
Soft, chewy chocolate cookies studded with maraschino cherries and semi-sweet chips—an easy Black Forest twist on a classic cookie for holidays and everyday treats.

This Black Forest Cookies recipe has a special place on my kitchen counter every holiday season and on lazy weekend afternoons when I want something a little indulgent but not fussy. I first combined chocolate and maraschino cherries years ago when I wanted to recreate the flavors of a Black Forest cake in cookie form. The first batch came out soft and slightly chewy, with pockets of bright cherry sweetness and melty chocolate—my family declared them a new favorite instantly. I store the recipe in my mental 'go-to' folder because it uses basic pantry items and always delivers the comforting chocolate-cherry combination we crave.
What makes these cookies stand out is their simple technique and dependable texture: a tender, cocoa-forward dough with a tender crumb, dotted with chopped maraschino cherries that are patted dry so the dough doesn’t become watery. The modest addition of extra cherries and chips pressed into the tops before baking gives each cookie a polished, festive look—perfect for gift boxes or a weekend cookie swap. Over the years I’ve learned small tricks—like patting cherries dry, using a silicone mat for even bottoms, and letting the cookies rest on the sheet so they finish cooking gently—that turn an ordinary batch into something memorable.
Personally, these cookies have been my contribution to holiday cookie exchanges and a bedside treat when someone needs cheering. The cherry pieces create little surprises in every bite; my kids always reach for the ones with the brightest cherry on top. One friend told me these tasted like 'chocolate and cherry nostalgia'—I’ll take that as a win.
My favorite part of making these is the way the kitchen smells—warm cocoa and a hint of bright cherry. Over time I’ve found that letting the cookies rest on the sheet for several minutes yields a chewier center and crisp but tender edges, which is how my family likes them. One year I packed them into little tins for neighbors and the feedback was unanimous: they tasted like a miniature Black Forest celebration in cookie form.
To keep cookies at peak texture, cool completely before storing in an airtight container layered with parchment to prevent sticking. For 3 to 4 days, store at room temperature; for longer life, refrigerate up to 1 week. For long-term storage, freeze baked cookies in a single layer on a tray until firm, then transfer to freezer-safe containers for up to 3 months. Reheat frozen cookies at 300 degrees F for 5 to 8 minutes to revive that just-baked softness. If freezing raw dough balls, flash-freeze on a tray and then bag them; bake from frozen adding 2 to 3 minutes to the bake time.
If you prefer dark chocolate, swap semi-sweet chips for 60 to 72 percent chopped chocolate for a deeper flavor. For a less sweet cookie, use bittersweet chips and reduce brown sugar to 2/3 cup. To make these dairy-free, replace butter with a solid vegan baking stick in a 1:1 ratio and use dairy-free chips. For gluten-free, use a 1-to-1 gluten-free flour blend; avoid flour mixes that require additional xanthan gum unless the blend includes it. Note that different substitutions can slightly change spread and texture, so chill dough for 15 minutes if it becomes too soft.
These cookies are lovely warm with a scoop of vanilla ice cream or served alongside whipped cream for an easy dessert. For holiday platters, dust lightly with powdered sugar or drizzle melted chocolate across the tops. Pair with a robust coffee, hot chocolate, or a cherry liqueur for an adult twist. For a party, arrange on a platter with fresh cherries and small bowls of extra chips for visual appeal.
The name comes from the classic Black Forest cake—Schwarzwälder Kirschtorte—a German layered cake that combines chocolate, cherries, and often cherry brandy. Translating that flavor profile into a cookie is an American adaptation that keeps the essence: chocolate richness paired with bright cherries. Over time bakers have created numerous variations, from sandwich cookies filled with cherry preserves to brownies and now these soft, drop cookies that capture the same nostalgic pairing.
For cookie prep, measure dry ingredients into a container ahead of time and store cherries drained to prevent last-minute mess. Dough can be made the day before and chilled to develop flavor; chilled dough often yields thicker cookies and a more concentrated flavor. Pack baked cookies in portions in shallow containers for grab-and-go snacks—they make excellent lunchbox treats or additions to a brunch spread.
These cookies are simple enough to become a regular, but special enough to be saved for celebrations. Make a double batch and freeze half of the dough so you always have a quick, festive bake ready to go. Enjoy the chocolate-cherry pairing—it's comforting, nostalgic, and reliably delicious.
Pat maraschino cherries dry before chopping to remove excess syrup and prevent soggy dough.
Use room-temperature butter and egg so the dough emulsifies with less mixing and stays tender.
Allow cookies to cool on the baking sheet for 10 to 15 minutes so centers finish gently and stay chewy.
Flash-freeze dough balls on a tray before bagging for easy baking from frozen.
Press extra cherries and chips into the tops before baking for a picture-perfect finish.
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.
Yes. Chill the dough for 30 minutes or up to 48 hours. If refrigerated longer than 48 hours, freeze for best quality.
Pat the maraschino cherries dry on paper towels and chop finely. Removing excess syrup prevents a watery dough and keeps the cookies from spreading.
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 F and line a baking sheet with a silicone mat or parchment.
Beat 1/2 cup softened unsalted butter with 3/4 cup brown sugar until combined, then beat in 1 large egg and 1 teaspoon vanilla until smooth.
In a separate bowl, whisk 1 1/3 cups flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
Gradually fold dry ingredients into the wet mixture with a spatula until a thick dough forms; avoid overmixing.
Drain and pat dry 1/2 cup maraschino cherries, chop finely and fold into dough with 3/4 cup chocolate chips.
Use a cookie scoop to place dough on sheet, press extra cherries/chips on top, and bake at 350°F for 13 to 15 minutes. Cool on the sheet 10 to 15 minutes before transferring to a rack.
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