As you may recall, Jeremiah and I visited the Ben and Jerry’s Ice Cream Factory this summer. During our excursion, we were able to sample Cherry Garcia ice cream. Although we had never had it before, we were quickly in love.
A few weeks ago, a recipe suggestion came up in my Pinterest feed for a Cherry Garcia cookie. I decided I had to make this cookie. The only thing I didn’t like about the recipe was the maraschino cherries. I really don’t like them. I thought about one of my favorite ice cream flavors at Sylas and Maddy’s – Queen of Hearts. This recipe has these little pieces of chocolate that when you bite into them you get a splash of raspberry. In the day and age where of you can find anything in the internet, I figured I’d be able to buy these with a cherry flavor. To my surprise, cherry isn’t as popular as raspberry or about any other fruit flavor. One of my friends said, “Oh, what about those Brookside chocolate covered fruit pieces?” They make ones with blueberries and pomegranates. After at least 15 minutes of searching the baking, health foods, and candy isles at HyVee, I am happy to report that Jeremiah found some Cella’s chocolate covered REAL cherries.
I made the cookies yesterday and shared a few with friends. The verdict – they taste like a Cherry Garcia version of cookies. I hope you’ll give them a try. We are sharing them along with Chex Mix, Chocolate Crinkles, and Orange Chocolate Chippers. I’m hoping to have a few left to share with my mom who loves Cherry Cordials.
Cherry Garcia Cookies by Vera
1 c. sugar
3 sticks of butter, softened
1 tsp. almond extract
3 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 bag of semi-sweet chocolate chips
1 Maraschino cherries jar (drained and chopped into pieces)
In a large bowl, cream together sugar, butter, egg, and almond extract. Add flour and salt and blend. Stir in chocolate chips and cherries. Chill dough for at least 30 minutes. Roll into 2 in balls and bake on a parchment lined baking sheet for 12-14 minutes.
- I substituted Cella’s chocolate covered cherries (chopped) for the Maraschino cherries.
I was looking for some new recipes when I ran across cookie recipe. I love Chocolate Crinkles (my signature dish) so these seemed like something I’d enjoy. Although they are tasty, I think my Chocolate Crinkles are better. But they did give me another excuse to use my Kitchen Aid mixer.
Quadruple Chocolate Soft Fudgy Pudding Cookies from Pinterest
¾ c. butter, softened
¾ c. brown sugar
¼ c. sugar
1 packet of chocolate pudding
¼ c. cocoa powder
2 c. flour
1 tsp. baking soda
pinch of salt
1 c. semi-sweet chocolate chips
5 oz. dark chocolate chopped
Mix together butter, sugars, and eggs. Add in pudding, cocoa, flour, baking soda, and salt slowly. Stir in chocolate. Refrigerate for two hours. Roll into balls and bake at 350 degrees for 10-12 minutes.
My mother makes the best peanut butter star cookies. Super easy, few ingredients, and nice peanut butter taste.
Picture from Betty Crocker
Peanut Butter Blossoms by Kathy Bourek
1 c. creamy peanut butter
1 c. sugar
Brach’s Stars candies
Mix egg, sugar, and peanut butter together. Spoon into round balls and place on cookie sheet. Top each cookie with a star candy and press down. Bake at 350 degrees for 12-14 minutes.
Note: You have to use the Brach’s Stars. If you bake the cookie with Hershey’s Kisses, it will burn the top of the cookie.
Everybody has a signature dish they make. For me, these cookies are my signature dish. My mother used to make them when I was a kid and I loved them. When I was in college, my mother bought me this Family Circle Holiday Cookie Cookbook. The recipe in the book had chocolate chips – something my mother hadn’t put in hers. I have to say – I think my recipe is better then. Best when served warm from the oven – they melt in your mouth.
I used to bake Chocolate Crinkles for volunteer trainings when I worked at Hope House. I would always put the extras in the mailroom for the staff to enjoy. It took a while but my friend Trish finally figured out I was the one making these cookies. For the baby shower for her twins a few years ago, she asked me to make these cookies. I hope you love them as much as she does.
Chocolate Crinkles by Amber Bourek
3/4 c. Butter, melted
1/2 c. Unsweeted Cocoa Powder
1 c. Sugar
2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla
1/2 bag Chocolate Chips
In a large bowl, mix butter, cocoa, and sugar. In a medium bowl, combine flour, baking powder, baking soda, and salt. Use an electric mixer to add eggs and vanilla into chocolate mixture. Slowly add dry ingredients. Stir in chocolate chips. Refrigerate overnight. Roll into balls and roll in confectioner’s sugar. Bake at 350 degrees for 12 minutes.