Servings: 24 cookies
Calories: 150kcal
Cost: $10
Equipment
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt; gradually add this dry mixture to the butter mixture until just combined.
- Gently fold in the chopped maraschino cherries and chocolate chips.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow the cookies to cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For an extra burst of flavor, try adding a dash of almond extract along with the vanilla. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg
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