I must have an insanity gene somewhere. It’s often hidden under various guises but at times I see it raising its head. Why else would I take my teen’s favorite favorite favorite cookies and turn them into black forest cookies? I know she likes her chocolate cookies to be left alone! I know because she has told me this on many occasions when I don’t leave chocolate cookies alone. But what can you do against the power of the insanity gene when it threatens to take over?
It took over! The insanity that is. I love black forest cake. She loves black forest cake! And she is going back to school. And Creative cookie exchange is celebrating the end of summer. What better way to say adieu to summer than celebrate cherries. The short season cherries that are here now and gone in a blink. But if it would be celebration after the cookies are baked, I wasn’t sure. But I still went ahead and baked a batch, convincing myself that in case of teen tantrum over cookies, I can always promise to bake her favorite next day.
These black forest cookies are gooey with delightful maraschino cherries inside. You could add in some cherry liqueur for the real black forest cake flavor but I had to proceed with caution. Making Black forest cookies was entering dangerous enough zone, making a cookie with liqueur which she totally hates was not going to happen. There are only so many things food bribes can solve! So no liquer in mine. I did want to make these with amarena cherries, but I didn’t have any on hand.
Told you about my insanity gene before? Yah! I went to my Husband’s bar cabinet and “stole” his Italian maraschino cherries for this recipe. For those who don’t know he is the “in house” mixologist. Makes some creative drink and gets the party rocking. Back to my stealing! This recipe and my idea now better work, because I have broken the chocolate code and I have stolen! From my own spouse! What kind of a woman am I!!
What? Are you still here? Reading? You must as bad as I am or you are one of nutty food blogger friends who understand these compulsions 😉
Anyhoo.. glad to report, they both approved – of the cookies, Not the stealing. I was told to replenish the bar with maraschino cherries again between mouthfuls of cookie chewing. The teen approved the cookies with a little cream Chantilly on the side! Talk about plated desserts!
Summer is almost over, and we have cookies to remember it by! Hint: a lot of these cookies could be made and frozen, to pull out a slice of summer in February!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Apple Shortbread Cookies with Apple Cider Mascarpone Frosting by A Shaggy Dough Story
- Apricot Pochettes by Karen’s Kitchen Stories
- Blackberry and Cream Monte Carlos by All That’s Left Are The Crumbs
- Black Forest Cookies by Spiceroots
- Blueberry Cookies by The Spiced Life
- Kiwi Thumbprints by Flours and Frostings
- Lemon Basil Cookies with Mint by Hezzi-D’s Books and Cooks
- Lemon Meltaways by Oven Delights
- Lemon Sour Cream Cookies by Magnolia Days
- Orange Creamsicle Cookies by 2 Cookin Mamas
- Peach Pie Cookies by Live. Bake. Love.
- Pecan Sandies by Food Lust People Love
- S’mores Blondies by A Baker’s House
- Strawberry & Cream Cookies by Baking in Pyjamas
Black Forest Cookies #CreativeCookieExchange
Chocolate and Cherry cookies that remind you of the Black Forest cake.
- 1 C Butter 2 sticks
- 1 1/4 C Sugar
- 2 Large eggs
- 1/2 C Cocoa Powder
- 1 tsp baking powder
- 2 1/4 C All Purpose Flour
- A pinch of salt
- 21/2 C Dark chocolate chips
- 1/4 to 1/2 C Maraschino cherries
- With a paddle attachment of your stand mixer, combine the butter and sugar first, until light and fluffy. Add in the sugar and mix until fluffy. Add in one of the eggs, blend it in before adding the other. Scrape the sides of the mixer.And mix again.
- Add the cocoa powder gradually in two to three batches and combine until well blended.
- Sift the flour, baking powder and salt and add that to the mixer. Blend until just combined. Do not over stir or over beat.
- Fold in the chocolate chips and the cherries.
- Drop on to cookie sheets lined with parchment paper using a small icecream scoop or a spoon ( about one Tablespoon measure..)
- Bake in a pre heated oven at 350* for 10 minutes.
This recipe makes about 36 to 40 drop cookies. You can make cookies bigger by using a bigger scoop. These cookies need a bit of hand rolling after you drop them for that perfect round shape. So I always roll them after portioning out.