Maraschino Cherry Chocolate Chip Cookies – Soft, Thick & Irresistibly Pink
Soft, thick chocolate chip cookies loaded with juicy maraschino cherries and rich chocolate chips—bakery-style, festive, and no-fail.
Ingredients
- 3 cups all-purpose flour 360 g
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- 1¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon pink gel food coloring
- 1 cup maraschino cherries drained and finely chopped
- 2 cups semi-sweet chocolate chips plus extra for topping
Instructions
- Drain maraschino cherries thoroughly and pat dry with paper towels to remove excess moisture.
- In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs, vanilla extract, and almond extract. Mix briefly until combined.
- Blend in pink gel food coloring until the desired color is reached.
- Gradually mix in dry ingredients on low speed. The dough will be thick.
- Fold in chopped cherries and 1 cup of chocolate chips.
- Scoop dough into 2-tablespoon balls. Press remaining chocolate chips and extra cherries onto the tops.
- Chill dough balls for 30 minutes to maintain thickness.
- Bake at 350°F (175°C) for 10–13 minutes until edges are set but centers look slightly underbaked.
- Cool on baking sheet for 10 minutes before transferring.
Notes
Tips & Variations
- Use gel food coloring only for vibrant color
- Swap almond extract for vanilla if preferred
- Add white chocolate chips for extra sweetness
- Slightly underbake for maximum chewiness
Storage
- Store uncovered at room temperature for up to 3 days
- Refrigerate dough up to 72 hours before baking
- Freeze portioned dough balls up to 3 months