Ingredients
¼ cup unsalted butter, room temperature
½ cup white granulated sugar
½ cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 teaspoon maraschino cherry juice (from jar)
Pink gel food coloring
1 ½ – 2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped maraschino cherries
1 cup semi-sweet chocolate chips
Steps
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, use an electric mixer on medium speed to mix the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract and continue mixing until fully incorporated.
Lower the electric mixer speed to low. Add the cherry juice and pink gel food coloring, mixing until evenly distributed. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
Add 1 ½ cups of the flour mixture to the large bowl and mix on low speed until a slightly sticky dough forms. If necessary, add up to an additional ½ cup of flour to make the dough manageable for rolling.
Use a spoon or spatula to gently fold in the chopped maraschino cherries and chocolate chips.
Using a 2-tablespoon cookie scoop, form dough balls and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until the tops are opaque and the edges begin to turn golden brown.
Transfer the baked cookies to a cooling rack and allow them to cool completely.
Required Tools
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- 2-tablespoon cookie scoop
- Cooling rack