Pin it
Take everyday ingredients and whip up mouthwatering black forest cookies that blend chocolatey goodness with juicy maraschino cherries. Each soft, chewy bite delivers a wonderful mix of deep chocolate and bright cherry flavors. You can make these in just 20 minutes without waiting for dough to chill, making them a standout treat for any dessert spread or holiday party.
While trying to nail down the ultimate chocolate-cherry cookie, I stumbled on this perfect mix of rich cocoa and sweet fruit. It's now the treat my family begs for every holiday season.
Key Ingredients
- Softened butter: Helps create the right texture when mixed
- Good cocoa powder: Works great whether you use Natural or Dutch-processed
- Drained maraschino cherries: Getting the liquid out is super important
- Tasty chocolate chips: Semi-sweet ones give just the right flavor balance
- Real vanilla extract: Makes both the chocolate and cherry taste even better
Baking These Treats
- Start The Mix
- Whip the softened butter with brown sugar for 1-2 minutes until it's light and fluffy, giving you the best cookie base.
- Add The Wet Stuff
- Mix in egg and vanilla until everything looks smooth and blended together.
- Prep The Dry Stuff
- Mix flour, cocoa, baking soda, and salt together so all the ingredients spread evenly.
- Make Your Dough
- Slowly add your dry mix to the wet ingredients, stirring just enough to combine them.
- Put In The Good Parts
- Carefully fold your chopped cherries and chocolate chips so they're spread throughout the dough.
- Form Your Cookies
- Roll dough into even balls and put extra cherries and chips on top to make them look pretty.
- Bake Them Right
- Keep an eye on them while baking - you want set edges but centers that stay a bit soft.
My grandma always put extra cherries and chocolate chips on top right before baking - it makes them look as good as they taste.
Pin it
Ways To Enjoy
Turn these cookies into something fancy by creating a black forest dessert board. Put them next to chocolate-covered strawberries, dark chocolate truffles, and chocolate-dipped cherries for a themed treat. They're awesome with hot cocoa topped with whipped cream and a cherry when it's cold outside, or just with milk or coffee anytime. You can also drizzle white chocolate on top for special times or pack them in pretty boxes as gifts.
Fun Twists
Jazz up these yummy cookies by playing with different chocolate types. Try mixing dark and white chocolate chips, or add a splash of almond extract to boost the cherry flavor. You can swap in chocolate-covered cherries instead of maraschino ones to make them extra fancy. For special events, sprinkle with powdered sugar or add a cherry-flavored drizzle on top. Throwing in some chopped nuts or coconut flakes can give them an interesting crunch and flavor boost.
Keeping Them Fresh
Keep your cookies tasting great by storing them in a sealed container with parchment paper between the layers. They'll stay yummy at room temperature for about five days. If you want to save them longer, wrap them well and stick them in the freezer for up to three months. When you're ready to eat them, let them sit out for about an hour. For giving as gifts, stack them in cute tins with wax paper between layers so they won't stick together.
Pin it
Final Thoughts
These black forest cookies have become my go-to contribution for holiday cookie swaps. The recipe isn't complicated, but paying attention to how you measure and mix makes cookies good enough for a bakery that won't last long at any get-together. Just remember, well-drained cherries and properly measured flour are the secrets to getting them right every single time.
Frequently Asked Questions
- → Can I swap flour to make it gluten-free?
- Yes, use a gluten-free all-purpose mix like King Arthur's version.
- → What works instead of maraschino cherries?
- Dried cherries or cranberries make a great fruity swap.
- → How should I store these cookies?
- Keep them in a sealed container at room temp for up to 5 days.
- → Can I prepare and freeze my dough?
- Yes! Scoop, freeze, and store in a freezer bag. Bake frozen, adding 1–2 minutes.
- → Are dark chocolate chips okay to use?
- Definitely! They’ll bring a deeper, bittersweet taste.