This recipe has been one of my favorite ways to bring the Black Forest combination of chocolate and cherries to the cookie jar. I first made these cookies the winter I was craving the flavors of a classic Black Forest cake without the fuss of layers and frosting. The result was surprising: the cookies were soft and slightly chewy, with pockets of juicy, sweet maraschino cherry balanced against bittersweet cocoa and melty chocolate chips. They quickly became the treat I bring to potlucks and holiday gatherings, and friends always ask for the recipe.

The texture is intentionally plush rather than crisp. The brown sugar and butter create a tender crumb while the cocoa gives that deep chocolate backbone. The chopped maraschino cherries add bursts of sticky sweetness and a hint of almond-like flavor from the cherry syrup, while extra chips pressed into the tops make the presentation irresistible. I love that these are simple enough for a weeknight bake and pretty enough for a festive cookie plate.

Ingredients

• Unsalted butter: 1/2 cup (1/2 stick) softened. Use real butter for flavor and texture; stick butter like Land O Lakes or Kerrygold gives a rich finish. Room temperature butter blends more uniformly with sugar for a tender crumb.
• Brown sugar: 3/4 cup packed. Light brown sugar adds molasses notes and chewiness. Measure by spooning into the cup and pressing gently for accuracy.
• Egg: 1 large at room temperature. It provides structure and moisture; let it sit out for 15 minutes if refrigerated.
• Vanilla extract: 1 teaspoon. Use pure vanilla for the best aroma; imitation will work in a pinch but the flavor is noticeably different.
• All-purpose flour: 1 1/3 cups. Spoon and level for accuracy or use a kitchen scale — King Arthur or Gold Medal is reliable.
• Unsweetened cocoa powder: 1/4 cup. Dutch-processed yields a deeper flavor, natural cocoa gives a brighter acidity; both work but alter the chocolate note slightly.
• Baking soda and salt: 1/2 teaspoon baking soda and 1/4 teaspoon salt to balance sweetness and help the cookies spread just enough.
• Maraschino cherries: 1/2 cup drained and finely chopped plus extras for garnish. Pat dry thoroughly on paper towels to avoid excess moisture in the dough.
• Semisweet chocolate chips: 3/4 cup plus extra for garnish. I prefer Ghirardelli or Guittard semisweet for melting and flavor balance.
• To finish: Additional chopped maraschino cherries and chocolate chips to press on top before baking for a pretty, glossy finish.

Instructions

Preheat: Heat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper. Preheating ensures even spread and consistent bake time. If using multiple racks, rotate halfway through baking. Cream butter and sugar: In a mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar for about 1 minute until combined and slightly fluffy. Use an electric mixer on medium speed or a sturdy wooden spoon; the goal is incorporated, not aerated like cake batter. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until smooth. The mixture should look glossy and well combined. Scrape the bowl to ensure even distribution. 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. Whisking removes lumps and ensures even leavening. Fold dry into wet: Gradually add the dry mix to the wet mixture, folding with a spatula. The batter will be thick; work carefully to avoid overmixing which can make cookies tough. Stop when no dry streaks remain. Prepare cherries and chips: Drain and pat 1/2 cup finely chopped maraschino cherries on paper towels to remove excess syrup. Fold the cherries and 3/4 cup semisweet chocolate chips into the dough until evenly distributed. Scoop and garnish: Use a cookie scoop to portion dough into balls about 1 1/2 tablespoons each and place on the prepared sheet. Gently press extra chopped cherries and chips into the tops for an attractive finish and extra flavor. Bake and cool: Bake at 350 degrees Fahrenheit for 13 to 15 minutes until the edges are set and centers still soft. Allow cookies to cool to the touch on the baking sheet for about 15 minutes before transferring to a wire rack to cool completely. Cooling on the sheet finishes the set without hardening the interior.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they will keep for up to four days; refrigerating can extend them to a week but may firm the texture. For longer storage, arrange cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months. To refresh, warm in a 300 degree Fahrenheit oven for 5 to 7 minutes or microwave briefly for 10 to 15 seconds.

Ingredient Substitutions

To make these gluten-free use a 1-to-1 cup-for-cup gluten-free flour blend such as King Arthur Measure for Measure; the texture will be almost identical. For dairy-free swaps, replace butter with a vegan stick margarine and use dairy-free chocolate chips. If you prefer a less sweet cookie, reduce chocolate chips to 1/2 cup and use dark chocolate. If you do not have maraschino cherries, soaked and sweetened dried cherries rehydrated briefly will work, though the fresh burst will be different.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a dessert that nods to Black Forest cake. For a party platter, display cookies on a tiered stand with sprigs of fresh mint and small bowls of extra cherries and chips for garnish. They pair beautifully with coffee, hot chocolate, or a robust black tea. For adult gatherings, place a small dish of kirsch alongside to drizzle for an authentic touch.

Cultural Background

The classic Black Forest combination originates from the Black Forest region of Germany and traditionally features chocolate, cherries, and whipped cream atop layers of cake. Translating those elements into a cookie keeps the essential flavor trio while simplifying the delivery. This adaptation is an American take on the original, focusing on convenience and portability rather than layered presentation.

Seasonal Adaptations

In summer, swap maraschino cherries for fresh pitted cherries lightly macerated with sugar and a splash of lemon; reduce added moisture by patting them dry. For the holidays add a pinch of cinnamon or replace semisweet chips with peppermint-infused chocolate. In late winter, use dark chocolate and a teaspoon of espresso powder to deepen the cocoa notes for a richer seasonal treat.

Meal Prep Tips

Make dough ahead: form into balls and freeze on a tray, then transfer to a bag. Bake straight from frozen, adding a couple of minutes to the bake time. This makes it easy to have freshly baked cookies on demand. For portion control, scoop dough into uniform sizes with a cookie scoop and label freezer bags by date so you always know how long they have been stored.

These cookies bring comfort and celebration together in one bite. Try the variations, make them your own, and enjoy sharing them with friends and family — they have a way of becoming a favorite.