Black Forest Cookies
Indulgent cookies combining rich chocolate, cherries, and a creamy filling, reminiscent of the classic Black Forest cake.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure it’s at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Spoon and level when measuring.
- ½ cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips High-quality or your choice of chocolate.
- 1 cup chopped cherries Fresh or frozen, thawed and drained.
For the Cream Cheese Filling
- 1 cup cream cheese, softened Must be at room temperature.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract For filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until thoroughly combined.
- Fold in the chocolate chips and chopped cherries evenly into the dough.
- Drop rounded portions of dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake for 10-12 minutes, until edges are set and centers look slightly soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Filling
- In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Once cookies are cool, spread the cream cheese mixture on the bottom of one cookie and sandwich it with another cookie.
- Repeat for all cookies.
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Notes
For serving, use powdered sugar on top or add a scoop of vanilla ice cream alongside the cookies. Store in an airtight container or refrigerate if filled.