Ingredients
Equipment
Method
Preparation Steps
- Cream together the softened unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Stir in chopped maraschino cherries and vanilla extract until evenly combined.
- Sift in all-purpose flour gradually while mixing on low speed until just combined, then gently fold in mini chocolate chips if desired.
- Scoop dollops of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart, and flatten slightly.
- Preheat oven to 350°F (175°C) and bake for about 10-12 minutes until edges turn golden, keeping centers soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a single layer and transfer to a freezer-safe container for up to 3 months.