Cherry Chocolate Almond Cookies

Serving Size: 34
Prep Time:
Total Time:

Everyone enjoys a cookie every now and then!


  • 6 Ounce (3/4 cup) butter, room temperature
  • 1.5 cup chopped dried sour cherries
  • 0.5 cup sliced almonds
  • 0.5 cup chopped dark chocolate
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 8 Ounce (2 cups) all-purpose flour
  • 0.25 tsp almond extract
  • 1 tsp vanilla extract
  • 1 egg
  • 4 Ounce (1/2 cup) light brown sugar
  • 4 Ounce (1/2 cup) sugar
  • 0.25 cup melted dark chocolate, optional


  1. Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper and set them aside.
  2. Combine butter with sugars and beat on medium speed until light and fluffy with the paddle attachment.
  3. Meanwhile, combine the flour, baking powder, and salt in a small bowl. Whisk to combine and set aside.
  4. Reduce speed on mixer to low. Add egg, vanilla extract, and almond extract, and beat until well-mixed. Scrape sides of bowl and stir to incorporate everything together.
  5. Add dry ingredients and mix until flour incorporates well into the mixture.
  6. Add dark chocolate, sliced almonds, and dried sour cherries. Mix until just combined.
  7. Drop heaping tablespoon-size balls of dough about 2 inches apart on prepared baking sheets.
  8. Bake for about 8 to 10 minutes, until cookies are brown around the edges but still soft in the center. Remove from oven, and let cool completely.
  9. Drizzle stripes of melted dark chocolate over the baked cookies if desired. Store cookies in an airtight container at room temperature for 5-7 days.

For the full post, visit Sweet Lab.