Introduction to Cherry Pie Stuffed Cookies
There’s something magical about the combination of cookies and pie, isn’t there? That’s why I’m excited to share my recipe for Cherry Pie Stuffed Cookies. These delightful treats bring together the sweet, tangy flavor of cherry pie and the soft, chewy texture of cookies. Perfect for a quick dessert after dinner or a sweet surprise for your loved ones, these cookies are sure to impress. Whether you’re a busy parent or just someone who loves a good cookie, this recipe is a delicious solution that will make your kitchen feel like a cozy bakery.
Why You’ll Love This Cherry Pie Stuffed Cookies
These Cherry Pie Stuffed Cookies are a dream come true for any dessert lover. They’re incredibly easy to make, even on a busy day. The sweet cherry filling paired with creamy white chocolate chips creates a flavor explosion that will have everyone asking for seconds. Plus, they bake up in just 12 minutes! You’ll love how they fill your home with a warm, inviting aroma that beckons everyone to the kitchen.
Ingredients for Cherry Pie Stuffed Cookies
Gathering the right ingredients is the first step to creating these Cherry Pie Stuffed Cookies. Here’s what you’ll need:
- Unsalted butter: This adds richness and helps create a soft texture. Make sure it’s softened for easy mixing.
- Brown sugar: Packed brown sugar gives a deep, caramel-like flavor that complements the cherries beautifully.
- Granulated sugar: This adds sweetness and helps the cookies spread just right.
- Large eggs: Eggs bind the ingredients together and contribute to the cookies’ chewy texture.
- Vanilla extract: A splash of vanilla enhances the overall flavor, making each bite more delightful.
- All-purpose flour: The base of the cookie dough, providing structure and chewiness.
- Baking soda: This leavening agent helps the cookies rise and become fluffy.
- Baking powder: Works alongside baking soda to ensure the cookies are light and airy.
- Salt: Just a pinch balances the sweetness and enhances the flavors.
- White chocolate chips: These creamy morsels add a sweet contrast to the tart cherry filling.
- Cherry pie filling: The star of the show! You can use homemade or canned, just make sure it’s not too runny.
- Extra sugar for rolling: Optional, but it gives the cookies a lovely sparkle and sweetness on the outside.
- Extra white chocolate chips for topping: Also optional, but they make the cookies look extra tempting!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Cherry Pie Stuffed Cookies
Now that you have all your ingredients ready, let’s dive into the fun part—making these Cherry Pie Stuffed Cookies! Follow these simple steps, and you’ll have a batch of delicious cookies in no time.
Step 1: Cream the Butter and Sugars
Start by placing the softened unsalted butter in a large mixing bowl. Add the packed brown sugar and granulated sugar. Using a hand mixer or a stand mixer, cream them together until the mixture is light and fluffy. This step is crucial as it incorporates air, making your cookies soft and chewy.
Step 2: Add Eggs and Vanilla
Next, crack in the large eggs, one at a time. Beat well after each addition to ensure they’re fully incorporated. Then, pour in the vanilla extract. The aroma of vanilla will make your kitchen smell heavenly, and it adds a lovely depth to the flavor of your Cherry Pie Stuffed Cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step helps to evenly distribute the leavening agents, ensuring your cookies rise perfectly. It’s like giving your cookies a little boost!
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Mix until just combined; overmixing can lead to tough cookies. Gently fold in the white chocolate chips, which will melt slightly during baking, creating pockets of creamy goodness in every bite.
Step 5: Chill the Dough
Chilling the dough is a game-changer! Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This makes the dough easier to handle and helps the cookies maintain their shape while baking.
Step 6: Form the Cookies
Once chilled, scoop about 2 tablespoons of dough and flatten it into a disc. Place about 1 teaspoon of cherry pie filling in the center. Take another small piece of dough, flatten it, and cover the filling. Seal the edges well and roll it into a ball. This is where the magic happens—each cookie will have a delightful surprise inside!
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the cookie balls on the sheet, leaving space between them. Bake for 10–12 minutes, until the edges are set but the centers remain soft. The aroma of cherry and chocolate will fill your kitchen, making it hard to wait!
Step 8: Cool and Serve
Once baked, press a few extra white chocolate chips on top while the cookies are still warm. Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. Enjoy them warm or cooled—either way, they’re a treat that will bring smiles all around!
Tips for Success
- Make sure your butter is softened, not melted, for the best texture.
- Chill the dough to prevent spreading and ensure a perfect shape.
- Use a cookie scoop for even-sized cookies.
- Don’t skip the extra white chocolate chips on top; they add a lovely touch!
- Store cookies in an airtight container to keep them fresh longer.
Equipment Needed
- Mixing bowls: A large bowl for mixing and a smaller one for dry ingredients.
- Hand mixer or stand mixer: For creaming butter and sugars; a whisk works too!
- Baking sheet: A standard sheet or a stoneware pan will do.
- Parchment paper: For easy cleanup; silicone mats are a great alternative.
- Cookie scoop: Helps with portioning; a tablespoon works in a pinch!
Variations
- Chocolate Cherry Version: Swap out some of the white chocolate chips for dark chocolate chips for a richer flavor.
- Nutty Addition: Add chopped walnuts or pecans to the cookie dough for a delightful crunch.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Vegan Twist: Substitute the butter with coconut oil and use flax eggs instead of regular eggs for a vegan-friendly treat.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor that complements the cherries.
Serving Suggestions
- Pair these Cherry Pie Stuffed Cookies with a scoop of vanilla ice cream for a delightful dessert.
- Serve with a glass of cold milk or a warm cup of coffee to enhance the flavors.
- For a festive touch, dust with powdered sugar before serving.
- Arrange on a colorful platter for a beautiful presentation at gatherings.
FAQs about Cherry Pie Stuffed Cookies
Can I use fresh cherries instead of cherry pie filling?
Absolutely! If you prefer fresh cherries, just make sure to pit and chop them. You might want to cook them down with a bit of sugar to create a filling-like consistency. This will give your Cherry Pie Stuffed Cookies a fresh twist!
How do I store leftover cookies?
To keep your Cherry Pie Stuffed Cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze them for up to three months!
Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 48 hours. Just remember to let it sit at room temperature for a few minutes before scooping and baking. This will make it easier to handle.
What can I substitute for white chocolate chips?
If white chocolate isn’t your thing, feel free to swap in semi-sweet or dark chocolate chips. They’ll add a different flavor profile to your Cherry Pie Stuffed Cookies, making them just as delicious!
Can I make these cookies gluten-free?
Definitely! Just use a gluten-free all-purpose flour blend in place of regular flour. This way, everyone can enjoy these delightful Cherry Pie Stuffed Cookies, regardless of dietary restrictions!
Final Thoughts
Making Cherry Pie Stuffed Cookies is more than just baking; it’s about creating sweet memories in your kitchen. The joy of biting into a soft cookie, revealing that luscious cherry filling, is simply unmatched. Whether you’re sharing them with family or enjoying them solo with a cup of coffee, these cookies bring a smile to every face. They’re perfect for any occasion, from cozy nights at home to festive gatherings. So, roll up your sleeves, embrace the mess, and let the delightful aroma fill your home. Trust me, these cookies will become a cherished favorite!
Print
Cherry Pie Stuffed Cookies: A Sweet Delight Recipe
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cherry Pie Stuffed Cookies are a delightful treat that combines the flavors of cherry pie with the soft, chewy texture of cookies, filled with a sweet cherry pie filling and white chocolate chips.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate chips
- 1 cup cherry pie filling (homemade or canned)
- Extra sugar for rolling (optional)
- A few extra white chocolate chips for topping (optional)
Instructions
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients. Fold in white chocolate chips.
- Chill dough in the refrigerator for 30 minutes.
- Scoop about 2 tablespoons of dough, flatten into a disc.
- Place about 1 teaspoon of cherry pie filling in the center.
- Take another small piece of dough, flatten it, and cover the filling. Seal edges well and roll into a ball.
- Roll dough ball lightly in granulated sugar if desired.
- Place on a parchment-lined baking sheet, leaving space between cookies.
- Preheat oven to 350°F (175°C).
- Bake cookies for 10–12 minutes, until edges are set but centers remain soft.
- Press a few extra white chocolate chips on top while warm.
- Let cookies cool for at least 5 minutes before moving them. Serve warm or cooled.
Notes
- Ensure cherries are drained of excess syrup to prevent a runny filling.
- Chilling the dough makes it easier to handle.
- For a bakery-style look, add extra white chocolate chips on top while warm.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
