
Soft, chewy chocolate cookies studded with maraschino cherries and melty chocolate chips, inspired by the classic Black Forest flavor combination.

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.
In my experience these cookies are the first to disappear at holiday gatherings and the most requested for bake sales. Family members tell me they love the nostalgic cherry notes and that the cookies feel slightly indulgent while still being approachable. When I first shared them with friends they compared them to a chocolate cherry cookie from a bakery but better because they are homemade and fresh from the oven.
What I love most about this combination is how quickly the flavors meld. Chilling the dough for 30 to 60 minutes after mixing deepens the chocolate and cherry interplay. Family members often comment on the nostalgic cherry note and say these cookies taste like the heart of a Black Forest cake in a single bite.
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.
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.
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.
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.
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.
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.
Thoroughly drain and pat maraschino cherries before chopping to prevent a wet dough that spreads during baking.
Chill dough for 30 to 60 minutes to deepen flavors and reduce spreading for thicker cookies.
Bake until edges are set and centers still look slightly soft; cookies firm up as they cool on the sheet.
This nourishing black forest cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Black Forest Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
Beat 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar for about one minute until slightly fluffy. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined.
In a separate bowl whisk 1 1/3 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to eliminate lumps and distribute leavening.
Gradually fold the dry ingredients into the wet mixture with a spatula until a thick dough forms. Avoid overmixing to maintain a tender texture.
Drain and pat dry 1/2 cup maraschino cherries, finely chop, then fold together with 3/4 cup semi sweet chocolate chips into the dough until evenly distributed.
Scoop dough into rounded balls, place on prepared sheet two inches apart, press extra cherries and chips on top, then bake for 13 to 15 minutes until edges are set and centers still look slightly soft. Cool on the sheet for 15 minutes before transferring to a rack.
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This recipe looks amazing! Can't wait to try it.
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