Easy Black Forest Cookies Recipe
Everything you love about the traditional Black Forest Cake has been transformed into a bite sized cookie. They are the perfect bite.
Servings: 36 cookies
Ingredients
Cookie Cups
- 1 box chocolate fudge cake mix {13.25 ounces}
- 2 large eggs
- ⅓ cup vegetable oil
Whipped Cream
- 1 ½ cups heavy whipping cream
- 1 Tablespoon powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1 ounces cherry pie filling
- 1 bar chocolate bar
Instructions
Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray.
- Pour chocolate fudge cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.
- Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie.
- Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. Then take a tart shaper or end of a wooden spoon to create an indentation in the center of each cookie. Move cookies to a cooling rack to cool completely.
Whipped Cream
- In a large bowl combine heavy cream, powdered sugar and vanilla extract. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move whipped cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention {you want it to fill the area}.
Toppings
- Spoon over a cherry {or two} over the top each cookie, along with some of the filling. To make the small chocolate curls, open your chocolate bar and essentially use your potato peeler to peel it. I find it easier to pull the peeler towards me and make small strokes. Place the curls on top of the cherry filling on each cookie. Serve or store in the refrigerator in an air tight container for up to 4 days.
Notes
You can make the chocolate cookie cups ahead of time and store them in an airtight container at room temperature for a day or two. Wait to fill them with the whipped cream and add the toppings until just before serving for the best results.
Use whipped topping from the freezer section of the grocery store. This will save you lots of time.
Whisk the dry cake mix before adding the wet ingredients. This is one of my tips for using a cake mix to make cookies because if those lumps get into the cookie dough then it is really tough to get them out later.