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Cherry Garcia Cookies

Just like the ice cream, only in cookie form!

Fans of Ben & Jerry’s ice cream will rejoice when they get their hands on this recipe! One of the most popular flavors in Ben & Jerry’s considerable repertoire is Cherry Garcia. It consists of cherry ice cream, cherry pieces, and fudge. More recently, this ice cream has been transitioned to a non-dairy version made with almond milk. Surprisingly, I think I like the almond milk version better!

These Cherry Garcia Cookies will remind you of the ice cream while still filling you up with that warm, crumbly, cookie goodness. With maraschino cherries, chocolate chunks, almond extract, and lots of other goodies, the whole family will eat these right up! Let’s see how easy they are to throw together in the video below.

To get started on these mouthwatering cookies, preheat the oven to 350 degrees. Then, prepare a large baking sheet with parchment paper or a silicone baking mat. Alternatively, you can grease the pan. Next, whisk together flour, baking soda, and salt in a large bowl. Set the dry ingredients aside, and let’s move on to the wet ingredients!

In a mixer, beat butter, sugar, and brown sugar until fluffy. Scrape down the sides to make sure everything is incorporated, then add egg, vanilla, and almond extract. Beat this mixture until it’s well combined. Slowly add the flour mixture, scraping down the sides as needed. Stir in the cherries and chocolate chips.

As difficult as it may be, resist baking these cookies right away! The dough should be refrigerated for at least an hour before moving on to the next step. I won’t tell anyone if you sneak a spoonful of dough before putting the bowl in the fridge.

Once the longest hour of your life is over, it’s time to get these bad boys ready to bake! Using a cookie scoop, drop the dough in even mounds at least one inch apart. 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 cookies for 5 to 7 minutes before carefully transferring to a cooling rack.

These cookies taste even better than they look and that’s saying something! Go ahead and try out these unique cookies today, but don’t say I didn’t warn you…these things are addicting!

Makes 2 dozen cookies

15m prep time

12m cook time

1h inactive

4
Rated 4 out of 5
Rated by 5 reviewers
Ingredients
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup maraschino cherries drained and chopped
  • 1 cup semi-sweet chocolate chip morsels
Preparation
  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. Whisk together flour, baking soda, and salt in a large bowl. Set aside.
  3. In a mixer, beat butter, sugar, and brown sugar until fluffy. Scrape down the sides and add egg, vanilla, and almond extract, beating until well combined.
  4. Slowly add the flour mixture, scraping down the sides as needed. Stir in the cherries and chocolate chips. Refrigerate dough for at least one hour.
  5. Using a cookie scoop, drop the dough in even mounds at least one inch apart. Bake for 12 to 15 minutes or until the edges are brown and the middle is set but not completely solid.
  6. Remove baking sheet from the oven and allow cookies for 5 to 7 minutes before carefully transferring to a cooling rack.
  7. Store in an airtight container at room temperature for up to one week.

Recipe adapted from My Heavenly Recipes.