These pink cherry chocolate chip cookies are packed with maraschino cherries and chocolate. Bright, festive, and perfect for holiday cookie exchanges, Valentine’s Day, or any occasion.
Chocolate and cherry are a classic pairing — think Black Forest cake — and they shine in cookies too. This version borrows from a simple sugar-cookie base, adds chopped maraschino cherries and chocolate chips, and keeps the color and flavor bright by using granulated sugar instead of brown sugar.
Maraschino Cherry Chocolate Chip Cookies
I wanted a fun, slightly different holiday cookie that still felt familiar. Using a sugar-cookie style dough means the cookies can take on a soft pink hue when you add just a touch of food coloring, and the neutral base lets the cherry and chocolate flavors sing.
To preserve a bright color and a tender texture I swapped the original shortening-based cookie for an all-butter version. I also kept a small amount of almond extract — it amplifies the cherry flavor without overpowering the other ingredients.
Recipe Tweaks and Adjustments
The cookies turn out soft, thick, and a little puffy — almost like a cross between a muffin top and a classic cookie. A few small notes to help you get the best texture:
- Almond extract enhances the cherry flavor; use it sparingly for balance.
- Use all butter for a richer taste and clean texture; it works well in this dough.
- Drain and pat the maraschino cherries dry before chopping to avoid adding extra moisture that could make the cookies cakey.
Ingredients
For these cherry chocolate chip cookies you will need:
- Butter – unsalted or salted; adjust added salt if using salted butter.
- Granulated sugar – keeps the dough light and helps the cookies stay slightly pink.
- Egg – provides structure and lift.
- Vanilla extract – for added depth of flavor.
- Almond extract – a small amount enhances the cherry taste.
- Pink food coloring – optional; gel coloring gives a more vibrant shade with less liquid.
- All-purpose flour – for structure.
- Baking powder – yields a tender, slightly puffy cookie.
- Salt – balances sweetness.
- Chocolate chips – semi-sweet is recommended to balance the cherries, but milk chocolate also works.
- Maraschino cherries – drain and pat dry, then finely chop; remove excess moisture before folding into the dough.
Making the Cookie Dough
These cookies are straightforward to make:
- Cream the butter and sugar until light and fluffy. Add the egg, vanilla, almond extract, and food coloring, then mix and scrape the bowl.
- Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet and mix until just combined.
- Gently fold in the chocolate chips and the chopped, drained maraschino cherries.
Baking and Storing
- Scoop dough with a #30 cookie scoop (about 2 tablespoons) onto parchment- or silicone-lined sheet pans, spacing dough 2–3 inches apart.
- Bake at 350°F (175°C) for 12–13 minutes, until the bottoms and edges begin to brown.
- Let the cookies rest on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies stacked in an airtight container at room temperature for 3–5 days.
Can I freeze these cherry chocolate chip cookies?
Baked cookies are slightly tender and can crack if handled roughly. To freeze baked cookies, layer them flat on a baking sheet with parchment between layers, then double-wrap the stack and freeze. Dough freezes well too—bake from frozen and add a few extra minutes to the baking time.
More Christmas Cookies To Try
- Peanut Butter Blossoms
- Meltaway Cookies
- Avalanche Cookies (no-bake)
- Chocolate Peppermint Cookies
- Turtle Thumbprint Cookies
- Powdered Sugar Cookies
- Pecan Cookies
- Mint Chocolate Chip Cookies
- Chocolate Crinkles
- Ginger Cookies
- Oatmeal Florentine Cookies
Cherry Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) butter, (1 stick) room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1-2 drops pink food coloring, (a little goes a long way)
- 1 ½ cups (180 g) all-purpose flour*
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (128 g) semi-sweet chocolate chips
- ¾ cup (283 g) maraschino cherries, drained and finely chopped
Instructions
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Preheat oven to 350 degrees Fahrenheit. Line sheet trays with parchment paper or a silicone baking mat.
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In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, extracts, and food coloring. Mix together and scrape bowl.
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Mix the flour, baking powder and salt together in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just incorporated.
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Fold in the chocolate chips and chopped maraschino cherries.
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Use a cookie scoop (about 2 tablespoons) to scoop dough balls onto prepared sheet trays about 2 to 3-inches apart. Press extra chocolate chips on top if desired.
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Bake at 350 degrees Fahrenheit for 12-13 minutes or until the bottom and edges start to brown.
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Allow cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool completely.
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Store cookies stacked directly on top of each other in an airtight container at room temperature up to 3-5 days.
Notes
- Drain and pat the maraschino cherries with paper towels before and after chopping. This reduces extra liquid and helps prevent a cakey texture.
- A 10–16 oz jar of maraschino cherries provides the right amount for this recipe.
- If the dough seems too wet, add 2 tablespoons more flour or refrigerate the dough 20–30 minutes before scooping and baking.
Nutrition
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