Chocolaty and stuffed with cherries, Black Forest Stuffed Cookies are addictively delicious. They can be round and fudgy, or crispy and scrumptious.
This recipe and the giveaway included in this post is sponsored by Millican Pecan and Adams Extracts for #ChristmasCookie Week. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
I’m on the fence about how I like these cookies. If you read my post yesterday about the bourbon pecan pie cookies, then you might know where I’m going with this. I’m starting to think it’s the butter or the flour. Which has always been the same, so I’m really not sure what’s going on with these recipes!
I had the same issue with these cookies as I did with the bourbon pecan pie cookies. They didn’t spread much. Like, hardly at all! Which is why I say I’m on the fence about these cookies. Because, I can’t tell if I like the flattened cookies or the round ones better!
Initially, I thought I liked the flattened ones better. But then I had a round one and really liked the fudgy taste of these cookies with the cherries in the middle. But the flattened ones are nice and crispy on the edges with the cherries more spread throughout. I truly am on the fence on how I like these cookies.
I’ve offered instructions for both types of cookies just in case you want to try them both. It’s just a matter of flattening the balls out with your hand before you bake them. Yes, it’s just that simple, but really does change the way the cookie tastes.
This is where you have to understand that baking is a true science.
It’s not just throwing some stuff in a bowl and bam cookies are done. Oh no. There’s ratios and fats to consider. And suspended things and why is sugar a wet ingredient but salt is added with the dry ingredients. There’s a whole science to it that I don’t understand sometimes.
The recipe for these cookies is sort of from my chocolate covered strawberry cookies. Oh, my word those are good and I almost went that route with the cherries but opted not to do that. Too similar, you know? But I still wanted cherries in the cookies. So, I thought I’d hide them inside the cookie. As a little surprise to the recipient of said cookies.
Which is sort of why I like the rounder cookies better. The cherries are buried in the center of the cookie. In the center of this chocolaty, fudgy mess that is perfectly delicious. Then it hits you! There are cherries in here! YUM! I love cherries!
This cookie is an homage to my favorite holiday candy. Chocolate covered cherries! Dark chocolate thank you very much. I cannot stand the super sweet cherry and cordial syrup with the sweet milk chocolate. I have to have the dark chocolate.
I can’t even remember how I came to love these little gems. I remember them being in the Godiva box Mom and Dad would get us every year. All the other candies would vanish, but that gold wrapped cherry would stay in the box until all the other pieces were gone. It was always the last thing I’d eat.
And I’d savor every last little bite of that cherry, too!
The ones at the grocery, while still decent, are just not the same. And I haven’t really seen all that many different brands of cordial cherries. Queen Anne is, I think, the only one besides Godiva in our area. I could be wrong, but those are the only two I’ve seen. Other than maybe a special chocolate shop? Which I never go into. Because we’re just not huge candy people.
But we will pound cookies all day and every day! Which is one of the main reasons I decided to turn y favorite chocolate candy into a cookie. So, I could eat them. Whenever I want. And make them whenever I want.
Do you know what it takes to MAKE cordial cherries?
I looked into making some one day and was like, oh hell no. I don’t have that kind of patience. There’s fondant involved and you have wait like 2 days for the fondant to melt or something. It was crazy complicated, and I was having none of that.
That was some research for some bloody good truffles I was thinking of making for Halloween. Yeah, maybe one day I’ll get adventurous enough to try that. But I highly doubt it. I’m too lazy for that candy making stuff. And it wasn’t really anything we used to make when I was growing up either. Peanut brittle was the extent of our candy making.
So, skip the candy making and just make cookies that taste like your favorite candy. The chocolate orange crinkle cookies remind of those orange balls you smack on the table to separate the pieces in to “segments.” And these cookies are my favorite cordial cherries turned cookies. Especially if you keep them more round than flat.
Either way, they’re irresistible!
We are halfway through #ChristmasCookie week! I can’t believe it! I’ve saved so many cookies already. Have you? If not, why not?? Get to pinning and sharing! And while you’re at it, enter the giveaway. Millican Pecan and Adams Extract have prize packages you could win. And they’re totally worth winning!
- 1 cup butter
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped maraschino cherries
- Preheat oven to 350.
- Place the cherries in several layers of paper towels. Squeeze the cherries to remove excess juice. Coarsely chop and set aside.
- Place the butter, sugar, and brown sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy.
- Switch to the paddle attachment and dd the eggs one at a time; stirring after each addition
- Stir in the vanilla extract.
- Combine the flour, cocoa powder, baking soda, and salt in a large mixing bowl and set aside.
- Add flour mixture to the butter mixture, one third a time; stirring lightly between each addition.
- Scoop one tablespoon of dough and form into a ball. Carefully make an indent in the center of the ball of dough and add 1/4 teaspoon of chopped cherries. Carefully seal the ball of dough up and place on the baking sheet.
- For fudgy cookies, leave the dough in a ball. For crispier cookies, carefully flatten the balls of dough to 1/2 inch thick.
- Bake at 350 for 13 to 15 minutes or until no longer soft to the touch for the round cookies or slightly browned around the edges for the flatter cookies.
- Cool in pan 5 minutes before removing to a wire rack to cool completely.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 193 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 36mg Sodium 209mg Carbohydrates 28g Net Carbohydrates 0g Fiber 1g Sugar 17g Sugar Alcohols 0g Protein 2g
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
There will be two (2) winners selected. The sponsors will send the prize packages directly to the winners. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner gets chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. We verify all entries. No purchase necessary. Void where prohibited by law.
Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company and Adams Extracts and Flavorings for providing prizes.