Description
Cherry Kiss Cookies are a delightful treat combining the classic flavors of semi-sweet chocolate chips and maraschino cherries folded into a soft, buttery cookie dough. Perfectly baked to a golden edge with a soft center, these cookies are finished with a dusting of powdered sugar to add a touch of sweetness and elegance. This recipe yields 12 delicious cookies, ideal for sharing or enjoying as a special homemade dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup chopped maraschino cherries, drained and rinsed
Finishing
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, creating a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dry mix.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cookies tender and soft.
- Fold in Chocolate Chips and Cherries: Carefully fold the semi-sweet chocolate chips and chopped maraschino cherries into the dough, making sure they are evenly distributed without breaking the cherries too much.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should have lightly golden edges and set centers when done.
- Cool on Baking Sheet: Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet; this helps them firm up before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once completely cooled, dust the cookies evenly with powdered sugar to add a final touch of sweetness and a beautiful presentation.
Notes
- For best results, ensure the butter is softened but not melted to achieve the perfect creaming texture.
- Draining and rinsing the maraschino cherries helps prevent excess moisture from affecting cookie texture.
- Do not overmix the dough after adding the flour to maintain tender cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking if desired.
