Easy Black Forest Cookies

Yield: 2 ½ Dozen Cookies

1 Box Devils Food Cake Mix

1 Stick Unsalted Butter, Room Temperature

1 8 oz. Pkg. Cream Cheese, Room Temperature

2 Tsp Vanilla Extract, Divided

1 Tablespoon Espresso Powder

2 Tablespoons Sweet Shoppe Seasoning

3/4 Teaspoon Espresso Sea Salt

1/2 Teaspoon Ground Tellicherry Peppercorns

1 Cup Dried Cherries (or Cranberries)

1 Cup Semisweet Chocolate Chips

1 Cup Dark Cocoa Sugar (Optional)

These cookies came to be one afternoon when we received a call from a ‘long-lost friend’ who just happened to be in the neighborhood and wanted to stop by for coffee. OK, we admit it – we weren’t prepared for guests that day. There was no cookie dough tucked away in our freezer, and our pantry needed a major re-supply.  So, we pulled together what we could find to create this cookie. ‘Luscious’ is the only word we can find to describe the results – well, luscious and easy! But no one needs to know the ‘easy’ part. Today, we often bake a fresh batch of these beauties to place on our guests’ pillows at night. What a perfect way to say not only “Welcome,” but “Sweet Dreams” as well!

Preheat oven to 350 degrees.  Line a baking sheet with parchment.  Using an electric mixer fitted with paddle attachment, blend together cake mix, butter, cream cheese, butter, 1 teaspoon extract, and espresso powder.  Add dried cherries and chocolate chips and mix together until dough has formed.

Chill cookie dough for about 30 minutes.  Form dough into 1 inch balls, roll in Dark Cocoa Sugar, if using, and place on prepared cookie sheet.  Bake on middle rack of oven for 10-13 minutes until done. Remove from oven and allow to cool on cookie sheet for 2-3 minutes.  Move cookies to baking rack to cool completely before serving. For a nighttime treat, warm cookies in a 200 degree oven before serving.

MorningStar Kitchen Seasonings Featured in this Recipe

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