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Cherry Chocolate Chip Cookies

  • Cook Time: 9 minutes at 375°F
  • Servings: 6 dozen
  • Course: Dessert

Celebrate the season with this fun twist on classic chocolate chip cookies by adding cherries! Perfect for any summer gathering.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1-1/2 tsp. vanilla
  • 3 cups all-purpose flour
  • 1 12-oz. pkg. semisweet chocolate pieces
  • 1 cup snipped dried cherries
  • Reynolds KITCHENS®​ Parchment Paper with SmartGrid®


Step 1

Preheat oven to 375°F.

Step 2

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and cherries.

Step 3

Drop dough by tablespoons 2 inches apart onto cookie sheets lined with Reynolds KITCHENS® Parchment Paper with SmartGrid®. The gridlines make spacing easy!

Step 4

Bake for 9 minutes.

Step 5

Transfer to racks and allow to cool.

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