Description
Soft, chewy pink cookies bursting with maraschino cherries and rich chocolate chips — a perfect blend of fruity sweetness and gooey chocolate.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup maraschino cherry juice (from jar)
- ¾ cup chopped maraschino cherries (drained well, patted dry)
- 1 ½ cups semi-sweet chocolate chips (plus extra for topping)
- Optional: a few drops red or pink food coloring for deeper color
Instructions
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add egg, vanilla, and cherry juice. Mix until combined.
- Gradually add dry ingredients, mixing just until dough forms.
- Fold in chopped cherries and 1 cup of chocolate chips.
- Cover and chill for 30 minutes (this prevents overspreading).
- Preheat oven to 350°F (175°C).
- Scoop dough into balls, place on a parchment-lined baking sheet.
- Press a few extra chocolate chips on top for a bakery-style look.
- Bake 10–12 minutes, until edges are set but centers look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
Notes
- Chilling the dough is essential for the best texture.
- For a deeper color, add a few drops of food coloring.
- Ensure cherries are well-drained to avoid excess moisture in the dough.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg