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Cherry & Almond Chocolate Chip Cookies

These cookies have almond extract, maraschino cherries, salted almonds and pools of chocolate. What’s not to love! They are my new favorite Christmas cookie.
Course Cookies, Dessert
Keyword Almonds, Cherries, Chocolate, Christmas
Prep Time 12 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Servings 16
Author Leona G.


  • 1 stick salted butter softened, not melted
  • cup granulated sugar
  • cup dark brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 large egg
  • cups AP flour spooned and leveled off
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips milk chocolate or semi-sweet
  • 2 oz chopped bittersweet chocolate from a bar
  • ¼ cup chopped pitted maraschino cherries patted dry
  • cup chopped almonds


  • In a medium mixing bowl, add your flour, salt & baking powder. set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter, sugars and extracts for 2 minutes. Add in your egg and beat until combined. be sure to scrape the sides of the bowl down to make sure everything is incorporated.
  • Next, add in you flour mixture and mix just until there are no dry pockets left. remove the bowl and fold in your chocolate, chopped almonds and maraschino cherries with a spatula. Scoop the dough into balls and chill for 1 hour or up to 3 days. 
  • When ready to bake, scoop the dough using a tablespoon measure or cookie scoop onto a sheet pan lined with parchment paper. Allow space in between for spreading. Bake the cookies for 10-12 minutes. Let them cool on their tray fie 10 minutes before enjoying. 


  • I like to use salted butter in my cookies most of the time. It makes the cookies more flavorful, but unsalted butter is totally fine.
  • Make sure to buy pitted maraschino cherries and pat them dry before and after you chop them to get them as dry as possible.
  • I use whole almonds, but slivered or blanched are fine too.
  • The chopped chocolate from a bar gives a melty delicious texture throughout the cookie. The chips will stay pretty solid.
  • This recipe makes between 16-18 cookies.