Black Forest Cookies

These Black Forest Cookies take everything you love about the classic Black Forest cake—rich chocolate, sweet cherries, and a hint of elegance—and pack it into a decadent, chewy cookie. Loaded with chocolate chunks and tart dried cherries, every bite is a fudgy, fruity dream. Perfect for holidays, gifting, or when you’re craving something extra special.

The first time I made Black Forest Cookies, I wanted a dessert that felt festive but not fussy. My husband took one bite and said it tasted like a chocolate-covered cherry in cookie form. My daughter loved how soft and gooey they were—especially warm from the oven. They’ve since become our go-to holiday cookie and make regular appearances at cookie swaps and cozy winter weekends.

Why You’ll Love Black Forest Cookies

• Deep Chocolate Flavor from cocoa powder and chunks

• Burst of Tart Cherries for a fruity twist

• Soft and Fudgy texture that stays chewy for days

• Easy to Make with simple ingredients and big flavor

Ingredients Notes For Black Forest Cookies

• Unsalted Butter: Softened for richness and moisture

• Brown Sugar & White Sugar: Perfect chewy balance

• Eggs: Adds structure and richness

• All-Purpose Flour: For the perfect cookie texture

• Cocoa Powder: Use Dutch-processed for deeper chocolate flavor

• Baking Soda & Salt: For rise and balance

• Chocolate Chunks or Chips: Semi-sweet or dark for indulgence

• Dried Cherries: Tart, chewy, and delicious—chop if large

• Vanilla Extract: Rounds out the flavors

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Recipe Steps

1. Preheat Oven: Set to 350°F (175°C) and line baking sheets with parchment.

2. Make the Dough: Cream butter and sugars until fluffy. Beat in eggs and vanilla. In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Slowly add to wet ingredients. Fold in chocolate chunks and dried cherries.

3. Scoop & Bake: Scoop dough into balls (about 1½ tablespoons each) and place on prepared sheets. Bake 9–11 minutes until edges are set and centers look slightly soft.

4. Cool: Let cool on the sheet for 5 minutes before transferring to a wire rack.

Storage Options

• Room Temp: Store in an airtight container up to 5 days

• Freezer: Freeze dough balls or baked cookies up to 2 months

Variations & Substitutions

• Cherry Jam Center: Add a small dollop in the middle for an extra cherry surprise

• Add White Chocolate Chips: For a sweet contrast

• Gluten-Free: Use 1:1 GF baking flour blend

Frequently Asked Questions

Can I use fresh cherries? Dried cherries work best for texture, but chopped maraschino cherries (well-drained) can be used for a softer cookie.

Can I make these ahead? Yes—chill the dough up to 2 days ahead or freeze for longer storage.

Do they stay soft? Yes! The combo of brown sugar and cherries keeps them moist and chewy.

These Black Forest Cookies are a chocolate-cherry masterpiece—fudgy, rich, and full of that nostalgic bakery flavor. 🍫🍒🍪

Black Forest Cookies

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Ingredients

 

• ▢ 1 cup 0.5 lbs unsalted butter, softened
• ▢ 1 cup 0.5 lbs brown sugar
• ▢ ½ cup 0.25 lbs granulated sugar
• ▢ 2 large eggs
• ▢ **2 teaspoons vanilla extract
• ▢ 1 ¾ cups 0.88 lbs all-purpose flour
• ▢ ¾ cup 0.38 lbs unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup 0.5 lbs dark or semi-sweet chocolate chips or chunks
• ▢ ¾ cup 0.38 lbs dried cherries (or chopped maraschino cherries, well drained)
• ▢ Optional: ½ cup 0.25 lbs white chocolate chips or drizzle, or melted cherry preserves for finishing

Instructions

• Preheat Oven:
• Set oven to 350°F (175°C) and line baking sheets with parchment paper.
• Cream Butter & Sugars:
• In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Add Eggs & Vanilla:
• Beat in eggs one at a time, then mix in vanilla extract until smooth.
• Mix Dry Ingredients:
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Gradually add to the wet mixture, mixing until just combined.
• Fold in the Good Stuff:
• Stir in chocolate chips and dried cherries until evenly distributed.
• Scoop & Bake:
• Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
• Bake for 9–11 minutes, or until the edges are set but centers are still soft.
• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Optional Finishing Touch:
• Drizzle with melted white chocolate or cherry preserves for a pretty and flavorful finish once cooled.