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.
Cherry Chocolate Chip Cookies
Ingredients
- 10 oz jar maraschino cherries
- ½ cup butter softened
- ½ cup shortening
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 3 TBSP reserved cherry juice
- 2 eggs
- 2 ½ cups flour
- 1 tsp salt
- ½ tsp baking powder
- ¾ tsp baking soda
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats.
- Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice. Chop the cherries and set aside.
- In a large bowl cream the butter and shortening, then add both sugars and beat until fluffy.
- Add vanilla extract, the reserved cherry juice, and eggs. Mix again well.
- Stir in the flour, salt, baking powder, and baking soda, until combined.
- Fold in the chopped cherries and chocolate chips.
- Drop dough onto the prepared baking sheets, bake for 8-10 minutes or until the edges begin to brown slightly. Let cool, serve & enjoy!
Notes
Nutrition
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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.
Leslie Lambert says
YUM! This looks fabulous…thanks for sharing! This would be perfect to link-up to my new series – "Create It Thursday." It's live now! <a href="http://www.lambertslately.com/2013/05/create-it-thursday-1.html" rel="nofollow">http://www.lambertslately.com/2013/05/create-it-thursday-1.html</a>
Charlene@APinchofJoy says
Chocolate and Maraschino cherries– THE perfect combination! Thanks so much for sharing on Busy Monday!
Cathy says
Found you through 36th Avenue Party Time. Love your blog!<br /><br />I would love for you to share and link up at my TGIF Link Party.<br />http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html<br /><br />Please, invite your friends to party too! The more the merrier!<br /><br />Hugs, Cathy
Gina says
These look WONDERFUL! I have been searching EVERYWHERE in my small town for my favorite ice cream (Blue Bell Chocolate Covered Cherry). I can't wait to try these. They look like they are going to be my favorite!
Amber Brady says
Yum! I even have maraschino cherries in the fridge right now. Thanks for sharing at Sweet & Savory Saturdays #12!<br /><br />~Amber<br />Dessert Now, Dinner Later!<br />http://dessertnowdinnerlater.blogspot.com
Sherrie Gray says
Thank you..I'm doing these!!!!
patty castaldo says
i found these cookies bland. there was no cherry flavor at all.
Barbara says
Is there not a way to print any of these recipes
Katherine says
Love the idea of putting cherries in chocolate chip cookies!
Carolyn says
The cherry chocolate chip and the mint chocolate chip….how should these be stored? In airtight container? Could either or both of them be frozen?
Thanks
Jessica says
I prefer to scoop cookie dough balls then freeze those in ziplock bags. That way you can bake them later on and still have that fresh-from-the-oven flavor. You can always bake them, then freeze the cookies too. It just depends on your personal preference!
Gene Seefeldt says
This recipe resembles the Cherry Chocolate Chip Cookies of my childhood. Mom made them every Christmas. Absopositively delicious!
Dean Sarnowski says
I tried this recipe today. I would probably ly have to suggest adding more maraschino syrup and definitely more flour. The 2.5 cups was not enough.
I also added some red food coloring to amp up the pink color.
Pam says
I made these cookies today. I think the dough would really benefit from being chilled overnight, to let the flavor soak into the dough.
Jessica says
Good idea Pam!
Pam says
I just received a 2nd and 3rd opinion and had to raise the score
Alison says
I love it! Thank you Pam!
Krystal says
They taste like straight shortening! We are not fans!
Nellie says
So sorry they didn’t turn out for you! The cherry flavor is usually the prominent flavor when I make them, so maybe add some cherry extract next time? Just be careful not to add too much, as extracts are usually very concentrated!
Rachel says
The picture of ingredients shows a box of pudding mix, but I don’t see it listed in the recipe
Nellie says
Sorry about that – good catch! I have modified this recipe a few times and have made a version with vanilla pudding mix. The recipe in the post is one that I actually like a little bit better, but I must have forgotten to swap out the picture!
Terry Talucci says
These cookies were wonderful. I had to do a couple of substitutions: I used 2 sticks of butter (1 cup) because I didn’t have any shortening and someone in my household had run off with the baking soda so I used all baking powder. They turned out perfect nonetheless. When hubby came back for seconds and then thirds, I knew this recipe was a keeper.
Patricia says
I followed the recipe & added 1 tsp. almond extract instead of vanilla. I used self rising flour & added an extra tsp of soda. I used 1 bag of milk chocolate chips. I made cookie bars. I baked the bars at 350 for 25 minutes. Oh my goodness . Yum.
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 🙂
Irene Isbell says
I don’t use shortening. So what can I use ? I have lard . Can I use that?
Jessica says
You can replace it with butter or lard if you prefer.