Cherry Chocolate Chip Cookies are soft, chewy and full of cherries and chocolate chips. This chocolate chip cookie recipe is a delicious twist on a classic favorite!
Ingredients in Cherry Chocolate Chip Cookies
- 10 oz. jar maraschino cherries
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla
- 3 Tbsp. reserved cherry juice
- 2 eggs
- 2 1/2 cups flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 cup semisweet chocolate chips
How to make Cherry Chocolate Chip Cookies
- Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice. Â Chop the cherries and set aside.
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Cream butter and shortening, add sugars and beat until fluffy.
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Add vanilla, cherry juice and eggs. Â Mix well.
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Add flour, salt, baking powder and baking soda. Â Mix until combined.
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Add chopped cherries and chocolate chips, mix until combined.
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Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350°, or until the edges begin to brown slightly. Cool on baking sheets for 5-10 minutes before transferring to wire racks to cool completely.
CHERRY CHOCOLATE CHIP COOKIES
Ingredients
- 10 oz. jar maraschino cherries
- 1/2 cup butter softened
- 1/2 cup shortening
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla
- 3 Tbsp. reserved cherry juice
- 2 eggs
- 2 1/2 cups flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 cup semisweet chocolate chips
Instructions
- Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.
- Chop the cherries and set aside.
- Cream butter and shortening, add sugars and beat until fluffy.
- Add vanilla, cherry juice and eggs. Mix well.
- Add flour, salt, baking powder and baking soda. Mix until combined.
- Add chopped cherries and chocolate chips, mix until combined.
- Drop onto an ungreased cookie sheet.
- Bake 8-10 minutes at 350, or until the edges begin to brown slightly. Enjoy!
How to make The BEST Chocolate Chip Cookies:
After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute BEST Chocolate Chip Cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter/shortening and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
Chocolate Chip Cookie troubleshooting tips
Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!
Why are my chocolate chip cookies flat?
If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…
How do you soften butter to room temperature?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
Why do my chocolate chip cookies burn on the bottom but aren’t done in the middle?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
More favorite chocolate chip cookie recipes:
- Raspberry Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Cookies
- Mini Chocolate Chip Cookies
- Caramel Pretzel Chocolate Chip Cookies
- Mrs. Fields White Chocolate Chip Cookies
- Zucchini Chocolate Chip Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Butter Pecan Chocolate Chip Cookies
- Best Chocolate Chip Cookies
Cherry Chocolate Chip Cookies combine cherries and chocolate in a delicious chocolate chip cookie recipe! These chocolate chip cookies are soft, delicious and full of cherries!
Mary says
Will make again. Chop cherries fine so all cookies get some. May use dark chocolate instead, they were a little too sweet. I placed dough in refrigerator between batches. Thanks.
Rhonda says
Fast easy and delicious.
Nicole says
So glad you liked them 🙂