These Black Forest Cookies have all of the flavors that you know and love about a Black Forest Cake; chocolate and cherries, packed into a yummy cookie.
Easy Chocolate Cherry Cookies
This Black Forest cookie recipe is easy to make and perfect for anyone who loves the combination of sweet cherries and rich chocolate. They are soft, chewy chocolate cookies that are made using a chocolate chip cookie mix, which saves you time on prep without sacrificing flavor. Dried cherries are also used in this recipe which I enjoy the texture of and they also give you a more authentic black forest flavor over maraschino cherries.
Cherry and chocolate are a timeless combination that always tastes so good together! For more black forest dessert recipes, you should try Easy Black Forest Brownies and the classic Black Forest Cherry Cake.
Ingredients You’ll Need:
For exact ingredient amounts, check out the recipe card below. Here is a list with some tips!
- Chocolate Chip Cookie Mix: I like to use Betty Crocker
- Cocoa Powder
- Eggs
- Salted Butter: If you use unsalted butter, add a pinch of salt. To soften, leave it on the counter for about 30 minutes.
- Dried Cherries: These must be chopped into smaller pieces.
- White Chocolate Chips
- Semi-Sweet Chocolate Chips
How to Make Black Forest Cookies
These directions are super straightforward! It only takes 10 minutes to prepare the dough for this black forest cookie recipe.
- Prep the Oven and Pans. Preheat your oven to 350 degrees F. Line parchment on 2 large baking sheets or spray with non-stick cooking spray.
- Mix Dry Ingredients. Whisk the chocolate chip cookie mix and cocoa powder in a large bowl until combined.
- Add Wet Ingredients. Beat in the eggs and softened butter until a soft dough forms. It will be thick, but it’s normal! Then, scrape the sides of the bowl to ensure all of the ingredients are mixed thoroughly.
- Fold in cherries and chips. Using that same spatula, fold in both flavors of chocolate chips and chopped cherries until just combined.
- Scoop the Cookies. Use the cookie dough scoop to form the dough into balls. Roll them until they are evenly and place them an equal distance apart on the cookie sheets. About 1-2 inches of space in between each should be fine.
- Time to Bake. Bake the cookies until the edges are set and start to brown. The middle should also be beginning to set and no longer look wet. This should take about 8-11 minutes.
- Cool. Remove the baking sheets from the oven once the cookies are done and let them cool for 5 minutes on the pans. Then, move them to a cooling rack to cool completely and eat them while they are still warm!
Equipment Needed
Here are the supplies you should have ready to make these black forest cookies.
- Large Cookie Sheets
- Parchment Paper or Cooking Spray: This will keep your cookies from sticking to the baking sheets.
- Mixing Bowl
- Mixer: You can use an electric stand mixer or hand mixer.
- Measuring Cups
- Whisk
- Spatula
- Cookie Scoop: 1 ½ tablespoon will work or use a large spoon if you don’t have a scoop.
How to Store Leftover Black Forest Cookies
You can store leftover black forest cookies in an airtight container or a resealable bag. They will stay fresh at room temperature for up to 5 days.
Can I Freeze These Cookies?
Yes! They can last frozen for up to 2 months. Store them in an airtight container or a freezer bag. Place them in a single layer and place parchment in between each layer to keep them from freezing together. When you want to eat them, thaw them at room temperature for 1-2 hours. Then, they should be ready to serve!
Tips and Tricks for the Best Black Forest Cookies
- For a gluten-free recipe substitute gluten-free cookie mix.
- If you don’t like cherries, you can swap them out for dried cranberries, raisins, or apricots.
- Use dark chocolate chips in place of the semi-sweet for a more intense chocolate flavor.
- For a lower sugar option, omit the white chocolate chips or use sugar-free.
- Want a stronger black forest flavor? Add a splash of rum extract, almond extract, or cherry extract.
- To make these fancier, add whipped cream or your favorite frosting to the cookies and top with maraschino cherries.
- Add nuts such as almost or pecans for a crunchy texture.
- Plant-based butter and vegan chocolate chips are great substitutes to make these cookies vegan-friendly.
More Chocolate Cookie Recipes
- Triple Chocolate Cookies
- Dark Chocolate Cookies
- Chocolate Thumbprint Cookies
- Chocolate Blackout Cookies
- Frosted Chocolate Cookies
- Chocolate Frosted Pecan Cookies
Black Forest Cookies
Ingredients
- 1 17.5 oz bag chocolate chip cookie mix
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup salted butter, softened
- 1 cup dried cherries, chopped
- 3/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350º F. and line two large cookie sheets with parchment paper.
- In a large mixing bowl, whisk together the cookie mix and cocoa powder until combined.
- Using a hand or stand mixer, beat in the large eggs and butter until a thick but soft dough forms. Scrape down the sides and bottom of the bowl with a spatula as necessary to combine all ingredients evenly.
- Fold the dried cherries, white chocolate chips and semi-sweet chocolate chips into the dough.
- Use a 1 1⁄2 Tablespoon cookie scoop to scoop out the dough and roll into balls.
- Place the cookie balls evenly across the cookie sheet, about 1-2 inches apart from each other and the sides.
- Bake for 8-11 minutes or until the edges are set and the middle no longer looks wet.
- Remove from the oven and allow to cool for at least 5 minutes before moving to a rack to cool completely or serving warm.
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