With Valentine’s Day approaching, I thought I’d share a jazzed up version of chocolate chip cookies. By adding maraschino cherries the cookies are more festive looking and they add a little extra flavor. These cookies are buttery soft and melt in your mouth good!
Maraschino Chocolate Chip Cookies
1 cup butter, softened (2 sticks)
3/4 cup light brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 tbsp. maraschino cherry juice
2 1/4 cup flour (1 to 1 gluten free flour works great too)
1 tsp. baking soda
1/4 tsp. salt
1 cup mini chocolate chips
1 10 oz. jar maraschino cherries drained and chopped
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Beat butter and sugars together until light and fluffy. Add eggs one at a time mixing well in between then mix in cherry juice. In a separate bowl mix flour, baking soda and salt. Gently stir dry ingredients into wet ingredients then fold in mini chocolate chips and chopped cherries. Refrigerate for 1 hour. Remove from refrigerator and scoop cookie dough by the tablespoon or by using a small scoop, onto the cookie sheets. Bake 10-12 minutes. Allow to sit on the cookie sheets for 2 minutes before transferring them to cool. Cool completely before storing in an airtight container.
10 oz. jar halved maraschino cherries – Place half on top of each cookie before baking and press down a little. Gives the cookie an even nicer presentation.
Add a couple of drops of red food coloring to make a pinkish color cookie.
Once cookies are cooled make a chocolate drizzle by melting 1/2 cup chocolate chips and 1-2 tbsp. of Crisco. When melted and smooth drizzle chocolate over cookies with a spoon and cool before storing them in an airtight container.