If you love cookies and pie, get ready for the best of both worlds—Cherry Pie Stuffed Cookie is the gooey, buttery treat you didn’t know you needed. With its soft, golden cookie dough wrapped around a luscious cherry pie filling, this trendy treat is stealing the spotlight on dessert tables and TikTok feeds alike. Whether you’re baking for a holiday, party, or sweet craving, these cookies will impress at first bite.
Why You’ll Love This Cherry Pie Stuffed Cookie Recipe
- Elevated comfort food – Combines the classic flavors of sugar cookies and cherry pie in one handheld dessert.
- Beginner-friendly – No fancy tools or pastry chef skills required.
- Perfect for gatherings – Easy to prep and a guaranteed crowd-pleaser.
- Customizable filling – Swap the cherry for blueberry, apple, or even Nutella.
- Freezer-friendly – Make ahead and bake later with excellent results.
Ingredients Needed for Perfect Cherry Pie Stuffed Cookie
- All-purpose flour – Provides the perfect structure and chewiness to the cookie dough.
- Unsalted butter – Gives richness and helps create that tender, melt-in-your-mouth texture.
- Brown sugar & granulated sugar – A balance of moisture, caramel flavor, and sweetness.
- Egg & vanilla extract – Binds the dough and enhances flavor depth.
- Cherry pie filling – The sweet, tart heart of the cookie with jammy, fruity goodness.
- Baking soda & salt – Leavening and balance for the perfect cookie rise and taste.
Step-by-Step Instructions to Make Cherry Pie Stuffed Cookie
- Prep your dough: Cream together butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla, then gradually mix in dry ingredients until a smooth dough forms.
- Chill the dough: Refrigerate the dough for at least 30 minutes to make shaping easier and prevent spreading.
- Scoop and fill: Use a cookie scoop to portion out dough balls. Flatten each one and spoon a bit of cherry pie filling in the center. Place another flattened dough round on top and pinch the edges to seal.
- Bake: Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes or until the edges are lightly golden.
- Cool & serve: Let cookies cool for 10 minutes on the tray before transferring to a wire rack. Enjoy slightly warm for the ultimate gooey experience.
Expert Tip: Don’t overfill with cherry pie filling—just a teaspoon or so is perfect to prevent leakage while baking.
Recipe Tips & Variations
- Add cream cheese: Add a layer of sweetened cream cheese for a cherry cheesecake cookie vibe.
- Try a drizzle: Finish with a vanilla or almond glaze for a bakery-style touch.
- Gluten-free version: Swap in your favorite 1:1 gluten-free flour blend.
- Holiday twist: Add almond extract and festive sprinkles for a Christmas cookie platter.
How to Store & Reheat
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze unbaked stuffed cookies on a tray, then store in freezer bags for up to 2 months.
- Reheat: Microwave a cookie for 10–12 seconds to get that fresh-from-the-oven gooey center.
Similar Recipes You’ll Love
If you’re as obsessed with cherry desserts and creative twists on classics as we are, here are a few more sweet treats you won’t want to miss:
- 🍒 Chocolate Cherry Pie Bliss (No-Bake) – A rich, creamy, no-bake dessert that combines cherries and chocolate in the most indulgent way.
- 🍅 Marinated Cherry Tomatoes – A savory-sweet twist featuring fresh cherry tomatoes soaked in a tangy, herb-infused marinade.
- 🍪 Chocolate Chip Cookie Dough Ice Cream Cake – The ultimate frozen dessert mash-up of cookie dough and creamy ice cream, perfect for celebrations.
Frequently Asked Questions (FAQ)
Can I use homemade cherry pie filling?
Absolutely! Just make sure it’s thick enough to stay inside the cookie during baking.
Do I need to chill the dough?
Yes. Chilling helps prevent the cookies from spreading too much and keeps the filling sealed.
Can I use canned biscuit dough instead?
You can, but it won’t have the same classic cookie texture. Stick with cookie dough for the best results.
Can I make these in advance?
Yes! Assemble the cookies and freeze them—just bake from frozen, adding 1–2 minutes to the baking time.
Whether you’re a cookie lover, pie fanatic, or just looking to try something new, the Cherry Pie Stuffed Cookie is a must-bake treat that brings big flavor with minimal effort. So grab your ingredients, preheat the oven, and bake up a batch of these irresistible goodies. Don’t forget to share your creation or tag us on social media—we’d love to see your cookie magic!
Cherry Pie Stuffed Cookie with Gooey Center
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup cherry pie filling store-bought or homemade
Instructions
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter, brown sugar, and white sugar until light and fluffy.
- Add egg and vanilla extract, beat until combined.
- Gradually mix in dry ingredients to form a soft dough.
- Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tbsp dough, flatten, add 1 tsp cherry pie filling in center.
- Top with another flattened dough piece and seal the edges.
- Repeat and place on baking sheet with space between each cookie.
- Bake for 12–14 minutes or until edges are golden.
- Let cool for 10 minutes before serving.