These indulgent Black Forest Cookies are everything you love about the classic Black Forest cake, reimagined into a rich, fudgy cookie! With layers of chocolate, a tangy cherry center, and whipped cream frosting, each bite is pure decadence.

About This Recipe

Inspired by the famous German dessert, these cookies are a fun twist on Black Forest cake (or Schwarzwälder Kirschtorte), which traditionally layers chocolate sponge cake with cherries, whipped cream, and chocolate shavings. It originated in the Black Forest region of Germany, where kirsch (a cherry brandy) was often used to flavor the cherries and cream.

In this cookie version, you still get that iconic combination of dark chocolate and tart cherry, but in handheld form. The base is a soft and chewy double chocolate cookie, rich with cocoa and melty chocolate chips. After baking, a center indentation is filled with homemade cherry compote and a swirl of lightly sweetened whipped cream—finished with chocolate shavings (and a cherry on top if you’d like!).

If you’re a chocolate lover or a fan of cherry desserts, these are an absolute must-try. The combo of tart cherries and deep chocolate is elite—a flavor match made in dessert heaven.

What You Need To Make This Recipe

For the cookies:

Melted unsalted butter – for that rich, fudgy texture
Brown sugar & granulated sugar – the combo adds depth and moisture
Egg + egg yolk – for structure and chewiness
Vanilla extract – for warmth and flavor
Heavy cream – adds extra moisture and softness
All-purpose flour – your base dry ingredient
Unsweetened cocoa powder – choose a good-quality one for intense chocolate flavor
Baking soda & salt – for rise and balance
Chocolate chips – for pockets of melty goodness

For the cherry compote:

Cherries (fresh or frozen) – pit and halve them before use
Water – helps cook the compote down
Granulated sugar – just enough to sweeten without overpowering
Vanilla extract – adds a warm, mellow note
Cornstarch – thickens the compote to prevent soggy cookies
Lemon zest – adds a fresh, bright touch to balance the richness

For the whipped cream frosting:

Chilled heavy cream – make sure it’s cold for best whipping results
Powdered sugar – just a bit for sweetness and structure

Toppings:

Chocolate shavings – dark or semi-sweet chocolate works best
Fresh cherries – optional but perfect for that final Black Forest touch

Substitues

Butter – Can be replaced with vegan butter for a dairy-free version. Avoid oils, as they’ll change the cookie texture.
Egg + egg yolk – Use a flax egg or egg replacer if needed, but note that texture may vary slightly.
Heavy cream (for cookies & frosting) – Can be swapped with full-fat coconut cream for a dairy-free option. Chill it and use only the solid part for whipping.
Chocolate chips – Chopped chocolate bars or dairy-free chocolate work just as well.
Cherries – Frozen cherries are a great alternative to fresh and work perfectly in the compote. Canned cherries can also work, but adjust sugar as needed.
Cornstarch – Can be replaced with arrowroot starch or tapioca starch in equal quantity.

How To Store Black Forest Cookies

Once the cookies are fully assembled with the cherry compote and whipped cream frosting, they should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 2 to 3 days, but for the best texture and appearance, I recommend serving them within 24 hours.

If you’re planning ahead, you can bake the cookies in advance and store them (without toppings) at room temperature in an airtight container for up to 4 days. The cherry compote can also be made ahead of time and kept in the fridge for up to 5 days, or frozen for longer storage. Just thaw it in the fridge before using.

The cookie dough itself can be chilled in the fridge for up to 48 hours or frozen for up to 2 months. If baking from frozen, just add an extra minute or two to the bake time.

Pro Tips

Don’t skip the chill time for the cookie dough. It helps the cookies hold their shape and enhances the flavor.
The cherry compote should be thick—thicker than usual—to prevent it from soaking into the cookie. It will continue to thicken as it cools.
Use cold heavy cream straight from the fridge for the whipped cream. This helps it whip up faster and hold stiff peaks.
Spread the whipped cream gently over the cherry filling to keep the layers clean and even.
For a more classic Black Forest flavor, add a splash of kirsch or cherry liqueur to the cherry compote (optional and adult-friendly!).

Make-Ahead Tips!

You can make the cookie dough up to 2 days ahead and refrigerate it, or freeze the scooped dough for up to 2 months.
The cherry compote can be prepared in advance and stored in the fridge for up to 5 days.
Bake the cookies a day or two ahead and assemble them just before serving for best freshness and presentation.

black forest cookies 3 — Black Forest Cookies

FAQ’s

Can I use store-bought whipped cream or cherry filling?

You can, but homemade gives the best flavor and texture. The quick cherry compote is simple and worth the effort!

Do these black forest cookies freeze well?

The baked cookies freeze great without toppings. Just thaw and decorate before serving.

Can I make these black forest cookies gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend designed for baking.

black forest cookies 4 — Black Forest Cookies

These Black Forest Cookies are the ultimate treat for when you want something rich, fruity, and indulgent—but still easy and fun to make. Whether for a gathering, the holidays, or just because you’re craving something chocolatey and cherry-filled, these cookies won’t disappoint.

If you loved these Black Forest Cookies, don’t miss out on some of my other reader favorites! Try the rich and fudgy Chocolate Crinkle Cookies, or keep the dessert-inspired fun going with Tiramisu Cookies and Strawberry Cheesecake Cookies—both delicious twists on classic desserts. For something nutty and indulgent, my Double Chocolate Pistachio Cookies are a must, and if you’re craving something cozy and chewy, the Brown Butter Oatmeal Cookies will hit the spot. There’s a cookie here for every craving!

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Black Forest Cookies

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Prep Time 25

Cook Time 20

Chill Time 2

Total Time 2 45

Course Dessert

Cuisine American, European

Servings 9 cookies

Calories 337 kcal

Equipment

1 Large bowl
2 Spatulas
1.5 tbsp cookie scoop or just a spoon
1 Saucepan
1 Medium-sized bowl
1 Small bowl
Electric hand/stand mixer
Baking sheet lined with parchment paper
1 Plate lined with parchment paper
Kitchen scale
Measuring spoons

Ingredients

For the cookies

113 g unsalted butter (1/2 cup) melted
130 g brown sugar (1/2 cup)
50 g granulated sugar (1/4 cup)
1 egg + 1 egg yolk
1 tsp vanilla extract
15 ml heavy cream (1 tbsp)
130 g all-purpose flour (1 cup + 2 tbsp)
75 g unsweetened cocoa powder (2/3 cup)
1 tsp baking soda
¼ tsp salt
½ cup chocolate chips

For the cherry compote

100-150 g cherries fresh or frozen, pitted and halved
20 ml water (2 tbsp)
20 g granulated sugar (1 1/2 tbsp)
1 tsp cornstarch
1 tsp lemon zest

For the whipped cream frosting

120 ml heavy cream (1/2 cup) chilled
1 tbsp powdered sugar

Toppings

Chocolate shavings
Fresh cherries optional, but highly recommended for that Black Forest look!

Instructions

Make the cookie dough:

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Use a spatula or whisk to mix until smooth and well combined. Add in the egg and the egg yolk, then mix again until fully incorporated. Stir in the heavy cream and vanilla extract.
Add in flour, cocoa powder, baking soda, and salt. Stir until no streaks of flour remain. Fold in the chocolate chips until evenly distributed.
Using a 1.5 to 2 tablespoon cookie scoop, portion out the dough and place the scoops onto a parchment-lined plate or tray. Cover and chill the dough balls in the refrigerator for at least 2 hours or up to overnight. This step is important to help the cookies hold their shape and develop a richer flavor.

Prepare the cherry compote

While the cookie dough is chilling, prepare the cherry filling. In a medium saucepan, combine the water, granulated sugar, lemon zest, vanilla extract, and cornstarch. Stir to dissolve the cornstarch completely.
Add the pitted and halved cherries to the pan and place over medium heat. Stir continuously as the mixture begins to simmer. As the cherries soften, gently press them with the back of your spatula or spoon to break them down and release their juices. Continue cooking for about 5–6 minutes, or until the mixture thickens into a jammy compote.
Once thickened, remove from heat and transfer the compote to a bowl. Let it cool to room temperature, then chill in the refrigerator until you're ready to assemble the cookies.

Bake the cookies

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and arrange the chilled cookie dough balls on it, spacing them 1.5 to 2 inches apart to allow for spreading.
Bake the cookies for 13 to 14 minutes, or until the edges look set and the centers still look slightly soft. Remove the tray from the oven and, while the cookies are still hot, use the back of a tablespoon to gently press an indentation into the center of each cookie. This will make space for the cherry compote later.
Allow the cookies to cool on the baking tray for about 10 minutes, then transfer them to a wire rack to cool completely.

Make the whipped cream frosting

In a medium bowl, pour in the cold heavy cream and add the powdered sugar. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or the cream may become grainy

Assemble the cookies

Once the cookies have cooled and the cherry compote is chilled, it’s time to assemble. Spoon about 1 heaping teaspoon of cherry compote into the center indentation of each cookie. Then, top with ½ to 1 tablespoon of whipped cream frosting. Use the back of a spoon or an offset spatula to gently spread the whipped cream on top of the cherry layer.
Finish each cookie with a sprinkle of chocolate shavings for that classic Black Forest cake look. If you like, top with a whole or half a cherry for a cute, bakery-style presentation.

Keyword black forest, cherry, chocolate, cookies