When the dough has rested, I roll tablespoon-sized balls and place them on a parchment-lined baking sheet. They bake at 350°F for about 10–12 minutes, or until the edges are lightly golden but the centers are still soft. The moment they come out of the oven, the smell fills the kitchen with warm cherry sweetness and just a hint of chocolate. I always let them cool on the sheet for a moment before transferring them to a rack so they set perfectly without drying out.
Pro Tips for Best Results
One of the biggest tips I can share is to pat the cherries dry very well. I tested this recipe three different ways—completely wet cherries, lightly drained cherries, and thoroughly dried cherries. The thoroughly dried cherries created the most consistent texture and prevented the dough from becoming too sticky. Don’t skip this step; it truly matters.
I also learned that chilling the dough is essential. The first time I skipped chilling because I was impatient, the cookies spread way too much and baked unevenly. When the dough is cold, it holds the cherry pieces better and maintains that soft, thick texture. Even 20–30 minutes in the fridge makes a noticeable difference.
Another trick is to remove the cookies from the oven while they still look slightly underbaked in the center. Trust me, they finish cooking on the hot baking sheet, and this method prevents them from becoming dry. I used to leave mine in until they looked fully baked, and they would end up firmer than I wanted. Pulling them early gives you that perfect soft bite.
Lastly, don’t be afraid to chop the chocolate chips a bit if you want more even distribution. Mini chips work best, but if you only have regular ones, give them a rough chop. It ensures each cookie has the right balance of chocolate to cherry without overpowering the flavors.
Common Mistakes to Avoid
The very first time I made these cookies, I forgot to dry the cherries properly. They added too much moisture, and my dough became sticky and difficult to work with. The cookies still tasted great, but they baked flatter and spread more than I wanted, so lesson learned—dry the cherries well.
Another mistake is overmixing the dough after adding the dry ingredients. I did this once out of habit, letting the mixer run too long, and the cookies turned tough. The moment the flour mixture disappears into the wet ingredients, stop mixing. Overworking the dough activates too much gluten and ruins the soft texture.
I also recommend watching the bake time closely. Maraschino Cherry Cookies can go from perfect to overbaked quickly. I’ve made the mistake of leaving them in for “just one more minute,” only to realize that minute dried them out. Stick to the recommended time, and remove them when the centers still look slightly soft.(See the next page below to continue…)