Can you use white chocolate instead of semi-sweet?

Absolutely. Swapping semi-sweet chips with white chocolate creates a creamier, sweeter bite that balances beautifully with the cherry flavor. It’s a great variation, especially for spring or wedding-themed desserts.

How do you keep the pink color vibrant?

Use pink gel food coloring , not liquid. Bake at 350°F for no more than 12–13 minutes, and always remove the cookies before the edges start to brown. Gel coloring is more concentrated and heat-resistant.

Are dried cherries a good substitute for maraschino?

You can use dried cherries if you’re aiming for a less sweet, more tart flavor , but they’ll yield a denser cookie. For the signature soft, sweet result , maraschino cherries are your best option.

What’s the best way to prevent them from getting soggy after thawing?

To keep them from going soft after thawing, place them on a cooling rack uncovered for about 30 minutes. This lets any surface moisture evaporate. Avoid reheating in the microwave, which can cause them to become rubbery.

Make Maraschino Cherry Chocolate Chip Cookies : Best Ever

How to Make the Best Maraschino Cherry Chocolate Chip Cookies You’ll Ever Taste

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Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Description

These soft and chewy pink cherry chocolate chip cookies are bursting with maraschino cherries, loaded with rich chocolate chips, and naturally colored with a touch of pink gel food coloring. Perfectly sweet, fruity, and festive!

Ingredients

Units Scale

3 cups (360g) all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
1 cup (226g) unsalted butter, room temperature
1 1/4 cups (267g) light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/8 tsp almond extract
Small amount of pink gel food coloring
1 cup drained & finely chopped maraschino cherries, plus extra for garnish

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Instructions

Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper.
In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until fluffy and pale.
Add the eggs, vanilla extract, and almond extract. Beat for 30 seconds.
Add a small amount of pink gel food coloring and mix until incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. The dough will be thick.
Stir in the finely chopped maraschino cherries and 1 cup of chocolate chips by hand until evenly distributed.
Use a cookie scoop to portion out golf ball-sized dough balls. Roll each into a smooth ball with your hands.
Press additional chocolate chips and chopped cherries onto the outside of each dough ball.
Place 8 dough balls on the prepared baking sheet and bake one sheet at a time for 10–13 minutes. Do not overbake to preserve the pink color.
Allow cookies to cool on the baking sheet for 15 minutes before removing.

Notes

Accurately measure the flour using a kitchen scale or spoon-and-level method to prevent dry cookies.
Drain and pat the maraschino cherries dry to reduce excess moisture.
Gel food coloring is recommended over liquid for a more vibrant pink hue.
Only bake one tray at a time for even results.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 90mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://www.cookingflash.com/maraschino-cherry-chocolate-chip-cookies/

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