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These cookies are a delightful twist on the cherry kiss cookies my mom and I used to make.
Instead of a Hershey’s kiss in the center, these are loaded with semi-sweet chocolate chips, perfectly balanced with the sweet and tangy flavors of maraschino cherries.
Ingredients
1 cup butter, softened
1 teaspoon almond or vanilla extract
1 cup powdered sugar
2 1/4 cups all-purpose flour
3 tablespoons maraschino cherry juice
1/2 cup chopped maraschino cherries
1 cup semi-sweet chocolate chips
Instructions
Prepare the Dough:
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper. In a large bowl, beat the butter until smooth and creamy. Add the almond (or vanilla) extract and powdered sugar, mixing until fully combined. Gradually mix in the flour until a soft dough forms. Stir in the maraschino cherry juice, chopped cherries, and chocolate chips.
Shape the Cookies:
Roll the dough into 1-inch balls, flatten them slightly, and arrange them evenly on the prepared cookie sheets.
Bake:
Bake for 12-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack.
Tips for Perfection:
For extra flavor, drizzle melted chocolate over the cooled cookies.
Ensure the butter is softened but not melted for the best dough consistency.
These cookies freeze well—perfect for making ahead of the holidays!
