Maraschino Cherry Chip Cookies (Printer-Friendly)

Chewy, cherry-studded cookies with white chocolate—sweet, nostalgic, and perfect for celebrations or sharing.

# What You’ll Need to Cook:

→ Dough

01 - 225 g unsalted butter, softened
02 - 150 g granulated sugar
03 - 150 g light brown sugar, packed
04 - 2 large eggs
05 - 7.5 ml vanilla extract
06 - 2.5 ml almond extract (optional)

→ Dry Ingredients

07 - 375 g all-purpose flour
08 - 5 g baking soda
09 - 2.5 g salt

→ Mix-ins

10 - 110 g maraschino cherries, drained, chopped, and patted dry
11 - 255 g white chocolate chips (or semi-sweet if preferred)

# Steps to Prepare:

01 - Preheat oven to 175°C. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
03 - Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla extract and, if using, almond extract, blending well.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
05 - Gradually add the dry ingredients to the butter mixture, mixing just until combined.
06 - Gently fold chopped maraschino cherries and chocolate chips into the dough until evenly distributed.
07 - Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them evenly.
08 - Bake for 10 to 12 minutes, until edges are lightly golden while centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Extra Cooking Tips:

01 - Pat cherries thoroughly dry to prevent excess moisture in the dough.
02 - Chill dough for 30 minutes if cookies spread too much during baking.
03 - Baked cookies freeze well; store in an airtight container for up to three months.
04 - Substitute white chocolate chips with dark or milk chocolate for variation.

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