This Black Forest Cookies recipe has been a welcome addition to my cookie rotation for cozy evenings and holiday cookie swaps. I first developed this version during a winter cookie bake when I wanted the flavor of the classic Black Forest cake in a simpler, hand-held form. The result is a soft, slightly chewy cookie with an intense chocolate base and bright pockets of cherry that cut through the cocoa. The texture is nuanced because the dough is thick and tender and the cherries add both sweetness and a little juiciness. Every time I bring a tin of these to a gathering there is one immediate compliment everyone gives: they taste like a grown up chocolate chip cookie that went to culinary school.

What makes these cookies special is the balance. The cocoa powder gives a rich, slightly bitter backbone while the brown sugar keeps the crumb moist and gives a touch of caramel. Maraschino cherries, when well drained and finely chopped, provide bursts of cherry flavor without turning the dough wet. Semi sweet chocolate chips melt into glossy islands of chocolate that elevate the texture. These cookies are forgiving to make, transport well, and hold their shape during baking. I often bake a batch for a weekday treat or double the recipe for holiday gifting. They deliver consistently whether you are feeding a family of picky eaters or presenting a plate at a neighborhood potluck.

Ingredients

• Unsalted butter: Use 1/2 cup softened to room temperature. Real butter gives the best flavor and helps the cookies set with a tender crumb. Avoid margarine. I like using a European style butter for a richer taste.
• Brown sugar: Three quarters cup packed provides moisture and a toffee like background. Light brown sugar works well for its subtle molasses note.
• Egg and vanilla: One large egg binds the dough and adds tenderness. One teaspoon of pure vanilla extract rounds the flavors and enhances both chocolate and cherry notes.
• All purpose flour: One and one third cups. Measure by spooning into the cup and leveling with a knife for consistent results unless you prefer a kitchen scale.
• Unsweetened cocoa powder: One quarter cup gives a deep chocolate base. Dutch processed yields a smoother taste while natural cocoa will be brighter.
• Baking soda and salt: Half teaspoon baking soda and a quarter teaspoon salt are enough to lift and season the cookie without making it cakey.
• Maraschino cherries: Half cup drained and finely chopped. Drain thoroughly and pat with a paper towel. Finely chop so the cherries distribute evenly and do not create excess moisture pockets.
• Semi sweet chocolate chips: Three quarters cup. Use good quality chips or a coarsely chopped chocolate bar for better melting and flavor.
• Toppings: Extra chopped cherries and additional chocolate chips to press on top of dough balls for a pretty finished look.

Instructions

Preheat and prep: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment. This temperature yields cookies with a tender center and slightly firmer edge after 13 to 15 minutes in the oven. Allow the sheet to come to room temperature before adding dough if you are baking multiple batches to avoid overbrowning. Cream butter and sugar: In a large mixing bowl beat 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar with an electric mixer for about one minute until well combined and slightly fluffy. This step incorporates air which contributes to an even rise. Scrape the bowl and beat in 1 large egg and 1 teaspoon vanilla extract until homogeneous. Combine dry ingredients: In a separate bowl whisk together 1 1/3 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisking removes lumps and distributes leavening so the dough bakes evenly. Mix dough: Gradually add the dry ingredients to the wet ingredients and fold with a spatula until just combined. The dough should be thick and slightly sticky. Overmixing develops gluten and yields a tougher texture. If using a stand mixer, finish by hand to avoid overworking. Add cherries and chocolate: Drain and finely chop 1/2 cup maraschino cherries and pat dry to remove excess syrup. Fold cherries and 3/4 cup semi sweet chocolate chips into the dough with a spatula until evenly distributed. Proper draining prevents a wet dough and ensures the cookies retain their shape. Portion and top: Use a cookie scoop to portion dough into rounded balls and place them on the prepared sheet two inches apart. Press additional chopped cherries and chocolate chips onto the outside of each dough ball for visual appeal and extra flavor. Bake and cool: Bake for 13 to 15 minutes until the edges are set and the centers still look slightly soft. Allow cookies to cool on the baking sheet for about 15 minutes before transferring to a rack. Cooling on the sheet lets the structure set and prevents breakage.

Storage Tips

Store cooled cookies in an airtight container with a sheet of parchment between layers to prevent sticking. At room temperature they stay fresh for up to four days. For longer storage freeze baked cookies on a tray until firm then transfer to a freezer safe container for up to three months. To reheat, place cookies on a baking sheet and warm in a 300 degree Fahrenheit oven for five to seven minutes to revive the soft center. If freezing dough, label with the date and bake straight from frozen adding two to three minutes as needed.

Ingredient Substitutions

If you need gluten free use a 1 to 1 gluten free measure for measure flour and add one tablespoon of extra liquid if the dough seems dry. For dairy free, replace butter with a firm plant based spread measured cup for cup and choose dairy free chocolate chips. To intensify chocolate use half bittersweet chopped bar and half chips. Swap maraschino cherries for dried cherries rehydrated in orange juice for a less sweet, more tart profile. Note that rehydrated cherries will add moisture so drain well and reduce any additional liquid in the dough.

Serving Suggestions

Serve warm from the oven with a glass of milk or coffee. For an elegant presentation place two cookies with a dollop of whipped cream and a whole maraschino cherry on top for a mini dessert. These cookies are also great on a dessert board paired with shortbread and salted caramels. For holiday gatherings garnish with chopped pistachios for color contrast. They pair well with heavy cream ice cream or a scoop of cherry sorbet for a Black Forest inspired plated dessert.

Cultural Background

The flavor profile borrows its name from the German classic cake known as Black Forest. Traditionally the cake layers are soaked with kirsch and layered with whipped cream and cherries. This cookie interpretation keeps the spirit by combining chocolate and cherries in a simpler format. Over time the combination has become popular worldwide in many forms including brownies, bars, and confections. The cookie form allows the flavor to be handheld while preserving the familiar interplay of rich chocolate and bright cherry.

Seasonal Adaptations

In winter add a pinch of cinnamon or espresso powder to the dough to deepen the chocolate. For summer use fresh cherries when in season folded into the dough at the end taking care to remove excess juice. At holiday time add a splash of cherry liqueur to the drained cherries for adults only. For a spring version fold in chopped toasted almonds for extra crunch. Small adjustments like these make the basic dough suitable for year round baking.

Meal Prep Tips

Make a double batch and freeze half of the dough in scooped balls to bake later. Prepare cookie tins for gifting by stacking cooled cookies in parchment lined boxes with a piece of wax paper between layers to keep them neat. If you are prepping for a week of snacks portion cookies into single serve bags and keep refrigerated for up to five days. When assembling cookie trays, choose uniform scoops and press chips and cherries on top after scooping for a uniform appearance.

These cookies are a small, joyful way to celebrate chocolate and cherry together. They are reliable, adaptable, and always welcome at a table. Try them once and you will likely return to this dough when you need a quick and comforting bake that feels a little festive.