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  • Writer's pictureJessica Brown


After they've cooled put them away immediately because you will eat them all. Have someone hide them if you need too. Don't be ashamed; it's happened to us all. But be warned. These are super soft until they are not. They don't keep. They are chewy delights right up until they are hard, weird disasters. You've got 4 - 5 days of heaven so use them wisely.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: The First Year Blog



½ stick (¼ cup) Unsalted Butter, softened

1 large Egg

1 teaspoon Vanilla Extract

⅛ teaspoon Almond Extract

Pink Gel Food Coloring

1 ½ cups All-Purpose Flour

½ teaspoon Baking Soda

¼ teaspoon Salt

¾ cups drained Maraschino Cherries, finely chopped

¾ cups Mini White Chocolate Chips

¼ cup Candied Cherries, halved (optional for garnish)



Electric Mixer

Cookie Scoop

Silicone Baking sheet



Preheat oven to 350 degrees and take ½ stick of Unsalted Butter out of the fridge to soften. The softer it is the easier to mix in.

In a mixing bowl beat the ½ stick Butter and ¾ cups Brown Sugar with an electric mixer until well combined. Add in 1 large Egg, 1 tsp Vanilla Extract and ⅛ tsp Almond Extract, beat again. Add a few drops of Pink Gel Food Coloring and mix. Add a little more if you want that sucker to glow.

In a separate bowl, whisk together 1 ½ cups All-Purpose Flour, ½ tsp Baking Soda, and ¼ tsp Salt. Gradually add the dry ingredients to wet ingredients, mixing with your electric mixer (if you trust it’s motor) or a spatula until combined.

Add ¾ cups finely chopped Maraschino Cherries and ¾ cups Mini White Chocolate Chips to the batter and mix in by hand until evenly distributed.

Use a cookie scoop to drop dough balls onto a silicone baking sheet. If using Candied Cherries, press them gently on top of the dough balls.

Bake for 14 - 16 minutes, watching closely around the 14 min mark. They lose their pink if overbaked. Allow the cookies to cool on the baking sheet for 15 minutes before moving to the cooling rack.

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