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
Scale
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.
