Last Friday, our company hosted a casual end-of-quarter potluck. We’ve done it a dozen times before paper plates, folding tables, mismatched dishes from everyone’s kitchen, but I always enjoy the mix of flavors and personalities in that breakroom.
I wanted to bring something that felt a little fun, a little nostalgic, and didn’t need to be reheated or kept chilled. After a long week and a fridge full of odds and ends, I remembered the jar of maraschino cherries tucked behind the mustard. That’s how I landed on Cherry Chocolate Chewy Cookies.
They came together quickly while the kids did homework and my husband set the table. Softened butter, two kinds of sugar, flour, a handful of chocolate chips and the cherries added that pop of color and flavor that made them feel a bit more special than your average chocolate chip cookie. When I walked into the office with two containers stacked and tied with twine, the scent had people trailing behind me before I even reached the table.
By noon, there were only a few crumbs left and someone had already messaged me for the recipe. A colleague from marketing said they reminded her of a dessert her grandmother made, which felt like the best compliment. They’re sweet, soft, and shareable—perfect for work gatherings or any day you want to brighten someone’s break.
Short Description
Cherry Chocolate Chewy Cookies are soft-centered, crisp-edged cookies loaded with maraschino cherries and semisweet chocolate chips—quick to make and crowd-pleasing every time.
Key Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup drained and chopped maraschino cherries
- 1 cup semisweet chocolate chips
Tools Needed
- Mixing bowls
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling racks
Cooking Instructions
Step 1: Prep Oven and Sheets
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the Butter and Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Beat in eggs one at a time, then stir in vanilla until the mixture is smooth.
Step 4: Add Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined—don’t overmix.
Step 5: Fold in Cherries and Chocolate Chips
Gently fold in chopped cherries and chocolate chips so they’re evenly distributed.
Step 6: Scoop Onto Sheets
Drop rounded spoonfuls of dough (1¼” – 1½” balls) onto parchment-lined sheets, spaced about 2” apart.
Step 7: Bake
Bake for 10–12 minutes, until the edges are golden and the centers look set but still soft.
Step 8: Cool
Let cookies cool on baking sheets for 3–4 minutes, then transfer to wire racks to cool completely.
Troubleshooting Tips:
If dough is too sticky, add 1 tablespoon flour at a time.
For flatter cookies, press the dough balls gently before baking.
Avoid overbaking—centers should be soft to stay chewy.
Why You’ll Love This Recipe
Flavor Explosion: Sweet cherries and rich chocolate chips in every chewy bite.
Quick and Easy: Ready to bake in under 15 minutes, perfect for busy home cooks.
Versatile: Ideal for snacks, lunchboxes, or a cozy dessert.
Family-Friendly: Loved by kids and grown-ups alike—no fussy presentation required.
Make-Ahead: Freeze dough balls for up to 3 months; bake fresh anytime.
Mistakes to Avoid & Solutions
Dry Cookies: Don’t overbake, take them out when edges are set.
Cherry Sogginess: Drain and pat cherries dry to avoid excess moisture.
Uneven Mix: Stir cherries and chips by hand to keep them from sinking or breaking.
Flat Shapes: Chill dough for 10 minutes if they spread too much.
Hard Texture: Don’t skip the brown sugar, it keeps them moist and chewy.
Serving and Pairing Suggestions
Serve warm with a glass of milk or a melty hot cocoa.
Plate alongside fresh berries or a bowl of ice cream for dessert nights.
Present on a festive tray for bake sales or school lunches.
Styled on a family-style platter for after-school snacking.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in a sealed freezer bag for up to 3 months.
Reheat in oven at 300°F for 5 minutes to refresh crisp edges.
Microwave briefly (10 sec) for a quick warm-up, though edges may soften.
FAQs
1. Can I use dried cherries instead?
Yes, soak them in warm water for 10 minutes, drain, then fold in.
2. What’s a substitute for maraschino cherries?
Fresh cherries, pitted and chopped, can work when in season.
3. Can I use dark chocolate chips instead?
Absolutely, dark chocolate adds a deeper richness.
4. Can I make these gluten-free?
Use a 1:1 gluten-free flour blend; texture may be slightly different but still tasty.
5. Can I add nuts?
Yes, 1 cup chopped walnuts or pecans add a nice crunch.
Tips & Tricks
Warm the dough slightly before scooping for rounder cookies.
Use silicone baking mats for even baking and easy cleanup.
Chill dough briefly to reduce spreading on hot baking days.
Swap vanilla for almond extract for a hint of nuttiness.
Press a cherry half or chocolate chip on top after baking for a prettier look.
Recipe Variations
White Chocolate Cherry Cookies: Swap semisweet chips for 1 cup white chocolate chips.
Cherry Almond Delight: Add ½ tsp almond extract and ½ cup chopped almonds.
Vegan Version: Use plant-based butter, flax eggs (2 tbsp flaxseed + 6 tbsp water), and dairy-free chips.
Double Chocolate Cherry: Replace ½ cup flour with ½ cup cocoa powder and add ½ cup extra chocolate chips.
Final Thoughts
As I packed up after the potluck, one of our team leads slipped the last cookie into a napkin and said, “Tell your kids thanks for letting you share their mom’s baking with us.” That little comment stuck with me. These Cherry Chocolate Chewy Cookies might be simple, but they brought joy to a group of tired, spreadsheet-weary coworkers.
Now, every time I make them, I remember that breakroom full of laughter, coffee mugs, and stories swapped over dessert. It’s funny how a cookie can turn into a small, sweet moment that lingers.
Chewy Cherry Chocolate Chewy Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup drained and chopped maraschino cherries
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in vanilla until smooth.
- Whisk flour, baking soda, and salt in a bowl. Gradually mix into wet ingredients just until combined.
- Gently fold in chopped cherries and chocolate chips.
- Drop 1¼–1½ inch dough balls onto sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are just set.
- Cool on sheets for 3–4 minutes, then transfer to wire racks.
