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Homemade Black Forest cookies recipe with chocolate chunks and cherries on a white kitchen counter, photographed from above in a rustic, imperfect style.

Black Forest Cookies Recipe

Rich and fudgy Black Forest Cookies Recipe filled with chocolate chunks and sweet cherries. A bakery-style treat ready in just 30 minutes, perfect for holidays or everyday indulgence.
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Course: Baking, Cookies, Dessert
Cuisine: American, German-inspired
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Dough: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $12

Equipment

  • 1 Stand mixer or hand mixer For creaming butter and sugar
  • 1 Medium cookie scoop Creates uniform cookies (2 tablespoon size)
  • 2 Baking sheets Heavy-duty recommended
  • 1 roll Parchment paper or silicone mats For non-stick baking
  • 1 Wire cooling rack Prevents soggy bottoms
  • 1 Wooden spoon or spatula For folding in cherries & chocolate
  • 1 Kitchen scale Optional - for accurate flour measurement
  • 1 Offset spatula Optional - for safe cookie transfer

Ingredients

  • 2 cups All-purpose flour Provides structure
  • 0.75 cup Unsweetened cocoa powder Quality cocoa for deep flavor
  • 1 teaspoon Baking soda Helps cookies rise
  • 0.5 teaspoon Salt Balances sweetness
  • 1 cup Unsalted butter, softened Room temperature
  • 1.5 cups Granulated sugar Creates crispy edges
  • 2 large Eggs Room temperature
  • 2 teaspoon Vanilla extract Warm flavor
  • 1 teaspoon Almond extract Signature Black Forest flavor
  • 1.5 cups Chocolate chunks/chips Mix dark & milk
  • 1 cup Maraschino cherries, chopped Patted dry thoroughly
  • 0.5 cup White chocolate chips Optional - extra sweetness & visual appeal

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment.
  • Pat cherries dry and chop into quarters.
  • Whisk flour, cocoa, baking soda, salt in a bowl.
  • Cream butter and sugar until fluffy.
  • Beat in eggs, vanilla, almond extract.
  • Add dry mix gradually, stir until combined.
  • Fold in chocolate chunks and cherries gently.
  • Chill dough 30 minutes if sticky.
  • Scoop 2 tablespoon dough per cookie, space 2 inches apart.
  • Bake 11–13 minutes until slightly underdone in center.
  • Cool 5 minutes on pan, transfer to rack.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 35g | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 110mg | Fiber: 2g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 1.5mg