Black Forest Cookies
| Prep time: | 15 minutes + cooling |
| Cook time: | 12-14 minutes |
| Total time: | about 30 minutes |
| Servings: | 12-14 |
| Cuisine: | European, Cookies |
Black forest cookies combine the flavors of chocolate and cherry into a soft, chewy cookie! They are easy to make, only 20 minutes from start to finish. Plus no chilling of the dough is needed. I wasn’t prepared for how popular our maraschino Cherry Garcia cookies were going to be! These Black Forest cookies are like the chocolatey twin of those cookies! I’m a chocolate fan through and through, so I knew I wanted to make a chocolate cookie base that incorporated the same flavors – chocolate and maraschino cherries! The combination of maraschino cherries and chocolate chips reminds me of delicious cherry cordial ice cream. It’s a favorite all year round! The cherry flavor in these cookies is on point. We add these cookies to our cookie trays during the holidays. And we love gifting this easy recipe for Christmas, or even Valentine’s Day.
Ingredients:
¼ cup unsalted butter, softened
¾ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ⅓ cups all purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup drained & finely chopped maraschino cherries, plus extra for garnish
¾ cup semi-sweet chocolate chips, plus extra for garnish
To top the cookies: additional chopped maraschino cherries and chocolate chips
Instructions:
Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and vanilla extract, beat again.
In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. The batter will be thick.
Drain and finely chop the maraschino cherries. Be sure to pat the cherries to absorb as much excess liquid as possible. Add in the chopped cherries and chocolate chips, mixing with a spatula until combined.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional maraschino cherry pieces and chocolate chips all around the outside of the dough balls.
Bake for 13-15 minutes.
Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
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