Name: Black Forest Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup brown sugar; ½ cup granulated sugar; 2 large eggs; 1½ tsp vanilla extract; Optional: 1 tbsp cherry liqueur or ½ tsp almond extract; 2 cups all-purpose flour; ⅓ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup dried cherries; 1½ cups dark chocolate chunks or chips

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Black Forest Cookies are rich, chocolatey treats loaded with dark chocolate chunks and chewy dried cherries. Inspired by the classic Black Forest cake, I bake these when I want something bold, slightly tart, and completely indulgent.

Why You’ll Love This Recipe

I love these cookies because they deliver everything I love about Black Forest flavors—deep chocolate, sweet cherries, and just the right amount of chew. They’re soft in the center, crisp at the edges, and perfect for holiday trays or anytime I’m craving something decadent. Black Forest Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Dried cherries
Dark chocolate chunks or chips
Optional: a splash of cherry liqueur or almond extract

Directions

I cream together the butter and sugars until fluffy.
I add the eggs and vanilla (plus a splash of cherry liqueur if using), and mix well.
I stir in the flour, cocoa powder, baking soda, and salt just until combined.
I fold in the dried cherries and dark chocolate chunks.
I scoop the dough into balls and chill them for 30 minutes to help with texture.
I bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers are soft.
I let them cool on the baking sheet for a few minutes before transferring to a rack.

Servings and Timing

This recipe makes about 20–24 cookies and takes around 45 minutes total, including chilling and baking.

Variations

I sometimes add white chocolate chips for extra contrast.
For a boozy kick, I soak the dried cherries in kirsch or rum before baking.
I use chopped semi-sweet or bittersweet chocolate for rich pools of melted chocolate.
I top them with flaky sea salt just before baking for a gourmet finish.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either the baked cookies or the raw dough. To reheat, I warm a cookie in the microwave for 10–15 seconds to bring back that gooey center. Black Forest Cookies

FAQs

Can I use fresh cherries?

Fresh cherries don’t hold up well in cookie dough. I stick with dried cherries for the best texture and shelf life.

How do I make the cookies extra soft?

I slightly underbake them and let them finish setting on the baking sheet. Chilling the dough also helps with softness.

Can I make the dough ahead of time?

Yes, I chill the dough overnight and bake the next day. I sometimes even freeze dough balls for fresh cookies anytime.

What kind of chocolate works best?

I use dark chocolate chunks or bars chopped into pieces. They melt better than standard chips and give a more luxurious bite.

Are these cookies freezer-friendly?

Definitely. I freeze baked cookies or raw dough balls and bake straight from frozen, adding an extra minute or two.

Conclusion

Black Forest Cookies are a bold, beautiful twist on a classic dessert flavor. I love making them when I want something rich and just a little different. The mix of dark chocolate and cherries makes every bite a perfect balance of sweet, tart, and indulgent.