For June, Fill The Cookie Jar's theme is Father's Day. And, I was thinking about what my dad would like for a cookie. He LOVES Chocolate Covered Cherries. So, my great idea that I was so excited to make for a new cookie was one with maraschino cherries, and chocolate chips. I thought I was onto the greatest new cookie idea ever! Apparently, this idea was not new to the rest of the internet world. Imagine that! So, while this cookie is not going to win the originality award I was hoping, it will win over your cookie eaters!
My dad did give the cookie a thumbs up, but my nephew went absolutely crazy for them! I can't be sure how many he polished off in half hour period, but I am sure his mom will be making these for him soon.
I love using the mini chocolate chips in here, so every bite has little bits of chocolate, as well as bits of cherry. Perfection.
If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.
Chocolate Chip Maraschino Cherry Cookies
3/4 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
2 eggs, room temperature
2 tsp vanilla
2 1/2 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt
1 cup miniature semi-sweet chocolate chips
10 ounce jar maraschino cherries
Drain maraschino cherries well. Dice, blot with paper towel until mostly dry; set aside.
In large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add vanilla, mix well.
In medium bowl combine flour, baking powder, baking soda, corn starch, and salt. Whisk together. Add dry ingredients to butter mixture, mix on low speed, just until combined. Add chocolate and maraschino cherries, mixing until evenly distributed.
Cover dough with plastic wrap and refrigerate overnight (or at least two hours).
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using large cookie dough scoop (2 tablespoons), drop dough onto baking sheets, several inches apart. Bake for 12 minutes, just until edges are starting to turn golden. Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.
Adapted from: Love Grows Wild from Life, Love, and Sugar
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