Black Forest Cookies

Why You’ll Love This Recipe

• Quick and easy: No need to chill dough ready in about 20 minutes from start to finish.
• Flavor-packed: Combines rich chocolate with the tangy-sweet pop of cherries for a flavor reminiscent of Black Forest cake.
• Crowd-pleaser: These make a festive treat perfect for holiday cookie trays or Valentine’s Day gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (room temperature)
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Maraschino cherries (well-drained & finely chopped)
• Semi-sweet chocolate chips (+ extra for garnish)

Directions

1. Preheat oven to 350 °F.
2. Cream together softened butter and brown sugar until smooth. Add the egg and vanilla and beat to combine.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt; gradually mix into the wet ingredients.
4. Fold in chopped maraschino cherries and chocolate chips. The dough will be thick.
5. Scoop dough onto a lined baking sheet. Press additional cherries and chips into the tops for that bakery-style look.
6. Bake for 13–15 minutes do not overbake. Allow to cool slightly before transferring.

Servings and Timing

• Servings: Approximately 12–14 cookies (about one dozen).
• Timing:
  • Prep: ~10 minutes
  • Bake: ~13–15 minutes
  • Cool: ~15 minutes
  • Total: Around 34 minutes

Storage/Reheating

• Freezing: These cookies freeze beautifully store wrapped or in airtight containers for up to 3 months. Thaw in the refrigerator before serving.
• General Storage: Store at room temperature in an airtight container best enjoyed within a few days.

FAQs

1. Can I make these gluten-free?

Yes! The recipe works well with a one-to-one gluten-free flour substitute like King Arthur’s Measure-for-Measure flour.

2. Can I use dried cherries instead of maraschino?

Yes, but dried cherries will give a different texture. Maraschino cherries provide juiciness and softness.

3. Why must the cherries be well drained?

Draining and patting the cherries dry removes extra moisture. Too much liquid can make the cookies overly soft or cakey.

4. How do I make them look like the photos?

After scooping the dough onto the sheet, press extra cherries and chocolate chips on top before baking for that loaded look.

5. Is chilling the dough necessary?

No. This recipe requires no chilling ready to bake as soon as the dough is assembled.

6. Do these cookies freeze well?

Absolutely. Wrap individually or layer with parchment in an airtight container. Store up to 3 months, then thaw in the fridge.

7. What if I don’t have a mixer?

You can cream the butter and sugar by hand using a strong spatula or wooden spoon though a mixer will save effort and time.

8. Can I substitute chocolate chips?

Yes! Feel free to use dark, milk, or white chocolate chips as preferred or available.

9. Will using Dutch-processed cocoa work?

Yes, you can substitute unsweetened natural cocoa with Dutch-processed or vice versa adjust slightly for flavor depth as needed.

10. Can I customize the add-ins?

Yes! Mix in nuts, chunks of chocolate, or even switch cherries for dried fruit but the classic chocolate-cherry combo is what makes these so charming.

Conclusion

Black Forest Cookies bring the essence of Black Forest cake into a delightful, soft, chewy cookie without the fuss of layers or frosting. Ready in under 35 minutes and free from chill time, they’re an easy, delicious treat for holidays, gifting, or any day you crave a chocolatey cherry indulgence. Let me know if you’d like ideas for flavor variations or accompaniments!

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