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Cherry Garcia Cookies Recipe

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4.3 from 4 reviews

Delight in these Cherry Garcia Cookies, a luscious treat combining the sweet and tart flavor of maraschino cherries with rich dark chocolate chunks and mini chocolate chips. Soft, colorful, and bursting with flavor, these cookies are perfect for any occasion and yield a generous batch ideal for sharing.

  • Total Time: 1 hour 24 minutes
  • Yield: 20 servings

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 extra for topping)
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mixture will give the cookies their structure.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar using a mixer on medium speed until the mixture becomes light and fluffy, about 2 minutes.
  4. Add Flavorings and Eggs: Beat in the vanilla extract, almond extract, and red or electric pink food coloring to the butter mixture. Then add the eggs one at a time, beating well after each, continuing to mix for 2 minutes to incorporate air and ensure smoothness.
  5. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined to avoid overmixing, which could toughen the cookies.
  6. Add Chocolate Chips: Stir in the mini chocolate chips just until evenly distributed.
  7. Incorporate Cherries and Chocolate Chunks: Gently fold in the chopped maraschino cherries (reserving about 1/2 cup for topping) and the dark chocolate chunks. Mix only until combined.
  8. Form Cookies: Scoop the cookie dough into balls, spacing them about 2 inches apart on a cookie sheet to allow spreading during baking.
  9. Bake: Bake in the preheated oven for 8 to 10 minutes, or until the bottoms of the cookies just start to brown, indicating they are cooked through but still soft inside.
  10. Add Toppings and Cool: Immediately after removing from the oven, press 1-2 chocolate chunks and/or reserved cherries into the warm tops of each cookie for a delightful presentation. Transfer the cookies to a cooling rack to cool completely before serving.

Notes

  • For best results, ensure butter and eggs are at room temperature before mixing.
  • Do not overmix dough once flour is added to maintain a soft texture.
  • Using dark chocolate chunks adds a richer chocolate flavor compared to regular chocolate chips.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To keep cookies fresh longer, freeze the baked cookies in a sealed bag for up to 3 months.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/cherry-garcia-cookies-recipe/