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Black Forest Cookies

  • Prep 10 min
  • Total 50 min
  • Servings 20
  • Pinterest
    452
  • Print
    866
  • Save
    80
  • Facebook
    74
  • Email
    111

Do you like black forest cake? Then these cookies are for you. Perfect for the Christmas cookie platter or any time you need a chocolate-cherry fix. MORE + LESS -

Susan Denney
September 29, 2016

Ingredients

1
box Betty Crocker™ SuperMoist Chocolate Fudge Cake Mix
1
egg
1/2
cup butter, softened
1/2
can cherry pie filling, syrup drained off
1 1/2
cups heavy whipping cream
1
tablespoon sugar
Chocolate sprinkles, if desired

Steps

Hide Images
  • 1
    Preheat oven to 350°F. Blend cake mix, egg and softened butter in a stand mixer or food processor until a thick, fudge-like dough forms.
  • 2
    Scoop dough into 20 balls that are about 1 inch in diameter. Place on a greased cookie sheet about 2 inches apart. Flatten cookies slightly with the bottom of a glass. Then, using your thumb or the tip of a spoon, make a shallow indentation in the center of each cookie. Place a single cherry from the pie filling in each indentation
  • 3
    Bake 8-10 minutes, until set. Remove from oven and allow to cool on the cookie sheet for a minute, then remove the cookies to a rack to cool completely.
  • 4
    Beat or whisk whipping cream and sugar in a mixing bowl until stiff peaks form. Using a pastry bag fitted with a star tip, decorate each cookie with whipped cream and finish with chocolate sprinkles (if desired).
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
These chewy chocolate-cherry cookies have a couple of shortcut weapons: Chocolate fudge cake mix and cherry pie filling. The rest of the ingredients are right out of the cupboard. 

Easy, pretty and quick. Gotta love it.

Let’s do this!

Cookies first: Cake mix, butter and egg.

Mix that trio together until it’s all fudge-like. See where I’m going?

Scoop the chocolate batter into 20 one-inch balls. Put ‘em on a lightly greased baking sheet, then flatten them a bit with the bottom of a glass.

Make an indent in the center.

Top each with a single cherry from the pie filling.

Bake them about 8 minutes or so, let them cool a bit on the cookie sheet, then remove them to a rack to finish cooling completely.

Decorate with whipped cream and finish with chocolate sprinkles, if desired.

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