Introduction

If there is one flavor combination that feels both nostalgic and totally indulgent, it’s the pairing of juicy cherries and rich chocolate. As Jason Griffith, I’ve spent a lot of time in the kitchen perfecting the art of the “cookie bar.” Why? Because while I love these chocolate chip cookie bites, sometimes you just don’t want to scoop out individual portions. You want something you can spread in a pan, bake to golden perfection, and slice into thick, chewy squares.

These Heavenly Maraschino Cherry Chocolate Chip Cookie Bars are exactly what the name suggests. They are buttery, packed with gooey semi-sweet chocolate, and studded with bright, sweet maraschino cherries. Whether you are baking for a potluck, a holiday party, or just a Tuesday night craving, these bars are a guaranteed showstopper.

Why I Love This Recipe

There are three main reasons this recipe has become a staple in my household:

1. The Texture: Using melted butter ensures a dense, chewy, blondie-like texture that stays soft for days.
2. The Color Pop: The chopped cherries provide a beautiful ruby-red contrast against the golden dough. It’s as visually stunning as the Easter cookies everyone will be talking about.
3. One-Pan Simplicity: No chilling the dough, no rolling balls, and no rotating multiple baking sheets. It’s efficient baking at its finest.

Ingredients You’ll Need

To get that perfect “heavenly” bite, make sure your ingredients are fresh.

• Unsalted Butter: 1 cup, melted (this gives the bars their rich, fudgy base).
• Granulated Sugar: 1 cup for sweetness and crisp edges.
• Brown Sugar: 1/2 cup, packed (essential for that chewy, molasses-tinged flavor).
• Large Eggs: 2, to bind everything together.
• Vanilla Extract: 2 teaspoons for that classic bakery aroma.
• All-Purpose Flour: 2 1/2 cups.
• Baking Powder & Baking Soda: 1/2 teaspoon of each for the perfect lift.
• Salt: 1/2 teaspoon to balance the sweetness.
• Semi-Sweet Chocolate Chips: 1 1/2 cups.
• Maraschino Cherries: 1 1/2 cups, drained and chopped.

Swaps and Notes

• The Cherries: It is crucial to drain your cherries well and pat them dry with a paper towel after chopping. If they are too wet, they will bleed pink into your dough (unless you want pink bars!).
• Chocolate Options: If you prefer a darker flavor, swap the semi-sweet chips for dark chocolate chunks.
• Flour: You can use a 1:1 gluten-free baking flour if needed, though the texture may be slightly more crumbly.
• Shortcuts: If you are in a massive rush, you can use the base logic from these cake mix cookies and simply fold in the cherries and chips.

Step-By-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Mix the Sugars and Butter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well-combined.
3. Incorporate Wet Ingredients: Add the eggs and vanilla extract. Whisk vigorously until the batter looks glossy.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine: Gradually fold the dry ingredients into the wet mixture. Use a spatula and stop as soon as you see no more streaks of flour. Overmixing leads to tough bars!
6. The Fold-In: Gently fold in the chocolate chips and those chopped maraschino cherries.
7. Bake: Spread the dough evenly into your prepared pan. Bake for 25-30 minutes. You’re looking for golden brown edges and a center that is set but still slightly soft.
8. Cool: This is the hardest part! Allow the bars to cool completely in the pan. This sets the structure so you get clean cuts.

Tips for Success

• Don’t Overbake: These bars continue to cook slightly as they cool in the hot pan. If you wait until the center is hard, they will be too dry once cooled.
• Parchment is Key: Don’t skip the parchment paper. It makes lifting the entire block of bars out of the pan a breeze.
• The Cherry Trick: If you have extra cherries, press a few whole ones into the top of the dough before baking for a “gourmet” look.

Serving Suggestions and Pairings

These bars are quite rich, so they pair perfectly with a cold glass of milk or a hot cup of coffee. If you’re hosting a dessert-themed party, I highly recommend serving these alongside a fruity cocktail like the slippery drank for a fun, elevated experience.

If you have leftovers (rare, I know!), try crumbling a bar over vanilla bean ice cream. It’s a game-changer.

Nutritional Information (Per Serving)

• Calories: 330 kcal
• Servings: 24 bars
• Total Fat: 14g
• Carbohydrates: 48g
• Protein: 3g
• Sugar: 32g

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 4 days.
• Freezing: These bars freeze beautifully! Wrap individual squares in plastic wrap and store them in a freezer bag for up to 3 months. Just thaw at room temperature when the craving hits.
• Reviving: If they get a little firm, zap one in the microwave for 10 seconds to get the chocolate chips melty again.

More Recipes You Will Love

If you enjoyed the fruity and chocolatey notes in this recipe, you have to try these:

• This chocolate chip banana bread – for another classic way to use fruit and chocolate together.
• These cake mix cookies – for when you need a dessert in under 20 minutes.
• The Easter cookies everyone is asking for – another festive favorite.

Final Thoughts

Baking shouldn’t be stressful; it should be a way to bring a little bit of “heaven” into your kitchen. These Maraschino Cherry Chocolate Chip Cookie Bars are proof that simple ingredients can create something extraordinary.

I’d love to hear how yours turned out! Did you add nuts? Did you use dark chocolate? Leave a comment below or tag us on social media. Happy baking!

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