Maraschino Cherry Cookies
User Reviews
4.6
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Prep Time
31 mins
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Cook Time
9 mins
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Total Time
40 mins
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Servings
20 Cookies
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Calories
202 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Maraschino Cherry Cookies
Description
Maraschino Cherry Cookies use chopped maraschino cherries mixed into a dough of butter, sugars, egg, and vanilla, enhanced with a touch of the cherry juice. Quick oats add chewy texture to the cookie, while mini chocolate chips contribute sweetness and contrast. After creaming butter and sugars, adding egg and flavorings, the dry ingredients are folded in before incorporating oats, cherries, and half the chocolate chips. Baking at 350 °F yields cookies that are tender with chewy oat bits and sweet pop from cherries and chocolate. Properly drying the cherries before chopping helps maintain dough consistency and prevents excess moisture.
The balance of sugars and oats, along with the cherry and chocolate combination, creates a cookie that has sweetness but is not overly sugary. The texture has a pleasant chew from the oats without crumbliness. Cropped cherry pieces retain their color and flavor throughout baking. The resulting cookies are visually appealing with red cherry bits visible and chocolate spots.
These cookies work well as a sweet snack or dessert alongside coffee or tea. They carry a distinctive fruity note from the maraschino cherries that pairs well with the chocolate. Slightly cooling before serving lets the flavors meld. They can be stored in an airtight container for several days while keeping texture and flavor.
Using quick or rolled oats is important to keep chewiness; steel-cut or instant oats adversely affect texture. Draining and drying cherries thoroughly reduces dough stickiness and uneven moisture. When chopping cherries, using a plastic cutting board is advisable as the juice stains easily and cleaning at high heat prevents lingering marks.
Ingredients
- 16 ounces maraschino cherries cherries and juice both used in the recipe
- 1/2 cup butter unsalted, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup quick oats
- 3/4 cup mini chocolate chips divided
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
- Drain the cherries into a small bowl but save the juice. Remove any cherry stems from the cherries and discard. Dry the cherries well with a paper towel, then chop the cherries into small pieces. See notes.
- Add the butter, sugar, and brown sugar in a large mixing bowl. Cream together the butter and sugar with an electric mixer until smooth and fluffy.
- Crack and add the egg and vanilla extract to the butter mixture. Mix well with an electric mixer until fully combined. Add 1 tablespoon of the cherry juice from the jar and mix into the dough. Discard the additional cherry juice.
- Place the flour, baking soda, and salt in a second bowl. Blend the dry ingredients well, then add the dry ingredients to the wet ingredients. Mix until just combined and a thick dough forms.
- Add the oats, 1/2 cup of mini chocolate chips, and chopped maraschino cherries to the dough, folding them in until just evenly mixed.
- Use a two tablespoon cookie scoop and roll the dough into balls.
- Place the dough balls on the prepared baking sheet with at least 2 inches in between the cookies. Bake for 9-10 minutes or until they just begin to turn golden brown. Immediately add a few extra chocolate chips to the top of each cookie. from the remaining chocolate chips.
- Remove the cookies from the oven and allow the cookies to cool for 5-10 minutes. Then remove the cookies from the pan and place on a wire rack or clean kitchen towel to finish cooling. Serve and enjoy!
Notes
- Drain and pat dry maraschino cherries thoroughly before chopping to avoid excess moisture in dough.
- Use a plastic cutting board for chopping cherries to minimize staining; washing on high heat helps remove color.
- Quick oats or rolled oats work well for chewy texture; avoid steel-cut or instant oats as they affect cookie consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 133mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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