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Would you please, with cherries on top, join us for the March Cookie of the Month Club?! Black Forest Cookies consist of a dark chocolate cookie base that is stuffed with cherry pie filling and is topped with a layer of thick chocolate ganache, a swirl of whipped cream frosting, chocolate curls and a maraschino cherry.
March’s Cookie of the Month
The Cookie: Black Forest Cherry on Top Cookies
These Black Forest Cookies are based on the lack-luster way Margaret (Sandra Bullock) asked Andrew (Ryan Reynolds) to marry her in “The Proposal.” But let’s be clear, there’s nothing lack-luster about them! They are ridiculously good. Dark chocolate, filled with cherry pie filling and topped with ganache, whipped cream frosting, chocolate curls AND a maraschino cherry? They’ve got a little bit of everything for you.
The Movie: “The Proposal”
Be prepared to laugh endlessly, swoon a bit and maybe even tear up? When Sandra Bullock, Ryan Reynolds, and Betty White team up, you know it’s going to be a good one.
The Activity: Betty White Party
An ode to the queen herself, the activity for this month is a Betty White party. Dress like her, act like her, hand out awards (I just really feel like she would appreciate it haha).
But don’t you worry, I’ve already handled creating the invitation and the awards certificates for you! Download, edit, and get ready to party!! And pretty please (with a cherry on top of course) will you tag me in any pictures, stories, or reels? I cannot wait to see all the Bettys.
Editable Canva Invite for the Party
Printable Superlative Awards for the Party
Ingredients in Black Forest Cookies
Chocolate Cookies
- Butter – I only ever use salted butter (because who has the fridge space for 2 types of butter??).
- Brown sugar
- Granulated sugar
- Eggs
- Light corn syrup
- Vanilla
- All-purpose flour
- Dutch processed cocoa powder
- Corn starch – The corn starch is a key player in getting these cookies to be softttt and fluffy.
- Baking soda
- Salt
- Cherry pie filling – I just bought canned cherry pie filling, but you could make your own if you desire.
Chocolate Ganache
- Chocolate chips – I recommend choosing a high-quality chocolate chip here, it really impacts the flavor of the ganache. I like to use Ghirardelli, but that’s just a preference thing.
- Heavy whipping cream
Whipped Cream Frosting
- Heavy whipping cream
- Powdered sugar
- Clear vanilla – The reason we use clear vanilla instead of regular vanilla here is to keep the frosting a nice bright white rather than a murky white. It’s a cosmetic decision though, so you can definitely sub for regular vanilla extract.
Toppings
- Chocolate curls
- Cherry on top
How to Make Black Forest Cookies
Chocolate Cookie:
- Begin by preheating the oven to 350°F.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Divide the dough out into 12 equal portions. I like to use my 1/2 cup measuring cup to help divide the dough, just don’t fill the ½ cup entirely to ensure you have enough dough for 12 cookies.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Spoon approximately 1/2 tbsp of cherry pie filling into each pocket and then close the cookie dough around the pie filling.
- Repeat with remaining cookie dough. Place 6 cookies on a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle. You will know it is ready to take out of the oven when it starts to spread slightly and the centers of the cookie no longer look wet.
- Allow the cookies to cool completely and then top with chocolate ganache.
Chocolate Ganache
- To make the chocolate ganache measure out the heavy cream into a microwave-safe bowl.
- Microwave the cream for 1 1/2 minutes or until it is boiling.
- Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream.
- Allow the chocolate chips to sit in the hot cream for 3 minutes.
- After the 3 minutes is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie.
- Chill the cookies in the fridge while making the whipped cream frosting.
Whipped Cream Frosting
- Make the frosting by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
- Whip the cream on medium-high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar and vanilla. Once all of the powdered sugar has been added, increase the speed to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the frosting is done!
- Add the frosting to a piping bag with a large closed star tip. Pipe a swirl of frosting onto the top of each ganache topped cookie, and then add a cherry and chocolate shavings on top.
- Enjoy! Store in the fridge for up to 4 days.
Do I have to refrigerate Cherry Chocolate Cookies?
Because this cookie is topped with ganache and whipped cream frosting, it is best when stored in the fridge. Store airtight and enjoy within 4 days.
What is Cookie of the Month Club?
A new feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun!
Sad you missed out on the first couple of months? Check out the January COTM and the February COTM!
Looking for More Gourmet Cookies?
- Crumbl Turtle Cookies
- Coconut Lime Sugar Cookies (Twisted Sugar Copy Cat)
- Crave Rockstar Cookie Recipe
Black Forest Cookies (Cookie of the Month Club)
Ingredients
Chocolate Cookies
- 1 1/2 cups butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp light corn syrup
- 1 tbsp vanilla
- 3 3/4 cup all-purpose flour
- 1 cup dutch processed cocoa powder
- 1 tbsp corn starch
- 2 tsp baking soda
- 1 tsp salt
- 1/3 cup cherry pie filling
Chocolate Ganache
- 1 1/2 cups chocolate chips
- 1/2 cup heavy whipping cream
- Whipped cream frosting
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- clear vanilla
Toppings
- Chocolate curls
- Cherry on top
Instructions
- Begin by preheating the oven to 350°F.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Divide the dough out into 12 equal portions. I like to use my 1/2 cup measuring cup to help divide the dough, just don’t fill the ½ cup entirely to ensure you have enough dough for 12 cookies.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Spoon approximately 1/2 tbsp of cherry pie filling into each pocket and then close the cookie dough around the pie filling.
- Repeat with remaining cookie dough. Place 6 cookies on a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle. You will know it is ready to take out of the oven when it starts to spread slightly and the centers of the cookie no longer look wet.
- Allow the cookies to cool completely and then top with chocolate ganache.
- To make the chocolate ganache measure out the heavy cream into a microwave-safe bowl.
- Microwave the cream for 1 1/2 minutes or until it is boiling.
- Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream.
- Allow the chocolate chips to sit in the hot cream for 3 minutes.
- After the 3 minutes is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie.
- Chill the cookies in the fridge while making the whipped cream frosting.
- Make the frosting by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
- Whip the cream on medium-high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar and vanilla. Once all of the powdered sugar has been added, increase the speed to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the frosting is done!
- Add the frosting to a piping bag with a large closed star tip. Pipe a swirl of frosting onto the top of each ganache topped cookie, and then add a cherry and chocolate shavings on top.
- Enjoy! Store in the fridge for up to 4 days.
Quick question- are you chopping up the cherry filling a bit before placing in the center of the cookie dough?
Hi Roberta, I didn’t chop up the filling but you definitely can!
One of the best cookie recipes I’ve made! Perfect texture and perfect amount of cherries inside. A perfect rendition of black forest cake in cookie form!