These Black Forest Cookies capture the classic Black Forest flavors—rich chocolate and tart cherries—baked into a soft, chewy cookie. They’re simple to make and perfect when you want the taste of Black Forest cake in cookie form.
Easy Chocolate Cherry Cookies
This Black Forest cookie recipe is quick and approachable, ideal for anyone who loves chocolate paired with cherries. The dough starts from a chocolate chip cookie mix for convenience, with added cocoa to deepen the chocolate flavor. Chopped dried cherries lend a chewy texture and a true Black Forest note that many prefer over maraschino cherries. The cookies are soft and slightly chewy with pockets of white and semi‑sweet chocolate throughout.
Ingredients You’ll Need:
See the recipe card for exact amounts. Below are the main ingredients and notes for best results.
- Chocolate chip cookie mix (a convenient base)
- Unsweetened cocoa powder to boost chocolate intensity
- Eggs to bind the dough
- Salted butter, softened (if using unsalted butter, add a pinch of salt)
- Dried cherries, chopped for authentic Black Forest flavor
- White chocolate chips for contrast and sweetness
- Semi‑sweet chocolate chips to deepen the chocolate profile
How to Make Black Forest Cookies
These cookies come together in minutes. The dough takes about 10 minutes to prepare, then a short bake time.
- Prep the oven and pans. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- Mix dry ingredients. In a large bowl, whisk the chocolate chip cookie mix and cocoa powder until evenly combined.
- Add wet ingredients. Beat in the eggs and softened butter until a thick, soft dough forms. Scrape the bowl to ensure everything is evenly incorporated.
- Fold in cherries and chips. Gently fold in the chopped dried cherries, white chocolate chips, and semi‑sweet chocolate chips until evenly distributed.
- Scoop the cookies. Use a 1½ tablespoon cookie scoop or a large spoon to form balls of dough. Place them about 1–2 inches apart on the prepared sheets.
- Bake. Bake for 8–11 minutes, until the edges are set and just starting to brown and the centers no longer look wet.
- Cool. Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Equipment Needed
Basic baking tools will make this recipe easier:
- Large baking sheets
- Parchment paper or nonstick spray
- Mixing bowl
- Hand or stand mixer (optional; you can mix by hand)
- Measuring cups and a whisk or spatula
- Cookie scoop (about 1½ tablespoons) or a large spoon
How to Store Leftover Black Forest Cookies
Store cooled cookies in an airtight container or resealable bag at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—this helps retain moisture.
Can I Freeze These Cookies?
Yes. Freeze cooled cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They keep well for up to 2 months. Thaw at room temperature for 1–2 hours before serving.
Tips and Tricks for the Best Black Forest Cookies
- For a gluten‑free version, use a gluten‑free cookie mix.
- If you prefer not to use cherries, substitute dried cranberries, raisins, or chopped dried apricots.
- Swap semi‑sweet chips for dark chocolate to intensify the chocolate flavor.
- Omit or replace the white chocolate chips with a lower‑sugar option if desired.
- Add a splash of rum, almond, or cherry extract for a stronger Black Forest profile.
- Top with whipped cream and a maraschino cherry for a decorative, cake‑inspired presentation.
- Mix in chopped nuts, such as almonds or pecans, for extra crunch.
- To make vegan cookies, use plant‑based butter and vegan chocolate chips.
More Chocolate Cookie Recipes
- Triple Chocolate Cookies
- Dark Chocolate Cookies
- Chocolate Thumbprint Cookies
- Chocolate Blackout Cookies
- Frosted Chocolate Cookies
Black Forest Cookies
Ingredients
- 1 17.5 oz bag chocolate chip cookie mix
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup salted butter, softened
- 1 cup dried cherries, chopped
- 3/4 cup white chocolate chips
- 1/2 cup semi‑sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the cookie mix and cocoa powder until combined.
- Using a hand or stand mixer, beat in the eggs and butter until a thick but soft dough forms. Scrape the sides and bottom of the bowl as needed.
- Fold the dried cherries, white chocolate chips, and semi‑sweet chocolate chips into the dough.
- Use a 1½ tablespoon cookie scoop to portion the dough and roll into balls.
- Place the cookie balls about 1–2 inches apart on the prepared sheets.
- Bake 8–11 minutes, or until edges are set and centers no longer look wet.
- Remove from the oven and let cookies cool on the sheet for about 5 minutes before transferring to a rack to cool completely or serving warm.
Last Step:
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Nutrition
| Carbohydrates: 10 g
| Protein: 2 g
| Fat: 8 g
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