Cherry Almond Chocolate Cookies Recipe
Introduction: A Sweet Nostalgic Twist
There’s something magical about baking cookies that carry a piece of family tradition. For me, these Cherry Almond Chocolate Cookies are more than just a sweet treat—they’re a memory baked into every bite. Growing up, my mom and I would make cherry kiss cookies together, pressing a Hershey’s Kiss into the center of each warm cookie. It was our little ritual, a way to bond in the kitchen and fill the house with the irresistible aroma of butter, sugar, and chocolate.
This recipe is a playful twist on that tradition. Instead of the Hershey’s Kiss in the middle, I’ve folded semi-sweet chocolate chips right into the dough. The result? A cookie that’s soft, buttery, and bursting with the flavor of maraschino cherries, balanced by the richness of chocolate and the subtle nuttiness of almond extract. It’s a cookie that feels familiar yet fresh, nostalgic yet new.
Whether you’re baking for the holidays, a family gathering, or just because you need a little sweetness in your day, these cookies are guaranteed to bring smiles.
Ingredients You’ll Need
Here’s the full list of ingredients for these delightful cookies:
1 cup butter, softened – The foundation of a tender, melt-in-your-mouth cookie.
1 teaspoon almond or vanilla extract – Almond pairs beautifully with cherries, but vanilla works if you prefer a classic flavor.
1 cup powdered sugar – Creates a delicate sweetness and smooth texture.
2 1/4 cups all-purpose flour – The structure of the cookie.
3 tablespoons maraschino cherry juice – Adds flavor and a hint of pink color.
1/2 cup chopped maraschino cherries – Sweet, chewy bursts in every bite.
1 cup semi-sweet chocolate chips – Rich chocolate flavor that balances the sweetness of cherries.
Step-by-Step Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter
In a large mixing bowl, beat the softened butter until smooth and creamy. This step is crucial—creaming butter incorporates air, which helps give the cookies their tender texture.
- Add Flavor and Sweetness
Mix in the almond (or vanilla) extract and powdered sugar. The powdered sugar dissolves easily, creating a silky dough base.
- Incorporate the Flour
Slowly add the flour, mixing until just combined. Overmixing can make cookies tough, so stop once the flour disappears into the dough.
- Add the Cherries
Pour in the maraschino cherry juice and fold in the chopped cherries. The juice not only enhances flavor but also gives the dough a subtle pink hue.
- Stir in Chocolate Chips
Finally, stir in the semi-sweet chocolate chips. Each cookie will be studded with melty chocolate pockets.
- Shape the Cookies
Roll the dough into 1-inch balls and flatten them slightly. Place them evenly spaced on the prepared cookie sheets.
- Bake to Perfection
Bake for 12–14 minutes, or until the edges are set but not browned. These cookies should remain soft and tender.
- Cool and Enjoy
Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack. This helps them firm up without breaking.
Yield
This recipe makes about 21 cookies—at least, that’s what I got when I eyeballed the dough into uniform balls. Your yield may vary depending on the size of your cookies.
Tips for Success
Use room-temperature butter. Cold butter won’t cream properly, and melted butter will make the dough greasy.
Chop cherries finely. Larger chunks can make cookies fall apart; smaller pieces distribute flavor evenly.
Don’t overbake. These cookies are meant to be soft. Pull them out when they look just set.
Uniform size matters. Even if you eyeball the dough, try to keep cookies the same size so they bake evenly.
Variations to Try
White Chocolate Twist: Swap semi-sweet chips for white chocolate for a sweeter, creamier flavor.
Dark Chocolate Lovers: Use dark chocolate chunks for a more intense cocoa flavor.
Nutty Crunch: Add 1/2 cup chopped almonds or pecans for extra texture.
Holiday Version: Drizzle with melted white chocolate and sprinkle with festive red and green sugar.
Cherry Kiss Throwback: Go back to tradition—skip the chocolate chips and press a Hershey’s Kiss into the center after baking.
Why You’ll Love These Cookies
Nostalgic yet modern. A twist on a classic family recipe.
Perfect balance. Sweet cherries meet rich chocolate.
Easy to make. No complicated steps or fancy equipment required.
Crowd-pleasing. Ideal for parties, holidays, or just a cozy night in.
Storage and Freezing
Room Temperature: Store in an airtight container for up to 5 days.
Freezing Dough: Roll dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Freezing Cookies: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Pair with a glass of cold milk for a classic treat.
Serve alongside hot cocoa for a cozy winter dessert.
Plate with fresh cherries and chocolate shavings for a fancy presentation.
Pack in holiday cookie tins for gifting.
Final Thoughts
These Cherry Almond Chocolate Cookies are more than just a recipe—they’re a story of family, tradition, and the joy of baking. They’re proof that sometimes the best recipes come from small tweaks to old favorites. By swapping a Hershey’s Kiss for chocolate chips, you get a cookie that’s easier to eat, easier to share, and just as delicious.