Some cookies are meant to be eaten; others are meant to be remembered. These Cherry Almond Chocolate Chip Cookies belong to the second category. Each bite feels like a heartwarming holiday moment — as if the scent of almond extract, the cheerful sweetness of maraschino cherries, and the richness of melted chocolate chips are wrapping you in a cozy sweater made of tradition and nostalgia.
This recipe came about one December weekend when I found myself longing for the flavors that defined my childhood winters. The kitchen was filled with holiday tunes, the tree twinkled softly in the corner, and I craved something more festive than the usual chocolate chip cookie. I wanted something a little dressier — a cookie that would look right at home on a holiday dessert tray, beside gingerbread men and thumbprints.
I had initially planned to bake biscotti, inspired by the almonds and cherries in my pantry, but the thought of a soft, chewy cookie with crisp edges and melty chocolate won me over. The almond extract in these cookies is key — it ties everything together with a hint of marzipan-like magic that feels unmistakably seasonal.
These cookies are for those who want something traditional yet unexpected. Whether you’re baking for a cookie exchange, gifting treats to friends and family, or just savoring a quiet moment with a cup of tea by the fireplace, these cherry almond chocolate chip cookies offer comfort and cheer in every bite.
Why You’ll Love This Recipe:
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Festive flavors: Almond, cherry, and chocolate come together for a unique twist on a classic.
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Chewy and gooey: Soft centers with crisp edges make them irresistible.
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Crowd-pleasing: Perfect for parties, potlucks, and holiday gift boxes.
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Easy to make: Simple steps and pantry staples turn into something magical.
INGREDIENTS YOU’LL NEED:
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1 cup unsalted butter, softened
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¾ cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1½ teaspoons almond extract
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2¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup maraschino cherries, chopped and patted dry
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¾ cup salted almonds, roughly chopped
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1½ cups chocolate chips (dark or semi-sweet work best)
How to Make Cherry Almond Chocolate Chip Cookies
Making cherry almond chocolate chip cookies is easier than you’d think, and the result is a bakery-style treat with just the right balance of sweet, salty, and nutty.
Step-by-Step Instructions:
Step 1: Cream the Butter and Sugars
Start by creaming the softened butter with both sugars in a large mixing bowl. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy — about 2 to 3 minutes. This step helps create that soft and chewy texture.
Step 2: Add Eggs and Almond Extract
Crack in the eggs one at a time, mixing well after each addition. Add the almond extract. Don’t skip this! It adds a beautiful, almost nostalgic aroma and flavor that makes these cookies stand out.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly incorporate this into the wet mixture, stirring until just combined. Be careful not to overmix, or your cookies may become tough.
Step 4: Fold in the Cherries, Almonds, and Chocolate Chips
Gently fold in the chopped maraschino cherries (be sure they’re patted dry to avoid excess moisture), salted almonds, and chocolate chips. The mix should be colorful and chunky.
Step 5: Chill the Dough (Optional but Recommended)
If you have time, chill the dough for at least 30 minutes. This helps the cookies keep their shape and enhances the flavor.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Scoop cookie dough onto a parchment-lined baking sheet, spacing each cookie a couple of inches apart. Bake for 10–12 minutes or until the edges are golden but the centers still look slightly soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, when the chocolate is still gooey and the almond-cherry scent fills the air.
Helpful Tips:
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Pat those cherries dry to avoid soggy spots in your cookies.
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Don’t skip the almond extract — it’s the star of the show.
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Use good quality chocolate chips for richer flavor.
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Chill the dough if you want thicker cookies.
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For a touch of elegance, press a few chocolate chips or almond slivers into the tops right before baking.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 12 minutes
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Total Time: 30 minutes (plus optional chill time)
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Yield: About 24 cookies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can substitute the salted almonds with roasted unsalted ones if you prefer a less salty bite. These cookies also freeze beautifully, both as dough balls or fully baked.
NUTRITIONAL INFORMATION: (Per cookie, approx.)
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Calories: 180
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Carbohydrates: 24g
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Protein: 2g
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Fat: 9g
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Sugar: 14g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use fresh cherries instead of maraschino?
Fresh cherries release more juice and can make the dough too wet. Maraschino cherries offer the right texture and color for this recipe.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they’ll stay soft for up to 4–5 days.
Can I freeze them?
Yes! Freeze the cookie dough balls for up to 3 months or freeze baked cookies in a freezer-safe bag.
STORAGE INSTRUCTIONS:
Store cooled cookies in an airtight container at room temperature. To maintain chewiness, add a slice of bread to the container — it helps retain moisture.
To freeze: Place dough balls on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen by adding an extra 2–3 minutes to the baking time.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other chewy delights:
CONCLUSION:
These cherry almond chocolate chip cookies are a holiday favorite for a reason — they combine elegance and comfort in every bite. Whether it’s the ruby-red cherries, the crunch of almonds, or the pools of melted chocolate, every element sings of celebration. Share them, gift them, or keep them all to yourself — you won’t regret it.
Print
Cherry Almond Chocolate Chip Cookies
Description
Some cookies are meant to be eaten; others are meant to be remembered. These Cherry Almond Chocolate Chip Cookies belong to the second category. Each bite feels like a heartwarming holiday moment — as if the scent of almond extract, the cheerful sweetness of maraschino cherries, and the richness of melted chocolate chips are wrapping you in a cozy sweater made of tradition and nostalgia.
This recipe came about one December weekend when I found myself longing for the flavors that defined my childhood winters. The kitchen was filled with holiday tunes, the tree twinkled softly in the corner, and I craved something more festive than the usual chocolate chip cookie. I wanted something a little dressier — a cookie that would look right at home on a holiday dessert tray, beside gingerbread men and thumbprints.
I had initially planned to bake biscotti, inspired by the almonds and cherries in my pantry, but the thought of a soft, chewy cookie with crisp edges and melty chocolate won me over. The almond extract in these cookies is key — it ties everything together with a hint of marzipan-like magic that feels unmistakably seasonal.
These cookies are for those who want something traditional yet unexpected. Whether you’re baking for a cookie exchange, gifting treats to friends and family, or just savoring a quiet moment with a cup of tea by the fireplace, these cherry almond chocolate chip cookies offer comfort and cheer in every bite.
Ingredients
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1½ teaspoons almond extract
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup maraschino cherries, chopped and patted dry
¾ cup salted almonds, roughly chopped
1½ cups chocolate chips (dark or semi-sweet work best)
Instructions
Step 1: Cream the Butter and Sugars
Start by creaming the softened butter with both sugars in a large mixing bowl. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy — about 2 to 3 minutes. This step helps create that soft and chewy texture.
Step 2: Add Eggs and Almond Extract
Crack in the eggs one at a time, mixing well after each addition. Add the almond extract. Don’t skip this! It adds a beautiful, almost nostalgic aroma and flavor that makes these cookies stand out.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly incorporate this into the wet mixture, stirring until just combined. Be careful not to overmix, or your cookies may become tough.
Step 4: Fold in the Cherries, Almonds, and Chocolate Chips
Gently fold in the chopped maraschino cherries (be sure they’re patted dry to avoid excess moisture), salted almonds, and chocolate chips. The mix should be colorful and chunky.
Step 5: Chill the Dough (Optional but Recommended)
If you have time, chill the dough for at least 30 minutes. This helps the cookies keep their shape and enhances the flavor.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Scoop cookie dough onto a parchment-lined baking sheet, spacing each cookie a couple of inches apart. Bake for 10–12 minutes or until the edges are golden but the centers still look slightly soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, when the chocolate is still gooey and the almond-cherry scent fills the air.
Notes
You can substitute the salted almonds with roasted unsalted ones if you prefer a less salty bite. These cookies also freeze beautifully, both as dough balls or fully baked.