Cherry Pie Stuffed Cookies are a delightful and delicious treat that combines the classic flavors of cherry pie with the comfort of homemade cookies. Each cookie is filled with a sweet cherry pie filling, wrapped in soft and chewy cookie dough, and sprinkled with sugar for an extra touch of sweetness. These cookies are perfect for any occasion, whether you're looking for a fun baking project or a unique dessert to share with friends and family. Serve them warm for the best experience, and enjoy the sweet surprise in every bite!
Cherry Pie Stuffed Cookies are a delightful and delicious treat that combines the classic flavors of cherry pie with the comfort of homemade cookies. Perfect for any occasion, these cookies are sure to satisfy your sweet tooth.
INGREDIENTS
- Unsalted butter: 1 cup, softened, for a rich and creamy cookie dough.
- Granulated sugar: 1 cup, for sweetness and texture.
- Brown sugar: 1 cup, packed, adding a caramel-like depth to the dough.
- Large eggs: 2, to bind the dough together and add richness.
- Vanilla extract: 1 tsp, for a classic flavor.
- All-purpose flour: 3 cups, forming the base of the cookie dough.
- Baking powder: ½ tsp, to help the cookies rise.
- Baking soda: ½ tsp, for a light and tender texture.
- Salt: ¼ tsp, to balance the sweetness.
- Cherry pie filling: 1 cup, store-bought or homemade, for a sweet and fruity center.
- Granulated sugar: ¼ cup, for sprinkling on top of the cookies before baking.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy. Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract.
- Step 3:
- In a separate bowl, whisk together 3 cups flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Step 5:
- Scoop about 1 tablespoon of dough and flatten it in your hand. Place 1 tablespoon of cherry pie filling in the center and then cover with another tablespoon of dough. Seal the edges and roll into a ball.
- Step 6:
- Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle with ¼ cup granulated sugar.
- Step 7:
- Bake for 12-15 minutes, or until edges are golden brown.
- Step 8:
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serve these cookies warm for the best flavor and texture. They make a perfect dessert or sweet snack.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
Helpful Notes
- For a more festive touch, drizzle the cookies with a simple powdered sugar glaze after baking.
- You can also try this recipe with other fruit fillings, such as apple or blueberry, for variety.
Tips from Well-Known Chefs
- Chef Martha Stewart recommends using high-quality cherry pie filling for the best flavor.
- Chef Ina Garten suggests chilling the cookie dough before baking to help the cookies maintain their shape.