Chocolate Maraschino Cherry Cookies
Soft butter cookies studded with milk chocolate chips and maraschino cherries. Almond extract adds subtle flavor depth. Dough chills before baking to prevent spreading. Golden-brown edges contrast tender centers. Simple enough for everyday baking, special enough for gift-giving.
Ingredients
Instructions
- 1
Beat softened butter with sugar in a large bowl or mixer bowl until combined.
- 2
Add almond extract and eggs, beat until light and fluffy.
- 3
In a separate bowl, whisk together flour, salt, and baking soda.
- 4
Add dry ingredients to wet mixture and stir well, then fold in milk chocolate chips.
- 5
Add halved maraschino cherries and fold gently into dough.
- 6
Refrigerate dough for one hour.
- 7
Preheat oven to 375°F (375°F).
- 8
Drop chilled dough onto parchment-lined baking sheet by tablespoon.
- 9
Bake 9-12 minutes until tops are golden and bottoms turn brown.
- 10
Cool on baking sheet 2-3 minutes, then transfer to wire rack to cool completely.
Tips
Pat maraschino cherries dry on paper towels to remove excess juice before folding into dough.
Chilling dough prevents cookies from spreading too thin during baking.
Good to Know
Airtight container at room temperature up to 5 days.
Dough can be prepared through refrigeration step and frozen up to 2 weeks. Bake from frozen, adding 1-2 minutes to baking time.
Serve at room temperature with coffee, tea, or milk.
Common Mistakes
Skip patting cherries dry to avoid excess moisture that makes dough gummy.
Do not omit the refrigeration step to avoid flat, overextended cookies.