Why You’ll Love Black Forest Cookies Recipe

I like this recipe because the cookies come out rich and deeply chocolatey with a soft center every time. I enjoy how the dried cherries add bursts of fruity sweetness that balance the dark cocoa perfectly. They look impressive, taste decadent, and are surprisingly easy to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cookie Base
1 ½ cups All-purpose flour
½ cup Dark cocoa powder – High-quality preferred
½ cup Melted dark chocolate – Cooled slightly
1 cup Brown sugar – Light or dark
½ cup Butter – Room temperature
2 Eggs – Room temperature
1 teaspoon Vanilla extract
1 teaspoon Baking soda
½ teaspoon Salt

Cherry + Chocolate Mix-ins
1 cup Dried cherries – Chopped
1 cup Dark chocolate chunks – Or chips

Topping
½ cup White chocolate chips – Melted for drizzle
¼ cup Dried cherries – Extra for garnish

Directions

I start by preheating the oven to 350°F and lining baking sheets with parchment paper. I chop the dried cherries and melt the dark chocolate, letting it cool slightly.
I cream the butter and brown sugar together for about 3 minutes until light and fluffy. I add the eggs one at a time, then mix in the melted chocolate and vanilla until the mixture looks glossy.
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. I add the dry ingredients to the wet ingredients and mix just until combined.
I fold in the chopped dried cherries and dark chocolate chunks.
I scoop the dough into 2-tablespoon portions onto the prepared baking sheets and press a few extra cherry pieces on top.
I bake the cookies for 10 to 12 minutes, then let them cool on the pan for 5 minutes before transferring to a wire rack.
Once completely cooled, I drizzle the cookies with melted white chocolate and sprinkle with extra dried cherries.

Servings and Timing

I usually get about 24 cookies from this recipe. Prep time takes around 15 minutes, baking time is about 10 minutes, chilling takes about 20 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes use semi-sweet chocolate instead of dark chocolate for a slightly sweeter cookie. When I want extra richness, I add a pinch of espresso powder to the cocoa mixture. I also enjoy skipping the drizzle for a more rustic cookie.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to four days. If I want them extra soft, I warm one briefly in the microwave for a few seconds before enjoying.

FAQs

Are these cookies very sweet?

I find them rich and balanced, with the cherries cutting through the chocolate.

Do I need to chill the dough?

I like chilling it briefly to help the cookies hold their shape.

Can I use chocolate chips instead of chunks?

I use either, depending on what I have on hand.

Why use dark cocoa powder?

I find it gives the cookies a deeper, more intense chocolate flavor.

Can I skip the white chocolate drizzle?

I can, but I like how it adds contrast and sweetness.

How do I know when they’re done?

I look for set edges and soft centers.

Can I freeze the dough?

I freeze dough balls and bake them straight from frozen with a minute or two added.

Are these cookies soft or crispy?

I find them soft and fudgy rather than crispy.

Can I add fresh cherries?

I stick with dried cherries since fresh ones add too much moisture.

Are these good for gifting?

I think they’re perfect for gifting because they look beautiful and taste indulgent.

Conclusion

I keep these Black Forest Cookies in my baking rotation because they’re rich, fudgy, and packed with classic chocolate-cherry flavor. They’re an easy way to turn a timeless dessert into a cookie everyone loves.