Description
These Cherry Pie Stuffed Cookies are the perfect blend of soft, chewy cookie dough and sweet, tangy cherry pie filling. With a golden-brown exterior and a gooey, fruity surprise inside, they’re a fun and delicious twist on classic cookies—perfect for holidays, parties, or whenever you need a sweet treat.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the Filling:
- 1 cup cherry pie filling (store-bought or homemade)
- 1 tablespoon cornstarch (optional, to thicken if the filling is too runny)
- For Topping:
- 2 tablespoons granulated sugar (for sprinkling)
- Optional: Powdered sugar for dusting after baking
Instructions
Prepare the Cherry Filling:
If the cherry pie filling is very liquidy, mix it with cornstarch to thicken slightly. Set aside.
Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stuff the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
Place 1 teaspoon of cherry pie filling in the center.
Take another tablespoon of dough, flatten it, and place it on top of the filling.
Pinch the edges together to seal the filling inside, then gently roll into a ball.
Place the stuffed cookie dough balls onto a parchment-lined baking sheet, leaving space between each cookie.
Chill:
Chill the stuffed cookies in the refrigerator for at least 30 minutes to prevent spreading.
Bake:
Preheat the oven to 350°F (175°C).
Sprinkle the tops of the cookies lightly with granulated sugar.
Bake for 12–15 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
Optional: Dust with powdered sugar before serving for an extra festive touch.
Notes
- Flavor Twist: Add a dash of almond extract to the dough for a cherry-almond flavor combo.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Homemade Cherry Filling: If preferred, make your own with fresh or frozen cherries, sugar, lemon juice, and cornstarch.