28-30 Servings (1 cookie per serving)
- ¾ c stemless CherryMan Maraschino Cherries, chopped & drained
- ¾ c butter, softened
- ½ c granulated white sugar
- ¾ c brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 tbsp cherry syrup from jar
- 2½ c flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ tsp baking soda
- 1 c semisweet chocolate chips
- Pink food coloring (optional as seen in photo)
Preheat oven to 350°F. Grease or line two large baking sheets.
Prep cherries by chopping and drying on a paper towel. Save two tablespoons of chopped cherries off to the side to add to top of dough balls later.
In a large bowl with an electric mixer, cream butter and sugars until fluffy. Add each egg, one at a time. Beat in vanilla extract, almond extract, and cherry syrup. Add desired amount of food coloring now.
In a separate mixing bowl, whisk flour, salt, baking powder, and baking soda together. Stir into butter mixture until just combined. Fold in cherries and most of the chocolate chips. Save two tablespoons of chocolate chips off to the side.
Scoop the dough (1 heaping tbs. per cookie) onto the prepared baking sheets. Add chocolate chips and chopped cherry pieces to tops and sides of dough balls to make the cookies look jam packed. Bake cookies until slightly browned edges, about 9-11 minutes. Leave cookies on tray for 15 minutes before transferring to a wire rack to cool.