This recipe has been a reader favorite for years because it always turns out delicious. The cookies stay thick and soft, and bake up with chewy centers. They have the best balance of sweet and tangy flavors. They’re a cookie you’ll want to make again and again, just like I have year over year.

These Cookies were initially made as part of The Great Food Blogger Cookie Swap. It’s a fun exchange where I sent a dozen cookies to three different bloggers across the USA. I sent these to Ashley of Taylors 4 You, Linda of Food Huntress, and Jenna of Just J Faye.  I got lemon ginger shortbread cookies from Mary of This Tasty Life, chocolate dipped sugar cookies from Layla of Brunch Time Baker, and spritz cookies from Amanda and Hunter at High Heels to Hot Wheels.

These Cherry Almond Cookies were inspired by an ice cream sundae I got from Fenton’s Creamery a few years ago. I got a bowl of cherry vanilla ice cream topped with chocolate fudge, almonds and cherries. And thus these cookies were born.

The cookies are loaded with almond flavor, with almond extract, and sliced almonds. Yes, we do love our almonds here. I know you’ll also love these almond flour blackberry muffins!

Why You’ll Love These

• Delicious Flavor Combo: The dried cherries, almond based cookie dough, and toasted almonds and chocolate chunks just come together so well! It’s a flavor combo that is just meant to be!
• Perfect Texture: The cookies are thick, soft and chewy, paired with the crunchy almond pieces its all so good.

Ingredients Needed

This is a quick overview of some of the ingredients you’ll need for this Cherry Almond Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Unsalted Butter: Room temperature butter mixes in nicely to give the cookies a nice flavor and texture
• Granulated Sugar: Adds sweetness, and a little crispiness to the edges of the cookies
• Egg: Helps hold everything together for the cookie dough
• Almond Extract: Adds extra almond flavor to the cookie dough, which pairs so nicely with the cherry and chocolate.
• All Purpose Flour: Holds everything together
• Dried Cherries: Sweetened or Unsweetened dried cherries will be chopped up and added to the dough
• Chocolate: I like using chopped chocolate for even more melty chocolate puddles, but chocolate chips work too
• Sliced Almonds: Add a nice extra crunch to the cookies

How to make Cherry Almond Cookies

Step 1: Cream the Butter and Sugar. You’ll mix them together for about 2 minutes to get the mixture light and fluffy. Then add in the egg and almond extract.

Step 2: Add in the Dry Ingredients. Add in the all purpose flour, baking soda, and salt. Mix it all together until you have a soft cookie dough.

Step 3: Add in the Mix Ins. Add in the chopped cherries, chocolate, and sliced almonds until they are folded evenly into the dough.

Step 4: Scoop the Cookie Dough. Scoop the dough into 2 Tablespoon sized portions. You can leave them rough or roll the cookie dough into smooth balls. Place them 2 to 3 inches apart on a lined cookie sheet. Top each cookie with a couple extra sliced almonds, cherry pieces, and chocolate.

Step 5: Bake the Cookies. Bake the cookies until they are golden brown and the tops are just set. Remove from the oven and let the cookies cool for a few minutes on the cookie sheet, then transfer to a cooling rack to cool completely. Add more toppings if desired.

Storage Instructions

These cookies can be stored in an airtight container at room temperature for up to 4 or 5 days. They can also be frozen for up to 2 months. Thaw the cookies at room temperature before eating.

These Cherry Almond Cookies are one of those cookies that feels special, but are still easy enough to make any day of the year. They have a great flavor, texture, and look so pretty on a plate!

Looking for more Cherry Recipes

• Cherry Chip Ice Cream
• Mini Cherry Pies
• Cherry Cheesecake Bars
• Black Forest Poke Cake
• Cherry Cobbler with Cake Mix
• Cherry Almond Bars // Best Christmas Desserts
• Martha Washington Candy // Best Christmas Desserts

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Print

Cherry Almond Cookies

These Cherry Almond Chocolate Chip Cookies are soft, chewy cookies that are loaded with dried cherry, crunchy almonds, and melty chocolate pieces. They taste like a bakery cookie, but now you can make them right at home. They have the perfect mix of flavors and textures.

Course Dessert

Cuisine American

Keyword Chocolate Cherry Almond Cookies

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 20 cookies

Calories 149kcal

Author Ellen

Ingredients

• 1/2 cup Unsalted Butter (softened)
• 1/2 cup Granulated Sugar
• 1 Egg
• 1 tsp Almond Extract
• 1 1/2 cups All Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Dried Cherries (chopped)
• 1/2 cup Chopped Chocolate Bar (chopped)
• 1/2 cup Sliced Almonds

Instructions

• Add the butter and sugar to a medium bowl and cream them together for a couple minutes until light and fluffy. 1/2 cup Unsalted Butter , 1/2 cup Granulated Sugar
• Add in the egg and almond extract mix until combined. 1 Egg, 1 tsp Almond Extract
• Add in the AP flour, almond flour, baking soda, and salt and mix it all together until you have a soft cookie dough. 1 1/2 cups All Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
• Add the chopped dried cherries, chopped chocolate, and sliced almonds. Reserve a few of each for topping the cookies later. Mix them into the cookie dough until evenly divided in the dough. 1/2 cup Dried Cherries, 1/2 cup Chopped Chocolate Bar, 1/2 cup Sliced Almonds,
• Scoop the dough into 2 TBS portions and place them onto a lined cookie sheet, at least 2 inches apart.
• Press in 3 or 4 sliced almonds, and a couple cherries, or piece of chocolate on the top of each cookie
• Place the cookie pan into the fridge to chill for 15 to 30 minutes.
• Preheat the oven to 400 degrees Fahrenheit.
• Place the pan in the oven to bake for 7 to 10 minutes or until the edges are golden, and the tops are set.
• Remove the pan from the oven, let the cookies cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

• Use Almond Flour: The original recipe for these cookies had 1/2 cup almond flour. I prefer the texture without it, but if you want to remove 1/2 cup of the All Purpose Flour you can replace it with the same amount of almond flour. You can buy almond flour from any grocery store, or you can make your own almond flour.  Add 1 cup of whole almonds to your blender or nut chopper and turn it on until you have a fine flour.  You may have to stir the almonds around to loosen them occasionally.
• Extra Pretty: Add extra cherries, or chocolate on top of the cookies right when they come out of the oven for an extra pretty finish.

Nutrition

Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 62mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 263IU | Calcium: 17mg | Iron: 1mg

These Cherry Almond Chocolate Cookies were first posted on December 15, 2014. The photos and blog text were updated on December 8, 2025.

The post Cherry Almond Cookies appeared first on Like Mother, Like Daughter.