Cookies are an easy way to bring sweets to any gathering.  Who doesn’t love a cookie? Check out that perfect Valentine pink! I think I may have found our easy valentine treats this year.  I love the pinks and reds of Valentine’s Day.  

 I’ve been throwing Valentine parties since my nieces lived far away in New Jersey.  They now have adorable children of their own. Back then, I was the designated babysitter while their parents went on to enjoy their tropical  grown up vacations.  Gosh, I loved those days. I had so much energy to make everyday fun. I guess that’s the part of being an aunt! Being a mom is so much harder!

 Those trips were magical. We went on midnight walks in the silence and solace of those New Jersey snow storms. Of course, we’d throw a Valentine party for all their girlie friends. Now, I guess they call them, “Galantine Parties”. We made all kinds of yummy desserts, danced and played games like, throw the conversational hearts off the balcony from the second floor, down to the living room, then try and catch them in your mouth. Now that I think of it, that may have been a choking hazard!  Luckily, no choking occurred, just a lot of hearts left over that we missed when cleaning up.  But hey, a free awesome babysitter for the week? Totally worth it!!

 Make your Valentine’s Day easy this year and make these cookies! Don’t forget to use VanillPura’s Tongan/vodka vanilla extract adding a rich fruity overtone to those perfect cherry chocolate cookies.



  • 1/2 stick unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp Vanillapura Tongan/Vodka vanilla extract
  • 1/8 tsp almond extract
  • Small amount of pink gel food coloring
  • 1 & 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup drained & finely choppedmaraschino cherries (plus extra for garnish)




  1. 3/4 cup semi-sweet chocolate chips (plus extra for garnish) Preheat the oven to 350º F.
  2. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
  3. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
  4. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
  5. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
  6. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
  7. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

 Makes about 20 cookies.

 Recipe shared by the First Year Blog






Hi. Beautiful cookies! Do you have vegan whole food/plant based recipes? Maybe even some gluten-free recipes?

— S Dozal