Bake rich black forest cookies packed with chocolate and cherries. These easy-to-make treats are perfect for dessert lovers and bring bold, irresistible flavors to your table.
These are the best double chocolate cookies! Rich, thick, and incredibly chewy, chocolate cookies are topped with a sweet glaze and a glossy cherry pie filling. This incredible recipe gives you that gorgeous Black Forest flavor without all the work of a cake. This decadent cookie dessert will satisfy any sweet tooth.
Black Forest Cookies Recipe | Chocolate + Cherry
Like black forest dessert? You are going to love these chocolate cherry cookies. These delicious cookies are great for your Christmas cookie platter, Valentine’s Day treats, or birthday cookie trays—they are great for special occasions or when you want an amazing cookie treat. The chocolate and cherry flavor combination is classic. Try these scrumptious cookies when you crave a black forest cake but prefer individual servings. Your whole family will love these amazing cookies.
Tips and variations for making these black forest cookies:
● Do not flatten the cookie when placing the dough on the cookie sheet. Keep the spherical shape, or the cookies will expand and flatten when baking.
● You can add a white chocolate drizzle, dark chocolate drizzle, or semi-sweet drizzle to the top of the cookie.
● Chop up dark red fresh cherries or maraschino cherries into small pieces to top the cookies if you like.
● Top with chocolate shavings if you like.
● For a change of pace, use one teaspoon of vanilla extract and one teaspoon of cherry brandy in the cookie batter!
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● Butter in Baking: Essential Tips for Perfect Baked Goods
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● Elevate Your Baking Game: Learn the Magic of Sifting
● Cake Troubleshooting 101: Navigating Baking Challenges with Ease
● How to make vanilla extract
● Store leftovers covered in an airtight container in the fridge for up to 4 days.
● You can freeze the chocolate cookie prior to assembly in an airtight container for up to 3 months. Although you could technically freeze the finished cookie, you can’t stack them, making them difficult to freeze when they are assembled. You can also freeze the dough for up to 3 months in an airtight container. Thaw on the counter when you are ready to assemble/ bake.
You might enjoy these delicious cookie recipes:
● Easy Snickers Stuffed Cookie Cups Recipe
● Boston Cream Pie Cookies Recipe | Easy to Make
● Easy Soft Gingerbread Cookies: Best Recipe
● Chocolate Caramel Thumbprint Cookies Recipe
Black Forest Cookies Recipe Ingredients:
● 2 cups All-purpose Flour
● ¾ cup Unsweetened Cocoa Powder
● 1 teaspoon Baking Soda
● ½ teaspoon Salt
● 1 cup Unsalted Butter
● 1 cup White Granulated Sugar
● 1 cup packed Brown Sugar
● 2 large Eggs, room temperature
● 2 teaspoons Vanilla Extract
● 1 teaspoon Instant Coffee
● 1½ cups Semi-sweet Chocolate Chips
● 1 cup Cherry Pie Filling (Cherry filling)
● 3-5 tablespoons Heavy Whipping Cream
● 2 cups Confectioners’ Sugar
● 1 teaspoon Vanilla Extract
Black Forest Cookies Mise en Place:
● Cookie Sheet (Baking Sheets)
● Parchment Paper
● Medium Mixing Bowl
● Small Bowl
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Spatula
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Racks)
● Large Cookie Scoop
Black Forest Cookies Recipe Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a cookie sheet with parchment paper.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside for now.
4. In the bowl of your stand mixer, using your paddle attachment, cream together the butter with both the granulated and the brown sugar until it is the consistency of wet sand.
5. Add the eggs, vanilla extract, and instant coffee and continue mixing until fully incorporated.
6. Add your flour mixture to the egg mixture, approximately 1/2 cup at a time, until it is just combined. Start on stir speed and gradually increase to medium speed to avoid spillage.
7. Remove the bowl from the mixer, add the chocolate chips, and fold them in using a wooden spoon.
8. Scoop out approximately two tablespoons of the dough and roll it into a ball.
9. Place the cookie ball on the cookie sheet, leaving a minimum of 2 inches of space between the dough balls.
10. Bake for 10-12 minutes in a preheated 350°F oven. The cookies will spread to an even thickness during baking.
11. Let them cool on the pan for 15 minutes, then transfer them to a wire rack to cool completely.
12. In a small bowl, whisk together the powdered sugar, one teaspoon of vanilla extract, and three tablespoons of the heavy cream until smooth. If needed, add the additional tablespoon(s) of heavy whipping cream. You want the glaze to be the consistency of royal icing.
13. Now, it is time to assemble the cookies. Scoop approximately one to two teaspoons of the glaze onto the top of the baked cookie. Use the back of a spoon to smooth out the glaze. Dollop a portion of the cherry pie filling over the glaze. Once all the cookies have been cherried, drizzle any remaining glaze over the top of the cookie.
14. Let stand for 5-10 minutes to allow the glaze to set, and then enjoy!
15. Store leftovers, covered, in an airtight container in the fridge for up to four (4) days.
Black Forest Cookies Recipe | Chocolate + Cherry
Black Forest Cookies Recipe | Chocolate + Cherry. Bake rich black forest cookies packed with chocolate and cherries. These easy-to-make treats are perfect for dessert lovers and bring bold, irresistible flavors to your table.
Ingredients
- 2 cups All-purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter
- 1 cup White Granulated Sugar
- 1 cup packed Brown Sugar
- 2 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 teaspoon Instant Coffee
- 1½ cups Semi-sweet Chocolate Chips
- 1 cup Cherry Pie Filling (Cherry filling)
- 3-5 tablespoons Heavy Whipping Cream
- 2 cups Confectioners' Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside for now.
- In the bowl of your stand mixer, using the paddle attachment, cream the butter with the granulated and brown sugar until it is the consistency of wet sand.
- Add the eggs, vanilla extract, and instant coffee and continue mixing until fully incorporated.
- Add your flour mixture to the egg mixture, approximately 1/2 cup at a time, until it is just combined. Start on stir speed and gradually increase to medium speed to avoid spillage.
- Remove the bowl from the mixer, add the chocolate chips, and fold them in using a wooden spoon.
- Scoop out approximately two tablespoons of the dough and roll it into a ball.
- Place the cookie ball on the cookie sheet, leaving at least 2 inches of space between the dough balls.
- Bake for 10-12 minutes in a preheated 350°F oven. The cookies will spread to an even thickness during baking.
- Let them cool on the pan for 15 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, one teaspoon of vanilla extract, and three tablespoons of the heavy cream until smooth. If needed, add the additional tablespoon(s) of heavy whipping cream. You want the glaze to be the consistency of royal icing.
- Now, it is time to assemble the cookies. Scoop approximately one to two teaspoons of the glaze onto the top of the baked cookie. Use the back of a spoon to smooth out the glaze. Dollop a portion of the cherry pie filling over the glaze. Once all the cookies have been cherried, drizzle any remaining glaze over the top of the cookie.
- Let stand for 5-10 minutes to allow the glaze to set, and then enjoy!
- Leftovers can be stored covered in an airtight container in the fridge for up to four (4) days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
White Plastic Serving Trays,20 Pack Square Serving Platters Decorative White Trays Dessert Table Trays,Cake Serving Platters Catering Trays Cookie Serving Trays Fast Food Trays,9.6x9.6 -
Yumchikel Hard Plastic Serving Tray Set, Black & Gold Rim Disposable Trays & Platters Large Plastic Trays for Parties, Weddings,Food Trays for Cookies, Dessert, 8" x 13", 6 Pack Halloween Trays -
Cookie and Cake Carrier Container with Handle and Lid 4 Trays Cupcake Storage Transport Holder Box 2 Devil Eggs Trays Included
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 165mgCarbohydrates: 66gFiber: 2gSugar: 46gProtein: 4g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
● For more recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Leave a Reply