Description

These soft and chewy cookies are packed with sweet maraschino cherries and melty chocolate chips. They have a beautiful pink hue, making them perfect for Valentine’s Day, baby showers, or just a fun treat! The combination of cherries and chocolate creates a delightful flavor in every bite.

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, for extra cherry flavor)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup maraschino cherries, drained, patted dry, and chopped
1 1/2 cups semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, vanilla extract, and almond extract (if using) until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped maraschino cherries and chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy warm or store in an airtight container for up to 5 days.

Notes

Make sure to drain and pat the cherries dry to prevent excess moisture in the dough.
For a pinker dough, you can add a few drops of red or pink food coloring.
Swap semi-sweet chocolate chips for white chocolate chips for a sweeter contrast.
If you like a crunchier texture, bake for an extra 2 minutes.