Ever Craved a Cookie That’s Chewy, Sweet, and Bursting with Cherry-Chocolate Bliss?
Imagine biting into a soft, chewy cookie with a perfect balance of sweet maraschino cherries and rich semisweet chocolate chips, all wrapped in a buttery, golden dough. Sounds like a treat straight from a bakery, right? That’s exactly what Cherry Chocolate Chewy Cookies deliver! This delightful recipe yields about 3 dozen cookies, perfect for sharing at gatherings, gifting, or indulging at home. In this blog post, we’ll guide you through every step to create these irresistible cookies, with tips to ensure a chewy texture and vibrant flavor. Ready to bake some cookie magic? Let’s get started!
Overview: Why These Cookies Shine
Cherry Chocolate Chewy Cookies are a crowd-pleasing treat that combines the nostalgic sweetness of maraschino cherries with the classic appeal of chocolate chips in a chewy, buttery cookie. They’re easy to make, use pantry staples, and bake in under 15 minutes per batch, making them ideal for holidays, bake sales, or a cozy afternoon treat. The cherries add a fun pop of color and flavor, while the chocolate ensures every bite is indulgent.
- Time Requirement: 15 minutes prep, 10-12 minutes baking per batch. Total: ~30-40 minutes for 3 dozen cookies.
- Difficulty Level: Easy. Simple mixing and baking make it beginner-friendly.
- Why It’s Special: Yields ~36 cookies, balances sweet cherries and rich chocolate, and delivers a chewy texture with crispy edges.
- Health Perks: Cherries provide antioxidants, but these sugary, buttery cookies are a treat best enjoyed in moderation.
Grab your mixing bowls, and let’s bake some chewy, cherry-charged goodness!
Essential Ingredients
These cookies use classic baking ingredients with cherries and chocolate for a fun twist. Here’s what you need and why each matters:
- Unsalted Butter (1 cup, softened): Creates a rich, tender base.
- Why it matters: Adds flavor and ensures a chewy texture when creamed properly.
- Substitution: Use salted butter (reduce added salt to 1/4 tsp) or vegan butter for dairy-free.
- Granulated Sugar (1 cup): Sweetens and adds structure.
- Why it matters: Helps create crispy edges and balances cherry tanginess.
- Substitution: Use a 1:1 sugar substitute like Swerve for lower sugar.
- Brown Sugar (1 cup, packed): Adds moisture and chewiness.
- Why it matters: Contributes to the soft, chewy texture and caramel-like flavor.
- Substitution: Use light or dark brown sugar; dark adds more molasses flavor.
- Large Eggs (2): Bind and add moisture.
- Why it matters: Help the dough hold together and contribute to chewiness.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan, but texture may vary.
- Vanilla Extract (2 tsp): Enhances flavor.
- Why it matters: Complements cherries and chocolate with warmth.
- Substitution: Use almond extract for a complementary flavor.
- All-Purpose Flour (3 cups): Forms the cookie structure.
- Why it matters: Provides the right balance for a chewy yet sturdy cookie.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free cookies.
- Baking Soda (1 tsp): Helps cookies spread and rise.
- Why it matters: Ensures a soft, chewy texture with slight lift.
- Salt (1/2 tsp): Balances sweetness.
- Why it matters: Enhances cherry and chocolate flavors.
- Maraschino Cherries (1 cup, drained and chopped): Add sweet, tangy bursts.
- Why it matters: Provide color, flavor, and a chewy contrast.
- Substitution: Use dried cherries (soaked in warm water and drained) or chopped fresh cherries (patted dry).
- Semisweet Chocolate Chips (1 cup): Add rich, chocolatey goodness.
- Why it matters: Create melty pockets of flavor in every bite.
- Substitution: Use milk chocolate, dark chocolate, or white chocolate chips.
Pro Tip: Pat maraschino cherries dry after chopping to prevent excess moisture in the dough. Use room-temperature butter and eggs for a smooth, well-mixed dough.
Step-by-Step Instructions
Making Cherry Chocolate Chewy Cookies is a breeze with simple mixing and baking steps. Follow these for perfect, chewy cookies:
- Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Tip: Parchment ensures easy release and cleanup; don’t skip it.
- Cream the Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 2-3 minutes.
- Tip: Scrape down the bowl to ensure even mixing; the mixture should be pale and creamy.
- Add Eggs and Vanilla:
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 2 tsp vanilla extract until fully incorporated.
- Tip: Mix just until combined to avoid overworking the dough.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Tip: Avoid overmixing to keep cookies chewy, not tough.
- Fold in Cherries and Chocolate:
- Gently fold in 1 cup drained and chopped maraschino cherries and 1 cup semisweet chocolate chips using a spatula until evenly distributed.
- Tip: Ensure cherries are well-drained and patted dry to prevent a soggy dough.
- Shape and Bake:
- Drop rounded spoonfuls of dough (about 1 1/2 tbsp each) onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are still soft.
- Tip: Use a cookie scoop for uniform cookies; don’t overbake for chewy texture.
- Cool and Serve:
- Let cookies cool on the baking sheets for 3-5 minutes to set, then transfer to wire racks to cool completely.
- Serve warm or at room temperature for maximum chewiness.
- Health Benefit: Cherries provide antioxidants, but these buttery, sugary cookies are a treat to enjoy sparingly!
Assembly: Building Your Cookies
These cookies are all about achieving a chewy texture with bursts of cherry and chocolate. Here’s how to make them perfect:
- Cream for Chewiness:
- Cream butter and sugars thoroughly for a light, fluffy base that ensures soft cookies.
- Tip: Room-temperature butter is key for proper creaming.
- Mix Gently:
- Add dry ingredients gradually and fold in cherries and chocolate carefully to avoid tough cookies.
- Presentation Tip: Ensure cherries and chips are evenly distributed for balanced flavor in every bite.
- Shape Uniformly:
- Use a cookie scoop for consistent size and shape, ensuring even baking.
- Presentation Tip: Gently press dough balls to flatten slightly for a classic cookie look.
- Bake for Chewiness:
- Bake until just golden on the edges to keep the centers soft and chewy.
- Presentation Tip: Let cookies cool slightly on the sheet for a clean transfer to racks.
Serving Suggestion: Serve on a platter with a glass of cold milk, hot cocoa, or coffee. For a festive touch, sprinkle extra chopped cherries or chocolate chips on top before serving!
Storage and Make-Ahead Tips
Cherry Chocolate Chewy Cookies are great for prepping ahead or enjoying later:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.
- Tip: Layer with parchment to prevent sticking; warm briefly in the microwave for a fresh-baked feel.
- Freezing:
- Freeze baked cookies for up to 3 months in an airtight container or freezer bag, separated by parchment.
- Freeze unbaked dough balls on a tray, then transfer to a bag; bake from frozen, adding 1-2 minutes to the time.
- Tip: Thaw baked cookies at room temperature for 15 minutes before serving.
- Make-Ahead:
- Prep dough up to 2 days ahead and refrigerate, covered; let soften slightly before scooping.
- Chop cherries and measure dry ingredients in advance to save time.
- Tip: Drain cherries well and store in the fridge to keep fresh.
Recipe Variations
Want to mix things up? Try these fun twists on Cherry Chocolate Chewy Cookies:
- White Chocolate Cherry: Swap semisweet chips for white chocolate chips for a sweeter, creamier flavor.
- Nutty Crunch: Add 1/2 cup chopped almonds or pecans for extra texture.
- Chocolate Drizzle: Drizzle baked cookies with melted dark chocolate for a gourmet look.
- Gluten-Free: Use a 1:1 gluten-free flour blend; ensure cherries and chips are gluten-free.
- Cherry Almond Bliss: Replace vanilla extract with 1 tsp almond extract for a maraschino-almond vibe.
Quick Prep Tip: Use pre-chopped maraschino cherries or a food processor (pulse lightly) to save time.
Conclusion
Your Cherry Chocolate Chewy Cookies are ready to bring chewy, sweet, and chocolatey joy to any occasion! With their buttery dough, tangy maraschino cherries, and melty chocolate chips, these cookies are perfect for holiday baking, gifting, or satisfying a sweet craving. Whether you stick with the classic recipe or try a variation, you’re in for a treat that’s as fun to eat as it is to share. Grab your baking sheets, whip up some cherry-charged goodness, and enjoy every chewy bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
Print
Cherry Chocolate Chewy Cookies
Description
Imagine biting into a soft, chewy cookie with a perfect balance of sweet maraschino cherries and rich semisweet chocolate chips, all wrapped in a buttery, golden dough. Sounds like a treat straight from a bakery, right? That’s exactly what Cherry Chocolate Chewy Cookies deliver! This delightful recipe yields about 3 dozen cookies, perfect for sharing at gatherings, gifting, or indulging at home.
Ingredients
These cookies use classic baking ingredients with cherries and chocolate for a fun twist. Here’s what you need and why each matters:
- Unsalted Butter (1 cup, softened): Creates a rich, tender base.
- Why it matters: Adds flavor and ensures a chewy texture when creamed properly.
- Substitution: Use salted butter (reduce added salt to 1/4 tsp) or vegan butter for dairy-free.
- Granulated Sugar (1 cup): Sweetens and adds structure.
- Why it matters: Helps create crispy edges and balances cherry tanginess.
- Substitution: Use a 1:1 sugar substitute like Swerve for lower sugar.
- Brown Sugar (1 cup, packed): Adds moisture and chewiness.
- Why it matters: Contributes to the soft, chewy texture and caramel-like flavor.
- Substitution: Use light or dark brown sugar; dark adds more molasses flavor.
- Large Eggs (2): Bind and add moisture.
- Why it matters: Help the dough hold together and contribute to chewiness.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan, but texture may vary.
- Vanilla Extract (2 tsp): Enhances flavor.
- Why it matters: Complements cherries and chocolate with warmth.
- Substitution: Use almond extract for a complementary flavor.
- All-Purpose Flour (3 cups): Forms the cookie structure.
- Why it matters: Provides the right balance for a chewy yet sturdy cookie.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free cookies.
- Baking Soda (1 tsp): Helps cookies spread and rise.
- Why it matters: Ensures a soft, chewy texture with slight lift.
- Salt (1/2 tsp): Balances sweetness.
- Why it matters: Enhances cherry and chocolate flavors.
- Maraschino Cherries (1 cup, drained and chopped): Add sweet, tangy bursts.
- Why it matters: Provide color, flavor, and a chewy contrast.
- Substitution: Use dried cherries (soaked in warm water and drained) or chopped fresh cherries (patted dry).
- Semisweet Chocolate Chips (1 cup): Add rich, chocolatey goodness.
- Why it matters: Create melty pockets of flavor in every bite.
- Substitution: Use milk chocolate, dark chocolate, or white chocolate chips.
Pro Tip: Pat maraschino cherries dry after chopping to prevent excess moisture in the dough. Use room-temperature butter and eggs for a smooth, well-mixed dough.
Instructions
- Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Tip: Parchment ensures easy release and cleanup; don’t skip it.
- Cream the Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 2-3 minutes.
- Tip: Scrape down the bowl to ensure even mixing; the mixture should be pale and creamy.
- Add Eggs and Vanilla:
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 2 tsp vanilla extract until fully incorporated.
- Tip: Mix just until combined to avoid overworking the dough.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Tip: Avoid overmixing to keep cookies chewy, not tough.
- Fold in Cherries and Chocolate:
- Gently fold in 1 cup drained and chopped maraschino cherries and 1 cup semisweet chocolate chips using a spatula until evenly distributed.
- Tip: Ensure cherries are well-drained and patted dry to prevent a soggy dough.
- Shape and Bake:
- Drop rounded spoonfuls of dough (about 1 1/2 tbsp each) onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are still soft.
- Tip: Use a cookie scoop for uniform cookies; don’t overbake for chewy texture.
- Cool and Serve:
- Let cookies cool on the baking sheets for 3-5 minutes to set, then transfer to wire racks to cool completely.
- Serve warm or at room temperature for maximum chewiness.
- Health Benefit: Cherries provide antioxidants, but these buttery, sugary cookies are a treat to enjoy sparingly!
FAQs
1. Can I use fresh cherries instead of maraschino?
Yes! Pit and chop fresh cherries, but pat them dry to remove excess moisture. They’ll be less sweet and more tart than maraschino.
2. Are these cookies healthy?
Cherries provide antioxidants, but the butter, sugar, and chocolate make these a sweet treat. Enjoy in moderation or use less sugar for a lighter option.
3. How do I keep cookies chewy?
Don’t overbake (remove when edges are golden, centers soft), and store in an airtight container to retain moisture.
4. Can I make these vegan?
Yes! Use vegan butter, flax eggs, and dairy-free chocolate chips; ensure maraschino cherries are vegan-friendly.
5. How many cookies does this make?
About 3 dozen (36 cookies), depending on scoop size (1 1/2 tbsp per cookie).
6. Why are my cookies spreading too much?
Chill the dough for 15-30 minutes before baking, ensure butter isn’t too warm, and measure flour accurately (spoon and level).