Real Recipes From Real Home Cooks ®

black forest cherry cookies

a recipe by
Cindi Marie Bauer
Marshfield, WI

These Black Forest Cherry Cookies, are one of my favorite cookies.

serves 4 dozen cookies
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For black forest cherry cookies

  • 2-1/2 c
    all purpose flour
  • 1/4 c
    unsweetened cocoa powder
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1-1/2 c
    semi-sweet chocolate chips
  • 1 c
    packed light brown sugar
  • 2 lg
  • 1 tsp
    vanilla extract
  • 1 (10 oz.) jar
    maraschino cherries, drained and reserve 2 tablespoons of the juice: for frosting the cookies. (be sure to dry the chopped cherries with paper towels.)
  • frosting ingredients:
  • 6 Tbsp
    butter, softened
  • 1/3 c
    kraft marshmallow creme
  • 2 c
    powdered sugar
  • 2 Tbsp
    maraschino cherry juice

How To Make black forest cherry cookies

  • 1
    Preheat oven to 350°F.
  • 2
    In a medium size bowl whisk together thoroughly, the flour, unsweetened cocoa powder, baking powder and salt.
  • 3
    In a medium size saucepan over low heat, melt the butter and 1 cup of semi-sweet chocolate chips; stirring constantly until the chocolate chips have melted.
  • 4
    Remove the pan from the heat, and cool for 10 minutes.
  • 5
    Now whisk in the light brown sugar, eggs, and vanilla extract, until blended together.
  • 6
    Add the flour mixture, and stir until smooth.
  • 7
    Stir in the chopped cherries and the remaining 1/2 cup of chocolate chips.
  • 8
    Drop tablespoons of cookie dough, 2 inches apart onto ungreased baking sheets.
  • 9
    Bake in oven for 10 to 12 minutes, until toothpick inserted in one of the cookies, comes out clean.
  • 10
    Remove cookies to wire racks to cool completely
  • 11
    To make the frosting for the cookies: In a medium size bowl beat together, the frosting ingredients. Pipe or spread frosting over each cookie. (I did sprinkle a bit of red sugar over each cookie, to make them look more festive.) Allow cookies to sit for 2 hours, before placing them in a Tupperware like container. These cookies do freeze well.

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