Black Forest Cookies: A Fudgy, Cherry-Filled Indulgence

These Black Forest Cookies are a portable, irresistible tribute to the legendary German cake. Imagine a supremely fudgy, soft-baked chocolate cookie, studded with pockets of tart dried cherries and creamy white chocolate chips, then finished with a delicate dusting of powdered sugar like a dusting of winter snow.

Each bite delivers the iconic, romantic flavor combination of deep chocolate, bright cherry, and sweet cream in one perfect, handheld package. They’re an elegant yet easy dessert that’s guaranteed to become a new favorite for any chocolate lover.

WHY YOU WILL LOVE THESE BLACK FOREST COOKIES

You will be utterly smitten with these decadent cookies from the very first batch.

• Firstly, these Black Forest Cookies capture the essence of the famous Black Forest gateau in a convenient, no-fork-required form.
• Secondly, the texture is pure magic, crisp at the edges with a soft, brownie-like, and fudgy center that stays wonderfully chewy for days.
• Furthermore, they are incredibly simple to make, requiring just one bowl and no chilling time for the dough.
• Finally, they are stunningly beautiful, with their dark chocolate base, ruby-red cherry pieces, and snowy sugar finish making them a standout on any dessert tray.

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WHAT YOU WILL NEED

Using quality cocoa and the right cherries is key to authentic flavor.

For the Chocolate Cookie Dough:

• All-Purpose Flour: The base.
• Unsweetened Cocoa Powder: Use Dutch-processed cocoa for a richer, darker chocolate flavor with less acidity.
• Baking Soda & Salt: For rise and balance.
• Unsalted Butter: Melted and slightly cooled. This creates a fudgy, dense texture.
• Light Brown Sugar & Granulated Sugar: The combination creates depth of flavor and the perfect chew.
• Egg & Egg Yolk: The extra yolk adds richness and chewiness without making the cakey.
• Vanilla Extract: For warmth.
• Instant Espresso Powder (Optional): Just a pinch to intensify the chocolate flavor without tasting like coffee.

For the Signature Mix-Ins:

• Dried Tart Cherries: Do not use maraschino cherries! Dried tart cherries provide the perfect chewy, tangy contrast. You can chop them if they are large.
• White Chocolate Chips or Chunks: For creamy, sweet pockets that mimic the whipped cream of the classic cake.
• Semi-Sweet Chocolate Chips (Optional): For extra chocolate intensity.

For the Finishing Touch:

• Powdered Sugar: For the iconic “snowy” dusting.

TOOLS YOU WILL WANT

You will need a large mixing bowl, a whisk, a spatula, a baking sheet, parchment paper or a silicone mat, and a small sifter or fine-mesh sieve for the powdered sugar.

HOW TO MAKE THESE BLACK FOREST COOKIES

Follow these simple steps for perfectly thick, fudgy, and loaded cookies.

Prep the Oven and Pan

1. First, preheat your oven to 350°F (175°C).
2. Then, line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

Make the Fudgy Dough

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. If using, whisk in the instant espresso powder.
2. In a large bowl, whisk the melted (and slightly cooled) butter with both sugars until smooth and well combined.
3. Whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and emulsified.
4. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined and no dry streaks remain. Do not over-mix.
5. Fold in the dried cherries, white chocolate chips, and semi-sweet chips (if using) until they are evenly distributed throughout the dough.

Scoop and Bake

1. Using a medium cookie scoop (about 2 tablespoons), portion the dough onto your prepared baking sheets, spacing them at least 2 inches apart. The dough will be thick.
2. Bake for 10-12 minutes. The cookies will look puffed and set at the edges but still soft in the center. They will deflate slightly as they cool, creating a fudgy texture.
3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The Classic Dusting

1. Once the cookies are completely cool, place the powdered sugar in a fine-mesh sieve.
2. Lightly dust the tops of the cookies with powdered sugar, evoking the snowy, elegant finish of the classic Black Forest cake.

TIPS AND TRICKS FOR PERFECT BLACK FOREST COOKIES

I want to share my best tips to make your Black Forest Cookies flawless. For the fudgiest texture, do not over-bake. Remove them from the oven when they still look soft in the middle. Furthermore, if your dried cherries are very dry or hard, you can plump them up by soaking them in hot water (or even a splash of Kirsch liqueur for authenticity) for 10 minutes before draining and patting them dry.

For beautifully thick cookies, ensure your baking soda is fresh and don’t skip the extra egg yolk, it’s the secret to a rich, chewy crumb. If your dough seems too sticky to scoop, you can chill it for 15-20 minutes, but it’s typically ready to go.

VARIATIONS YOU WILL ACTUALLY TRY

This Black Forest Cookies recipe is wonderfully adaptable.

• For an Authentic Black Forest touch, soak the dried cherries in 2 tablespoons of Kirsch (cherry brandy) before adding them to the dough.
• For a Double Chocolate Cherry version, replace the white chocolate chips with dark chocolate chunks. You can also create Black Forest Cookie Bars by pressing the dough into a 9×9-inch pan and baking for 20-25 minutes, then dusting with powdered sugar before cutting.

MAKE-AHEAD, STORAGE & FREEZING

These Black Forest Cookies are perfect for gifting and planning. You can store the completely cooled cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully for up to 3 months. Freeze the baked, undusted cookies in a single layer, then transfer to a freezer bag. Dust with powdered sugar after thawing. You can also freeze the shaped dough balls and bake them directly from frozen, adding 1-2 minutes to the baking time.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my cookies spread too much, your butter may have been too warm or your baking sheet was too hot. Ensure your melted butter has cooled slightly before mixing. If my cookies are cakey, you may have over-measured the flour or over-mixed the dough. Use a kitchen scale for accuracy if possible.

If the powdered sugar melts or disappears, you are dusting the cookies while they are still warm. Wait until they are completely cool. Can I use frozen cherries? No, fresh or frozen cherries will add too much moisture and make the cookies soggy. Stick with dried.

SERVING SUGGESTIONS

These Black Forest Cookies are sublime with a glass of cold milk or a cup of strong coffee. For a truly decadent dessert, serve them slightly warm with a scoop of vanilla bean ice cream. They also make an incredibly thoughtful homemade gift, stacked in a box or tin lined with parchment paper.

NUTRITION NOTES

Black Forest Cookies is a rich, celebratory cookie. For a slightly lighter version, you can reduce the sugar by 1/4 cup, though it will affect the texture and spread.

MY STORY: WHY I ADORE THESE BLACK FOREST COOKIES

These Black Forest Cookies were born from a happy holiday accident. I was determined to create a cookie that captured the magic of my grandmother’s annual Yule log, which was always a Black Forest cake. After a few experiments, the moment I pulled these dark, fudgy cookies studded with cherries from the oven, I knew I had it.

They instantly became the most requested item in my holiday baking lineup. For me, they represent the joy of tradition, reinvented. They’re a little nod to the past and a big, delicious embrace of the present.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Baking sheets are lined with parchment.
• Butter is melted and has cooled for 5-10 minutes.
• Dried cherries and chocolate chips are measured and ready.

BLACK FOREST COOKIES FAQS