Chocolate Chip Maraschino Cherry Cookies
Soft butter cookies studded with milk chocolate chips and tart maraschino cherries. Almond extract adds subtle flavor to the tender crumb. Cherries are halved and patted dry to prevent excess moisture. Dough chills for one hour before baking until golden with brown bottoms.
Ingredients
Instructions
- 1
In a large mixing bowl or stand mixer bowl, cream together softened butter and sugar until combined.
- 2
Add almond extract and eggs, beat until smooth and fluffy.
- 3
In a separate bowl, combine flour, salt, and baking soda. Use a fork or whisk to incorporate salt and baking soda throughout the flour.
- 4
Add dry ingredients to wet mixture and combine well, then add milk chocolate chips and stir.
- 5
Add halved maraschino cherries and fold gently into dough.
- 6
Refrigerate dough for one hour to chill.
- 7
Preheat oven to 375 degrees F (375°F).
- 8
Remove chilled dough and drop onto baking sheet(s) lined with parchment paper in tablespoon portions.
- 9
Bake for 9-12 minutes or until golden on top with brown touches on the bottom.
- 10
Remove baking sheet from oven and let cookies cool on the sheet for 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 for the full hour prevents cookies from spreading excessively during baking.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be prepared and refrigerated up to 24 hours ahead. Bake before serving.
Serve at room temperature with milk or coffee.
Common Mistakes
Do not skip drying the maraschino cherries to avoid soggy cookies from excess juice.
Do not overbake to avoid dry, hard cookies; remove when edges are golden and centers still appear slightly underbaked.