Best Cherry Garcia Cookies are inspired by the famous ice cream that everyone loves, turned into perfectly soft yet chewy cookies that are perfect at any time of year!

Our warm baked goods like our classic Easy Chocolate Chip Oatmeal Cookies and Caramel Chocolate Crinkle Cookies are delicious all year round. Adding to our collection of Cookie Recipes, these Best Ever Cherry Garcia Cookies recipe is sure to be a new favorite.

Cherry Garcia Cookie Recipe

Cherry Garcia is one of our favorite flavors as a family and so it absolutely inspired this Cherry Garcia Cookies Recipe. The best news about this dessert is that the set up is not hard. When we aren’t making my cherry cheesecake recipe, cherry cheesecake brownies, or my Best Cherry Bomb Smash, we are making this sweet treat!

These cookies are great for cookie platters, bake sales, pot lucks, and giving as gifts to friends and family.

Cherry Garcia cookies are rich, buttery, and filled with flavors everyone adores. These incredible cookies will have you and your family coming back for more!

These cookies are better than an ordinary chocolate chip cookie.

They are extra buttery and packed with chocolate morsels and stuffed throughout the cookies with cherries!

These cookies are made from scratch and they have ingredients that you probably already have in your pantry. My favorite kind of recipe that doesn’t ask for a ton of ingredients and is quick to make.

Roll the prepped dough firmly and wrap in clear saran wrap. This cookie dough will stay fresh for two weeks in the refrigerator.

This recipe makes about 30 cookies.

Ingredients:

flour
baking soda
salt
unsalted butter
sugar
brown sugar
egg
vanilla extract
almond extract
maraschino cherries
chocolate chips

Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper or use a seasoned baking stone.

In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

Scrape down the sides.

Slowly add the flour mixture, scraping down the sides as needed.

Stir in the cherries and chocolate chips.

Store in an airtight container at room temperature for up to one week.

What Else Can I Add To This Recipe?

If you want to have a little fun, you can color the cookie dough by adding a little bit of the cocktail cherry juice to the mix. All you have to do is pour a little bit of the maraschino cherry juice right into your bowl while you are mixing.

Can I Refrigerate The Dough?

Absolutely! Make this dough ahead of time, roll everything firmly into a ball, and wrap with Saran Wrap. You can keep the dough for up to two weeks in your refrigerator.

When you are ready to bake, take the mixture out of the fridge, give it a quick mix, and then follow the recipe as needed.

Is There Anything I Need To Do To The Cherries Before Putting Them In My Recipe?

To play it safe, be sure to rinse, drain and dry your cherries before folding them into your cookie dough. You don’t have to worry about making them BONE DRY, but you don’t want to accidentally add in a large amount of unwanted juice UNLESS you want to color your dough. That’s up to you.

More Desserts That you Will Love!

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

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Name: Best Cherry Garcia Cookies
Prep time: 15 min
Cook time: 15 min 12 s
Total time: 37 min 17 s
Yield: 30
Cuisine: American
Ingredients: 1 ½ cup flour; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup (1 stick) unsalted butter, softened; ½ cup of sugar; ½ cup brown sugar; 1 egg, room temperature; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; ½ cup maraschino cherries, drained and chopped; 1 cup semi-sweet chocolate chip morsels

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Print Your Recipe Here:

30 cookies

Best Cherry Garcia Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes 12 seconds

Additional Time: 7 minutes 5 seconds

Total Time: 37 minutes 17 seconds

Cherry Garcia Cookies are inspired by the famous ice cream that everyone loves, turned into perfectly soft yet chewy cookies that are perfect any time of day!

Ingredients

1 ½ cup flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup of sugar
½ cup brown sugar
1 egg, room temperature
½ teaspoon vanilla extract
¼ teaspoon almond extract
½ cup maraschino cherries, drained and chopped
1 cup semi-sweet chocolate chip morsels

Instructions

Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper or use a seasoned baking stone.
In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a mixer, beat the butter, sugar, and brown sugar until fluffy. Scrape down the sides.
Add the egg, vanilla, and almond extract, beating until well combined.
Slowly add the flour mixture, scraping down the sides as needed.
Stir in the cherries and chocolate chips.
For best results, refrigerate the dough for at least one hour. This is not required but will keep the cookies from spreading.
Using a cookie scoop, drop the dough in even mounds at least one inch apart. Warm cookie dough will spread more than cold cookie dough.
Bake for 12 to 15 minutes or until the edges are brown and the middle is set but not completely solid. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 to 7 minutes before carefully transferring to a cooling rack.
Store in an airtight container at room temperature for up to one week.

Notes

Bake for 12 to 15 minutes or until the edges are brown and the middle is set but not completely solid. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 to 7 minutes before carefully transferring to a cooling rack.
Store in an airtight container at room temperature for up to one week.

Tip: When I move the cookies from the baking sheet to the wire rack, I lift the parchment paper and move the entire thing at once to avoid breaking the cookies with a cookie spatula.

Before adding the cherries to the cookie dough, drain the cherries well before folding into the dough as dry as possible. Do not add the juice of the cherries unless you would like a pink tint for your cookies.