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Cherry & Almond Chocolate Chip Cookies

Cherry & Almond Chocolate Chip Cookies for Festive Cheer

Cherry & Almond Chocolate Chip Cookies blend nostalgia and holiday magic, making them a quick and delicious treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Salted Butter or unsalted butter
  • 1/2 cup Granulated Sugar no substitutes recommended
  • 1/2 cup Dark Brown Sugar can substitute with light brown sugar
  • 1 teaspoon Vanilla Extract opt for pure vanilla for best results
  • 1/2 teaspoon Almond Extract essential for flavor
  • 1 Large Egg replace may alter texture
  • 1.5 cups All-Purpose Flour gluten-free option works well
  • 1 teaspoon Baking Soda leavening agent
  • 1/2 teaspoon Salt use kosher or sea salt for best taste
For the Mix-Ins
  • 1/2 cup Milk Chocolate or Semi-Sweet Chocolate Chips bittersweet chocolate optional
  • 2 oz Chopped Bittersweet Chocolate boosts chocolate flavor
  • 1/4 cup Chopped Pitted Maraschino Cherries patted dry to reduce moisture
  • 1/3 cup Chopped Almonds consider substituting with slivered or blanched almonds

Equipment

  • Oven
  • Stand mixer
  • Medium Bowl
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl.
  3. In a stand mixer, cream butter, granulated sugar, and dark brown sugar together until light and fluffy.
  4. Mix in vanilla extract, almond extract, and egg until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients until just combined.
  6. Gently fold in the chocolate chips, chopped bittersweet chocolate, maraschino cherries, and chopped almonds.
  7. Chill the dough in the refrigerator for 1 hour.
  8. Place chilled dough balls on prepared baking sheets, spacing about 2 inches apart.
  9. Bake cookies for 10-12 minutes, until edges are golden but centers are soft.
  10. Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For a colder treat, refrigerate for up to 5 days, or freeze dough for up to 3 months.

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