Indulge in these irresistible Cherry Pie Cookie Cups—a delightful fusion of classic cherry pie and soft cookie dough. Each mini cookie cup is filled with sweet cherry pie filling and topped with a buttery crumb, making them the perfect bite-sized dessert for any occasion. Whether you’re hosting a party or craving a sweet treat, these easy-to-make cherry pie cookie cups are sure to impress.
Ingredients:
1 cup butter, softened
1 cup sugar
2 1/4 cups all-purpose flour
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 can (21 oz) cherry pie filling
For the Crumb Topping:
1/4 cup butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Make the Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Form the Cookie Cups: Roll the dough into 1-inch balls and place them in the greased mini muffin tin, pressing each ball down to form a small cup.
Fill with Cherry Pie Filling: Spoon cherry pie filling into each cookie cup, ensuring each one is generously filled.
Make the Crumb Topping: In a small bowl, mix the melted butter, flour, and sugar with a fork until crumbly. Sprinkle the crumb topping over the cherry filling in each cup.
Bake: Bake for 12-15 minutes, or until the edges of the cookie cups are golden brown. Let them cool in the tin before removing.
Serving Tips:
Room Temperature: For the best flavor and texture, serve the cookie cups at room temperature. This allows the buttery crumb topping and cherry filling to shine.
Toppings: Enhance your presentation by adding a small dollop of whipped cream or a drizzle of melted chocolate on top of each cookie cup.
Ice Cream Pairing: Serve warm cookie cups with a scoop of vanilla ice cream for a delightful combination of hot and cold.
Garnish: Add a sprinkle of powdered sugar or a fresh mint leaf for a more decorative touch.
Storage Tips:
At Room Temperature: Store the cooled cookie cups in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before storing to avoid any sogginess.
Refrigeration: If you’d like to extend their shelf life, refrigerate them in an airtight container for up to a week. This also helps maintain the texture of the crumb topping.
Freezing: Cherry Pie Cookie Cups freeze well! Arrange them in a single layer in a freezer-safe container or bag, and freeze for up to 2 months. When you’re ready to enjoy them, thaw the cookie cups at room temperature.
Reheating: For a warm, freshly-baked experience, reheat the cookie cups in a 350°F (175°C) oven for 5-7 minutes. If frozen, thaw first before reheating.
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FAQs:
Can I use homemade cherry pie filling instead of canned?
Yes, you can absolutely use homemade cherry pie filling! Just make sure it has a similar consistency to canned filling to avoid any issues with overflow or sogginess during baking. Using homemade filling can enhance the flavor and allow you to control the sweetness.
Can I make these cookie cups ahead of time?
Yes, Cherry Pie Cookie Cups are great for making ahead! You can bake them up to 3 days in advance and store them in an airtight container at room temperature or in the refrigerator. For longer storage, you can freeze them and thaw them when needed.
What can I substitute for cherry pie filling?
If you’re not a fan of cherry, you can substitute other fruit fillings like apple, blueberry, or peach. You can even try a custard or chocolate filling for a different twist on the dessert.
How do I prevent the cookie cups from sticking to the muffin tin?
Make sure to generously grease the mini muffin tin with non-stick spray or butter before adding the dough. You can also use mini muffin liners to ensure easy removal and avoid any sticking issues. Let the cookie cups cool completely before attempting to remove them from the tin.
Conclusion:
Cherry Pie Cookie Cups are the perfect bite-sized dessert, combining the flavors of soft cookies, sweet cherry filling, and a buttery crumb topping. They’re easy to make, customizable, and ideal for any occasion. Enjoy these mini treats with family and friends!
📖 Recipe:
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Cherry Pie Cookie Cups
- Total Time: 30 minutes
- Yield: 24 cookie cups
- Diet: Vegetarian
Description
Indulge in these bite-sized Cherry Pie Cookie Cups, made with a soft cookie base, sweet cherry pie filling, and a buttery crumb topping. Perfect for parties, these mini treats combine the best of cherry pie and cookies in one delicious dessert.
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 can (21 oz) cherry pie filling
Crumb Topping:
1/4 cup butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Roll dough into 1-inch balls and press into the muffin tin to form cups.
- Fill each cup with a spoonful of cherry pie filling.
- In a small bowl, combine melted butter, flour, and sugar to create the crumb topping. Sprinkle over each cup.
- Bake for 12-15 minutes, until cookie edges are golden brown. Let cool before removing from the tin.
Notes
To prevent cookie cups from sticking, generously grease the mini muffin tin or use muffin liners.
Swap cherry pie filling with other flavors like apple or blueberry for variety.
To make ahead, bake and freeze the cookie cups for up to 2 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookie cups
- Calories: 180 kcal (per serving)
