
Soft, chewy cookies that marry rich chocolate with bright cherry bites for a nostalgic dessert everyone will love.

This version of Black Forest cookies has been a holiday and weeknight favorite in my kitchen for years. I first arrived at this combination one chilly December when I had a jar of maraschino cherries left from another recipe and a craving for chocolate. The result was a soft, chewy cookie dotted with sweet, slightly tangy cherry pieces and pockets of melted chocolate. It recalls the classic Black Forest cake flavors but in an easy handheld form that disappears from the plate faster than I can bake them.
What makes these cookies special is the balance of textures and flavors. The dough is rich and tender thanks to butter and brown sugar, while unsweetened cocoa gives a deep chocolate backbone without turning the cookie into a bitter brownie. Finely chopped maraschino cherries add sweet-tart bursts, and semi-sweet chips give melty, familiar chocolate pockets. I learned a few tricks along the way that keep the cookies soft but stable and prevent cherry moisture from making the dough too loose. These are the cookies I bring when friends stop by unexpectedly and the ones my family requests during every holiday season.
In my kitchen these cookies became a ritual. My daughter decorates the tops with extra cherries, which always earns cheers. Neighbors have asked for the recipe after tasting a batch, and I love that it is forgiving enough for bakers of all skill levels to enjoy.
My favorite part of these cookies is the nostalgic reaction they get. Serve them warm and watch people close their eyes at the first bite. One holiday I brought a platter to a potluck and a neighbor told me they tasted exactly like the Black Forest cake their grandmother used to make, which made me feel connected to memory and comfort in baking.
Store cooled cookies in an airtight container at room temperature for up to 48 hours. Layer them between sheets of parchment to prevent sticking. For longer storage, place cookies in a freezer safe, airtight container and freeze for up to three months. To reheat, thaw at room temperature and warm briefly in a 300 degree Fahrenheit oven for five minutes to revive the texture and melt the chips slightly. Avoid refrigerating as this can dry the cookies out and alter the texture.
If you prefer a less sweet cherry, substitute drained sour cherries or dried tart cherries rehydrated briefly and patted dry. For a richer chocolate profile, swap semi-sweet chips for dark chocolate chips or chopped chocolate bars. If you need an egg substitute, try one flax egg for a vegan variation, though texture will be more cake-like. To make these gluten free, use a cup for cup measure for measure flour and reduce any additional liquids slightly if the dough seems too soft.
These cookies are great with a simple dusting of powdered sugar or a drizzle of melted chocolate for a more decadent presentation. Serve warm with a dollop of whipped cream for dessert or offer alongside coffee or hot chocolate during a winter gathering. They also make charming gifts when stacked in a clear box tied with a ribbon. Garnish with extra chopped cherries and a few whole chocolate chips for the prettiest look.
The flavor profile is inspired by the German Black Forest cake, which combines chocolate, cherries and whipped cream. Translating those flavors into a cookie is an example of how classic cake elements can be deconstructed into handheld treats. Black Forest cake traditionally uses sour cherries and kirsch liqueur, and while these cookies skip the liquor they keep the essence by pairing chocolate and cherries in each bite.
In summer swap maraschino cherries for fresh cherries pitted and finely chopped, but reduce added sugar and briefly macerate them to remove excess juice. For the holidays, fold in a pinch of cinnamon or orange zest for warmth. Around Valentine’s Day, press heart-shaped chocolate pieces on top before baking. Adjustments like these let you make the cookies feel seasonal without changing the core method.
Make a double batch of dough and portion it into individual scoops on a sheet tray, freeze them until solid, then transfer to a freezer bag. When you want fresh cookies, bake the frozen dough straight from the freezer, adding two to three minutes to the bake time. Dough also refrigerates for up to 48 hours which enhances flavor and creates thicker, chewier cookies when baked. Label containers with baking times and dates for easy meal prep rotation.
These Black Forest cookies are an approachable way to bring a classic flavor pairing to any occasion. They are forgiving, adaptable, and always welcome. Give them a try, and make them your own with the variations and tips above.
Pat maraschino cherries dry with paper towels to remove excess syrup before chopping to prevent soggy dough.
If you want thicker cookies, chill shaped dough for 20 to 30 minutes before baking.
Use a cookie scoop for uniform cookies that bake evenly and make timing predictable.
Freeze dough balls on a tray first, then transfer to a bag for long term storage and bake from frozen when needed.
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 mat or parchment. Position the rack in the center for even baking.
Beat 1/2 cup softened butter with 3/4 cup brown sugar until combined, then add 1 large egg and 1 teaspoon vanilla. Mix until smooth and uniform but not overly aerated.
Whisk together 1 1/3 cups all purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Fold this dry mix into the wet mixture until just combined.
Drain and pat dry 1/2 cup maraschino cherries, finely chop and fold into the dough with 3/4 cup chocolate chips, ensuring even distribution without overmixing.
Use a cookie scoop to portion dough onto the prepared sheet. Press additional chopped cherries and chocolate chips onto the tops for an attractive finish.
Bake 13 to 15 minutes until edges are set and centers still look slightly soft. Cool on the baking sheet for 10 to 15 minutes before transferring to a rack to cool completely.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@savoryte on social media!


Flaky pan-seared tilapia topped with a velvety lemon butter sauce. Quick to cook, bright with citrus, and weeknight-easy yet dinner-party special.

Start your morning with veggie-loaded, protein-packed egg muffins at just 50 calories each. Perfect for make-ahead breakfasts, freezer-friendly, and easy to customize.

Crispy, cheesy, and ready in minutes, this viral tortilla fold layers bacon, egg, avocado, and melty cheese into a perfectly portable triangle.

Leave a comment & rating below or tag @savoryte on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.