Prepare your taste buds for a flavor-packed adventure with my Black Forest Cookies—these little bites are like a party in your mouth! Picture this: soft and chewy chocolate cookies, crowned with a heavenly blend of cream cheese, whipped cream, and a generous dollop of cherry pie filling. It's like the classic black forest cake, but in adorable, bite-sized cookie form!
Trust me, every munch is a rich and decadent journey to cookie bliss. These aren't just cookies; they're a celebration of all things chocolatey and cherrylicious, making them the perfect festive treat for the Christmas season.
Don't procrastinate on trying these chocolate cherry marvels; your taste buds will send you a thank-you card later—it's practically guaranteed!
Black Forest Desserts got its name from the region of Germany. This is a chocolate base whether cake, cookies, etc. Then you have a creamy whipped topping and pie filling or maraschino cherries.
Traditionally the first recipe was made with a chocolate sponge cake, but I wanted to create the perfect chocolate cookie version.
This black forest dessert will not disappoint and is perfect to serve up a crowd!
Wet Ingredients. Butter, Egg, Vanilla Extract, Whipping Cream, Cream Cheese.
Dry Ingredients. Brown sugar, Granulated Sugar, Flour, Dutch Process Cocoa, Baking Powder, Powdered Sugar, Cherry Pie Filling, Chocolate.
How to Make Black Forest Cookies
Preheat the oven and then prep your cookie sheet. I like to line it with parchment paper or a silicone baking mat. Choose what you want then place the prepared baking sheet to the side.
Using a kitchen scale, go through and measure your ingredients as you are working through the recipe or ahead of time.
With a large mixing bowl and hand mixer or stand mixer you will want to cream your butter and white sugar together. Make sure to scrape down the sides. Then add the brown sugar and cream for a few minutes.
Expert Tip: Cream the butter and sugar until it lightens in color and becomes nice and fluffy. This is a must-do step when making cookies.
Add in your egg and vanilla extract. Make sure to fully incorporate the ingredients.
In a small bowl you will add all your dry ingredients and then slowly incorporate the dry into the wet.
Once well combined you will use your cookie scoop and place each cookie dough ball on the sheet pan and leave 2 inches between cookies.
Press the tops of the center of each cookie down a bit to flatten a bit. This will help ensure the cookies are a bit larger in size and will flatten a bit as it bakes.
Bake as directed and once the cookies are fully cooked place on a cooling wire rack to cool.
When you are ready to frost the chocolate cookies you will place the cream cheese and ½ cup of the powdered sugar in a bowl.
Cream until combined. Then in a separate bowl cream your heavy cream and vanilla until stiff peaks form.
Once the peaks form you will fold them into the cream cheese mixture.
Top each cookie with a bit of the whipped cream mixture then add a spoonful of the tart cherry pie filling.
Storing And Freezing
Make Ahead Cookie Dough - Want to make these cookies in advance? Simply work up the dough and then roll dough into balls and place on a lined baking sheet. Flash freeze for 1 hour.
Then transfer the balls into a freezer container or bag. Freeze for 1-3 months. I find freezing the cookie dough in the balls works best to just place on the baking sheet and get baking in the oven.
Bake from Frozen - When ready to cook simply cook from frozen and add 2-3 extra minutes for the dough to thaw and then fully bake.
Once you remove the cookies you can use the spatula and slightly press on the cookies to help flatten them just a bit if they are too puffed up.
Refrigerate - You will need to refrigerate any of the cookies that are cooked and topped with the cream cheese mixture and cherries. Place in a single layer in an airtight container. Then store for 3-5 days in the fridge.
Freeze Baked Cookies - Or if you have the cookies left over, place them in a single layer in a freezer bag or freezer container. Freeze for 2-3 months. Then when you are ready to eat some cookies simply thaw in the fridge overnight.
Variations and Substitutions
Dark Chocolate - Consider reaching for dark chocolate over milk chocolate for the chocolate shavings you will place on the cookies. It will enhance the chocolate flavor tremendously.
Chocolate Ganache - Make up a batch of chocolate ganache and spread a layer on each cookie and then top with the whipped cream layer and then pie filling.
Chocolate Chips - Fold ½ cup of chocolate chips into the cookie batter before you go to bake. This will make it a double chocolate chip cookies recipe, and perfect for chocolate lovers. You could even do white chocolate chips if you wanted.
Cherries - Instead of cherry filling consider topping with a maraschino cherry instead. Or you can place fresh tart cherries on top for a twist to the black forest recipe.
One thing I learned very early on in baking is quality ingredients do make a difference. You will find that the cherries and chocolate used as well as the cocoa powder are the most stand-out flavors in these cookies.
Alright, let's talk cookie sheets—because we're on a mission for the chewiest, most fabulous cookies ever! First things first, grab yourself a trusty cookie sheet. We're talking about the ones that can handle the heat, keep their cool shape in the oven, and won't pull any disappearing acts on you.
Now, here's the secret sauce: prep that sheet! Whether you're sliding on a silicone baking mat, laying down parchment paper, or giving it a good spritz with a nonstick cooking spray, just make sure it's ready to be the stage for your cookie masterpiece. Because, let's face it, a cookie stuck to the pan is a sad cookie indeed.
Avoid the drama of warping pans by opting for the sturdy ones. You don't want your bakeware doing interpretive dances in the oven, right? Stick to the heavyweight champs that can take the heat without the funky moves.
And here's the grand finale: Invest in a top-notch cookie sheet for the ultimate chewiness. Quality bakeware equals quality cookies—trust me on this. You want that perfect combo of crispy edges and gooey centers, right? A top-notch sheet is your ticket to cookie perfection.
So, in the world of cookie baking, remember: a happy cookie starts with a happy sheet. Prep it, pick it wisely, and let the baking magic unfold!
Using a #24 cookie scoop, which is about 3 tablespoons, is the best way to bake cookies evenly. If you just eyeball each of the cookie balls you scoop up with a spoon, you will find some cookies will be over baked and others could still need longer in the oven.
But using a cookie scoop allows for that perfectly baked cookie every single time.
With any recipe, the baking time is a gauge of when you need to check on them. Depending on the size of each cookie ball will depend on the cooking time. As will the temperature of each individual oven. As every oven bakes just a little bit differently. Make sure that you do not over bake the cookies as that can cause a firmer cookie or even dried out a bit.
Hold your bag at a 90-degree angle to the cookie. Then keep the tip close to the top of the cookie, but make sure to not drag the tip directly on the cookie.
Work with even pressure and have a light hand to help get an even layer of frosting on the top of these chocolate cookies.
|All Purpose Flour
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
Black Forest Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
Cream Cheese Whipped Cream
- 1 Cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 4 Ounces Cream Cheese Softened
- ½ Cup Powdered Sugar 65g
Pie Filling and Garnish
- Cherry Pie Filling
- Chocolate Curls Garnish (optional)
- Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough and place cookie dough on parchment lined baking sheet at least 2 inches apart. Carefully press cookie dough slightly flattening the tops of the scoops.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Allow cookies to cool on baking sheet for a few minutes before moving to a cooling rack.
Cream Cheese Whipped Cream
- In a medium bowl combine softened cream cheese and ½ cup powdered sugar. Mix with a hand mixer until smooth.
- In a separate bowl combine heavy whipping cream and vanilla extract. Whip on high speed until stiff peaks form
- Carefully add cream cheese mixture to whipped cream and whip on low until combined.
- Place whipping cream in a piping bag or spread with a knife. Frost tops of cookies and place a spoonful of pie filling in center.
- Store cookies in refrigerator.
StorageStorage: Store cookies in an airtight container for up to 7 days in refrigerator. They are best if enjoyed within 2-3 days. Freezing: Black Forest Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together. Allow cookies to fully thaw before eating.
Room Temperature IngredientsButter should be softened by allowing to sit on counter for 1 hour prior to mixing cookie dough. Butter will still be chilled but will allow a finger impression when pressed. Butter that is too soft has become mush. Baking with eggs that are room temperature also helps for when mixing cookie dough together. Ingredients will cream easier creating a lighter cookie!
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.