Description
Delight in these Cherry Pie Stuffed Cookies, a perfect blend of classic cookie dough enveloping a luscious cherry pie filling. This irresistible dessert combines the chewy texture of traditional cookies with the sweet, tangy burst of cherry pie, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins and Fillings
- 1 cup semi-sweet chocolate chips (optional)
- 1 1/2 cups cherry pie filling, thick
- 1/2 cup powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and seasoning are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy, creating an airy base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: If using, gently fold in the semi-sweet chocolate chips for added texture and flavor.
- Form Stuffed Cookies: Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place about 1 teaspoon of cherry pie filling in the center, then top with another small piece of dough. Seal edges carefully to form a stuffed cookie, preventing filling from leaking out during baking.
- Bake: Place the stuffed cookies on the prepared baking sheets, spacing them apart to allow for spreading, and bake for 12 to 15 minutes until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Dusting: Before serving, dust the cookies with powdered sugar for an elegant touch and added sweetness, if desired.
Notes
- Be careful not to overfill the cookies to prevent the filling from leaking during baking.
- If the dough becomes too soft to handle, chill it for 20 minutes before forming cookies.
- Experiment with other pie fillings like blueberry or apple to create different variations.
