Cherry Cheesecake Cookies
These Cherry Cheesecake Cookies are tender, sweet cookies that are made with a refrigerated cookie dough base and tart cherry pie filling! Ready to enjoy in under 30 minutes!
Servings: 24 cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and flour until fully combined, scraping down the sides as needed.
Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes until the edges are set.
Remove from the oven and gently press the back of a round teaspoon into the center of each to create a well. Transfer the cookies to a wire rack to cool completely.
Use the teaspoon to scoop cherry pie filling into the well, about 1 cherry in each cookie.
- How To Store: I recommend placing the cookies in an airtight container and storing them at room temperature. I find that they taste best when eaten within the first two days.
- Regular cream cheese can be used in this recipe, however, you want to make sure it's softened and the cookies may take an additional couple of minutes to bake.
Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 70mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 70IU | Calcium: 8mg | Iron: 1mg