Black Forest Cookies
I wasn’t prepared for how popular our maraschino cherry chocolate chip cookies were going to be!
These black forest cookies are like the chocolate-y twin of our pink maraschino cookies!
I’m a chocolate fan through and through, so I know I wanted to make a chocolate cookie base that incorporated the same flavors!
How to make black forest cookies
First, there’s no need to chill this dough before you bake it, yay!!!!
To make chewy chocolate black forest cookies, start by beating the butter and brown sugar with a mixer until fluffy. Add in the egg and vanilla extract and beat again.
Combine the dry ingredients in a separate bowl, then add them to the wet ingredients, mixing with a spatula.
Lastly, gently mix in the maraschino cherries and chocolate chips.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional maraschino cherries and chocolate chips all around the outside of the dough ball. Bake and then let them cool!
How to properly measure flour for cookies
Properly measuring flour in any baked good recipe is very crucial.
Spoon flour into the measuring cup, then use a butter knife to level it off. This is the proper and accurate way to measure flour.
Do not pack the flour down into the measuring cup.
Do not stick the measuring cup into the flour bag and scoop it out. This will result in too much flour in the recipe, making it dry.
Can I use dried cherries in place of maraschino cherries?
Yes, definitely! Chocolate black forest cookies will turn out great with either maraschino cherries or dried cherries. The texture will be a little different if you use dried cherries – the maraschino cherries are more juicy and soft compared to the dried cherries.
These are also a great black forest cherry cookie to make for christmas!
Can I make these chocolate cherry cookies gluten free?
Yes! I recommend using King Arthur All Purpose Gluten Free Flour as a one for one substitute for regular all-purpose flour. We have used that flour with AWESOME results to make these cookies gluten free!
How to make cookies that LOOK AWESOME with lots of add ins
Okay, so cookies taste great, but we want them to look great too. Making cookies look awesome takes 1 extra step in the baking process.
Here’s the key: to make delicious, drool-worthy cookies, always add additional toppings to the outside of your dough balls before you put them in the oven. That way when your cookies are done baking, they’ll have all these delicious looking maraschino cherry pieces and chocolate chips piled on the outside!
What’s the best way to bake cookies?
The best way to bake cookies is on a cookie sheet that’s lined with a silicone baking mat. Also, bake cookies in the middle of your oven, one tray at a time.
Want more cookie recipes?
Rocky Road Cookies
Double Chocolate Mini M&M Cookies
Maraschino Cherry Chocolate Chip Cookies
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Black Forest Cookies
Ingredients
- 1/2 stick unsalted butter, softened (1/4 cup)
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup drained & finely chopped maraschino cherries (plus extra for garnish)
- 3/4 cup semi-sweet chocolate chips (plus extra for garnish)
- To top the cookies: additional chopped maraschino cherries and chocolate chips
Instructions
- Preheat the oven to 350º F.
- In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and vanilla extract, beat again.
- In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. The batter will be thick.
- Drain and finely chop the maraschino cherries. Be sure to pat the cherries to absorb as much excess liquid as possible. Add in the chopped cherries and chocolate chips, mixing with a spatula until combined.
- Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional maraschino cherry pieces and chocolate chips all around the outside of the dough balls.
- Bake for 13-15 minutes.
- Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
Notes
This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.
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