Crunchy buttery shortbread cookies with cherries bits and chocolate pieces, So Tempting! So Good! This toothsome delight was inspired by the insanely delicious Cherry Garcia ice cream flavor of the Ben and Jerry’s brand. So today I’ll show you how I made this amazing treat!
Have these cherry filled cookies in the morning with a cup of your favorite coffee blend, or a tea, as a snack between meals, or as a little treat after dinner! Regardless of when you decide to chow down on these delectable shortbread cookies, they will not disappoint.
Preparing this recipe is quite simple, all that you have to do is mix all the wet ingredients together in one bowl, then do the same with the dry ingredients in a separate bowl. Once that’s done, combine the wet and dry, stir in the chocolate and cherry, portion, then bake. Next, melt the chocolate, dip the cookies, and you’re done!
A Rich History
As you all know, the inspiration for these cookies came from the popular Ben & Jerry’s ice cream flavor but do you know where the frozen treat got its name? Back in 1986, diehard Grateful Dead and Ben and Jerry fan, Jane Williamson sent a postcard to the Ice Cream tycoon’s main office in Maine.
She requesting that a cherry-flavored ice cream be created and named Cherry Garcia, in honor of Jerry Garcia, lead guitarist, and vocalist of the grateful Dead. Pretty neat right?
How Should You Serve These Cookies?
These cookies are best served warm or at room temperature, they can be served alongside a cup of coffee or tea, a glass of milk(cold or warm), or juice. Bring these to a bake sale and believe me, you won’t be able to supply the demand.
This recipe yields 24 scrumptious cookies, enough for refreshments at a small gathering, a snack to share with friends, afterschool munchies for the kids, a lunch-time treat, or save them for some late-night snacking! Have it with some ice cream for a crunchy, creamy dessert experience!
Mixing bowls– You’ll need at least 2 regular mixing bowls, one medium, one large, you will also need a heatproof bowl.
Electric Mixer– Use a stand mixer or hand mixer to mix the ingredients.
Sheet Pan– Use a large sheet pan or 2 smaller ones to bake the cookies.
Whisk– A regular wire whisk will suffice.
Wooden Spoon– Use a regular wooden spoon to stir the ingredients together.
Main Ingredients Of This Dish
Maraschino Cherries– Use whatever brand of cherries you like, I used Luxardo.
Bob’s Red Mill– For this recipe, I used 2 cups of this AP flour, this brand has always been my go-to for baking as it has always yielded satisfying results.
Hershey’s- I use this semi-sweet chocolate as it melts well and tastes delicious.
Milk And Cornstarch – This can be used to replace the heavy cream in this recipe. Mix 1/2 cup of milk with 1 tablespoon of cornstarch to replace the 1/2 cup of heavy cream in this recipe.
Almond Extract– Don’t have any almond flavoring? Just use some almond extract instead.
All The Ingredients
- Cherries– Drained, Chopped, and mixed into the cookie dough.
- Butter– Softened and creamed with powdered sugar, oil, and sugar.
- Vegetable oil– Beaten with the sugars and butter until creamy.
- Granulated Sugar– Adds sweetness to the cookie.
- Powdered Sugar– Creamed with white sugar, butter, and oil.
- Eggs– Acts as an emulsifier during baking.
- Almond flavor-. Mixed with the wet ingredients for flavor.
- Cherry Juice– Give the cookies their cherry flavor.
- Flour– Thickens and adds structures to the dough.
- Baking soda– Combine with the sugar and cinnamon to make filling and topping.
- Cream of tartar– Whisked into the flour with salt and baking soda.
- Salt– Gives flavor to the cookies.
- Chocolate Chunks– Stirred into the cookies with the cherries, also used to make the dip.
- Heavy Cream– Mixed with melted chocolate to make the topping
How Did We Make These Cookies
- Prepare the cookie sheet with parchment paper and preheat your oven to 375 degrees.
- Mix the eggs, almond flavor, and cherry juice in a bowl.
- In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt.
- Beat the oil, butter, white sugar, and powdered sugar using an electric mixer then pour in the egg mixture and continue to beat until combined.
- Add the dry ingredients to the sugar mixture and beat until incorporated, add the cherries and chocolate and mix just until combined.
- Portion tablespoons of the dough onto a cookie sheet and bake for 10 minutes until they are golden around the edges.
- Using the double boiler method, melt the chocolate on medium heat, stirring until smooth.
- Submerge the cookies in the melted chocolate, then transfer to a sheet of parchment paper and drizzle with extra chocolate for eye appeal. Serve at room temperature.
Melt The Chocolate
To dip the cookies in the chocolate, I had to melt it first. So once they were done, I left the cookies to cool and began. In a heat-proof bowl, I heated the chocolate over a pot of boiling water using what is called a double boiler. I ensured that the bowl did not touch the water and stirred the chocolate until it melted.
This method gave me control of the temperature and prevented the chocolate from burning.
Serve The Cookies fast!
After dipping the cookies in the chocolate I transferred them to a sheet of wax paper to allow the chocolate to cool and set. This can take up to 12 minutes! Pretty long, I know. So what if you don’t have that kind of time? Well, fortunately for you this process can be sped up by popping these tasty cookies in the freezer! Yup, just 2-3 minutes in the good old icebox and they’re good to go!
How Should you Store Them?
Store these cookies in an airtight container at room temperature for up to a week. Store them in the same container in single layers with a sheet of parchment between them for about 2 weeks, using the same method, they can be frozen for up to 2 months.
Cherry Garcia cookies are a delicious snack worth every mouthwatering bite, they are a huge hit among kids and adults alike! They can be served as an afternoon an afterschool snack for kids, refreshments to guests at a party, or just have it as dessert after dinner.
- 1 1/2 cup maraschino cherries (chopped)
- 1/2 cup butter (soften)
- 1/2 cup white sugar
- 1/2 cup icing sugar
- 2 eggs
- 1 1/2 tsp almond flavoring
- 1 tsp cherry juice
- 2 1/4 cup flour
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp oil
- 2 cups Semi-sweet chocolate (cut into chunks)
- 1/2 cup heavy cream
- Preheat the oven to 350°F or 180°C, then line a baking sheet large enough for 24 cookies or 2 smaller ones.
- Combine the eggs, cherry juice, and almond flavor, and set aside.
- Using an electric mixer cream the butter, sugars, and vegetable oil, then combine with the egg mixture.
- Add in the dry ingredients and mix to combine, then gently fold in the cherries and chocolate chunks until evenly distributed.
- Using a tablespoon, scoop out mounds of the cookie dough and place them on the prepared baking sheet.
- Bake them for 10 until light brown around the edges, allow the cookies to cool for about 3 minutes on a wire rack.
- As the cookies cool down, melt the chocolate over a double boiler on medium heat, stir constantly until smooth.
- Dip the cookies cooled cookies into the melted chocolate, then transfer them to a sheet of parchment, drizzle with more chocolate and leave to set, serve at room temperature.