CHERRY CHOCOLATE CHIP COOKIES

Cherry Chocolate Chip Cookies combine buttery dough, sweet maraschino cherries, and rich semisweet chocolate chips. A classic cherry-chocolate combo for a fun, colorful twist on a beloved cookie!

These chocolate cherry cookies are truly something special. After years of testing chocolate chip cookie recipes in search of the perfect one, this version quickly became a new favorite. Growing up, I loved maraschino cherries so much that I was often gifted giant Costco-sized jars for my birthday—so adding them to a classic chocolate chip cookie just felt right.

The cherry and chocolate combination is absolutely irresistible, and the reserved cherry juice gives the cookies a fun hint of pink. That pop of color makes these cookies perfect for Valentine’s Day, or any celebration that calls for something a little extra special.

Ingredients in Cherry Chocolate Chip Cookies

Cherries: A 10-oz jar of maraschino cherries add bursts of sweet cherry flavor, moisture, and a fun pop of color throughout the cookies.

Butter & shortening: ½ cup butter (softened) and ½ cup shortening work together to create rich flavor and an extra soft cookie texture.

Sugars: Granulated and brown sugars sweeten the dough while adding moisture, depth of flavor, and the perfect chewy texture with just the right amount of spread.

Extract: Use 1 tsp vanilla extract to enhance and round out the overall flavor of the cookies.

Cherry juice: Infuse extra cherry flavor and give the dough a light pink hue by adding cherry juice reserved from the jar of cherries.

Eggs: Bind the ingredients together with 2 eggs.

Flour: 2 ½ cups flour forms the structure and base of the cookie dough.

Salt: Adding salt balances the sweetness and brings out all the flavors.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift, gentle spread, and a soft, chewy texture.

Chocolate: 1 cup semisweet chocolate chips add rich chocolate flavor that perfectly complements the sweet cherries.

How to make The BEST Chocolate Chip Cookies:

After years of testing chocolate chip cookie recipes, I’ve learned a few key tips that make all the difference in creating perfectly soft, chewy cookies every time.

• Measure your flour carefully: The dough should be soft but not overly sticky—add a little extra flour if needed.
• Cream the fats and sugars well: Spend 2–3 minutes mixing the butter/shortening and sugars to improve texture and consistency.
• Preheat the oven: Starting with a properly heated oven helps cookies bake evenly.
• Use a cookie scoop: This ensures uniform size and evenly baked, perfectly shaped cookies.
• Line your baking sheets: Parchment paper or a silicone baking mat makes removal easy and prevents sticking.
• Don’t overbake: Remove cookies when they look slightly underbaked; they’ll continue to set as they cool on the pan.

How should I store these cherry cookies?

Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for best freshness. You can also freeze the dough balls or baked cookies for up to 3 months; thaw and bake or enjoy as needed.

Can I use fresh or frozen cherries instead of maraschino cherries?

Maraschino cherries work best because they’re sweet, soft, and include juice that adds flavor and color; fresh or frozen cherries may add too much moisture and change the texture.

Do I really need to reserve the cherry juice?

Yes—using a small amount of the juice boosts cherry flavor and gives the cookies their fun pink tint.

Why do my cookies spread too much or too little?

If they spread too much, the dough may be too warm or have too little flour; if they don’t spread enough, the dough may be too thick—measure carefully and chill if needed.

Why do my cookies burn on the bottom but aren’t done in the middle?

If your cookies tend to burn on the bottom, the issue is often your baking sheet. Dark-colored pans absorb more heat, causing the bottoms to brown too quickly before the cookies are fully baked, and using too much cooking spray can have the same effect. I recommend lighter-colored nonstick baking sheets, which usually don’t require cooking spray at all. Even better, I’ve become a big fan of silicone baking mats—they prevent sticking completely and make removing cookies effortless every time.

More favorite chocolate chip cookie recipes:

• Mrs. Fields White Chocolate Chip Cookies are a perfect copycat treat, packed with creamy white chocolate chips! With crisp, buttery edges and soft, chewy centers, they’re pure cookie perfection.
• Chocolate chip cookies get a fresh upgrade with juicy raspberries and melty chocolate chips in every bite. Sweet, tart, and totally unexpected—these Raspberry Chocolate Chip Cookies  you have to try!
• Peanut Butter Oatmeal Chocolate Chip Cookies combine three favorite flavors into one thick, chewy, irresistible treat! Perfect for when you can’t decide which cookie to bake!
• Our Mini Chocolate Chip Cookies are tiny bites packed with big flavor, making them just as fun to eat as they are to bake. Perfect for snacking, sharing, or sneaking a few whenever the craving hits!
• Caramel Pretzel Chocolate Chip Cookies are the ultimate sweet-and-salty treat! Loaded with crushed pretzels, Caramel M&M’s, and semi-sweet chocolate chips makes this a fun twist on a classic favorite.

Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherries and rich chocolate chips! The perfect twist on a classic chocolate chip cookie everyone will love.