This Black Forest cookie is everything I reach for when I want the nostalgia of a classic cake in a hand-held form. I first developed this version on a rainy afternoon when I had a jar of maraschino cherries and a craving for something chocolaty and comforting. The finished cookie is tender at the center, just slightly crisp on the edges, and studded with bright cherry pieces that cut through the chocolate with a sweet-tart pop. Family members asked for extra jars of cherries after the first batch, and it quickly became a cookie that appears at birthdays, after-school treats, and small dinner parties.

What makes these cookies special is the balance of textures and flavors: a rich cocoa batter, the chew of chocolate chips, and the soft, juicy cherry pieces that keep each bite lively. I like pressing a few cherry bits and chocolate chips on top before baking so every cookie looks irresistible. Over the years I’ve refined the mixing order and the chill time so the cookies spread just enough to be attractive but remain thick and chewy. If you love the idea of a Black Forest cake but want portable, quick-bake comfort, these are worth keeping in your repertoire.

Ingredients

• Unsalted butter: Use 1/2 cup (1 stick) of butter, softened to room temperature. Real butter gives the best flavor; I reach for Plugra or Kerrygold when I want a richer finish. Softening to the point where a finger leaves an impression makes creaming with sugar quick and even.
• Packed brown sugar: 3/4 cup packed. The molasses in brown sugar adds moisture and chew to the cookie. Measure by packing it firmly into the cup, scraping level, for consistency.
• Large egg: One large egg provides structure and lift; tempering eggs to room temperature helps the dough come together smoothly.
• Vanilla extract: 1 teaspoon of pure vanilla enhances the chocolate and cherry flavors; avoid imitation vanilla for best results.
• All-purpose flour: 1 1/3 cups. Spoon and level into the measuring cup for accuracy. If using a gluten-free substitute, choose a cup-for-cup blend labeled for baking.
• Unsweetened cocoa powder: 1/4 cup. Dutch-process cocoa gives a deeper flavor and darker color, while natural cocoa is brighter and slightly more acidic — both work.
• Baking soda and salt: 1/2 teaspoon baking soda and 1/4 teaspoon salt to balance sweetness and provide a gentle lift.
• Maraschino cherries: 1/2 cup drained and finely chopped. Pat them well with paper towels to remove excess syrup; moisture control is key for texture.
• Semi-sweet chocolate chips: 3/4 cup, plus extras for garnish. Use chips or chopped chocolate for a more melty texture.
• Toppings: Additional chopped cherries and chocolate chips for pressing onto the dough before baking, which creates an attractive finish.

Instructions

1. Preheat and prepare:Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper; this promotes even browning and prevents sticking. If you like slightly crisper bottoms, use a light-colored baking sheet and avoid dark nonstick pans that over-brown cookies.2. Cream butter and sugar:In a large mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar using an electric mixer for about 1 minute until combined and glossy. This step incorporates air and starts dissolving the sugar — do not overbeat into a pale cream, a minute is sufficient for this dough.3. Add egg and vanilla:Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and beat until smooth and homogenous. If your egg is cold, let it sit a few minutes at room temperature so the batter stays emulsified.4. Combine dry ingredients:In a separate bowl whisk together 1 1/3 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Sifting is optional but helps break up any lumps in cocoa and gives a lighter crumb.5. Bring the dough together:Gradually fold the dry mix into the wet batter with a spatula until just combined. The dough will be thick and slightly tacky; avoid over-mixing to keep cookies tender.6. Add cherries and chocolate:Drain and finely chop 1/2 cup maraschino cherries, blotting with paper towels to remove syrup. Fold the cherries and 3/4 cup semi-sweet chocolate chips into the dough until evenly distributed. If cherries seem moist, add a tablespoon extra flour to offset the moisture.7. Portion and garnish:Use a cookie scoop to portion dough into roughly 2-tablespoon balls, placing them 2 inches apart on the prepared sheet. Press extra chopped cherries and a few chips onto the top of each ball for a bakery-style finish.8. Bake and cool:Bake for 13 to 15 minutes until edges are set and centers look slightly underbaked for a soft interior. Let cookies cool on the sheet for about 10 to 15 minutes to firm up before transferring to a rack; this gentle finish prevents crumbling and gives perfectly chewy centers.

Storage Tips

Store completely cooled cookies in an airtight container with a layer of parchment between tiers to prevent sticking. For short-term keeping, room temperature is fine for three days; for longer storage refrigerate up to a week. To freeze, lay scooped dough or baked cookies on a tray so they freeze individually, then move them to a zip-top freezer bag. Thaw baked cookies at room temperature or warm briefly in a 300ºF oven for 5 minutes to revive softness. If freezing dough, bake from frozen and add 2 to 3 extra minutes to the baking time.

Ingredient Substitutions

If you need to adapt the formula, swap equal measures of a trusted cup-for-cup gluten-free flour blend if wheat-free is required; King Arthur Measure for Measure works well in this dough with the same texture. For a dairy-free version, substitute vegan butter sticks and dairy-free chocolate chips; note that the flavor profile will be slightly different and spread may vary, so chill the dough briefly before scooping. For a deeper chocolate note, use dark chocolate chunks in place of semi-sweet chips; for a brighter cherry note, use glacé cherries or lightly macerated fresh cherries with a small reduction of added liquid.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a dessert that echoes Black Forest cake, or place cookies on a platter garnished with fresh mint for parties. They pair nicely with hot coffee, espresso, or a glass of cold milk. For evening gatherings, arrange on a dessert board with dark chocolate shards and maraschino cherries for a themed display. These cookies also make charming hostess gifts when wrapped in parchment and tied with baker’s twine.

Cultural Background

The flavor combination comes from the Black Forest cake, a German classic combining chocolate sponge, cherries, and whipped cream. Translating that profile into a cookie is part of a larger trend of deconstructing familiar desserts into portable, everyday formats. While not traditional, these cookies celebrate the same contrasts — deep chocolate and bright cherry — in a form that’s approachable and shareable.

Seasonal Adaptations

In winter, use jarred maraschino cherries for color and convenience; in summer, use fresh pitted cherries lightly macerated with a tablespoon of sugar and thickened to avoid extra moisture. For the holidays, stir in a teaspoon of orange zest or a pinch of cinnamon for warmth. You can also fold in toasted almonds or use white chocolate chips for a sweeter, festive variation.

Meal Prep Tips

For cookie prep, make the dough in the morning, portion and chill scoops on a sheet tray, then bake small batches as needed. Chilled scoop-and-bake portions make hosting effortless: pull a dozen from the fridge, bake, and serve warm within 20 minutes. Label frozen dough with the bake time and date so you can rotate through batches during busy weeks. Use silicone mats for baking consistency and to avoid extra greasing.

These cookies bring together a nostalgic cake flavor in an easy, repeatable bite. I hope they become as often-requested at your house as they are at mine — a little jar of cherries goes a long way to brighten ordinary days and special occasions alike.