Description
Indulgent cherry pie stuffed cookie merges two classic desserts into one irresistible treat. Layers of buttery cookie dough encase sweet cherry filling, creating a delightful surprise with each delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 can (21 ounces / 595 grams) cherry pie filling
- 1 cup (227 grams) unsalted butter, softened
- 1 large egg
Flour and Dry Ingredients:
- 2 1/4 cups (270 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar, packed
Glaze and Flavoring:
- 1 cup (120 grams) powdered sugar
- 2–3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
Instructions
- Prepare your workspace by setting the oven temperature to 350°F and lining a baking sheet with parchment paper.
- Create the cookie base by combining flour, baking soda, and salt in a mixing bowl, ensuring even distribution of dry ingredients.
- In a separate large bowl, cream together butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
- Incorporate egg and vanilla extract into the butter mixture, blending until the ingredients are thoroughly integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a consistent dough forms without overmixing.
- Divide the cookie dough into portions, using a small scoop to create uniform base layers.
- Gently flatten each dough portion, creating a small circular platform for the cherry pie filling.
- Carefully place a measured amount of cherry pie filling at the center of each flattened dough base.
- Craft a complementary dough layer to cover the cherry filling, delicately sealing the edges to create a complete enclosure.
- Arrange the stuffed cookie dough on the prepared baking sheet, maintaining adequate spacing between each cookie.
- Bake the cookies for 12-15 minutes, watching for a subtle golden edge as an indicator of doneness.
- Allow the cookies to rest briefly on the baking sheet before transferring to a cooling rack.
- Prepare a smooth glaze by whisking powdered sugar, milk, and vanilla extract until achieving a silky consistency.
- Once cookies have cooled completely, drizzle the glaze artfully across the surface, enhancing both appearance and flavor.
Notes
- Chill the cookie dough for 30 minutes before stuffing to prevent spreading and maintain shape during baking.
- Drain excess liquid from cherry pie filling to avoid soggy cookies and ensure a clean, neat filling.
- Use a silicone mat instead of parchment paper for more even heat distribution and consistent cookie browning.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg