These thick, fudgy Black Forest Cookies pack all the rich chocolate and sweet cherry flavor of the classic cake into an easy drop cookie. Dark cocoa dough studded with bright red maraschino cherries and creamy white chocolate chips - they're like biting into a slice of Black Forest cake, but way simpler to make. I first tried something like this at a holiday cookie swap years ago, and I've been tweaking my version ever since.
If you're looking for more festive cookie ideas, you might also love these Candy Cane Cookie Recipe | Soft, Festive & Easy to Make or these gorgeous Strawberry Brownies Recipe | Soft, Pink & Ready in 30 Min. And for something warm and spiced, try my Easy Honey Cookies Recipe - Chewy, Spiced & Foolproof.
Why You'll Love These Homemade Black Forest Cookies
These easy Black Forest Cookies are perfect when you want something special without complicated steps. The dough is forgiving, the flavor is incredible, and they look beautiful on a cookie plate with those pops of red cherry peeking through the dark chocolate.
They're soft in the middle with slightly crisp edges. The white chocolate adds little pockets of sweetness, and the cherries give you that classic Black Forest flavor everyone recognizes. Plus, you can make the dough ahead and keep it in the fridge for up to three days, which is perfect for busy weeks.
Kids love the sweet cherries and white chocolate, and adults appreciate the rich cocoa and nostalgic cake flavor. They're fancy enough for parties but simple enough for a regular Tuesday night when you need something sweet.
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Black Forest Cookies Ingredients
Here's what goes into these chocolate cherry cookie recipe beauties.
See recipe card below this post for ingredient quantities
All-purpose flour: Forms the base structure and keeps these Black Forest Cookies soft and thick instead of crispy.
Dutch-processed cocoa powder: This is what gives the Black Forest Cookies that deep, dark chocolate flavor reminiscent of Black Forest cake. Regular cocoa works too, but Dutch-processed is richer.
Baking soda: Helps the Black Forest Cookies rise just enough and creates those beautiful crackly tops.
Salt: Balances out all the sweetness from the sugar and cherries.
Unsalted butter: Adds richness and helps create that soft, tender texture. Make sure it's softened to room temperature so it creams properly with the sugar.
Granulated sugar: Sweetens the dough and helps create chewy edges when it caramelizes in the oven.
Egg: Binds everything together and adds moisture. Room temperature eggs mix in more smoothly.
Vanilla extract: Enhances all the other flavors and adds warmth.
Maraschino cherries: The star ingredient that makes these true Black Forest cookies. Make sure to chop them finely and squeeze out the extra juice, or your dough will be too wet.
White chocolate chips: Add creamy sweetness and look gorgeous against the dark chocolate dough. You can also use chopped white chocolate from a bar.
How To Make Black Forest Cookies
Follow these steps to make the best Black Forest cookie recipe from scratch.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until everything is evenly combined. Set this aside while you work on the wet ingredients.
Cream the butter and sugar: In a large bowl, use a handheld mixer or stand mixer with the paddle attachment to beat the softened butter and sugar together on medium-high speed for about 2 to 3 minutes. You'll know it's ready when the mixture looks light, fluffy, and a little pale.
Add the egg and vanilla: Turn the mixer down to medium speed, then add the egg and vanilla extract. Beat until everything is smooth and well combined, scraping down the sides of the bowl if needed.
Combine with dry ingredients: With the mixer on low, gradually pour in the flour mixture. Mix until just combined - you don't want to overmix or the cookies will be tough.
Fold in the mix-ins: Add the white chocolate chips and those finely chopped, squeezed-dry maraschino cherries. Stir gently until they're distributed evenly throughout the dough.
Chill the dough: Cover your bowl and pop it in the refrigerator for at least 1 hour. This step helps the flavors develop and prevents the cookies from spreading too thin when they bake. You can chill the dough for up to 3 days if you want to prep ahead.
Preheat and prep: When you're ready to bake, heat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Shape the cookies: Use a cookie scoop to portion out the dough into balls. A #50 scoop works great for standard-sized cookies. Place them on your prepared baking sheet with a little space between each one.
Bake: Slide the baking sheet into the oven and bake for 12 to 14 minutes. The edges should look set, and the centers might still look slightly soft or a little shiny - that's perfect.
Cool: Let the cookies rest on the baking sheet for 5 minutes. This cooling time helps them set up without breaking. Then transfer them to a wire rack to cool completely.
Store: Keep your baked cookies covered at room temperature for up to 1 week. You can freeze baked cookies for up to 2 months, or freeze the rolled dough balls for up to 3 months. If baking from frozen, just add 1 to 2 minutes to the baking time.
Smart Substitutions and Swaps
Sometimes you need to work with what you have. Here are some easy swaps that still give you delicious Black Forest Cookies.
White chocolate: If you don't have chips, grab a bar of white chocolate and chop it coarsely. Four ounces should do it. The chunks melt into nice creamy pockets.
Maraschino cherries: You can use fresh Bing cherries instead. Pit them, chop them finely, and pat them very dry with paper towels. They'll give you a less sweet, more natural cherry flavor.
Cocoa powder: If you only have regular unsweetened cocoa powder instead of Dutch-processed, go ahead and use it. The Black Forest Cookies will be slightly less rich in color but still taste great.
Butter: In a pinch, you can use salted butter and skip the added salt in the recipe.
Equipment For Black Forest Cookies
You don't need fancy tools to make these soft Black Forest cookies.
A handheld or stand mixer makes creaming the butter and sugar easy and ensures your cookies have the right texture. You could mix by hand, but it takes more effort and time.
A cookie scoop gives you evenly sized Black Forest Cookies that bake at the same rate. The #50 size is perfect for standard cookies.
Parchment paper or a silicone baking mat keeps your cookies from sticking and makes cleanup quick.
A wire cooling rack lets air circulate around the Black Forest Cookies so the bottoms don't get soggy.
How to Store Black Forest Cookies
These Black Forest Cookies stay fresh and soft when stored properly.
Keep them in an airtight container at room temperature for up to 1 week. Layer them with parchment paper if you're stacking them to prevent sticking.
For longer storage, freeze Black Forest Cookies in a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature for about 20 minutes before serving.
You can also freeze the dough balls on a baking sheet until solid, then transfer them to a freezer bag. They'll keep for up to 3 months. Bake straight from frozen, adding just 1 to 2 extra minutes to the baking time.
Serving Suggestions
These Black Forest Cookies are wonderful on their own, but here are some cozy ways to serve them.
Pair them with a glass of cold milk or a mug of hot coffee. The rich chocolate flavor is perfect with something to sip.
Serve them alongside vanilla ice cream for a simple but impressive dessert. The contrast of warm cookie and cold ice cream is unbeatable.
Add them to a holiday cookie platter with sugar cookies and gingerbread. The dark chocolate and red cherries make them stand out beautifully.
Pack them in a tin or box for homemade gifts. Everyone loves getting fresh-baked cookies, and these look and taste special enough for any occasion./months.
Top Tip
Squeeze those cherries dry. This is the most important step. Too much cherry juice makes the dough wet and the cookies cakey instead of chewy. I wrap the chopped cherries in paper towels and squeeze hard.
Don't skip the chill time. I know it's tempting to bake them right away, but an hour in the fridge makes a huge difference. The cookies stay thicker and chewier.
Room temperature ingredients matter. Softened butter and a room-temperature egg mix together much more smoothly and create better texture.
Watch the baking time carefully. Every oven is different. Start checking at 12 minutes. The centers should look barely set, not fully baked through. They'll continue cooking on the hot pan after you remove them from the oven.
FAQ
Do I need to refrigerate Black Forest cake?
Traditional Black Forest cake with whipped cream frosting needs to be refrigerated because of the dairy. However, these Black Forest cookies don't have any cream or frosting, so they're perfectly fine stored covered at room temperature for up to a week. The butter is the only dairy, and baked goods with butter stay fresh on the counter.
What is the best topping for Black Forest Cookie?
These cookies are delicious as-is, but if you want to dress them up, try a drizzle of melted white chocolate or a light dusting of powdered sugar. Some people love adding a simple chocolate ganache on top, or you could press an extra maraschino cherry half into the top of each cookie right before baking for a classic look.
Why does Black Forest Cookie want to marry a witch?
This question refers to the character Black Forest Cookie from the game Cookie Run Kingdom, where the cookie has an interesting storyline involving Dark Enchantress Cookie. In the game's lore, it's part of the character's story arc and personality. If you're baking these real cookies though, the only thing they'll be "marrying" is a glass of milk!
What is an interesting fact about Black Forest cake?
Black Forest cake, or Schwarzwälder Kirschtorte, comes from the Black Forest region in Germany. The original cake uses kirsch (cherry brandy) to soak the layers, and it's named after the traditional costume worn by women in that region, which has a distinctive hat with red pom-poms that look like cherries. The cake became popular worldwide in the 1930s and inspired these delicious cookies!
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Pairing
These are my favorite dishes to serve with Black Forest Cookies
Black Forest Cookies
Equipment
- 1 Handheld mixer or stand mixer Used for creaming butter and sugar.
- 1 Cookie scoop (#50 size) For shaping uniform cookie dough balls that bake evenly.
- 1 Parchment paper or silicone baking mat Prevents cookies from sticking and makes cleanup easy.
- 1 Wire cooling rack Allows air circulation to prevent cookies from becoming soggy.
Ingredients
- 1 and ⅓ cups 165g all-purpose flour (For the base of the dough)
- ¼ cup + 2 tbsp 36g Dutch-processed cocoa powder (Adds rich chocolate flavor)
- ½ teaspoon baking soda Leavening agent
- ¼ teaspoon salt Balances sweetness
- ½ cup 115g unsalted butter (Room temperature for easy creaming)
- 1 cup 210g granulated sugar (Provides sweetness)
- 1 large egg Room temperature for smoother mixing
- 1 teaspoon vanilla extract For flavor
- 7 ounces 200g maraschino cherries (Chopped and drained well to remove moisture)
- ½ cup 90g white chocolate chips (For creaminess and sweetness)
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, use a handheld mixer or stand mixer to cream the butter and sugar on medium-high speed until light and fluffy (2-3 minutes). Lower the speed to medium, add the egg and vanilla, and beat until combined.
- Slowly add the flour mixture to the wet ingredients while mixing on low, beating until just combined. Stir in the white chocolate chips and chopped cherries until evenly distributed. Cover and refrigerate the dough for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop the dough using a cookie scoop and roll into balls. Arrange the dough balls on the prepared baking sheet. Bake for 12-14 minutes or until the edges are set and the centers are no longer shiny. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
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