Best Black Forest Cookies Recipes

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

BLACK FOREST ICEBOX COOKIES

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; if desired, stir in food coloring. Cool to room temperature. , In a small bowl, combine the mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with remaining wafers. Place on a waxed paper-lined baking pan., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Refrigerate, covered, for up to 4 hours before serving.

BLACK FOREST CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 F. In a large bowl, stir together well, flour, cocoa powder, baking soda, and salt. (You can sift if you like to mix cocoa more easily, but stirring works.)
• 2. In medium bowl cream butter, sugars and vanilla until creamy.
• 3. Add eggs, beat well.
• 4. Gradually add flour mixture, beating well.
• 5. Stir in chocolate chips, nuts, and cherries.
• 6. Drop by rounded teaspoons onto an ungreased cookie sheet.
• 7. Bake 10-12 minutes until tops are lightly set. (Time can vary depending on where you live.) Note: Underbake by a minute or two if you are shipping, and they will stay moist and chewy longer.
• 8. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

BLACK FOREST CRINKLE COOKIES

Steps:

• Preheat oven to 350.
• Whisk flour, sugar, baking powder, and salt together, set aside.
• Melt butter.
• Add cocoa to melted butter, whisking until smooth.
• Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
• Stir chocolate mixture into flour mixture until just combined.
• Fold chocolate chips and cherries into the dough until evenly distributed.
• Shape into generous two inch balls.
• Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
• Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.

BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES

Steps:

• Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
• Whisk flour, baking soda, and salt together in a medium bowl.
• In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
• Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
• Beat in extracts and then eggs.
• Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
• Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
• Cover the bowl and chill for at least 2 hours
• Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
• Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
• Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!

BLACK FOREST SANDWICH COOKIES

Steps:

• In a small bowl, combine the cheese, confectioners' sugar and brandy. Spread 1 tablespoonful over a wafer; top with 1 tablespoonful pie filling and a second wafer. Repeat. Refrigerate for at least 2 hours before serving.

BLACK FOREST THUMBPRINT COOKIES

Steps:

• Cream butter and sugar. Add egg and vanilla. Beat well. Add dry ingredients until combined. Shape into 48 - 1 inch balls. Place on ungreased cookie sheet and make thumbprint in center of each cookie. Place a maraschino cherry into each indentation.
• Melt chocolate chips and condensed milk just until soft. Stir in 4 tsp cherry juice and spoon about 1 tsp of frosting on top to cover cherry. Add more cherry juice if frosting needs to be thinned. Bake at 350F for 8-10 minutes.

BLACK FOREST THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, milk and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., In a food processor, combine the cherries, spreadable fruit, Amaretto and lemon zest. Cover and pulse until chopped; set aside. Place egg whites and almonds in separate shallow bowls. Roll dough into 1-in. balls. Coat in egg whites, then roll in almonds., Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with cherry mixture. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

BLACK FOREST CRINKLE COOKIES

Steps:

• WHISK flour, sugar, baking powder, and salt together in a bowl MELT butter in a second microwave safe bowl or small saucepan over low heat ADD cocoa to melted butter, whisking until smooth, STIR in eggs, coffee mixture, and vanilla, fully blending in each one before adding the next. STIR chocolate mixture into flour mixture just until combined FOLD chcoclate chips and cherries into the dough until evenly distributed. SHAPE into generous 2" balls using #40 cookie scoop or a heaping tablespoon measure ROLL balls in powdered sugar two times, then arrange on a prepared baking sheets, spacing 2" apart BAKE for 12-14 mins, or until cookies are cracked, yet still soft; DO NOT overbake Let cookies cool on the pan for 5 mins then transfer to rack

DEBBIE'S BLACK FOREST COOKIES

Steps:

• Cream butter, add chocolate pudding, egg and flour. Beat until smooth. Roll 1 tbsp. batter into a ball, place on an ungreased cookie sheet. Make an indent with your thumb in the centre of each cookie. Bake at 325 for 5 minutes. Remove from heat, press indent again, fill with cherry jam. Continue baking for 10 to 15 minutes. Cool on wire rack. Melt chocolate chips and butter over low heat. Drizzle glaze over cooled cookies. May be frozen.

BLACK FOREST COOKIES (2004)

Steps:

• Heat oven to 350F. Whick flour, cocoa, baking powder and salt in a medium bowl until well blended. Melt butter and 1 cup chocolate chips in a medium saucepan over low heat, stirring often just until melted. Remove from heat; cool 10 minutes. Whisk in sugar, then eggs and vanilla until blended. Add flour mixture; stir until smooth. Stir in 1 1/4 cups cherries and remaining 1/2 cup chips. Drop rounded measuring tablespoons of dough 2 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes until firm when gently pressed. Remove to rack to cool completely. FROSTING Beat ingredients in a medium bowl with mixer on medium-low speed until fluffy. Stir in remaining shopped cherries. Spread about 1 1/2 tsp. frosting on each cookie. Let frosting set about 2 hours. Refrigerate in a rigid container with wax paper between layers up to 1 week.

BLACK FOREST CHERRY COOKIES

Steps:

• 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.

BLACK FOREST COOKIES

Steps:

• 1. Preheat oven to 350. Line sheets with parchement paper; set aside. In medium bowl, whish flour, cocoa, baking powder and salt. Set aside. 2. Place chopped chocolate and butter in heat proof bowl set over pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs until smooth. 3. Whisk in dry ingredients just until combined (do not overmix). Fold in chips, cherries, and almonds. Press plastic wrap directly onto surface of dough and refrigerate until firm, 30-40 minutes. 4. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart. Bake until edges are firm, but not darkening-- 11-13 minutes. Cool on baking sheet 1-2 minutes. transfer to wired rack to cool.

BLACK FOREST COOKIES RECIPE - (4.4/5)

Steps:

• In a small bowl combine cherry preserves and 1 tablespoon cherry flavored brandy. Spread 1 tablespoon of the cherry mixture on each of 10 to 12 cookies; set aside. In a medium bowl combine chocolate frosting and 1 tablespoon cherry-flavored brandy. Spoon frosting into a decorating bag fitted with a large round tip. Pipe frosting in concentric circles to cover each cookie. If desired, top each cookie with a maraschino cherry.

BLACK FOREST COOKIES

Steps:

• In a large bowl, cream butter, sugar, egg, and vanilla until light and fluffy. Add remaining ingredients, except cherries, and blend at low speed until a stiff dough forms, about 1 minute. Shape dough into 1-inch balls, using a heaping teaspoon of dough for each. Place 2 inches apart on ungreased cookie sheet. Push one whole cherry halfway into each ball. When all cookies are molded and cherries are pushed in, prepare frosting and use immediately. Frosting: In small, heavy saucepan, melt chocolate and condensed milk over low heat, stirring constantly. Remove from heat. Add remaining ingredients and stir until smooth. Frost each cherry by spreading 1/2 teaspoon of frosting over each cookie. Bake frosted cookies for 8-10 minutes at 350° until puffy. Store tightly covered.