Black Forest Cookie Bars

  • Yield: 12 bars 1x



  • 1 1/3 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp black (or dark) cocoa
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 3 ounces reduced-fat cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup Bing cherries, pitted and quartered
  • 1/4 cup milk chocolate chips
  • 1/4 cup semisweet chocolate chips


  • 1/4 cup Bing cherries, pitted and quartered
  • 1 Tbsp milk chocolate chips
  • 1 Tbsp semisweet chocolate chips


  1. Whisk together flour, cocoas, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in cherries and chocolate chips.
  2. Spray a 9-inch round removable-bottom tart pan with nonstick spray and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Top with remaining cherries and chocolate chips, pressing slightly into dough; cover and chill in the refrigerator for 1 hour.
  3. Preheat oven to 350°F. Bake until set and a toothpick inserted in the center comes out mostly clean, about 16 to 17 minutes. (If you prefer a more well-done cookie, bake a few minutes longer). Cool in pan on a wire rack for at least 45 minutes before slicing and serving.


  • Calories: 240
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