Black Forest Cookies

If you’re a chocolate lover and a fan of that sweet-tart cherry-chocolate combo, these Black Forest Cookies are about to become your new obsession.

They’re soft and fudgy like a brownie, with crisp edges and chewy centers. Dried cherries add a burst of sweetness and texture in every bite, and big chunks of dark chocolate melt into gooey pools that make these cookies feel seriously luxurious.

I first made a version of these around the holidays when I was craving Black Forest cake but didn’t feel like baking a whole layer cake. I had all the flavors in mind—deep chocolate, juicy cherries, and that touch of almond that makes everything pop. A quick cookie dough later, and I had my answer: the cookie version of that classic cake.

And honestly? I haven’t looked back since.

They’re everything I love about rich, chewy cookies—but with an upgrade. Fancy enough for gifting, simple enough for weeknight baking, and the kind of cookie that gets eaten very quickly by anyone who wanders into your kitchen.

Why You’ll Love This Recipe

• Fudgy brownie texture – Think soft in the center, crisp around the edges, and full of melty chocolate.
• Chocolate-cherry combo – Rich dark chocolate paired with sweet, chewy cherries for a decadent flavor.
• No chill time – You can mix, scoop, and bake right away.
• Great for gifting – They keep well and look beautiful, especially with a sprinkle of sea salt or a drizzle of white chocolate.
• Crowd-pleaser – Even people who don’t usually like fruit in cookies devour these.

They’ve got just enough elegance to impress at a party or cookie swap, but they’re easy enough to whip up on a lazy Sunday. Win-win.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25 minutes
• Servings: About 24 cookies
• Calories per cookie: ~180
• Key Nutrients: 2g protein | 22g carbs | 9g fat

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional but highly recommended)
• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup dried cherries
• 1 cup dark or semi-sweet chocolate chunks (or chips)
• Optional: flaky sea salt for topping

Butter: Softened for creaming—adds richness and structure.
Cocoa powder: Unsweetened, for that deep chocolate base.
Dried cherries: Sweet and chewy, like the cherry filling in Black Forest cake.
Chocolate chunks: Big pools of melty chocolate throughout.
Almond extract: Adds that signature note found in classic Black Forest desserts.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

In a large bowl, beat the softened butter with the brown and white sugar until light and fluffy—about 2 to 3 minutes. This step helps give the cookies their soft texture and structure.

Step 2: Add Eggs and Extracts

Beat in the eggs one at a time, followed by the vanilla and almond extracts. Scrape down the sides as needed to make sure everything is well combined.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix—this keeps the cookies soft and chewy.

Step 4: Fold in Cherries and Chocolate

Use a spatula to gently fold in the dried cherries and chocolate chunks. The dough will be thick and rich—just how we want it.

Step 5: Scoop and Bake

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Scoop the dough into balls (about 1.5 tablespoons each) and place on the baking sheet 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft. Don’t overbake—they’ll firm up as they cool.

Optional: Sprinkle with flaky sea salt right out of the oven for that perfect sweet-salty finish.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve

These cookies are perfect:

• Warm with a glass of milk
• Paired with hot coffee or a cozy chai latte
• Stacked in a cookie tin for gifting
• Crumbled over vanilla ice cream with cherry sauce
• Tucked into a lunchbox for a special treat

They also make a gorgeous addition to holiday cookie trays or dessert boards.

Additional Tips

Don’t overbake – The centers should look slightly underdone when you pull them out. They’ll continue baking on the tray.

Use room temp butter – Creaming works best with softened (not melted) butter.

Chop your own chocolate – Chocolate chunks melt better and create those dreamy pools of chocolate throughout.

Almond extract = magic – Just a little almond extract brings out the cherry flavor and gives a nod to classic Black Forest cake.

Add texture – Want a crunchier cookie? Toss in ½ cup chopped pecans or walnuts.

Recipe Variations

Black Forest White Chocolate Cookies
Swap the dark chocolate chunks for white chocolate chips for a sweet, creamy twist.

Boozy Version
Soak the dried cherries in a tablespoon or two of cherry juice or alcohol-free cherry syrup (or a little halal-friendly cherry extract) before folding into the dough.

Gluten-Free
Use a 1:1 gluten-free flour blend. These cookies hold up well with GF swaps.

Double Chocolate Cherry
Add an extra ¼ cup cocoa powder and ¼ cup more sugar for a super fudgy variation.

Cherry Almond Blondie Version
Turn the dough into a bar cookie by pressing it into a greased 9×13 pan and baking for 20–24 minutes.

Serving Suggestions

Pair these cookies with:

• Fresh cherries (when in season) for a pretty platter
• Espresso or strong coffee to balance the sweetness
• A scoop of cherry or vanilla ice cream for the ultimate dessert
• Sparkling water with lime for a refreshing contrast

For gifting: stack them in cellophane bags tied with ribbon, or pack in a parchment-lined cookie tin with a handwritten tag.

Freezing and Storage

To store:
Keep in an airtight container at room temperature for up to 5 days.

To freeze (baked):
Let cool completely, then freeze in a zip-top bag or airtight container for up to 2 months.

To freeze (unbaked):
Scoop dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake from frozen—just add 1–2 extra minutes.

Special Equipment

• Hand or stand mixer for creaming
• Mixing bowls and spatula
• Cookie scoop (optional, but helpful for even baking)
• Parchment paper or silicone baking mat
• Cooling rack

FAQ

Can I use fresh cherries instead of dried?
Not recommended—fresh cherries release too much moisture and can make the cookies soggy.

Can I use cocoa powder with added sugar?
No—use unsweetened cocoa powder to keep the sweetness balanced.

What kind of chocolate is best?
Dark or semi-sweet chocolate chunks or chopped bar chocolate give the best melty texture. Chips work too.

Can I make them dairy-free?
Use plant-based butter and dairy-free chocolate to keep them dairy-free.

Can I skip the almond extract?
Yes, but it really enhances the cherry flavor and gives that classic Black Forest vibe.

Why did my cookies spread too much?
Your butter may have been too warm. Chill the dough for 15–20 minutes if this happens.

Conclusion

These Black Forest Cookies are rich, chocolatey, chewy, and just the right amount of fancy-meets-easy. Whether you’re baking them for a party, a cozy weekend treat, or a thoughtful gift, they’re sure to impress.

So grab that cocoa powder and a handful of dried cherries and let’s bake up some cookie magic.

When you try them, I’d love to see your results — snap a photo and tag me. Happy baking!

Print