Cherry Chocolate Cookies

Cherry Chocolate Cookies are an indulgent dessert featuring a cocoa cookie stuffed with sweet cherry pie filling. It’s rich, chewy, with the perfect sweet-tart combo!

Prep Time20

Cook Time12

Freeze Time45

Total Time1 17

Servings:

Calories: 371kcal

Author: Karin and Ken

Ingredients

1 cup salted butter softened
1 cup light brown sugar
¾ cup white granulated sugar
2 large eggs
½ cup Dutch cocoa powder
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white chocolate chips
2 cups cherry pie filling

Instructions

Preheat your oven to 350°F and prepare a small muffin with liners. Fill your liners with the cherry pie filling and set the tray in the freezer for 45 minutes.
Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to beat the ingredients together on high speed until smooth and creamy.
Add the eggs and beat again until the eggs are fully combined with the creamed butter.
Reduce the speed of your mixer and gently whisk in the cocoa powder, flour, and baking powder. Make sure no dry pockets remain in your cookie dough. Gently fold in the white chocolate chips.
Divide your cookie dough into 12 large balls. Break each ball in half and flatten one half. Remove your pie filling from the freezer and place a clump of pie filling on the flat piece of cookie dough. Flatten the other piece of cookie dough and palace it over the pie filling. Roll the cookie in your hands to create a ball and make sure the pie filling is completely covered.
Bake 6 cookies at a time on a baking sheet for 12 minutes. Let them cool on the baking sheet for a few minutes and then transfer them to a wire cooling rack. Enjoy!

Notes

If the cherry pie filling leaks out while baking, it usually means part of the filling was exposed. Make sure the cookie dough fully surrounds and seals the frozen filling before baking to help keep the sweet cherry center inside.
If the cherry pie filling starts to soften while you are assembling the cookies, place it back in the freezer for a few minutes until it firms up again. This makes it easier to stuff the cookies and helps prevent the filling from leaking during baking.
These cookies spread quite a bit while baking, so avoid crowding the baking sheet. Leave plenty of space between each cookie, and bake only 2-3 at a time if needed to help them bake evenly and keep their shape.

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