Chocolate Covered Cherry Cookie Cups

Total Time:
33 mins
Prep Time:
5 mins
Cook Time:
28 mins
6 servings
Dish Size:
4-oz. Ramekins
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February 13, 2012
Tara’s Tidbits®

The cups may not seem full enough at first, but the filling will bubble up quite a lot in the oven, and adding any more cherry pie filling may result in it bubbling over.

This recipe just may be the single easiest and most impressive of all of my recipes! With only three simple ingredients, you can bake up a delicious and perfectly portioned dessert brimming with hot gooey chocolate and cherries, and topped with a crispy sugar cookie topping. - Tara


  • 1 (21-oz.) can cherry pie filling
  • 6 rounded tablespoons chocolate chips
  • 1 (16-oz.) package ready-to-bake sugar cookie dough (the kind in the rectangular package, not the tube)


  1. Preheat oven to 325 degrees. Arrange 6 individual temp-tations® 4-oz. muffin cups in front of you.
  2. Place 2 rounded tablespoons of the cherry pie filling in each muffin cup.
  3. Add 1 rounded tablespoon of chocolate chips over cherry pie filling in each cup.
  4. Place 1 square of cookie dough in the center of each cup. Wrap and refrigerate remaining cookie dough and cherry pie filling to make a second batch of cups, or simply bake the remaining cookies when you desire.
  5. Bake all 6 cups directly on the center oven rack for 25-28 minutes, or until filling is bubbling up and the cookie topping is golden brown. Let cool 10 minutes before serving, as these will be very hot.
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