture to be soaked up.

chopped cherries and chocolate chips folded in a cup

STEP NINE: Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10 to 12 minutes, until the edges are just golden.

scoops of cookie dough placed on parchment lined baking sheet then baked

STEP TEN: Allow the cookies to rest on the cookie sheet for 3 to 4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.

How to Serve

These Cherry Chocolate Chip Cookies are a sweet snack for any time of year. Hot outside? Serve them with some delicious iced tea. Chilly weather? They’re superb paired with hot chocolate. These pink cookies would also make a sweet Valentine’s treat for whoever you hold dear or as part of a tray of holiday cookies.

Storage

ON THE COUNTER: Store any leftovers in an airtight container, at room temperature, for up to 5 days.  

IN THE FREEZER: You can freeze the cookie dough for up to 3 months. Allow the dough to completely thaw before baking. The baked cookies can also be frozen, in an airtight container, for up to 3 months. Allow the cookies to thaw completely.

overhead shot of Cherry Chocolate Chip Cookies on a cooling rack

Cherry Chocolate Chip Cookies are soft, chewy, and irresistible. The cherries provide the perfect amount of tang that contrasts deliciously with the chocolate chips. These festive pink cookies are splendid for celebrating or special occasions or to enjoy for no reason at all. 

Frequently Asked Questions

Can I freeze these cookies? 

This perfect treat can be frozen in an airtight container for up to three months.

Can I use dried cherries in this recipe instead of maraschino cherries? 

We haven’t tried this substitution, but you could definitely try using dried cherries instead for these chocolate cherry cookies.

Can I freeze the dough before baking? 

The dough can be frozen for up to three months and then thawed to bake in smaller batches if you’d like.

More Recipes You’ll Love

a close up shot of Cherry Chocolate Chip Cookies stacked on top of each other with cherries on the side

Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies are soft and chewy. With the perfect combination of tangy cherries and sweet chocolate, you’ll adore these yummy cookies.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 48

Ingredients
  

  • 2⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup salted sweet cream butter, softened
  • cup light brown sugar, packed
  • ½ cup granulated sugar
  • 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 drained, chopped maraschino cherries
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • Using a medium-size mixing bowl, whisk together the flour and baking soda. Set it aside.
  • Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.
  • Add the sugars, and continue to mix for 1 to 1½ minutes until light and fluffy.
  • Add the egg, vanilla, almond flavor and cherry juice. Mix until well combined.
  • Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated.
  • Add the pink food coloring, and mix just until the color is even.
  • Fold in the chopped cherries and chocolate chips.
  • Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart.
  • Bake for 10 to 12 minutes, until the edges are just golden.
  • Allow the cookies to rest on the cookie sheet for 3 to 4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.

Notes

  • The baking soda will give you a fluffier and chewier texture to your cookies.
  • Make sure your butter is softened to room temperature and not melted.
  • Before chopping the cherries, make sure to drain them well. Once drained, lay them on a paper towel to allow any excess moisture to be soaked up.

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