Rich, fudgy, and chewy dark chocolate and cherry cookies aka Black Forest Cake-inspired Cookies.
These Black Forest Cake-inspired Cookies are filled with chunks of gooey dark chocolate, a cherry preserve center, and topped with white chocolate shavings.
These Black Forest Cake-inspired Cookies are incredibly delicious and addicting and will definitely please any crowd.
They contain a chewy center with crisp edges, topped with a sweet cherry jam, and sprinkled with white chocolate. Not to mention, a whole lot easier than making a cake.
How to make Black Forest Cake-inspired Cookies:
- Melt 4.5 oz. chopped dark chocolate in a large microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remaining to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.
- In a separate smaller bowl, whisk together flour, baking powder, salt, and baking soda. Add dry mixture and non-dairy milk to wet mixture. Whisk until creamy. Let batter sit at room temp. for 10 minutes to firm up.
- Preheat oven to 350°F. Portion out cookie dough using a ~1.5 tbsp cookie scoop and roll into balls. Roll the dough balls in the ⅓ cup granulated sugar.
- Use a teaspoon to make a well in the center of each cookie and fill with ~2 tsp of cherry preserves. Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Top each cookie with shaving of white chocolate and enjoy!
Scroll down for full written recipe.
Why you’ll love these Black Forest Cake-inspired Cookies:
- Chewy, fudgy, and soft. These cookies have the perfect texture of a chewy center with crisp edges.
- Cherry jam. Using store bough cherry preserves for this recipe saves you a whole lot of time without sacrificing the delicious, sweet cherry flavor!
- 100% vegan. This recipe is perfect for anyone who is dairy or egg free!
- Simple and easy to make. Contains easy to find ingredients and requires only one bowl to make.
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not guarantee success with gluten-free substitutions. Feel free to test at your own risk.
Do I have to let the batter sit for 10 minutes?
Yes! This allows the chocolate to harden and prevent cookies from pooling in the oven. Alternatively, you can stick in the fridge for 8 minutes.
Can I freeze the dough?
Yes. Once you’ve formed the dough into balls, add to a large baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container for 1-2 months. When ready to bake, thaw in the fridge overnight, fill with cherry preserves per recipe, and bake according to directions.
If you’re looking for more delicious cookie recipes, you’ll also love these Maple Brown Butter Chocolate Chunk Cookies, these Chewy Dark Chocolate Banana Bread Cookies, and these Salted Caramel Pecan Chocolate Chunk Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Rich, fudgy, and chewy dark chocolate and cherry cookies aka Black Forest Cake-inspired Cookies.
- 4.5 oz dark chocolate, roughly chopped
- ½ cup vegan butter, melted
- ⅓ cup (69g) packed brown sugar
- ¼ cup (52g) + ⅓ cup (63g) granulated sugar
- ¼ cup (24g) dutch-processed cocoa powder
- 1 cup (118g) all-purpose flour
- ¾ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp baking soda
- 2 tbsp unsweetened, non-dairy milk
- 1-12 oz. jar cherry preserves
- 4 oz. white chocolate, shaved
-
Melt 4.5 oz. chopped dark chocolate in a large microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remaining to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.
-
In a separate smaller bowl, whisk together flour, baking powder, salt, and baking soda. Add dry mixture and non-dairy milk to wet mixture. Whisk until creamy. Let batter sit at room temp. for 10 minutes to firm up.
-
Preheat oven to 350°F. Portion out cookie dough using a ~1.5 tbsp cookie scoop and roll into balls. Roll the dough balls in the ⅓ cup granulated sugar.
-
Use a teaspoon to make a well in the center of each cookie and fill with ~2 tsp of cherry preserves. Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Top each cookie with shaving of white chocolate and enjoy!
