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Cherry Garcia Cookies Recipe

User Rating 5 Star Rating (1 Review)

By Marcy Goldman, Pastry Chef, Montreal, Canada

cherry, garcia, cookie, recipe, biscuit, receipts, dessert, cherries, macadamia

Cherry Garcia Cookies Recipe

© 2008 Peggy Trowbridge Filippone
Inspired by the famous ice cream, these buttery cookies are loaded with cherries, chocolate, and optional macadamia nuts. To kick these up a notch for adults, try soaking the dried cherries in cherry liqueur overnight before draining and continuing with the recipe. Moist, delicious, and bursting with flavor in every bite, these cookies are sure to make your 10 best cookies list.

Prep Time: 40 minutes

Cook Time: 14 minutes

Total Time: 54 minutes


  • 1 cup dried cherries
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups flour
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, (packed)
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup coarsely-chopped macadamia nuts (optional)


Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat liners.

Place dried cherries in a bowl and cover with boiling water. Let sit 30 minutes to plump up. Drain well, pat dry, and coarsely chop.

Whisk together salt, baking soda, and flour in a small bowl. Set aside.

In a large bowl, cream together butter, white sugar, and brown sugar. Beat in egg, vanilla, and almond extract. Add flour mixture to butter mixture half at a time and mix until combined. Fold in cherries, white chocolate chips, semi-sweet chocolate chips, and macadamia nuts. Refrigerate cookie dough 30 to 45 minutes to firm up.

Drop dough by the tablespoon onto prepared baking sheets, placing cookies about 1-1/2 to 2 inches apart. Bake 12 to 14 minutes until lightly browned around the edges. Cool 10 minutes on cookie sheets before removing to racks to cool completely. Store in a covered container.

Yield: about 36 cookies

Recipe Source: Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef
Reprinted with permission.

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
User Reviews

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 5 out of 5
So good, you want to cry, Member scmom1

I made these cookies and they are divine. I highly recommend them. I didn't have Macademia nuts and they came out fine. I'm sure they'd be even better with them. The almond extract is really the key here. Delish.

8 out of 8 people found this helpful.

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