These Cherry Almond Chocolate Cookies are a delightful twist on the nostalgic cherry kiss cookies my mom and I used to bake together. Instead of the classic Hershey’s Kiss, these cookies feature semi-sweet chocolate chips folded into a buttery dough flavored with maraschino cherry juice and almond extract. They’re soft, sweet, and bursting with the charm of those cherished childhood baking memories.
Why You Will Love Cherry Almond Chocolate Cookies
These cookies are as comforting as they are decadent. Here’s why you’ll fall in love with them:
- Nostalgic Flavor: A modern take on a beloved classic, perfect for holidays or family gatherings.
- Easy to Make: No complicated steps—just mix, roll, and bake.
- Cherry-Chocolate Combo: The sweetness of maraschino cherries pairs beautifully with the richness of chocolate chips.
Ingredient Notes For Cherry Almond Chocolate Cookies
Every ingredient in these cookies contributes to their delicious texture and flavor:
- Butter: Provides the rich, creamy base for the dough.
- Almond Extract: Enhances the cherry flavor; vanilla extract works as a versatile alternative.
- Powdered Sugar: Creates a soft, melt-in-your-mouth texture.
- Maraschino Cherry Juice: Adds sweetness and a hint of tartness, as well as a subtle pink hue.
- Chopped Maraschino Cherries: Bring bursts of chewy sweetness throughout the cookies.
- Semi-Sweet Chocolate Chips: Add depth and a touch of indulgence to each bite.
Ingredients List For Cherry Almond Chocolate Cookies
- 1 cup butter, softened
- 1 teaspoon almond or vanilla extract
- 1 cup powdered sugar
- 2 ¼ cups all-purpose flour
- 3 tablespoons maraschino cherry juice
- ½ cup chopped maraschino cherries
- 1 cup semi-sweet chocolate chips
Kitchen Equipment Needed
- Large mixing bowl
- Hand or stand mixer
- Parchment paper
- Baking sheets
- Cookie scoop (optional)
- Cooling racks
How to Make Cherry Almond Chocolate Cookies
Here’s how to whip up a batch of these irresistible cookies:
- Prepare for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Mix the Dough:
In a large bowl, beat the softened butter until smooth and creamy. Add almond (or vanilla) extract and powdered sugar, then mix until well combined. Gradually add the flour, mixing just until incorporated. Stir in the maraschino cherry juice and chopped cherries. Finally, fold in the chocolate chips. - Shape the Cookies:
Roll the dough into 1-inch balls and slightly flatten them before placing on the prepared baking sheets, spacing them about 2 inches apart. - Bake:
Bake the cookies for 12-14 minutes, or until the edges are set and the tops look slightly dry. Avoid overbaking to keep the cookies soft. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. - Serve and Enjoy:
These cookies are delicious warm but just as delightful at room temperature.
Serving and Storage Tips
- Serving Suggestions: Pair these cookies with a glass of cold milk, a cup of coffee, or hot cocoa for the ultimate treat.
- Storage: Store in an airtight container at room temperature for up to a week.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Variations and Substitutions
How to Customize these cookies to suit your taste:
- Nutty Addition: Add ½ cup of chopped almonds or pecans for added crunch.
- White Chocolate Twist: Swap semi-sweet chocolate chips for white chocolate chips for a sweeter flavor.
- Cherry-Free Option: Omit the maraschino cherries and cherry juice, using an additional teaspoon of almond extract for a purely almond-chocolate cookie.
Helpful Notes
- Chill the dough for 15-20 minutes before baking if it feels too soft; this helps the cookies hold their shape.
- Chop the maraschino cherries finely to ensure they distribute evenly throughout the dough.
- Use good-quality chocolate chips for the richest flavor.
Tips from Well-Known Chefs
- Ina Garten: “Always use room-temperature butter for creamed cookie doughs; it creates a smoother, more even texture.”
- Paul Hollywood: “Don’t overmix your dough once the flour is added—this keeps your cookies tender.”
- Nigella Lawson: “A pinch of salt in sweet recipes brings out all the other flavors beautifully.”
Frequently Asked Questions (FAQ)
1. Can I use fresh cherries instead of maraschino cherries?
Fresh cherries are not recommended as they release too much moisture, altering the texture of the dough.
2. Can I use salted butter?
Yes, but reduce the added salt in the recipe or omit it altogether.
3. How do I keep the cookies soft?
Avoid overbaking, and store the cookies in an airtight container with a slice of bread to maintain moisture.
4. Can I freeze the baked cookies?
Yes, freeze the cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
5. Can I make the dough ahead of time?
Absolutely! Store the dough in the fridge for up to 3 days or freeze for later use.
Conclusion
These Cherry Almond Chocolate Cookies are a delightful treat that combines nostalgic flavors with a modern twist. Their soft texture, bursts of cherry sweetness, and rich chocolate chips make them irresistible. Perfect for holidays, family baking days, or just because, they’re sure to become a favorite. Gather your ingredients, roll up your sleeves, and enjoy baking these sweet treasures!
