Cherry Garcia Cookies
Of all the wonderful ice cream flavors created by Ben & Jerry’s, the most iconic is Cherry Garcia. And it’s easy to see why.
This fabulous flavor showcases the mouthwatering combination of cherries and chocolate, with lush cherry ice cream studded with whole Bing cherries and dark chocolate chunks.
To convert this ice cream classic to cookie form, I started with a basic sugar cookie recipe with a hint of almond extract (always a good pairing with cherries). Then I doctored it up with chocolate chips, chopped maraschino cherries, and plenty of red food coloring to give it a bright, cheerful color.
To finish the cookies off, I pressed extra cherries and chocolate bits into the tops while they were still warm. That way, you can see at a glance that this bright pink cookie is more than just a pretty face – it’s a chocolate-cherry extravaganza just waiting to hit your taste buds.
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Cherry Garcia Cookies
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed).
- Add vanilla extract, almond extract, food coloring and the eggs, beating well for 2 minutes longer.
- Add the flour mixture to the butter mixture and beat on low until combined. Beat in the chocolate chips just until combined.
- Add the chopped cherries (reserving about 1⁄2 cup to use on the tops of the baked cookies), chocolate chunks, and mini chocolate chips. Stir just until combined.
- Scoop cookie dough into balls and place about 2” apart on a cookie sheet. Bake 8-10 minutes, or just until the bottoms of the cookies are beginning to brown.
- Press 1-2 chocolate chunks and/or cherries into the warm tops of the cookies. Transfer cookies to a cooling rack to finish cooling.
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Cherry Garcia Cookies
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Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 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
- 10 oz. jar maraschino cherries drained and chopped
- 1/2 cup dark chocolate chunks or chips, plus more for tops of cookies
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract, almond extract, food coloring and the eggs, beating well for 2 minutes longer.
- Add the flour mixture to the butter mixture and beat on low until combined. Beat in the chocolate chips just until combined.
- Add the chopped cherries (reserving about 1⁄2 cup to use on the tops of the baked cookies), chocolate chunks, and mini chocolate chips. Stir just until combined.
- Scoop cookie dough into balls and place about 2” apart on a cookie sheet. Bake 8-10 minutes, or just until the bottoms of the cookies are beginning to brown.
- Press 1-2 chocolate chunks and/or cherries into the warm tops of the cookies. Transfer cookies to a cooling rack to finish cooling.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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