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4.5 from 2 votes


Cherry Pie Cookies are an easy way to whip up some delicious cookie cups that satisfy your craving for cherry pie, without all the work!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 24


  • 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


  • 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.