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    Home » Recipes » Chocolate

    Chewy Black Forest Cookies

    Published: Dec 4, 2020

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    Jump to Recipe Print Recipe

    Chewy Black Forest Cookies!

    Originally posted July 21, 2011. Updated 12/4/2020

    A plate of chewy chocolate black forest cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    This Chewy Black Forest Cookies recipe is a perennial favourite. Pretty, tasty, easy to make, and great for holiday entertaining & gifting!

    SO, it’s been almost a decade since I first posted this recipe... sounds like it’s about time to update the post!

    This recipe is a variation of my chewy chocolate cookie base recipe, that you might recognize from my Chewy Chocolate Mint Chip Cookies Recipe, or Chewy Chocolate White Chip Cookies recipes.

    Later on, it inspired the creation of my chewy chocolate gluten-free cookies recipe, which I've blogged in the form of my Gluten-Free Chewy Chocolate Salted Caramel Cookies.

    Loads of good stuff, here!

    A plate of chewy chocolate cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    Anyway!

    Back in the day, this was a very popular item on my holiday cookie tray orders, as well as for gift box orders around Christmas time.

    Not surprising, really - they’re a fudgy, chewy chocolate cookie with chunks of maraschino cherries and a white chocolate drizzle... what else is there to say?

    Of course they were popular!

    A plate of chewy chocolate black forest cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    Holiday Cookie Recipes

    Well, with the holidays coming up, it’s probably a good time to not only update this particular recipe, but to direct your attention to some other amazing holiday cookie recipes, as well.

    After all, as great as these cookies are... a proper holiday tray should have a great selection of cookies. I love including a variety of flavours, colours, and textures.

    This is both for visual appeal, and to try to make sure that there is something there for everyone.

    Additionally, I like to recommend a few gluten-free cookies, as well.

    Just be sure to keep your gluten-free offerings separated from the gluten cookies at all times - cross contamination can happen at any time, from raw ingredients all the way through to presentation!

    So, before I get to this recipe, a few suggestions to accompany it:

    A plate of chewy chocolate cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    Holiday Cookies

    Sweet Ecstasy Cookies - This recipe is ingredients-intensive and makes a TON ... so I usually only make it around the holidays. There’s a bit of everything in these, and they’re *wildly* popular whenever I make them!

    Boozy Chocolate Haystack Cookies - This is a slightly more adult version of a childhood favourite. Use certified gluten-free oats to make these gluten-free!

    Noelles - My version of a childhood favourite. Chocolate, coconut, and maraschino cherries make these a pretty - and tasty - holiday staple in our house!

    Pecan Pie Cookies - Another one of the recipes that was SUPER popular back when I catered holiday trays. These unique cookies are not only full of flavour and texture, they’re gorgeous!

    Spiced Oatmeal Raisin Cookies - A kicked up version of an old childhood favourite. I love what warm spices do with a traditional chewy oatmeal cookie.

    Peppermint Swirl Meringue Cookies - These are actually inherently gluten-free, but I included them here because they’re also a mainstream favourite. A little effort to make, but super satisfying and festive!

    Fruitcake Cookies - I may not be a fan of glaceed fruit, but those who are go WILD over these cookies. They’re laced with Jack Daniel’s, so that may have something to do with it, LOL!

    Chai Shortbread - a simple, elegant cookie with great flavour.

    A plate of chewy chocolate cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    How to Make Chewy Black Forest Cookies

    These cookies are easier to make than you may think, but there are definitely a few key points to keep in mind when making them. So, let me walk you though it:

    1. Use Maraschino Cherries and DRAIN THEM WELL

    First and foremost: Don’t use glaceed cherries with this. Just... don’t.

    Drain your cherries, chop them up, and then pat them down with a paper towel if needed - you want to be rid of any extra moisture, or these will spread like mad.

    You could probably use fresh or canned cherries, but moisture is going to be a huge issue here, as well.

    Canned can be chopped, drained, and patted down like maraschino cherries are... but fresh ones will probably do better if you pit them, chop them up, and let them air out in the fridge for a day or so.

    A plate of chewy chocolate cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    Follow the Directions to Make the Dough

    Be sure to start out with softened butter, and whip it well before creaming in the sugars - it’ll make life a lot easier!

    Check the consistency of the dough. A little moist is fine, but you don’t want it super sticky.

    A close up view of a mixing bowl with chocolate cookie dough in it. The dough is generously studded with bits of maraschino cherries.

    If your dough is very sticky - if your cherries were too wet - you can add a bit more flour / cocoa to dry it out a bit. I like to add a 50/50 mixture of the two, as flour alone will dilute the chocolate flavour.

    Roll Your Dough... or Don’t

    When I first posted this recipe, I used to roll the dough balls by hand. I’ve gotten lazy and a bit more mess-averse in the ensuing years, so now I use an ice cream scoop to portion it out.

    If rolling by hand, you’ll want to flatten them *slightly* - just enough to prevent them from rolling.

    If using an ice cream scoop, just level off the dough in the scoop and plop it down on the prepared baking sheet, flat side down.

    If you’re in a very warm house - or your dough still feels a bit too sticky - you can chill your dough if you’d like. This will help prevent spreading.

    Place your dough balls on a prepared baking sheet, leaving plenty of room for any spread - at least 2" apart.

    A close up view of a mixing bowl with chocolate cookie dough in it. The dough is generously studded with bits of maraschino cherries. An ice cream scoop rests in the dough.

    Bake the Cookies

    I like to bake a small pan of the cookies for the first round, to check if the dough is a good consistency.

    If everything’s good, I’ll bake the rest of the dough as-is.

    If it’s too warm in the house, or the dough was too wet, I’ll either add a bit more flour/cocoa, or chill the dough for 30 minutes, to rein in the spread.

    Also: Be sure to not overbake the cookies.

    It’s better to slightly under bake them and put them back in for a minute, than to overshoot and end up with a dry, crunchy cookie.

    A parchment lined baking sheet with freshly based chewy chocolate cookies on it. The cookies are visibly studded with bits of cherries throughout.

    Let Your Cookies Cool

    I let the cookies cool for a couple minutes before removing them from the hot pan.

    You’re going to want to let them cool to room temperature before proceeding, also.

    Drizzle the Chocolate!

    Back in the day, I used to melt the white chocolate, transfer it to a microwaveable squeeze bottle, and squeeze out fat little snakes of white chocolate in a zig zag pattern across the cookies.

    I’d reheat the bottle as necessary - generally a pain.

    These days, I melt the chocolate and use a spoon to scatter the white chocolate across the cookies. Much quicker and easier!

    A hand holds a spoon of melted white chocolate over a tray of chocolate cookies, some of which have already been drizzled with white chocolate.

    You’re going to want the white chocolate to be good and hot, but be careful not to burn it.

    As the chocolate cools, the mixture will thicken up, and it won’t scatter as well - don’t be afraid to reheat and stir as needed!

    Note: I like to cover my work surface with parchment paper, spread the cookies out, and just scatter the chocolate over them in groups. The parchment paper makes for easy clean up!

    A plate of chewy chocolate black forest cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    Let the Cookies Set

    White chocolate STARTS to set up quickly - as you’ll notice when scattering it - but it takes quite a while to actually, fully set up. Give it that time!

    Once the chocolate has solidified, transfer cookies to an air tight container.

    Enjoy!

    A plate of chewy chocolate cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    More Chocolate Recipes

    Looking for a tasty ways to indulge your inner chocoholic? I've got you covered!

    Chocolate Dessert Ravioli
    Chocolate Fondues and Fountains
    Cookies N Cream Cake
    Creme de Menthe Nanaimo Bars
    Dark Chocolate Coffee Truffles
    Ultimate Double Chocolate Brownies
    Grownup Hot Chocolate & Hot Cocoa
    Homemade Deep N' Delicious Cake
    Milk Chocolate Chai Truffles
    Peppermint Patties
    Puffed Wheat Squares

    A plate of chewy chocolate black forest cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Now, how about that Chewy Black Forest Cookies recipe?

    A plate of chewy black forest cookies, studded with bits of maraschino cherry and drizzled in white chocolate.

    A plate of chewy chocolate black forest cookies, studded with bits of maraschino cherry and drizzled in white chocolate.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.92 from 12 votes

    Chewy Black Forest Cookies

    This Chewy Black Forest Cookies recipe is one of the earlier recipes posted to my blog, but is a perennial favourite. Great for holiday entertaining & gifting!
    Prep Time20 mins
    Cook Time15 mins
    Cooling Time20 mins
    Total Time55 mins
    Course: Dessert, Snack
    Cuisine: American, Holiday
    Servings: 24 Large cookies
    Calories: 259kcal
    Author: Marie Porter

    Equipment

    2 Baking Sheets

    Ingredients

    • 2 cups All-Purpose Flour
    • ¾ cup Cocoa Powder
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 ¼ cups Butter softened
    • 1 cup Granulated Sugar
    • 1 cup Brown Sugar
    • 2 Large Eggs
    • 2 teaspoon Pure Vanilla Extract*
    • 1 cup Maraschino Cherries chopped and well drained
    • 1-2 cups White Chocolate Chips

    Instructions

    • Preheat oven to 350°. Combine flour, cocoa, baking soda and salt, set aside.
    • Cream together sugars and softened butter. Add eggs and vanilla, beat until smooth.
    • Slowly add dry ingredient mixture, mix until fully incorporated. Add chopped cherries, stir just until evenly distributed.
    • Roll dough into 1.5” balls, and place on un-greased cookie sheets, leaving 2″ between cookies. Flatten slightly.
    • Bake for 13-15 minutes. Cookies will puff during baking, be soft when removed, and will flatten and set when removed from the oven.
    • Cool on cookie sheet for about 2 minutes, until cookies are set. Move cookies to wire rack to cool.
    • Melt white chocolate chips – I like to place them in a glass bowl and microwave them for 45 seconds at a time until almost melted, then stirring until fully melted. .
    • Use a spoon or pastry bag to drizzle melted chocolate over the cookies, allow chocolate to cool and set completely

    Notes

    * Feel free to substitute almond extract, maraschino cherry liqueur, or kirsch.

    Nutrition

    Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 201mg | Potassium: 96mg | Fiber: 2g | Sugar: 26g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

    More Cookie Recipes!

    This recipe is great in its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...

    Boozy Chocolate Haystack Cookies
    Chewy Chocolate Mint Chip Cookies
    Chewy Chocolate White Chip Cookies
    Decorated Sugar Cookies
    Easy Pistachio Macarons
    Fruitcake Cookies
    Holiday Cookies - Noelles
    Hoppy Citrus Macarons
    Malted Milk Meringue Cookies
    Pecan Pie Cookies
    Peppermint Swirl Meringues
    Pistachio Macarons
    Spiced Oatmeal Raisin Cookies
    Sweet Ecstasy Cookies
    Tropical Fruit & Rum Cookies

    Looking for my gluten-free cookie recipes? They're now over on my new gluten-free blog, Beyond Flour!

    Related posts:

    Mocha Nanaimo Bars Mocha Nanaimo Bars Chewy Chocolate Mint Chip Cookies Chewy Chocolate Mint Chip Cookies Close up view of a plate of 3 layered bars. The bottom layer looks like a brownie, the middle is a thick pink buttercream with bits of cherry visible, and the top is a smooth chocolate ganache. Maraschino Cherry Nanaimo Bars A plate of Creme de Menthe Nanaimo Bars - a 3 layered bar. The top and bottom layers are chocolate, and the middle layer is a green buttercream. They are on a green plate, garnished with a sprig of fresh mint. Creme de Menthe Nanaimo Bars
    « Confetti Bars Recipe
    Peppermint Swirl Meringue Cookies »

    Reader Interactions

    Comments

    1. Davonna`

      July 21, 2011 at 7:14 pm

      5 stars
      Thank you for posting this one! The Black Forest and Fruit Cake cookies are my absolute favorites of your cookies! They are AWESOME!!

      Reply
    2. Tabby Animals

      August 02, 2011 at 3:15 am

      5 stars
      Oh! This is so cute. Love the simpleness and the cherries on the cookie. It makes it more perfect because it is chewy. Yum!

      Reply
    3. Tabby Plush

      August 02, 2011 at 3:16 am

      5 stars
      Oh by the way! I also love the melted white chocolate on the top of it.

      Reply
      • Kimberly McNally-Sheppard

        December 19, 2021 at 2:41 pm

        These were awesome!

        Reply
    4. Spinet Schoenhut

      August 03, 2011 at 9:41 pm

      5 stars
      Simple but looks delicious. I can imagine the chewiness of your cookies.

      Reply
    5. Kateryna

      December 04, 2020 at 6:45 pm

      Yum, those look delicious! Something to try at home for sure.

      Reply

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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