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.
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 the almond flour, 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.
- Almond Flour: Adds a little extra nuttiness and chewy texture to the cookies.
- 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, almond 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.
Tips and Tricks:
- Make your Own 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.
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
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Cherry Almond Cookies
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar
- 1 Egg
- 1 tsp Almond Extract
- 1 cup All Purpose Flour
- 1/2 cup Ground Almond 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
- Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- 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 cup All Purpose Flour, 1/2 cup Ground Almond 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 the 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 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.
Nutrition
Originally posted December 15, 2014; recipe and photos updated December 11, 2019.
Seema says
These look wonderful, would you recommend sweetened or unsweetened cherries?
Aimee says
Either should work, the cookies are plenty sweet to combat unsweetened cherries. Most from the grocery store will be sweetened
Hilary Clark says
These are tasty cookies! Loved them. I experimented with adding some dried out fresh cherries also very yummy 🙂
Will save this one
Nicola says
I cooked these at 350F (180 C) for 13 minutes and they came out perfectly.( Im cooking at sealevel so that may have something to do with needing a different temperature. Lovely flavour – I used natural almond essence and 2 teaspoons (10ml) was plenty. Thank you!
Ellen Garrett says
I am glad you were able to figure out a temperature that worked for you. And I am so glad you liked the cookies.
Ashley Taylor says
Oh my these cookies were so yummy. I didn’t share any I had to eat them all myself. I just bought all the stuff to make them today to add into my Christmas cookie tins. Also I got 2 of the same cookies you got from the swap.
Ellen Garrett says
That is so funny Ashley that we got the same cookies. What did you make? I am so glad you liked them enough to make them.
jenna @ justjfaye.com says
These cookies were so amazing! I was so excited to receive them and eat them all 🙂
Ellen Garrett says
I am so glad you liked them. It was a fun recipe to make.
thatskinnychickcanbake says
LOVE your inspiration for this delicious cookie! Wasn’t this a fun cookie swap???
Ellen Garrett says
The cookie swap is definitely one of the funnest things I have done all year for the blog. Thanks.