Cherry Garcia Cookies are inspired by the famous ice cream flavor, loaded with cherries and chocolate.

Cherry Garcia Cookies Clone Recipe


Inspired by the famous ice cream, Cherry Garcia Cookies are loaded with cherries, two kinds of chocolate, and optional macadamia nuts. Irresistably yummy!

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.

I used chopped cashews instead of macadamia nuts, but they are just as good with no nuts at all.

Important! Do not skip the refrigeration step. Without proper chilling time, the cookies will melt together into a big gloppy mess when baked. This is a much-needed step in most cookie recipes.

I find it easier to use a cookie scoop to portion out the dough.

Cherry Garcia Cookies Clone Recipe

1 cup dried cherries
1/2 teaspoon table salt
1/2 teaspoon baking soda
1-1/2 cups all-purpose flour
1/2 cup (1 stick or 8 Tablespoons) butter, at room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, (packed)
1 large 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 baking mats.

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.

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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 and a regular contributor the LA Times.
Reprinted with permission.

Cherry Garcia Cookies Recipe Photo ©2022 Peggy Filippone

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