Cherry pie cookies are a delicious cherry pie filled sugar cookie cup covered in a delicious white chocolate drizzle. They’re soft, sweet, and a delicious way to satisfy your cherry pie cravings.
Cherry pie cookie cups are an easy cookie recipe that looks impressive at any time of the year. Not only that but can you imagine the delicious flavor of cherry pie with cookie crust?
Making these Cherry Pie Cookies
You’ll need to use a mini muffin pan but if you want to make these cherry pie cookies using a regular-sized muffin pan you can, but you’ll need to adjust the baking time.
The cookies are cooked in the muffin pan before any pie filling is added. The filling doesn’t technically get cooked at all, but it will be warmed up a little thanks to the baked cookies.
Can I Use a Different Pie Filling?
Cookie cups with pie filling are a delicious treat but you don’t have to use cherry. Make several bathes and offer a variety of pie filling. Two great flavors to use would be apple pie or blueberry pie filling, but you can use your favorite pie filling and have a winning cookie cup every time.
Do I Have to Use Storebought 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!
Cherry Pie Cookie Cup Ingredients
-1 cup sugar
-1/2 cup softened butter
-1 egg
-1 tsp. vanilla
-1/3 cup sour cream
-1/2 tsp. salt
-1/2 tsp. baking soda
-2 cups flour
-1 can cherry pie filling
-white chocolate, for drizzling on top
How to Make Cherry Pie Cookies
Preheat the oven to 350 degrees F. Spray a mini muffin tin with non-stick cooking spray.
In a bowl, and using a hand mixer, cream together the sugar and butter. Add in the egg and the vanilla.
In a separate bowl, combine the sour cream, salt, and soda. Add the flour and the sour cream mixture to the butter mixture, beating until smooth.
Scoop the cookie dough out using a 2 TBSP cookie scoop and put one scoop into each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
Bake the cookies for 15-18 minutes, making sure they’re not getting too brown at the end. If the cookies appear to be browning too quickly, remove them from the oven.
Right after you take them out, 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. {See picture}
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 shouldn’t have any problems here!
Open the can of cherry pie filling and transfer it to a 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 because I was able to tap away some of the cherry gel and just get the cherries.
Drizzle tops with melted white chocolate, if desired and enjoy!
CHERRY PIE COOKIES
Ingredients
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1 tsp. vanilla
- 1/3 cup sour cream
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 can cherry pie filling
- white chocolate for drizzling on top
Instructions
- Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
- With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
- Bake cookies for 15-18 minutes, making sure they're not getting too brown at the end. {If they are, pull them out.}
- Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. You don't want to push through the cookie completely- but make sure you create a big enough space. {See picture}
- Let 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 shouldn't have any problems here!
- Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. I found my cups generally took 2-4 cherries each. I liked using a fork because I was able to tap away some of the cherry gel and just get the cherries.
- Drizzle tops with melted white chocolate, if desired.
How Do You Store Cherry Pie Filled Cookies?
These cookies should be stored in an airtight container but 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 smushed by plastic.
Do You Have to Drizzle White Chocolate?
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.
If you enjoyed these Cherry Pie Cookies, be sure to try some of our other favorite cookie recipes below!
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Hot Chocolate Cookie Cups
- Raspberry Meltaway Cookies
- Cookies & Cream Cookies
- Hot Cocoa Cookies
- Eggnog Cookies
- Cherry Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- Ginger Spice Cookies
- Peanut Butter Cookies
- Caramel Snickerdoodle Cookies
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!