Cherry Pie Stuffed Cookies
These Cherry Pie Stuffed Cookies hide a delicious secret—a sweet, fruity cherry pie filling tucked inside a chewy, slightly-crisp cookie. Easy to make and perfect for sharing (or not!).
Equipment
- Large mixing bowl
- Small bowl
- Oven
- Baking sheet
- Parchment paper
- Wire rack
- Cookie scoop (optional)
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips optional
Cherry Filling
- 1 cup cherry pie filling store-bought or homemade
- 1 tablespoon cornstarch optional, for thickening
- Powdered sugar for dusting (optional)
Instructions
- Step 1: Get the Cookie Dough Ready: In your biggest mixing bowl, cream together that softened butter with the granulated sugar and brown sugar. Beat it until it's light and fluffy. Crack in those eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate, smaller bowl, whisk together your flour, baking soda, and salt. Gradually add these dry ingredients to your wet ingredients, mixing just until they're combined. Don't overmix! If you're using white chocolate chips, fold them in now. Pop this dough into the fridge for at least 30 minutes.
- Step 2: Prep the Cherry Filling: While the dough is chilling, grab a small bowl. If you're using cornstarch to thicken your filling, stir it into the cherry pie filling now. Otherwise, just have your delicious filling ready to go.
- Step 3: Assemble Those Beauties: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Take about 2 tablespoons of your chilled cookie dough and flatten it in the palm of your hand. Spoon a bit of that prepared cherry filling into the center. Gently fold the edges of the dough up and over the filling, pinching and sealing it completely so the filling is fully enclosed. Roll it gently in your hands to make a nice ball. Place it on your prepared baking sheet, giving each cookie about 2 inches of space to spread. Repeat until you've used up all your dough and filling.
- Step 4: Bake the Cookies: Slide that baking sheet into your preheated oven. Bake for 12-15 minutes. You're looking for the edges to be lightly golden brown. Don't worry if the centers look a little soft – they will firm up as they cool.
- Step 5: Cool Down: Once they're out of the oven, let those amazing cookies sit on the hot baking sheet for just a few minutes. Then, carefully transfer them to a wire rack to cool completely.
- Step 6: Serve It Up: Once they're cooled, give them a little dusting of powdered sugar if you like that pretty finish! Now, bite in and prepare for pure happiness.
Notes
Substitutions & Additions: Try apple or blueberry pie filling, Nutella, or peanut butter. Swap white chocolate for milk or dark chips. Add a pinch of cinnamon or almond extract to the dough. You can use store-bought refrigerated cookie dough in a pinch, ensuring it's well-chilled.
Tips for Success: Chilling the dough is crucial for handling and preventing excessive spreading. Don't overfill the cookies (about a tablespoon of filling per 2 tablespoons of dough). Seal the dough tightly around the filling to prevent leaks. Watch for lightly golden edges when baking, as centers will firm up while cooling. Don't overbake.
Storage: Once completely cooled, store in an airtight container at room temperature for up to 3-4 days.
Freezing: You can freeze baked cookies in an airtight container for up to 3 months. You can also freeze assembled, unbaked cookies on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the bake time.