If you love the nostalgic burst of cherry and chocolate in every bite, you are going to absolutely adore this Cherry Garcia Cookies Recipe! These cookies capture the spirit of a classic ice cream flavor and translate it into a chewy, chewy delight packed with chunks of maraschino cherries and rich dark chocolate. The soft, tender cookie base and the pops of color from the cherries make these cookies as beautiful as they are delicious. Whether you’re baking for a crowd or craving a special homemade treat, this recipe brings a perfect balance of sweetness and texture that will have everyone reaching for seconds.
Ingredients You’ll Need
Gathering the ingredients for this Cherry Garcia Cookies Recipe is surprisingly straightforward, but each one is key to creating the flavor harmony and wonderful texture these cookies are known for. From the soft butter that keeps things tender to the bursts of cherry and chocolate that make every mouthful exciting, every ingredient plays a delicious role.
- All-purpose flour (2 & 1/2 cups): The sturdy base that gives your cookies structure and chew.
- Baking soda (1 teaspoon): Helps the cookies rise just perfectly and keeps them light.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the other flavors.
- Unsalted butter, softened (1 cup): Adds richness and a melt-in-your-mouth texture, so make sure it’s room temperature.
- Granulated sugar (2/3 cup): Provides that classic sugary sweetness that caramelizes beautifully in the oven.
- Light brown sugar (2/3 cup, packed): Adds moisture and a subtle molasses flavor that deepens the cookie’s flavor.
- Vanilla extract (1 teaspoon): Brings warmth and complexity, rounding out the overall taste.
- Almond extract (1/2 teaspoon): Gives a hint of nuttiness that pairs perfectly with cherries.
- Large eggs (2, room temperature): Bind everything together and contribute to that tender, chewy texture.
- Red or electric pink food coloring (several drops): Not necessary but adds a fun pop of color reminiscent of the cherry topping.
- Maraschino cherries, drained and chopped (10 oz jar): The star ingredient, offering fruity bursts and that signature Cherry Garcia vibe.
- Dark chocolate chunks (1/2 cup): Blocks of rich chocolate, providing gooey pockets of indulgence.
- Mini chocolate chips (1/2 cup): Smaller melty chocolate bits scattered throughout for extra chocolaty goodness.
How to Make Cherry Garcia Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This mix ensures that your cookies will have an even rise and a perfectly balanced flavor, so take a moment to sift and stir really well before moving on.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both the granulated sugar and light brown sugar until the mixture turns light and fluffy—about two minutes on medium speed. This step is crucial because it traps air in the dough, leading to soft, tender cookies. Once that’s done, add the vanilla extract, almond extract, food coloring, and eggs, beating well for an additional two minutes to combine everything into a smooth, luscious batter.
Step 3: Combine Wet and Dry Ingredients
On a low speed or by hand, mix the flour mixture into the butter mixture just until you see it come together. You want to avoid overmixing here to keep the cookies from becoming too dense. Once combined, gently beat in the mini chocolate chips just until distributed evenly, so you get flecks of melted chocolate in every bite.
Step 4: Fold in the Cherry and Chocolate Chunks
Now for the magic: fold in the chopped maraschino cherries, chocolate chunks, and any remaining mini chocolate chips. Be careful not to overdo the stirring—just enough to spread the delicious goodies evenly throughout the dough.
Step 5: Scoop and Bake the Cookies
Using a cookie scoop or spoon, place balls of dough about 2 inches apart on a baking sheet lined with parchment paper. Bake in a preheated 350°F oven for 8 to 10 minutes. Keep an eye on them and remove as soon as the edges start to turn golden and the bottoms are just browning. This timing helps keep the centers soft and chewy.
Step 6: Add the Finishing Touches
While the cookies are still warm, press one or two chocolate chunks and a few reserved cherries onto the top of each cookie. This step not only amps up their visual appeal but also ensures visible swirls of that telltale Cherry Garcia flavor in every cookie. Transfer the cookies to a cooling rack and let them cool completely before enjoying.
How to Serve Cherry Garcia Cookies Recipe
Garnishes
A sprinkle of flaky sea salt immediately after baking can beautifully enhance the sweetness and add a subtle crunch. Alternatively, a light dusting of powdered sugar can look charming and add just a touch of extra sweetness. For a fun twist, drizzle some melted white chocolate over the cooled cookies to mimic that classic ice cream swirl.
Side Dishes
This Cherry Garcia Cookies Recipe pairs wonderfully with a cold glass of milk or a frothy cup of coffee to offset the sweetness with a comforting sip. For a more decadent treat, serve alongside a scoop of vanilla or cherry ice cream to complement the cherry and chocolate flavors in an indulgent dessert experience.
Creative Ways to Present
For parties or gifting, stack these cookies and tie them with a colorful ribbon or place them in a decorative tin lined with parchment paper. You can also sandwich two cookies together with cherry-flavored buttercream or chocolate ganache in the middle for an impressive twist. These cookies make any occasion feel special!
Make Ahead and Storage
Storing Leftovers
You can keep your Cherry Garcia Cookies in an airtight container at room temperature for up to five days. To maintain their softness, place a slice of bread in the container; it helps keep the cookies moist and just baked.
Freezing
If you want to enjoy these treats later, the dough can be scooped and frozen on a tray before transferring to a freezer bag for up to three months. You can also freeze fully baked cookies in a sealed container, making sure to separate layers with parchment paper to prevent sticking.
Reheating
To refresh your cookies after storage or freezing, warm them in the oven at 300°F for 5 minutes or microwave for 10-15 seconds. This will bring back that delightful gooeyness and soft texture that makes this Cherry Garcia Cookies Recipe so irresistible.
FAQs
Can I substitute fresh cherries for maraschino cherries?
Fresh cherries have a different texture and moisture content compared to maraschino cherries, which are sweet and soft. If using fresh cherries, you might want to chop and pit them, then drain excess juice thoroughly to avoid soggy dough. The flavor will be fresher but less sweet and candy-like.
What if I don’t have almond extract?
Almond extract gives a subtle nutty undertone that pairs beautifully with cherry, but if you don’t have it, you can simply omit it or use a tiny bit of vanilla extract instead. The cookies will still be delicious without it.
Can I use different types of chocolate?
Absolutely! Dark chocolate chunks provide a rich contrast, but semi-sweet, milk chocolate, or even white chocolate chunks or chips can be used. Just keep in mind the sweetness balance when choosing your chocolate.
How do I make these cookies vegan or dairy-free?
You can swap out butter for a plant-based margarine or coconut oil and use a flax egg or another egg substitute to make these cookies vegan. The flavor profile will be slightly different but still delightful.
How many cookies does this Cherry Garcia Cookies Recipe yield?
This recipe produces about 20 sizable cookies, perfect for sharing or storing for later snacking.
Final Thoughts
Sharing this Cherry Garcia Cookies Recipe feels like passing along a little piece of happiness because these cookies truly brighten any day. With delightful bursts of cherry and chocolate in every chewy bite, they’re sure to become a favorite in your baking rotation. So preheat that oven, gather your ingredients, and treat yourself to a batch—you won’t regret it!
Print
Cherry Garcia Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cherry Garcia Cookies are a delightful twist on classic chocolate chip cookies, featuring chopped maraschino cherries and dark chocolate chunks for a sweet, fruity, and chocolaty treat. These soft, chewy cookies are perfect for cherry and chocolate lovers alike and make a colorful, festive dessert or snack.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs (room temperature)
- Several drops of red or electric pink food coloring
Add-ins
- 10 oz. jar maraschino cherries (drained and chopped, reserve about 1/2 cup for topping)
- 1/2 cup dark chocolate chunks (plus more for topping)
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly combined and aerated.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed for about 2 minutes until the mixture is light and fluffy. This aerates the batter and helps develop the right texture.
- Add Flavorings and Eggs: To the creamed butter and sugars, add the vanilla extract, almond extract, several drops of red or electric pink food coloring, and the two room temperature eggs. Beat well for an additional 2 minutes to fully incorporate these ingredients and achieve a consistent batter color and flavor.
- Combine Flour Mixture with Wet Ingredients: Gradually add the flour mixture to the wet ingredients while beating on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough. Then, beat in the mini chocolate chips just until incorporated.
- Add Cherries and Chocolate Chunks: Gently fold in the chopped maraschino cherries (reserve about half a cup for topping), dark chocolate chunks, and any remaining mini chocolate chips with a spatula to evenly distribute these mix-ins throughout the dough.
- Shape and Bake Cookies: Scoop the cookie dough into balls, spacing them about 2 inches apart on a prepared cookie sheet to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the cookie bottoms begin to brown lightly, indicating they are baked through.
- Add Toppings and Cool: While the cookies are still warm, gently press 1 to 2 reserved chocolate chunks and/or cherries into the tops of each cookie to decorate and add extra bursts of flavor. Transfer the cookies to a cooling rack and let them cool completely before serving to allow the flavors to set and the texture to firm up slightly.
Notes
- Room temperature eggs help the batter to mix more evenly and create a better texture.
- Using both vanilla and almond extract adds depth and complements the cherry flavor beautifully.
- Be careful not to overmix once the flour is added to avoid tough cookies.
- Reserve some cherries and chocolate chunks for topping to enhance presentation and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
