Introduction

These Cherry Chocolate Chip Shortbread Cookies combine the buttery richness of classic shortbread with bursts of sweet maraschino cherries and melty mini chocolate chips. They’re perfect for a simple yet irresistible treat anytime you need a little indulgence.

The image shows a close-up of a pink cookie with a soft and slightly rough texture. The cookie has small dark and red spots scattered throughout, giving it a speckled look. It has three gentle indentations on top, creating light shadows and adding depth. In the background, more similar pink cookies are visible, slightly blurred to keep focus on the nearest one. The cookies rest on a white marbled surface with subtle gray veining. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter, softened
1/2 cup confectioner’s sugar
1 1/2 cups all-purpose flour
1/2 cup corn starch
1 cup chopped maraschino cherries
1/2 cup mini chocolate chips

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large mixing bowl, combine the softened butter and confectioner’s sugar.
Step 3: Use an electric mixer to cream the butter and sugar together until the mixture is smooth and creamy.
Step 4: Add the all-purpose flour and corn starch to the bowl.
Step 5: Continue mixing with the electric mixer until a sticky dough forms.
Step 6: Fold in the chopped maraschino cherries and mini chocolate chips evenly throughout the dough.
Step 7: Roll the dough into 1-inch balls and place them on a non-stick baking sheet, spacing them at least 2 inches apart.
Step 8: Use a fork to gently flatten each cookie dough ball.
Step 9: Bake in the preheated oven for 7 to 9 minutes, until the tops look dry rather than shiny or wet.
Step 10: Remove the baking sheet from the oven and use a spatula to transfer the cookies to parchment paper to cool completely.
Step 11: Serve once cooled and enjoy your delicious cookies!

Tips & Variations

For a richer flavor, try using unsalted butter and add a pinch of salt to the dough.
You can substitute dried cherries for maraschino cherries to reduce sweetness and moisture.
To add a nutty crunch, fold in chopped toasted almonds or pecans.
If you prefer larger chocolate chunks, swap mini chocolate chips for chopped semisweet chocolate.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a low oven for a few minutes.

How to Serve

The image shows a white rectangular dish filled with round pink cookies arranged in neat rows. Each cookie has two layers: the main body is a soft pink with a slightly crumbly texture, and one half of the top surface is coated with smooth white icing with tiny white sprinkles on the edge where the icing ends. The cookies are placed close together, slightly overlapping each other, and the dish sits on a white marbled surface. The lighting highlights the moist texture and the contrast between the pink cookie and white icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries contain more moisture and can make the dough too wet, which may affect the texture. If you want to use fresh cherries, dry them thoroughly and consider reducing other liquid ingredients slightly.

Why do I need to use both flour and corn starch?

The combination of all-purpose flour and corn starch creates a tender, crumbly texture typical of shortbread cookies by reducing the gluten formation and adding softness.

Cherry Chocolate Chip Shortbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

These Cherry Chocolate Chip Shortbread Cookies combine the rich, buttery texture of classic shortbread with bursts of sweet maraschino cherries and mini chocolate chips. Perfectly crisp on the outside and tender inside, these cookies are a delightful treat for any occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

1 cup salted butter, softened
1/2 cup confectioner’s sugar
1 1/2 cups all purpose flour
1/2 cup corn starch
1 cup chopped maraschino cherries
1/2 cup mini chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by baking time.
Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and confectioner’s sugar. Use an electric mixer to beat these ingredients together until the mixture is smooth and creamy.
Add Dry Ingredients: Gradually add the all-purpose flour and corn starch to the creamed butter and sugar. Continue mixing with the electric mixer until a sticky dough forms, making sure all ingredients are well incorporated.
Mix in Cherries and Chocolate Chips: Add the chopped maraschino cherries and mini chocolate chips into the dough. Use the mixer or a spatula to gently fold them evenly throughout the dough.
Form Cookie Balls: Roll the dough into 1-inch diameter balls. Place each ball on a non-stick baking sheet, spacing them about 2 inches apart to allow for spreading.
Flatten the Dough: Using a fork, gently press down on each dough ball to flatten it slightly. This will help the cookies bake evenly and create the classic shortbread shape.
Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 7 to 9 minutes. Look for the tops to appear dry, no longer shiny or wet, which indicates they are done.
Cool the Cookies: Remove the baking sheet from the oven. Carefully transfer the cookies using a spatula onto parchment paper and allow them to cool completely to set their texture.
Serve and Enjoy: Once cooled, serve the cherry chocolate chip shortbread cookies and enjoy their perfect balance of sweet and buttery flavors.