Why You’ll Love This Recipe

I love how these bars combine two timeless flavors—rich chocolate and zingy cherries—into one irresistible treat. They stay soft in the center, crisp at the edges, and feel fun, festive, and a tiny bit retro. They’re easy to slice and share, making them ideal for potlucks, holiday trays, or quiet Friday-night snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Unsalted butter (melted or softened)
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder and/or baking soda
• Salt
• Semi‑sweet (or dark) chocolate chips
• Maraschino cherries, drained and chopped

Directions

I preheat the oven to 350 °F and grease or line a 9×13 pan.
I whisk together melted butter, granulated sugar, and brown sugar until smooth.
I beat in the eggs and vanilla until creamy.
I stir in the flour, baking powder/soda, and salt just until the dough comes together.
I gently fold in chocolate chips and chopped maraschino cherries (after patting them dry)
I spread the batter evenly into the pan and bake for about 30–45 minutes (depending on size), until the top is set and the edges are golden .
I let it cool completely before slicing to set the bars and preserve those juicy cherry bits.

Servings and timing

Servings: About 12–15 bars, depending on size
Prep time: ~10 minutes
Cook time: 30–45 minutes (depending on thickness)
Total time: ~40–55 minutes

Variations

Almond hint: I sometimes add ½ teaspoon almond extract to highlight the cherry flavor.
Cherry mix‑in: I use 1–2 cups of chopped maraschino cherries—more cherries, more pop!
Nutty addition: I fold in chopped walnuts or pecans for crunch.
Fudgier texture: I halve the baking powder/soda and add an extra egg yolk for a denser, chewier bar.
White‑chocolate twist: I replace semi‑sweet chips with white chocolate chips for a sweeter contrast.

Storage/reheating

I store cooled bars in an airtight container at room temperature for up to 4 days. If I want to refresh them, I pop individual bars in the microwave for 10–15 seconds. They also freeze beautifully—just thaw before enjoying.

FAQs

1. Do I need to pat the cherries dry?

Yes—excess cherry juice can make the dough too wet, so I always pat them dry before folding them in

2. Can I make these ahead?

Absolutely. I bake them completely, let them cool, then wrap the pan or bars. They travel well and are even better the next day when flavors meld.

3. What’s the best chocolate chip?

Semi‑sweet works perfectly for balance, but I love dark chocolate for a richer flavor or white chocolate for a sweet & fruity twist.

4. Are these bars cakey or chewy?

They’re chewy in the center with slightly crisp edges—a texture I aim for by using both granulated and brown sugars.

5. Can I freeze them?

Yes, I slice and freeze bars in a freezer-safe container (with parchment between layers) for up to 3 months. I thaw at room temperature before serving.

Conclusion

Maraschino Cherry Chocolate Chip Cookie Bars are my go-to when I want something sweet, chewy, and full of nostalgic flair. The combo of juicy cherries and melty chocolate is classic yet playful, and they’re so easy to slice, serve, and snack on. I hope they become a favorite in your kitchen too!