Bringing together the perfect combo of cherry, chocolate and cream, these Black Forest brownie cookie sandwiches are the perfect indulgent chocolate treat for any occasion. Easy to make and just as easy to eat; they are decadent, delicious and have to resist!
Taste: Rich and fudgy, tarte and creamy
Pros: 10 minutes to make, 10 minutes to bake
Cons: Make sure you let them cool properly
If a cherry chocolate flavour combo rocks your tastebuds, and you love the rich, fudginess of an easy brownie recipe, then this one is for you! Inspired by my Black Forest cheesecake, these Black Forest brownie cookies are the very definition of deliciously easy and you really need to try them.
The stars of the show here are those brownie cookies. Think about everything you love about a brownie - rich, fudgy, dense and chocolatey; and you have it in a super-easy to make cookie form.
And if that wasn't enough, we're adding in silky smooth whipped cream and tart black cherries with a thick and glossy cherry syrup. The taste is out of this world!
If that's got your tastebuds watering, keep on reading, grab the recipe and get in the kitchen. I know you'll be making these over and over again because...
- Classic Black Forest flavour in every single bite - cherries, chocolate and cream
- Packed full of brownie flavour and texture in less than half the bake time
- Only a 30-minute chill, time to do the washing up and get the baking trays ready
- Decadent and indulgent quick and easy show-stopping dessert
- Serve them as cookies with different fillings and let your guest build their own
Just look at them, you need to make these cookie sandwiches... now!
Table of Contents
Check out my shopping list for ingredients and equipment
These Black Forest brownie cookie sandwiches are made with simple ingredients. Here’s everything you’ll need to make this indulgent dessert...
- Dark Chocolate - I use Cadbury Bournville for these, but you can swap for your preferred dark chocolate. Try to avoid milk chocolate; it contains a lot more sugar and will change the texture of the brownie cookies
- Light Soft Brown Sugar - I use a mix of light brown and white caster sugar; the mix perfectly gives a slight the caramel flavour to the cookies that adds depth to the richness of the brownies. Also, the brown sugar helps keep the cookies soft
- Caster Sugar or Superfine Sugar
- Unsalted Butter - Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer
- Egg - Make sure your egg is at room temperature before whisking. This helps the egg protein bonds break and incorporates air into the cookie batter, keeping them nice and light
- Vanilla Extract
- Plain Flour or All-Purpose Flour
- Baking Powder
- Dark Chocolate Chips
- Double Cream or Heavy Cream
- Black Cherries in Syrup - These Fabbri Amarena wild black cherries are absolutely and utterly the best ones you can get; it's worth the little extra you pay for them but everything about them is amazing - the flavour, the syrup, everything. Highly recommended by Jamie Oliver. Alternatively the Hotel Starlino ones are amazing too, or you can use tinned black cherries in syrup, you may need to cut them up first
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can't guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
Just like the ingredients, you only need a few simple tools to make these cookies. I prefer to use a hand mixer for these as you don't need to whisk for too long. However, there's nothing stopping you using a stand mixer if you want to. This is what I use to make them...
- Large Mixing Bowl
- Handheld Mixer or Stand Mixer - This Breville handmixer is my new favourite piece of kit. I absolutely love the soft grip, the power and the softening function if needed
- Rubber Spatula
- Baking Sheet
- Baking Parchment
- Ice Cream Scoop
- Large Round Pastry Cutter - The secret to perfectly round cookies
- Digital Kitchen Scales
How to make Black Forest brownie cookies
Full measurements and instructions can be found on the recipe card
Although these are cookies, this is a classic brownie style-recipe; with melted chocolate and butter, whipped eggs and sugar and folded flour. It really is easy to whip up a batch in no time at all - 10 minutes to make, and 10 minutes to bake. Here's what you need to do….
The Brownie Cookies
- Melt the butter, dark chocolate and cocoa powder together - You can do this over a pan of simmering water as a double boiler or in 30 second blasts in the microwave. When melted, stir everything together and leave to cool down
- Whisk the egg, sugars and vanilla extract together - Whisk for at least 3-4 minutes until the mixture is pale, thick and tripled in volume
- Mix in the chocolate mixture - Add the chocolate mixture to the whisked egg, and make sure you whisk everything together until it is well combined
- Sieve together the plain flour and baking powder- This helps aerate the flour and makes sure the ingredients are well distributed
- Fold in the flour mixture - Bring everything together with a spatula until you have a smooth cookie dough. Make sure you have no pockets of flour in the mixture
- Fold through the dark chocolate chips - Fold again and get a good distribution through the cookie dough
- Chill the cookie dough - Pop the cookie dough in the fridge for at least 30 minutes before baking
- Scoop the cookie dough mixture into balls - Place the dough balls on a lined cookie sheet, making sure they have plenty of space around them to allow them to spread
Bake the cookies for 10-12 minutes until crackled on top. The cookies will be very soft, so leave them to cool on the baking tray for 10 minutes. Then transfer to a wire rack to completely cool.
TOP TIP: To get your cookies the same size and a nice circular shape for sandwiching them together, use a large pastry cutter. When the cookies are fresh from the oven, place the pastry cutter over the cookies and gently move it in a circular motion around the cookie. This will shape the soft cookie and you'll end up with cookies all about the same size and shape
Assembling the Sandwiches
When the brownies have fully cooled, it's time to make them into cookie sandwiches. If you try and sandwich them while they are still warm, the filling can melt; so give them time to chill.
- Pair up the brownie cookies - Match up your brownie cookies for your sandwiches, and place them top side down
- Whip the double cream - Add the icing sugar and whisk until the cream forms thick peaks but is still spreadable. It needs to hold its shape otherwise it will collapse when piping
- Pipe the double cream - Put the cream into a piping bag with the end snipped off or one with a round piping nozzle. Pipe a ring of whipped cream around the edge of one of the upside-down brownie cookies (1 per sandwich)
- Fill with black cherries and syrup - Add your black cherry filling and syrup into the centre of the whipped cream ring.
- Complete the sandwich - Place the other brownie on top and you're done
Step-by-step live video
Tips for success
These Black Forest brownie cookie sandwiches are so easy to make. But if you want the perfect cookie sandwich, here are my top tips...
- Make sure to whisk the egg and sugar well - As we're only using a little baking powder to give the cookies a rise, the egg will be doing the majority of the work. You want to whisk the egg and sugar for about 3-4 minutes until the mixture is pale, thick and at least tripled in size
- Chill the cookie dough in the fridge - I know you'll want to bake these as soon as possible, but you'll notice the dough is very wet. Baking without chilling and you're end up with puddles of cookie dough on your baking sheet. So make sure you don't skip this chilling, and give the dough at least 30 minutes before you scoop
- Use an ice cream scoop for your dough balls - I would normally weigh my cookie dough out, but as this is quite a wet dough that can get messy. To keep the cookies about the same size, I use an ice cream scoop to create my dough balls. This will give you cookies all about the same size
- Let the cookies cool before lifting - Oven-fresh cookies are super soft, especially brownie cookies. You need to leave them for at least minutes on the baking sheet before moving to the cooling rack. This gives them chance to firm up making them easier to move
- Use a large pastry cutter to get perfectly round cookies - Did this while the cookies are still warm from the oven. Place the pastry cutter over the cookies and gently move it in a circular motion around the cookie. This will shape the soft cookie, and you'll end up with perfectly smooth and round cookie edges
Alternative cookie sandwich fillings
The beauty of cookie sandwiches is that anything goes! Why not make them a centrepiece of a dessert table, and serve the brownie cookies with a selection of fillings for your guests to make their own sandwich. Here's some other filling ideas to try...
- Smores - Why not give a classic a twist. Start by spreading chocolate ganache over the bottom cookie, then place a giant marshmallow on top. Gently grill or use a kitchen blowtorch, then sprinkle with Digestive biscuit crumbs
- Biscoff - Everyone's favourite caramelised biscuits work perfectly for a filling. Spread Biscoff spread over the bottom cookie. Then pipe with a whipped cream for buttercream flavoured with Biscoff spread. Finish with a sprinkle with Biscoff cookie crumbs
- Raspberry & Chocolate - Coming a very close second to cherries and chocolate. Why not swap the black cherries for fresh raspberries and a raspberry jam
FAQs about Black Forest brownie cookies
This recipe will make between 10-12 cookies and will depend on what size you scoop your cookie dough. This is a wetter cookie dough than normal so I don't weigh my cookie dough balls, but you can if you want to. The recipe can be easily doubled if you need a larger batch.
Because the cookie sandwiches have fresh whipped cream in them, they will need to be kept in an air-tight container in the fridge.
If you are making the cookies in advance, when they are cooled they should be keep in an air-tight container at room temperature.
They are best eaten as soon as possible but they will keep for up to 3 days, in an air-tight container in the fridge. The filling of the cookie sandwich can cause the cookies to become soft in the middle if not eating straight away.
If you want to freeze them, it is best to freeze the cookies on their own and fill them when you are ready to eat them.
You can either scoop the cookie dough into dough balls and freeze them on a baking tray. Then when they're frozen, pop them in a Ziploc bag and keep in the freezer. When you're ready to bake them, place them on a lined baking sheet and place in the oven to bake - you might need to add a few extra minutes baking time.
Alternatively, you can freeze the baked cookies once they are fully cooled. Wrap the cookies in baking parchment and clingfilm and place in the freeze. They will keep for up to 3 months.
More deliciously easy recipes to try
If you liked these Black Forest brownie cookie sandwiches here are some other recipes that I think you’d enjoy...
Get the recipe
Black Forest Brownie Cookie Sandwiches
For the Brownie Cookies
To make the cookie dough
- Melt together the chocolate, butter and cocoa powder in a heat-proof bowl over a small pan of simmering water (double boiler) or in a microwave in 30-second blasts. Stir together until you have a thick, glossy mixture and allow mixture to cool down.50 g Butter, 100 g Dark Chocolate, 30 g Cocoa Powder
- In a large mixing bowl, add the egg, light brown sugar and caster sugar and vanilla extract and whisk together with a handheld mixer for about 3 minutes. This mixture should be thick, pale and fluffy. Alternatively, whisk together in a stand mixer with the balloon attachment.25 g Caster Sugar, 1 Egg, 1 teaspoon Vanilla Extract, 75 g Light Soft Brown Sugar
- Pour the cooled melted chocolate mixture into the egg mixture and gently whisk on low speed until well combined. The mixture should be silky and smooth.
- Sieve together the plain flour and baking powder and add into the mixture. Gently fold everything together with a rubber spatula until you have a thick cookie dough mixture.40 g Plain Flour, ¼ teaspoon Baking Powder
- Add the dark chocolate chips and fold everything together until well-combined.50 g Dark Chocolate Chips
- Cover the cookie dough in the bowl, and place in the fridge to chill for at least 30 minutes or you can leave overnight if you are not ready to bake.
To bake the cookies
- Preheat the oven to 180C/350F and line two cookie sheets with baking parchment or silicone baking mats.
- Use an ice cream scoop or cookie dough scoop to divide the cookie dough into balls and place onto the lined baking sheets, leaving about 2 inches between them to allow the cookies to spread when baking. You might need to bake the cookies in several batches. If so, leave any unbaked cookie dough balls in the fridge until you're ready to bake them.
- Bake the cookies for 10 minutes until they have a crinkle top.
- Remove from the oven and allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to finish cooling
To make the cookie sandwiches
- Add the double cream and icing sugar into a large bowl and using a handheld mixer, whip the cream until it forms smooth, thick peaks. It should be easily spreadable but hold its shape. Alternatively use a stand mixer with the balloon attachment.125 ml Double Cream, 1 tablespoon Icing Sugar
- Fill a piping bag, fitted with an round nozzle or with the end snipped off, with the whipped cream and pipe a ring of cream on the base of one brownie cookie. Repeat for half the brownie cookies, saving the other cookies to sandwich on top.
- Fill the centre of the whipped cream ring with black cherries, adding some of the black cherry syrup as well.100 g Black Cherries in Syrup
- Place another brownie cookie on top of the cherries and cream, pushing down slightly to fix the cookies together
YOUR OWN NOTES
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