Description
Introducing Maraschino Cherry Delight Cookies—a whimsical take on the traditional chocolate chip treats that combine the sweet tang of maraschino cherries with the depth of semi-sweet chocolate and a hint of almond. These cookies are not only visually appealing with their vibrant pink hue but are also irresistibly soft and chewy. Perfect for special occasions or as a delightful treat for your loved ones, these cookies are sure to impress.
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, at 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
- Start by measuring and preparing your ingredients. For accurately measured flour, whisk to aerate, spoon into a measuring cup, and level off with a knife.
- Drain and finely chop the maraschino cherries. Place them on a paper towel to remove excess moisture, to prevent soggy cookies.
- Preheat your oven to 350º F (177º C). Line a cookie sheet with either a silicone mat or parchment paper to prevent sticking.
- In a bowl, combine the measured flour, cornstarch, baking soda, and salt. Set this mixture aside.
- In a larger mixing bowl, beat the room-temperature butter with both sugars for about 2 minutes until the mixture is fluffy and light in color.
- To the creamed butter mixture, add eggs, vanilla extract, and almond extract, beating for an additional 30 seconds.
- Mix in a small amount of pink gel food coloring until you achieve the desired vibrant hue.
- Gradually add the dry ingredients to the wet mixture at low speed until just combined into a thick dough.
- Fold in the chopped cherries and 1 cup of chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop, form dough into golf ball-sized balls, pressing some additional chocolate chips and chopped cherries on each. Place them spaced out on the baking sheet. Bake for 10-13 minutes and avoid overbaking to maintain color.
- Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 10-13 minutes per batch