Black Forest Cookies
These chocolate cherry cookies also called black forest cookies are chocolate-y, chewy & soft and loaded with maraschino cherries and chocolate chips. Chocolate cherry cookies are easy to make, only 20 minutes from start to finish. Plus no chilling of the dough is needed!
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 chocolate cherry 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!
Total Time Required
- 10 minutes to make the cookie dough
- 13-15 minutes to bake the cookies
- 15 minutes to cool the cookies
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 in black forest cookies?
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
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.
For a step-by-step of how to make this black forest cookie recipe, watch this short video:
More Cookie Recipes
- Sugar Cookies
- Rocky Road Cookies
- Double Chocolate Mini M&M Cookies
- Maraschino Cherry Chocolate Chip Cookies
Black Forest Cookies
These chocolate cherry cookies also called black forest cookies are chocolatey, chewy & soft! Chocolate cherry cookies are easy to make, only 20 minutes from start to finish. Plus no chilling of the dough is needed!
Ingredients
- 1/2 stick unsalted butter, softened (1/4 cup)
- 3/4 cup brown sugar
- 1 large 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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Small note: This mixture came out really dry for me if this happens to you just add abit of the cherry juice until you get the right cookie dough consistency.
Other than that- black forest cake is my favorite cake to eat so when I found these cookies i was really excited!
They do not disappoint! My co-workers can’t get enough!
Followed the recipe exactly as written. Was delicious. My family thoroughly enjoyed them.
So so happy to hear that!
Can this be prepared ahead of time? How long will they last? Can they be frozen and later thawed?
Hi Patricia! When you mean prepared ahead of time, do you mean baked in advance and how long will they last on the counter? I’ll do my best to give you a few scenarios:
1. You could make the dough 3 days in advance and wrap it in plastic wrap and store in the fridge. When ready to bake, remove the dough from the fridge, place it in a bowl and allow it to sit for 1 hour to warm up, then bake.
2. You could pre-bake the cookies and freeze them. Wrap them in plastic wrap and place in a ziplock bag inside the freezer. To thaw, place the bag in the fridge or on the counter overnight.
I made these and the dough was very dry. I had a hard time making them into dough balls. They didn’t flatten either when they baked. I might try again and add some cherry juice as recommended above or even include more butter or shortening. 1/4 cup isn’t very much.
Hi Linda! How did you measure the flour? This recipe only makes 1 dozen cookies so 1/4 cup butter is appropriate. The dough is thick!
Linda,
I had the exact same experience (and yes, I know how to measure flour). I think they could definitely benefit from more butter. The taste is good, but they are incredibly dry.
Hi Mandie! How long did you bake them for?
From the video it looks like you used 1 whole stick of butter instead of the 1/2 stick that the recipe calls for.
Hi Ethoia! The recipe is correct, it’s 1/2 stick. After I tested the recipe additional times, the results were better with 1/2 stick than 1 whole stick! Otherwise, the video is still correct!
This cookies are delish… I enjoy them 💗💗 I use ordinary butter instead of unsalted so I didn’t add the salt. Its chewy and chocolaty… Thanks for the recipe 😘
The batter was dust. I added about half a cup of almond milk and it turned out fine.
Amazing! From the photos and description I knew this was something I had to make. Used gluten free flour and nuttelex to make them gluten and dairy free with chopped Whittaker’s almond dark chocolate and cherries still with the juice on after reading in the earlier comments they could come out dry – they are perfect <3 Thank you so much for sharing! Definitely will be making again
When you give the brown sugar measurement, do you mean for it to be packed? My dough is also very dry and thick, and I’m wondering if it’s because I always assume brown sugar should be packed.
Yes, brown sugar measurements are always packed.