These Cherry Chip Cookies are loaded with maraschino cherries and chocolate chips. They’re done in 30 minutes, only take 5 ingredients and have the perfect chewy center to satisfy your sweet tooth.
I love to make a cute little Valentine’s day treat for my family. Two of my favorites are my Peanut Butter Chocolate Kiss Cookies and my Strawberry Cake Cookies. Try them when you want an adorable sweet treat.
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Why this Cherry Chip Cookie Recipe is a Keeper
These cake mix Christmas cookies are pure comfort. They’re easy, full of delicious flavor and perfectly fluffy.
- Efficiency: You get professional-looking, vibrant pink cookies in under 20 minutes.
- Foolproof Texture: Because cake mix contains precise ratios of leaveners and flour, these cookies are consistently soft and “pillowy.”
- High Impact: The distinct cherry-almond aroma and flavor make them stand out on any cookie platter or holiday exchange.
Are These Cookies More Like A Cake Or A Cookie In Texture?
These cookies are a happy middle between cakes and cookies. They’re soft and fluffy, yet crisp and chewy.
Pro Tip for Cherry Cookies
Alternative Base: If you can’t find cherry chip cake mix, use white cake mix + 1 small box of cherry gelatin (Jell-O) and 1/2 cup of vanilla chips.
Ingredient Notes for Cookie Dough
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already. The chocolate chips make this recipe special. The cookies are perfect for Valentine’s day.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cake Mix: Use a cherry chip cake mix to make these Valentine’s chocolate chip cookies. This will be used in place of ingredients like all-purpose flour or sugar.
- Maraschino Cherries: Chop up half of a cup of cherries to stir in.
Variations and Substitutions for Bakery Style Cookies
There are a couple different swaps you can make to make these cherry chip cake mix cookies extra delicious.
- The “Cherry-Chocolate” Twist: Mix in 1/2 cup of semi-sweet chocolate chips for a Black Forest cake vibe.
- White Chocolate Version: Add white chocolate chips and a drizzle of melted white chocolate on top to balance the tartness.
- The Flavor Booster: Add 1/2 teaspoon of almond extract or vanilla extract. Either will naturally enhance the flavor and make the cookies taste like they came from a high-end bakery.
- Gluten Free: Feel free to use your favorite gluten-free cake mix to make these bakery style easy cherry cookies. They are great way to introduce gluten-free baking to your family.
- Mix-Ins: Instead of chopping cherries, make these cookies loaded with dried cherries or cranberries.
Special Equipment Needed for Easy Cherry Cookies
You don’t need anything fancy, but these tools make this great recipe easier.
- Cookie Scoop: Cake mix dough is notoriously sticky. A spring-loaded scoop ensures your hands stay clean and your cookies are uniform in size.
- Parchment Paper or Silpat: These cookies have a high sugar content; they will stick to an ungreased pan. Parchment ensures they slide right off.
How to Make Cherry Chocolate Chip Cookies
Box cake mix cookies come together in just 3 quick and easy steps. This cookies recipe is so good, I make it for Christmas cookie boxes. The Cookie texture is light and fluffy. You will so be glad you found this recipe.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and line a baking sheet with parchment paper.
- Make Cookie Dough: In a large mixing bowl, mix the cake mix, eggs and oil. When you have a dough, fold in the chocolate chips and chopped maraschino cherries.
- Bake and Cool: Drop dough onto the prepared baking sheet, 3 inches apart. Bake for 10 minutes, then remove from oven and allow the cookies to cool on the pan for 10 minutes before transferring.
Prep Ahead Suggestions for Bakery-Style Cookies
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything a dessert.
- Freeze the Dough “Pucks”: Scoop the dough balls, place the cookies on a tray to freeze for 1 hour, then transfer to a freezer bag. You can bake them directly from frozen on prepared cookie sheets, just add 1–2 minutes to the baking time.
- Make Ahead: The dough can be made in the bowl of a stand mixer and kept in the refrigerator for up to 48 hours before baking. This actually helps prevent spreading.
Alternate Cooking Methods
Make this recipe another way by using your air fryer. You could even turn them into cookie bars.
- Air Fryer: You can bake these at 325°F for 7–9 minutes. Use a small piece of parchment paper under each cookie, but don’t overcrowd the basket!
- Cookie Bars: Instead of scooping individual pink cherry cookies, press the entire batch into an 8×8 greased pan. Bake at 350°F for 20–25 minutes for thick, fudgy cherry bars.
How to Store, Reheat and Use Leftovers
- Store: Store cookies in an airtight container at room temperature for up to 5 days.
- Reheat: To restore that “just baked” softness, microwave one cookie for 8–10 seconds. Any longer and the sugar chips inside will get dangerously hot.
- Leftover Ideas:
- Ice Cream Sandwiches: Smash a scoop of vanilla or chocolate ice cream between two cherry cookies.
- Cherry Cookie Trifle: Crumble leftover (or slightly stale) cookies and layer them with whipped cream and fresh berries.
Common Questions About This Cherry Cookie Recipe
Sure! Try using semi-sweet, dark chocolate or white chocolate chips.
You can often make cookies chewier by adding a little bit more butter or another egg yolk to the dough.
Tips for Cherry Chip Cookies with Cake Mix Recipe
- The “Underbake” Rule: Take the cookies out when the edges are set but the centers still look slightly underbaked. They will firm up when they cool on the baking sheet. If they look golden brown in the oven, they will be hard once cooled.
- Whisk the Mix: Cake mix often has clumps. Whisk the dry mix or sift it before adding the oil and eggs to avoid biting into a pocket of raw flour/sugar.
- Cool the Pans: Never place cake batter balls onto a hot cookie sheet from a previous batch. This melts the fat instantly and causes the cookies to spread too thin.
- Color: Use a white cake mix then add a drop or two of food coloring to get a fun pink color to the cake mix cookies.
- Serve With: Serve with other treats like Cherry Fluff Salad, Brownie Cake Cookies from Mix or Blueberry Cherry Dump Cake.
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Cherry Chip Cookies
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Ingredients
- 15.25 ounces Cherry chip cake mix, 1 box
- 2 Eggs
- ½ cup Oil
- 1 cup Chocolate chips
- ½ cup Maraschino cherries, chopped
Instructions
- Before baking, heat up the oven to 350℉ and cover a baking sheet with parchment paper.
- Use a sharp knife to chop the cherries.
- Combine the cake mix, eggs, and oil in a large bowl and mix with a wooden spoon until it forms a dough.
- Incorporate the chocolate chips and chopped cherries by folding them in.
- Drop dough onto a baking sheet using a cookie scoop, ensuring that there is 3 inches between each one.
- Bake in the oven for 8 to 10 minutes.
- Let the cookies cool down on the baking sheet for about 10 minutes.
Christina’s Notes
- Mini M&Ms: For an extra pop of color and flavor, add mini M&M’s to your cookies. Simply fold in a handful of mini M&M’s into the cookie dough before baking.
- Top with Drizzle: Take your cookies to the next level by adding a delicious drizzle on top. Drizzle melted chocolate over the cookies in a zigzag pattern using a spoon. This simple touch adds an elegant and gourmet touch to your cookies.
- Ice Cream Sandwiches: Transform your cherry chip cookies into ice cream sandwiches! Scoop a generous amount of your favorite ice cream flavor onto the bottom side of one cookie. Place another cookie on top, gently pressing down to create a sandwich.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.