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. 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. Mix well.
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Add flour, salt, baking powder and baking soda. 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!
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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!
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.