Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with mini muffin liners.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy.1 cup unsalted butter, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar
- Beat in the two large eggs, one at a time, until fully incorporated after each addition. Then, stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly distributed.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until *just* combined. Be careful not to overmix the dough.
- Drop rounded tablespoons of cookie dough into each cup of the prepared mini muffin tin. Gently press the dough down slightly, creating a small well in the center of each cookie dough ball.
- Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. The centers should still look slightly soft.
- Carefully remove the muffin tin from the oven. Spoon about 1-2 teaspoons of cherry pie filling into the well of each partially baked cookie cup.1 can cherry pie filling
- Return the muffin tin to the oven and bake for an additional 7-10 minutes, or until the cookie edges are golden brown and the cherry filling is bubbly.
- Let the CHERRY PIE COOKIE CUPS cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Freeze unfiilled baked cookie cups for up to 2 months.
