Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (softened)
  • 8 ounces cream cheese¹ (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract²
  • 2 1/4 cups all-purpose flour³
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Graham cracker crumbs
  • 21 ounce can cherry pie filling

Instruction

  • Line two cookie sheets with silicone baking mats or parchment paper.
  • In a large bowl, beat together the butter, cream cheese, and sugar until fluffy and well-combined.
  • Beat in egg, scraping down the sides as needed.
  • Stir in vanilla extract until incorporated.
  • In a separate medium bowl, whisk together the flour, baking soda, and salt.
  • Stir in flour mixture until just incorporated.
  • Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
  • Toward the end of the chilling time, preheat oven to 350 F.
  • Scoops dough using a medium cookie scoop (1 ½ tablespoons).
  • Roll in graham cracker crumbs, and place on prepared baking sheet.
  • Bake for 8-12 minutes. You want the edges to be just barely golden brown.
  • Remove from oven, and immediately press 1/2 tablespoon measuring spoon into each cookie to create an indentation.
  • Fill indentation with fruit filling.
  • Let cool for 5-10 minutes on the cookie sheet.
  • Transfer to wire rack to finish cooling.
  • Store leftover cookies in the fridge.