Cherry Chip Cookies

 

I love to pursue the chocolate chip section of the grocery stores to see if there’s anything unique.

Over the summer, I found Sweet Cherry Chips, which gave me 1990’s vibes and Cherry Chip Cake and such a great childhood memory and great guilty pleasure!

I bought another bag and made these cookies, adding almond extract to the mix for a fantastic cheery/almond combo.  

Then I realized…no one in my blogging circle had heard of cheery chips or seen cherry chips in grocery stores.  

Imagine my surprise when I found out the company that makes cherry chips is regional!  What?!?  Usually I can’t find anything and this time I’m the only one with access to an ingredient - so weird. 

 Anyway, if you can’t find cherry chips in stores, they are available online and totally worth it!

Cherry Chip Cookies

1 cup unsalted butter, softened

¾ cup brown sugar

¼ cup white sugar

1 (3.4 oz) package vanilla instant pudding

2 eggs

1 ½ teaspoon almond extract

1 teaspoon baking soda

½ teaspoon salt

2 ¼ cups all purpose flour

1 (10 ounce) bag sweet cherry chips

Preheat the oven to 350 degrees F and line baking sheets with parchment.

Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy.  Add the pudding mix and beat until combined.

Add the eggs and almond extract and mix until well combined.

Add the baking soda, salt, and flour, stir on low until mixed. 

Add the cherry chips and mix on low until evenly combined.

Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.

Bake the cookies for 12-14 minutes or until lightly browned.  Cool on wire racks and store in a tightly sealed container.

Makes about 30 cookies