Cherry Pie Cookies are a delicious sugar cookie cup, filled with savory cherry filing and covered in a white chocolate drizzle. These cherry cookies are soft, sweet, and an easy way to satisfy your cherry pie craving!
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Cherry pie cookie cups are an easy cookie recipe that look as amazing as they taste. The simple ingredients for these sugar cookies with cherry pie filling can mostly be found in your pantry, with the addition of the cherry pie filing you have what it takes to create this wonderful and appetizing cookie recipe.
Cherry Pie Cookies
When you are in the mood for cherry pie but you don’t have the time or energy, what do you do? For us, it is simple. We turn to this delightful and easy to make cherry pie cookie recipe. For this recipe we have combined two favorite desserts and created this wonderful and appetizing cookie that tastes as incredible as they are beautiful. It’s called for to use a mini muffin pan to create the sugar cookie cup, but you can also use a regular sized muffin pan if you like. The cookies are baked in the muffin pan before we add the savory cherry pie filling. The filing technically does not get cooked, but it will be warmed up thanks to the freshly baked cookie cups. This recipe is also so versatile, you can switch up the pie filing and make them for so many different occasions. Give them a try with apple or blueberry pie filling and you will have an amazing cookie every time.
Why we think you should try this recipe today
In case you were not convinced yet to give this recipe a try, here are a few more reasons to do so.
- Amazing flavor. The combination of flavors is one you will not soon forget. The cherry filling mixed with the soft sugar cookie cup, makes for an incredibly delicious treat.
- Versatile and fun. I love this recipe because you can create fun new variations every time you make it. Change up the pie filling flavor, you can make little apple pie cookies or peach would be delicious too.
- Simple to make. This recipe is SO easy to make, don’t let the pictures fool you. They look like a lot of effort, but really they are so simple and come together quickly. They are worth it!
Cherry Pie Cookie Ingredients
Cookie cup
Sugar: You will need 1 cup granulated sugar to give the cookie cup a wonderfully sweet flavor.
Butter: Using ½ cup softened butter will provide the cookie dough great moisture and texture.
Egg: Use 1 egg to help bind the dough of this cookie well.
Vanilla extract: You need 1 tsp. vanilla extract to help enhance all the flavors in this dough.
Sour cream: Adding in ⅓ cup sour cream will give a lovely and soft consistency that is so delightful.
Salt: You will need ½ tsp. salt to help balance out the sweet flavors in this cookie dough.
Baking soda: Using ½ tsp. baking soda will help the cookie cup to rise nicely as it bakes.
Flour: You need 2 cups flour for the base of this cookie dough.
Topping
Cherry pie filling: Use 1 can cherry pie filling to add the delicious topping to these wonderful cookies.
White chocolate chips: You need 1 bag of white chocolate chips, these will be melted and used for drizzling on top of the cherry pie filling.
How to make Cherry Pie Cookies
Prep
Preheat the oven to 350 degrees F.
Then, spray a mini muffin tin with non-stick cooking spray. You can also use a regular size muffin pan if that is what you have available.
Cookie dough
In a large bowl and using a hand mixer, cream together the sugar and butter.
Next, add in the egg and vanilla extract, mix together until well combined.
In a separate small bowl, combine the sour cream, salt, and baking soda.
After that, add the flour and the sour cream mixture to the large bowl with the butter mixture, beating until smooth.
Proceed to scoop the cookie dough out using a 2 TBSP cookie scoop and put one scoop into each mini muffin cup. No need to press the cookie dough down at this time, that comes after baking is complete.
Bake
Place the muffin pan in the preheated oven and bake for 15-18 minutes, keep a close eye on them to make sure they don’t get too brown at the end. If the cookies appear to be browning too quickly, remove them from the oven.
Then, right after you take them out of the oven, use a small measuring spoon to push down into the middle of each cookie cup, creating a nice space for the cherry pie filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough valley to fill.
Let the cookies cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you should not have any problems here!
Filling and serving
Open the can of cherry pie filling and transfer it to a small bowl. Using a fork, fill each cookie cup with cherries, I found my cups generally took 2-4 cherries each. I liked using a fork for this process because I was able to tap away some of the cherry gel and just get the cherries.
After that, put about ¾ cup white chocolate chips in a small microwave safe bowl and heat for 30 second intervals. Stir each time to test how melted the chips are. Once they are fully melted, using a spoon, drizzle the tops of the cherry filling with the melted chocolate.
Serve immediately and enjoy!
CHERRY PIE COOKIES
Ingredients
Cookie cup
- 1 cup sugar
- ½ cup softened butter
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp baking soda
- 2 cups flour
Filling and topping
- 15 oz cherry pie filling
- 3/4 cup white chocolate for drizzling on top
Instructions
- Prep: Preheat the oven to 350 degrees F. Then, spray a mini muffin tin with non-stick cooking spray. You can also use a regular size muffin pan if that is what you have available.
- Cookie dough: In a large bowl and using a hand mixer, cream together the sugar and butter. Next, add in the egg and vanilla extract, mix together until well combined. In a separate small bowl, combine the sour cream, salt, and baking soda. After that, add the flour and the sour cream mixture to the large bowl with the butter mixture, beating until smooth.
- Proceed to scoop the cookie dough out using a 2 TBSP cookie scoop and put one scoop into each mini muffin cup. No need to press the cookie dough down at this time, that comes after baking is complete.
- Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, keep a close eye on them to make sure they don't get too brown at the end. If the cookies appear to be browning too quickly, remove them from the oven.
- Then, right after you take them out of the oven, use a small measuring spoon to push down into the middle of each cookie cup, creating a nice space for the cherry pie filling to go. You don't want to push through the cookie completely-but make sure you create a big enough valley to fill.
- Let the cookies cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you should not have any problems here!
- Filling and serving: Open the can of cherry pie filling and transfer it to a small bowl. Using a fork, fill each cookie cup with cherries, I found my cups generally took 2-4cherries each. I liked using a fork for this process because I was able to tap away some of the cherry gel and just get the cherries.
- After that, put about 3/4 cup white chocolate chips in a small microwave safe bowl and heat for 30 second intervals. Stir each time to test how melted the chips are. Once they are fully melted, using a spoon, drizzle the tops of the cherry filling with the melted chocolate. Serve immediately and enjoy!
Video
Notes
Nutrition
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How do you store Cherry Pie Cookies?
These cookies should be stored in an airtight container because of the pie filling, you don’t want to just toss them in a Ziploc bag on the counter. Trust me, that would be messy! Placing the cookies in a Tupperware style container gives them a more sturdy setting in which you won’t have to worry about them rolling around as much or getting the tops mushed by plastic.
Do you have to drizzle the white chocolate on top?
The white chocolate drizzled over these cherry pie filled cookie cups is just a suggestion, but you can omit it entirely. It’s a nice way to bring in a little color and add elegance to this cookie treat, but if you find it easier to use different chocolate or even a powdered sugar glaze, you can go right ahead.
Do I have to use store bought pie filling?
While store-bought pie filling does reduce the amount of actual effort that you need to put into these tasty pie filled cookie cups, you can use homemade too! If you have a thick and delicious pie filling recipe you’d like to use, go right ahead!
Be sure to try some of our other favorite cookie recipes below!
- Mint Chocolate Pudding Cookies
- CHERRY BUTTER COOKIES
- Best Peanut Butter Chocolate Chip Cookies
- CHERRY JELLO COOKIES
- Hot Chocolate Cookie Cups
- EASY 3-INGREDIENT COOKIE RECIPES
- Raspberry Meltaway Cookies
- CHERRY CHOCOLATE NO BAKE COOKIES
- Cookies & Cream Cookies
- Hot Cocoa Cookies
- Eggnog Cookies
- CHERRY ALMOND COOKIE BARS
- Cherry Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- CHERRY CHOCOLATE COOKIES
- Ginger Spice Cookies
- Peanut Butter Cookies
- Caramel Snickerdoodle Cookies
- MORE CHERRY CHOCOLATE CHIP COOKIES
Cherry Pie Cookies are an incredible s sugar cookie filled with tasty cherry filing and drizzled with white chocolate. These cherry cookies are so yummy and an easy way to satisfy your cherry pie craving!
Clara says
Can you add cocoa to the cookie dough to make this a chocolate cookie was thinking of filling with Nutella Mousse.
Jessica says
Hi Clara! Did you see our recipe for Nutella Mousse Cookie Cups? https://butterwithasideofbread.com/nutella-mousse-cookie-cups/ I think adding 3 TBSP cocoa powder to the cookie dough sounds fabulous!
Christy says
Love the recipe! Can you use rolled sugar cookie dough?
Jessica says
You sure can!
Jamie says
How long do these hold up with the filling? Do they refrigerate well or do they need to be eaten right away?
Jessica says
They hold up quite well! I think they’re best eaten the same day, but I’ve stored mine in the fridge for days and they were still good. The cookie gets softer, of course, but they’re still delicious!
Lisa says
Can you freeze them
Nicole says
Yes. To do it, place them on a baking sheet and freeze for 2 hours until solid and then stack in layers in an airtight container in the freezer with parchment paper between the layers to prevent sticking.