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Cherry Chocolate Chippies


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Rate this recipe 4.5/5 (26 Votes)


  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 large egg, lightly beaten
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1/8 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup (6 oz. pkg.) semi-sweet or milk chocolate chips
  • 1 cup well-drained maraschino cherries, coarsely chopped


Servings 5
Adapted from


Step 1

HEAT oven to 350°F.
COMBINE brown sugar, shortening, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add egg; beat well.
COMBINE flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries.
DROP dough by rounded measuring tablespoonfuls 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
COOL 2 minutes on baking sheets; transfer to cooling racks to cool completely.

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