Recipe by Boo Chef in West Texas
Yummy cookies! Prep time includes chilling time
Top Review by NancyLeeIL
I realize this recipe has gotten rave reviews and I hesitated to post a not-so-favorable review but since not everyone%u2019s %u201Ctaste%u201D is the same, I thought I should. First, of all these are a more %u201Cpricey%u201D cookie to make with the amount of cream cheese, butter and cherry pie filling and I did not feel that they reflected that. I did purchase the cherry filling (21oz) at ALDI%u2019s and only used 2 cans. The cookie component of this cookie is more I would say biscuit/cake like, then dense and shortbread like. It is a light, not sweet cookie. Think kind of a straweberry shortcake combo taste. I found that although I chilled the dough for two hours that when I went to make the indentation with the tablespoon I needed to dip it back in the graham cracker crumbs to keep it from sticking. My cherry pie filling %u201Cgel%u201D seemed to seep over the cookie as well when cooking, and were not %u201Cneat and tidy%u201D like the picture. Although I wouldn%u2019t call myself a master baker I do bake weekly, and of the nine people that tasted them, only two thought they were really good the other 7 were %u201Cmeh%u201D about them. If you are expecting a rich cheesecake cookie, this is not the recipe. If you want light and not sweet, this fits the bill.
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 (8 ounce) packages cream cheese, softened
- 20 tablespoons unsalted butter, softened
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup graham cracker crumbs (see note)
- 3 (20 ounce) cans cherry pie filling, drained
Directions See How It's Made
- MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
- HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
- ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).