Cherry Pie Cookie Cups
Quick and delicious cherry-filled cookie cups that are perfect for any gathering, requiring minimal preparation time.
Ingredients
Main Ingredients
- 1 package pre-made cookie dough Refrigerated tube dough or scoop-and-bake cookie dough recommended; sugar cookie or plain cookie dough works best.
- 1 can cherry pie filling Standard 21 oz can is typical.
- as needed whipped cream For topping, can be store-bought or freshly whipped.
- as needed powdered sugar For dusting (optional).
Instructions
Preparation
- Preheat the oven according to the cookie dough package — typically to 350°F (175°C).
- Lightly grease a mini muffin tin with nonstick spray or softened butter.
- Cut the cookie dough into small pieces (about 1 to 1 1/2 teaspoons each). Press each piece into the bottom and up the sides of the mini muffin cups.
Assembly
- Spoon a heaping teaspoon of cherry pie filling into each cookie cup, leaving a little room for expansion.
Baking
- Bake according to the cookie dough package instructions, usually 10–14 minutes, until the cookie edges are golden brown.
- Remove from the oven and let the cups cool in the tin for 5–8 minutes before transferring to a wire rack to finish cooling.
- Once cooled, top with whipped cream and dust lightly with powdered sugar if desired. Serve and enjoy!
Notes
These cookie cups can be served warm or at room temperature. They pair nicely with coffee, milk, or iced tea. For storage, keep baked cups in an airtight container at room temperature for up to 1 day. Refrigerate if topped with whipped cream, and consume within 24 hours. Baked, un-topped cups can be frozen for up to 2 months.