Cherry Chocolate Chip Cookies

If you say “chocolate chip” and “cookie” in the same sentence at any time, I come running.  I am a self-proclaimed cookie monster.  I’ve never met a cookie I didn’t like.

I was introduced to this adorable cookie at a Christmas cookie exchange a few years back, and now I make this yummy cookie every year at Christmas time.  It’s become a tradition in our nest.  With its spots of bright red, it’s the perfect cookie for the holidays.  HOWEVER, because of its bright red spots of color, I thought I’d share the recipe with you for another holiday coming up that also involves lots of red:  Valentine’s Day, in case you didn’t know.

Cherry Chocolate Chip Cookies

Preheat oven to 350 degrees.

2 cups butter (softened)
2 cups powdered sugar
2 teaspoons vanilla
1/2 teaspoon salt
4 1/2 cups flour
1 jar (10 oz.) maraschino cherries (chopped small)
12 oz. mini chocolate chips
1/2 cup chopped pecans

Cream the butter.  Beat in the powdered sugar, vanilla and salt.  Gradually add the flour and continue to beat until well combined.  Batter will be slightly dry.  Stir in the chopped cherries, pecans and miniature chocolate chips.

I use a melon baller to scoop the cookies into small, silver dollar sized cookies.  Then I also give them one little “pat” with the back of the scoop once they’re on the cookie sheet.

They go into the oven at 350 degrees for about 11 minutes, depending on your oven.  Be sure to keep an eye on them.

The most difficult part of the recipe is chopping an entire jar of maraschino cherries.  Let’s just say that I’ve shot a cherry or two across the room trying to hold onto them while cutting, and my hands are usually stained red for a few days after I’ve made these treats.  They give the term “caught red handed” new meaning.

But I guarantee, when all is said and done, your batter will look this good:

Oh I realize there are 2 cups of butter in this batter.  When it comes to baked goods, I believe in full fat, old fashioned ingredients.
Here are the little cutie patooties ready to go into the oven:

And here they are ready to eat:

And eat them I do!  They are a wonderful, pop in your mouth kind of cookie.  I’ve made this recipe into regular sized cookies before, but I love the small shaped ones so much better.  That way, if I eat 15 of them, I don’t feel as guilty.  At least that’s my rationale.


Linking to:

Chic on a Shoestring Decorating
Tatertots & Jello
Be Different Act Normal
Funky Junk Interiors



  1. Mmmmm….those look yummy!!

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