Buttercream Stuffed Black Forest Cookies

Indulge in the ultimate dessert experience with these Buttercream Stuffed Black Forest Cookies. Imagine a rich, Dutch-processed chocolate cookie, loaded with dark chocolate chunks and tart maraschino cherries, hiding a velvety surprise inside. Each bite reveals a luscious, creamy buttercream center hinted with the sophisticated aroma of amaretto, perfectly mimicking the classic flavors of a traditional Black Forest cake in a portable, chewy format.

These cookies are designed for the true dessert lover who appreciates bold textures and deep, complex flavors. The contrast between the cold, creamy filling and the dense, chocolatey exterior—topped off with silky white chocolate and a signature stemmed cherry—makes them as beautiful to look at as they are to eat. Whether you’re looking to impress at a gathering or simply craving a high-end bakery treat at home, these stuffed masterpieces are guaranteed to satisfy.

Why You’ll Love These

• Surprise Center: The frozen buttercream core creates a stunning molten-like effect when bitten into.

• Gourmet Flavor Profile: A sophisticated blend of dark chocolate, amaretto, and bright cherries.

• Show-Stopping Appearance: With white chocolate shavings and a stemmed cherry, they look like they came straight from a professional dessert bar.

Ingredients

Buttercream Filling

• 3/4 cup (170g) unsalted butter, softened well
• 1/2 tsp (2.5ml) vanilla extract
• 1/4 tsp (1.25ml) amaretto extract
• 2 1/2 cups (310g) powdered sugar
• 2-3 tbsp (30-45g) chopped maraschino cherries

Chocolate Cookie Dough

• 1 cup (225g) cold unsalted butter, cubed
• 1 cup (200g) light brown sugar, packed
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 tbsp (7.5ml) vanilla extract
• 1/4 tsp (1.25ml) of amaretto
• 1 1/2 cups (190g) all-purpose flour
• 1 cup (125g) cake flour
• 1/2 cup (45g) dutch-processed cocoa powder
• 1/2 tbsp (8g) cornstarch
• 1/2 tsp (2.5g) baking soda
• 1/2 tsp (2.5g) baking powder
• 1/2 tsp (3g) salt
• 3/4 cup (115g) chopped maraschino cherries
• 1 cup (170g) dark chocolate chunks
• 1 cup (170g) semi-sweet chocolate chips

Toppings

• 1/3 cup (60g) white chocolate, melted
• 1/4 cup (25g) semi-sweet chocolate shavings
• 14 Maraschino cherries with stems

Instructions

1. Prep the Filling: In a large bowl, cream together the softened butter, vanilla, and amaretto extract until smooth. Gradually add the powdered sugar followed by the chopped cherries. Mix until fully combined and fluffy.

2. Freeze Buttercream: Portion out 14 equal servings of buttercream onto a parchment-lined tray and freeze until fully solid.

3. Mix Wet Ingredients: Using a stand mixer, cream the cold, cubed butter with brown sugar and granulated sugar until combined but still textured. Add eggs, vanilla, and amaretto, mixing until just incorporated.

4. Incorporate Dry Ingredients: Sift in the AP flour, cake flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix on low until most of the flour has disappeared.

5. Fold in Mix-ins: Gently fold in the dark chocolate chunks, semi-sweet chips, and chopped cherries until evenly distributed through the dough.

6. Stuff and Shape: Portion the dough into large 4.5 oz balls. Create a well in the center of each, place a frozen buttercream disc inside, and seal the dough around it completely so no filling is visible.

7. Bake: Preheat your oven to 375°F (190°C). Place dough balls on a lined baking sheet and bake for 10 minutes. The edges should be set, but the centers will remain soft.

8. Decorate: Allow cookies to cool completely. Top with melted white chocolate, sprinkle with chocolate shavings, and top with a stemmed maraschino cherry.

Tips for Success

• Cold Butter is Key: Using cold, cubed butter for the dough prevents the cookies from spreading too much, ensuring they hold the stuffing.

• Seal Tightly: Make sure there are no cracks in the dough when covering the buttercream to prevent the filling from leaking during the bake.

• Measure by Weight: For the most consistent results, use a kitchen scale (grams) rather than measuring cups.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigeration: Because of the buttercream center, these are best kept in the fridge for up to 1 week. Let them sit at room temperature for 20 minutes before serving for the best texture.

• Freezing: You can freeze the baked cookies for up to 2 months. Thaw in the refrigerator overnight

My favorite amaretto and vanilla extracts, piping bags, self-sealing cookie bags, cookie boxes and tons of other items I use to bake with is linked for you in my Amazon Storefront!