With deep cocoa flavor and bursts of fruity cherry sweetness, these Black Forest Cookies create a decadent twist on a classic dessert.
These Black Forest Cookies bring the beloved combination of chocolate and cherries to a delicious handheld dessert. Rich chocolate flavor sets the stage for bursts of sweet, fruity cherry, creating a balance that makes each bite feel a little indulgent. Inspired by the classic Black Forest cake, these cookies are a fun way to enjoy those familiar flavors without reaching for a cake pan.
There is nothing better than soft chocolate cookies. For more chocolate based cookies you have to check out my Soft Chocolate Cookies, Dark Chocolate Monster Cookies, and Triple Chocolate Cookies.
Table of Contents
Why You’ll Love These Black Forest Cookies
- The white chocolate chips in these cookies balance the rich chocolate dough and adds a creamy element inspired by the classic Black Forest Cake.
- This cookie dough gets its chocolate flavor entirely from Dutch-process cocoa. This helps simplify preparation and doesn’t require melting chocolate or adding a drizzle.
- These one of a kind cookies have a striking look to them and are full of flavor. They’re a great option for cookie exchanges or to add to your holiday table.
Recipe Ingredients
Dutch Process Cocoa Powder – Gives the dough a deep chocolate color and rich flavor that pairs well with sweet cherries and creamy white chocolate chips.
Maraschino Cherries – They add sweet cherry flavor and pops of red against the dark chocolate dough.
White Chocolate Chips – Add pockets of creamy sweetness that balance the rich cocoa and complement the cherries.
For a full list of ingredients and amounts see the recipe card below.
How to Make Black Forest Cookies
Step 1: In the large bowl of a stand mixer with a paddle attachment add the butter and sugar and beat until fluffy, about 2 minutes.
Step 2: Next, add the egg and vanilla extract and mix until combined.
Step 3: In a separate medium bowl whisk together the all purpose flour, cocoa powder, and baking soda.
Step 4: Add the flour mixture into the wet ingredients and mix on medium speed until combined.
Step 5: Next, add in the white chocolate chips and chopped cherries and fold them into the batter. Refrigerate the batter for at least 1 hour and up to 24 hours.
Step 6: Towards the end of the chilling time, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper or a silicone mat.
Step 7: Then using a 1 Tbsp cookie scoop, scoop the dough into rounded balls and place on your large baking sheet. Top each of the cookie dough balls with additional white chocolate chips and cherry pieces, if desired.
Step 8: Bake in the oven for 12-15 minutes until cookies have set.
Step 9: Allow the cookies to cool on a wire rack then serve and enjoy!
Expert Tips
Drain the cherries well – Be sure to drain the maraschino cherries well so that there is not a lot of added moisture to the cookie dough.
Gently fold in the cherries – Don’t put too much pressure on the sweet cherries so that they keep their shape when baking.
Don’t skip chilling the dough – Refrigerating the dough for at least 1 hour allows the butter to firm up, making the dough easier to scoop and helping control spreading during baking.
FAQs
Black Forest Cookies are chocolate cookies inspired by the classic German Black Forest cake, which combines chocolate, cherries, and whipped cream. This version features a rich Dutch-process cocoa dough, sweet maraschino cherries, and white chocolate chips for a creamy contrast. For other Black Forest treats you have to check out my Black Forest Cupcakes.
You can substitute with fresh cherries. However, note that the flavor profile is different so the cookies will not be as sweet and will likely have a more tart flavor to them.
If you are wanting to top these cookies to look more like the traditional cake you can add some whipped cream, chocolate shavings and more cherries on top of the cookies.
If you are in a pinch, yes you can use regular cocoa powder. I have made these cookies with it before and they are just as good. However note that using Dutch-process will give you the darker color and richer flavor these cookies need.
Storage Information
You can store any leftovers of these Black Forest Cookies in an airtight container at room temperature for 3-4 days. You can also store them in the fridge for 5-7 days.
For longer storage you can freeze these chocolate cherry cookies for up to 3 months.
Black Forest Cookies Recipe
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Ingredients
- ½ cup butter - softened
- 1 cup granulated sugar
- 1 ¼ cups all-purpose flour
- ¼ cup + 2 Tbsp Dutch process cocoa powder
- ½ tsp baking soda
- 1 egg
- 1 tsp vanilla extract
- 1 cup maraschino cherries - drained and chopped – plus more for topping cookies with
- ½ cup white chocolate chips - plus more for topping cookies with
Instructions
- In the bowl of a stand mixer with a paddle attachment add the butter and sugar and beat until fluffy, about 2 minutes.
- Next, add the egg and vanilla and mix until combined.
- In a separate bowl whisk together the flour, cocoa powder, and baking soda.
- Add the dry ingredients into the wet and mix until combined.
- Next, add in the white chocolate chips and chopped cherries and fold them into the batter. Refrigerate the batter for at least 1 hour and up to 24 hours.
- Towards the end of the chilling time, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- Then using a 1 Tbsp cookie scoop, scoop the dough into rounded balls and place on your prepared cookie sheet. Top each cookie dough ball with additional white chocolate chips and cherry pieces.
- Bake in the oven for 12-15 minutes until cookies have set.
- Allow the cookies to cool then serve and enjoy!
