Why You’ll Love This Recipe

I enjoy this recipe because it blends fruity sweetness with chocolatey richness perfectly. I like how the almond extract enhances the cherry flavor, making each cookie taste special. These cookies are also great for sharing, and they always stand out from classic chocolate chip cookies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups unsalted butter, softened
1 cup white sugar
1 large egg
1 tsp pure almond extract
3 cups all-purpose flour
1/4 tsp salt
1 tsp baking soda
1 12-ounce bag semi-sweet chocolate chips
1 10-ounce jar maraschino cherries, drained and quartered

Directions

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

In a large bowl, I cream together the butter, sugar, egg, and almond extract using a hand mixer until the mixture becomes light and fluffy.

I add the flour, salt, and baking soda, mixing just until everything is combined.

I gently fold in the chocolate chips and chopped cherries, making sure they are evenly distributed without overmixing.

I place the dough in the refrigerator and let it chill for about 30 minutes.

Once chilled, I roll the dough into 2-inch balls and place them on the prepared baking sheet.

I bake the cookies for 12 to 14 minutes, until they are lightly golden.

I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

I get about 24 to 30 cookies from this recipe, depending on the size.

I usually need around 45 minutes total, including prep, chilling, and baking time.

Variations

I sometimes swap semi-sweet chocolate chips for dark chocolate or white chocolate for a different flavor. I also like adding chopped nuts for extra texture. When I want a more intense cherry flavor, I add a little extra almond extract or a splash of cherry juice.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days.

For longer storage, I freeze the cookies or the dough. When I want to enjoy them warm, I heat them briefly in the oven for a few minutes.

FAQs

Can I use fresh cherries instead of maraschino cherries?

I can use fresh cherries, but I make sure to pit and chop them well and pat them dry to avoid excess moisture.

Why do I need to chill the dough?

I chill the dough to help the cookies hold their shape and improve the texture.

Can I freeze the cookie dough?

I often freeze the dough in portions so I can bake fresh cookies anytime.

Can I make these cookies without almond extract?

I can substitute vanilla extract, but I find almond extract gives the best flavor with cherries.

How do I keep the cookies soft?

I avoid overbaking and store them in an airtight container to maintain their softness.

Conclusion

I love how these Cherry Garcia cookies bring together rich chocolate and sweet cherries in a soft, delicious cookie. They are easy to make, full of flavor, and always a hit whenever I share them.