Description
Indulge in the delightful world of Maraschino Cherry Bliss Cookies, where the exotic sweetness of maraschino cherries pairs with the rich depth of semi-sweet chocolate, contoured by a hint of almond and enchanting pink hues. These cookies are not just a treat for the palate but a spectacle for the eyes, making them a perfect addition to festive gatherings and intimate celebrations alike.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- Prepare the Ingredients: Drain and finely chop the maraschino cherries, set aside on a paper towel to absorb excess juice. Measure out and prepare all other ingredients.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk together and set aside.
- Cream the Butter and Sugars: In a larger bowl, use a mixer to beat the butter, brown sugar, and granulated sugar on medium speed until fluffy and pale, about 2 minutes.
- Add Eggs and Extracts: Add in the eggs, vanilla, and almond extracts to the butter-sugar mixture, beating for another 30 seconds. Stir in the pink gel food coloring.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet ingredients on low speed until just combined to form a thick dough.
- Add Chocolate Chips and Cherries: Fold in chopped maraschino cherries and 1 cup of the chocolate chips by hand until evenly distributed.
- Prepare Dough Balls: Use a cookie scoop to form the dough into golf ball-sized spheres, pressing extra chocolate chips and cherry pieces on the outside. Ensure they are spaced adequately on a lined cookie sheet.
- Bake: Preheat the oven to 350º F (177º C) and bake the cookies for 10-13 minutes. Do not overbake to maintain the vibrant pink color.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.