Cherry Garcia Cookies

Cherry Garcia Cookies

Adapted from a recipe by Marcie Goldman

Yield 36 cookies



1 8 ounce bag of dried cherries, about 1 2/3 cup

½ cup unsalted butter – at room temperature

½ cup white sugar

½ cup light brown sugar

1 egg – room temperature

2 teaspoons vanilla

½ teaspoon almond extract

½ teaspoon salt

½ teaspoon baking soda

1 ½ cups all purpose flour

12 ounces chocolate chips

¾ cup toasted, chopped pecans



  1. Pre-heat oven to 350 degrees.
  2. Plump the dried cherries by covering with boiling water for a few minutes. Drain.
  3. In a mixer on medium cream butter and sugars until smooth, about 3-4 minutes.
  4. Beat in egg, vanilla and extract until smooth.
  5. Mix in salt, baking soda and flour until well combined.
  6. Fold in cherries, chips and nuts.
  7. Drop spoonfuls onto baking sheets.
  8. Bake until just brown along the edges, about 12 to 15 minutes.  If you bake more then one tray at a time then be sure to rotate the trays top to bottom and front to back half way through the baking time.
  9. Remove from oven.  Let cookies sit on sheets for about 5 minutes before removing to a cooling rack.