Cherry Cheesecake Stuffed Cookies

introduction

These Cherry Cheesecake Stuffed Cookies are soft cookies with a sweet cherry and cream cheese center. They bake up golden on the edges and stay tender inside. If you like easy cookie ideas, check this simple take on a classic like chewy pumpkin chocolate chip cookies for more ideas.

why make this recipe

Make these cookies when you want something a little special but still quick. They combine cookie dough, cream cheese, and cherry pie filling in one bite. Kids and guests like the sweet cherry surprise inside. For other easy cookie picks, see my favorite cookies.

how to make Cherry Cheesecake Stuffed Cookies

1. Preheat the oven to 350°F (175°C).
2. Cream butter and sugars until smooth.
3. Mix in egg and vanilla.
4. Stir dry ingredients into the wet mix until combined.
5. Fold in the cherry pie filling and cream cheese gently.
6. Drop spoonfuls on a lined baking sheet.
7. Bake 10–12 minutes until edges are light gold.
8. Cool a few minutes on the sheet, then move to a rack to cool fully.

Ingredients :

• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup brown sugar, packed
• 1/4 cup cherry pie filling
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup unsalted butter
• 1/2 cup cream cheese

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract.
4. In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until combined.
5. Fold in the cherry pie filling and cream cheese until just incorporated.
6. Take spoonfuls of the cookie dough and place them on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are golden.
8. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

how to serve Cherry Cheesecake Stuffed Cookies

Serve warm or at room temperature. They go well with milk, coffee, or tea. For a dessert plate, add a scoop of vanilla ice cream or a drizzle of chocolate.

how to store Cherry Cheesecake Stuffed Cookies

Store cooled cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze the cookies in a single layer on a sheet, then move them to a freezer bag for up to 1 month. Thaw at room temperature before serving.

tips to make Cherry Cheesecake Stuffed Cookies

• Use room temperature butter and egg for easier mixing.
• Do not overmix after you add the flour. Mix until just combined.
• If dough is too soft, chill 15–20 minutes before scooping.
• Space cookies well on the sheet so they do not touch while baking.

variation (if any)

• Swap cherry pie filling for blueberry or strawberry filling for a different fruit flavor.
• Add a handful of chopped nuts for crunch.
• Use lemon zest in the dough for a brighter taste.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, but the cookies may be slightly less rich. They still work fine.

Q: Can I make the dough ahead?
A: Yes. Chill the dough for up to 24 hours before baking.

Q: Will the cherry filling leak out while baking?
A: If you fold it gently and do not overfill each cookie, the filling should stay mostly inside.

Q: Can I bake larger or smaller cookies?
A: Yes. Adjust the time: larger cookies need more time, smaller cookies less.

Conclusion

If you want another version or ideas for presentation, see this recipe for more inspiration: Cherry Cheesecake Cookies | Eat Dessert Snack.

Cherry Cheesecake Stuffed Cookies

These soft cookies feature a sweet cherry and cream cheese center, perfect for a delightful treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Ingredients

• 1 large large egg Use room temperature for easier mixing.
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 cup brown sugar, packed Can substitute with more granulated sugar.
• 0.25 cup cherry pie filling Can substitute with other fruit fillings.
• 0.5 cup granulated sugar
• 0.25 cup powdered sugar
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 0.5 cup unsalted butter Use room temperature for easier mixing.
• 0.5 cup cream cheese Use room temperature for easier mixing.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Cream together the unsalted butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract.
4. In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until combined.
5. Fold in the cherry pie filling and cream cheese until just incorporated.
6. Take spoonfuls of the cookie dough and place them on a baking sheet lined with parchment paper.

Baking

1. Bake for 10-12 minutes or until the edges are golden.
2. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. They pair well with milk, coffee, or tea. For serving, consider adding a scoop of vanilla ice cream or a drizzle of chocolate.