Cherry Chip Cookies Recipe
These Cherry Chip Cookies have chopped maraschino cherries and mini chocolate chips loaded into a soft and sweet cherry juice flavored dough for an eye catching pink treat in just 20 minutes.
Servings: 18
Calories: 232kcal
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Knife
- Cutting Board
- Rubber Spatula
- electric hand mixer / Kitchen Aid stand mixer
- cookie sheet
- parchment paper
Ingredients
- 1 stick butter chilled
- 1 ⅔ cup white sugar
- 2 eggs
- 1 tsp almond extract
- 2 ⅔ cups all purpose flour
- ½ tbsp baking soda
- 1 tbsp cornstarch
- pinch of salt
- ½ cup maraschino cherries diced
- 1 tbsp maraschino cherry juice
- ½ cup mini chocolate chips
- 1 tsp pink food coloring optional
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, add cold butter and sugar. Beat until the butter and sugar are well combined.
- Add the eggs and almond extract. Mix again until well combined.
- Add all of the dry ingredients into the bowl: all purpose flour, baking soda, cornstarch, and salt. Mix until everything is well combined. The batter will be thick.
- Then use a knife to finely chop the maraschino cherries into small pieces - the smaller, the better as you’ll get more pieces in each bite. Fold the cherries, mini chocolate chips, and cherry juice into the batter.
- Line a baking sheet with parchment paper and use a medium sized cookie scooper to scoop batter onto the cookie sheet.
- Bake for 10-11 minutes (12 minutes is too long!). They will look slightly golden around the edges and that’s your sign to remove them from the oven.
- Transfer to a wire rack and allow them to cool (as the centers will still be slightly doughy just after baking) and enjoy!
Notes
Chop the cherries small! The cherries have lots of moisture and with large pieces you’ll get pockets of extra juicy dough, which will mess with the cookie texture. Chopping small will also get you more bits of cherry flavor in each bite!
These can be stored for up to 5 days in an airtight container either on the counter or in the refrigerator if you like a chewy, chilled cookie.
In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
Nutrition
Serving: 1cookie | Calories: 232kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 30mg | Fiber: 1g | Sugar: 24g