Cherry Pie Cookie Cups Recipes

CHERRY-CHOCOLATE COOKIE CUPS

Steps:

• Heat oven to 350°F. Lightly spray 48 mini muffin cups with cooking spray. In medium bowl, stir cookie mix and cocoa until well mixed. Stir in butter, water and egg until soft dough forms.
• Shape dough into 48 (1-inch) balls. (If dough is sticky, use moistened fingers.) Press 1 ball into bottom and up side of each muffin cup.
• Bake 8 to 9 minutes or until edges are set. Gently press end of handle of wooden spoon into bottom and against side of each cookie cup to flatten, being careful not to make holes in dough. Bake 2 to 3 minutes longer or until bottom is set. Cool in pan on cooling rack 20 to 30 minutes.
• Meanwhile, in medium microwavable bowl, mix baking chips and cream. Microwave on High 30 seconds; stir. Microwave 20 to 30 seconds longer or until mixture is smooth and chips are melted. Stir in amaretto and chopped cherries. Let stand 10 to 15 minutes until slightly thickened; stir.
• Using tip of knife or metal spatula, lift cookie cups out of pan, gently twisting and lifting up; place on cooling racks. Repress centers with spoon if necessary. Spoon about 1 1/2 teaspoons cherry mixture into each cup. Sprinkle with red sugar or top with cherry piece.

CHERRY PIE COOKIE CUPS

Steps:

• 1. Divide cookie dough in half; cut each half into 12 slices.
• 2. Generously spray 24 mini muffin cups with cooking spray or line with liners.
• 3. Roll each slice into a ball, then place each ball into a mini muffin cup.
• 4. Bake at 350 degrees for 15 minutes.
• 5. Remove from oven; press down center of each cookie cup gently to make a small indentation.
• 6. Fill each with 1 Tablespoon cherry pie filling.
• 7. Return to oven and bake an additional 3-5 minutes.
• 8. Cool slightly; remove from pan.
• 9. Drizzle with mixture of powdered sugar, melted butter, milk and extract.
• 10. Store in refrigerator.

CLASSIC CHERRY PIE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting., Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies.

CHERRY PIE COOKIES

Steps:

• Prep: Preheat the oven to 350 degrees F. Then, spray a mini muffin tin with non-stick cooking spray. You can also use a regular size muffin pan if that is what you have available.
• Cookie dough: In a large bowl and using a hand mixer, cream together the sugar and butter. Next, add in the egg and vanilla extract, mix together until well combined. In a separate small bowl, combine the sour cream, salt, and baking soda. After that, add the flour and the sour cream mixture to the large bowl with the butter mixture, beating until smooth.
• Proceed to scoop the cookie dough out using a 2 TBSP cookie scoop and put one scoop into each mini muffin cup. No need to press the cookie dough down at this time, that comes after baking is complete.
• Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, keep a close eye on them to make sure they don't get too brown at the end. If the cookies appear to be browning too quickly, remove them from the oven.
• Then, right after you take them out of the oven, use a small measuring spoon to push down into the middle of each cookie cup, creating a nice space for the cherry pie filling to go. You don't want to push through the cookie completely-but make sure you create a big enough valley to fill.
• Let the cookies cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you should not have any problems here!
• Filling and serving: Open the can of cherry pie filling and transfer it to a small bowl. Using a fork, fill each cookie cup with cherries, I found my cups generally took 2-4cherries each. I liked using a fork for this process because I was able to tap away some of the cherry gel and just get the cherries.
• After that, put about 3/4 cup white chocolate chips in a small microwave safe bowl and heat for 30 second intervals. Stir each time to test how melted the chips are. Once they are fully melted, using a spoon, drizzle the tops of the cherry filling with the melted chocolate. Serve immediately and enjoy!

CHERRY PIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
• With a hand mixer, cream together sugar and butter. Add egg and vanilla.
• In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
• Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth - it will all bake the same.
• Bake cookies for 15-18 minutes, making sure they're not getting too brown at the end. {If they are, pull them out.}
• Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don't push through cookie completely.
• Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.
• Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries.
• Drizzle tops with melted white chocolate, if desired. Enjoy!