The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious!

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Cherry Pie Cookies! The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious! | HomemadeHooplah.com

About Cherry Pie Cookies

If pumpkin rules the fall, then cherries must rule the winter.

Maybe it’s their festive red color or maybe it’s the isles upon isles of Queen Anne chocolate, but there’s something about cherries that scream (or sing?) Christmas and white snow.

And especially now that I live in Phoenix, I’m drawn to anything that brings up those wintery memories from Virginia.

It’s been ages since I’ve had cherry pie, and there’s a few reasons for that:

For one, a whole slice of cherry pie can be an event to get through, since it’s true that there can be too much of a good thing. A few cherries are rich enough on their own, but a whole army of them on your plate?

No small task.

For two, to make a pie you need to plan a bit in advance, especially if you want to make the crust from scratch (since it has to “set” in the fridge overnight).

So if you’re the type that suddenly caves cherry pie and you need it right then, no if ands or buts, your best best is to hop down to the grocery store and hope they have one ready.

OR if you just want a taste of cherry pie for a fraction of the effort and anguish, these cookies are where it’s at.

Seriously, for a simple as these cookies are to make, I was shocked by how tasty they were.

The drizzled chocolate on top is a nice throwback to my beloved Queen Anne, too. Next time I make these I think I’ll drizzle some white chocolate on top as well.

Next time I make these I think I’ll drizzle some white chocolate on top as well.

Cherry Pie Cookies! The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious! | HomemadeHooplah.com

I stumbled across this recipe while browsing through a copy of Family Circle in the checkout line at the grocery store.

Usually I’m not impressed with the recipes I find in magazines, either because they’re too simple or too complicated, but these Cherry Pie Cookies were like a stroke of genius.

There’s also a chocolate version of the same cookie, which will definitely be on my baking hit list.

In the meantime, this latest batch will keep an old friend of mine and I busy!

So, what about you? Are there any wintery foods with cherries that you have to have every holiday season?

Do you have to use margarine?

This recipe uses two types of butter: “standard” butter and margarine.

Margarine was very popular in older recipes like this one, but over time, that’s become less common because the ingredients in margarine have changed. Margarine used to have a lot more fat than butter, but from what I understand from my limited research, that’s no longer the case.

So, that begs the question: do you have to use margarine in this recipe?

I always have used margarine, so I don’t have any advice to give based on personal experience, but this discussion on Chowhound has some good info that can help you make the choice for your own baking.

Do you have to chill the dough?

Because this recipe uses a lot of butter, you may want to consider chilling the dough for 1-2 hours before baking.

As for me, I have never chilled this dough and have always been happy with the results, so the recipe instructions do not mention chilling.

However, if you’re curious what chilling does do cookie dough and whether or not you’d like to try it for this recipe, be sure to check out this article: Chilling Cookie Dough: Does it Make a Difference?

Notes & tips for these cherry thumbprint cookies

More fun cookie recipes

More great recipes with cherries

Cherry Pie Cookies! The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious! | HomemadeHooplah.com

Recipe Details

Cherry Pie Cookies! The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious! | HomemadeHooplah.com
3.56 from 27 votes

Cherry Pie Cookies

15 mins prep + 15 mins cook
168 kcal
Yields: 24 cookies
The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious!

Ingredients 

Instructions

  • Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, then set aside.
  • Using a stand mixer (or hand mixer+ large bowl), whip butters together on medium high speed until fluffy, roughly 2-3 minutes.
  • Add vanilla to butter, then beat for 30 seconds.
  • Sift together flour and sugar, then add to the bowl with the butter. Beat on medium until dough beings to clump, then use your hands to finish mixing until a soft, smooth dough is formed.
  • Roll dough into 1 inch balls, then place on parchment covered baking sheet 2 inches apart.
  • Using your thumb or the bottom of a tablespoon measuring spoon, gently press in the center of each cookie so it forms a well. Scoop 2-4 cherries on to each cookie.
  • Bake for 12-15 minutes. Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
  • Heat chocolate chips per package instructions, then drizzle across cookies. (Tip: you can pour melted chocolate into a ZipLoc bag and cut a small hole in a corner to create your own icing bag).
  • Let chocolate cool completely before serving or storing cookies in an air tight container.

Nutrition

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 86mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




25 comments

    • melissa

    Is 325 correct? That seems low for cookies.

    • Tiffany

    Hi there can you freeze these?

    • Kim
    • 5 stars

    I have made these for years and they are always a “hit”! I have used blueberry, strawberry, apple and lemon pie filling as well. Wonderful recipe!!

    • Carol

    I have made ahead of time the cookie part, then froze that. As needed defrosted to do the filling.

    • MIREN REVUELTA revuelta
    • 4 stars

    en el apartado de ingedientes cuando pone taza a que cantidad equibale.gracias trabajo con gramos,

    • Monica
    • 1 star

    Look really good but sure didn’t taste good. Tasted like a blob of pie crust with a little cheery on top. Won’t keep this recipe.

    • CaitieB

    New favorite cookie to make! I’ve made them multiple times for diff ppl and they all love them! Making a double batch and this time I’m gonna see if apple pie filling works!

      • CaitieB

      I make tsp sized cookies, big enough for one cherry each, so a double batch yields 72-96 cookies! I’ve been told that these are ppl’s favorite at cookie exchanges & potlucks! I love that there are no eggs in this cookie as well!
      5 Stars!!! ?????

    • Suzanne

    I found that just melting the chocolate chips didn’t produce a similar look or easily spread product. Instead, I made a chocolate ganache, and it turned out much better.

    Loved the lightness of these cookies.

    • Deborah

    Hi there, can you tell me why you use margarine and not just one cup of butter please?

    • P Underwood

    How long will the cookies last in an airtight container?

      • Lisa

      I was wondering the same thing?

      • Good question! I should notate this in the recipe. The cookies are good for up to 5 days in a sealed container, but I’d recommend also refrigerating them to keep the cherry pie filling from seeping too much into the cookies.

      • Good question! So sorry I’m so shamefully late in answering. The cookies are good for up to 5 days in a sealed container, but I’d recommend also refrigerating them to keep the cherry pie filling from seeping too much into the cookies.

      • Sarene

      This recipe is awesome!!!!! I won Best Adult Baker in the open class at my county fair! Thanks!! I used the white chips as the frosting and the judge loved the look of it! Thanks for sharing!!!

      • Stephanie

      I just pinned this on Pinterest and HAD to stop by and tell you how ridiculously good it looks! Actually I’ve found myself at your site a few times today and your pictures are all STUNNING! I can’t wait to try some of your recipes, keep it up!

      • Thank you so much Stephanie, for both the pins and the compliments! 😀

      • Nibbles By Nic

      I’m actually drooling!!!! Those are to die for!!

      • Brandy M

      What a great way to have your pie and eat it too! I agree just a little bit sometimes is all your need! These cookies look amazing!

      • Sara

      I am actually not a huge fan of pie crust but I do love cookies so these look perfect to me!

      • Mary Ellen

      These cookies look amazing! Can’t wait to try them.

      • cristina

      These cherry pie cookies w/choco chips are so pretty with their bright vibrant colors! Nice that they can be made any time of the year with the use of canned cherries. Pinning and need to make! 😉