Chocolate Cherry Cookies

Cookie Jar

Guys, I know baking can be intimidating, especially if you’re new to it. But this is one of my favorite recipes, not just because it is so good, but also because it is sooo easy that I have yet to mess it up. It also doesn’t require a lot of hard to find ingredients, so I almost always have the ingredients in my cabinets. I’ve even started keeping maraschino cherries on hand, just in case I have a craving for these cookies. These are great for any occasion, whether it’s a family get-together, a PPV fight, or my personal favorite, just trying to make your wife/girlfriend happy.

1 cup granulated (white) sugar
1 1/2 cups butter, softened
1 egg
1 teaspoon vanilla extract
3 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 (12 oz.) bag chocolate chips (I recommend semi-sweet or dark)
1 (10 oz.) jar Maraschino cherries (drained and chopped into pieces)


  1. Preheat the oven to 350°.
  2. Line a cookie sheet with parchment paper and set aside.
  3. Using an electric mixer, mix the sugar, butter, egg, and vanilla extract until light and fluffy.
  4. Add the flour and salt and mix until just combined.
  5. Sir in the chocolate chips and cherries.
  6. Chill cookie dough in refrigerator for 30 minutes.
  7. Roll dough into small balls about the size of a golf ball and place on parchment paper-lined cookie sheet.
  8. Bake 12-14 minutes or until light brown.
  9. Leave the cookies on the cookie sheet to cool for at least 5 minutes before transferring to a wire rack to cool completely.

Additional tips:

  • Do not be afraid of over-mixing the sugar, butter, egg, and vanilla extract; with this recipe, the more, the better
  • Feel free to try substituting other chips such as caramel or white chocolate, or even mixing them
  • DO NOT try to substitute baking powder for baking soda. That’s not how baking works
  • Parchment paper is not required but it makes cleanup easier and without it, the cookies are more prone to stick. Keep an eye on them