Super easy to make Pie Cookies are magical...their disappearing act is amazing!

Step 1: Ingredients

Makes 20 to 24 cookies
Preheat oven to 325 degrees F.

We love cherry pie cookies, but everyone else was asking for different flavors, so we got creative and starting making blueberry and apple with a crumb topping, yummo.

Recipe is for one batch of cookies using one can of filling to make 20 cookies. I double and triple this recipe to make different flavors at one time.

Cookie Ingredients:

1/2 cup butter, softened

1/2 cup margarine, softened

2 cups flour

3/4 cup powdered sugar

1 tsp vanilla

1 (21 oz) can of cherry pie filling, OR apple pie filling, OR blueberry pie filling, OR any other yummy filling! (bonus points for using homemade filling)

1/2 cup white chocolate chips or milk chocolate chips (I used Wilton candy melts or Vanilla Candy Coating)

Optional : Crumb Topping Ingredients for Apple Pie Cookies:

1/3 cup flour

1/2 cup granulated sugar

3 Tablespoons butter

1 teaspoon cinnamon

Step 2: Prepare Fillings

Open your cans of pie filling and make your crumb topping.

Check the cherry pie filling for pits and cut your apple pie filling into smaller chunks or a coarse dice.

Crumb topping for apple pie cookies:

With a spoon or fork, mix the following in a small bowl until crumbly:

1/3 cup flour

1/2 cup granulated sugar

3 Tablespoons butter

1 teaspoon cinnamon

Step 3: Mix Dough and Add Toppings

In a medium bowl, use a mixer to mix butter and margarine until fluffy. Add flour, powdered sugar and vanilla just until combined and soft dough is formed.

Roll the dough into 1 1/2 inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well. Place pie filling into each cookie.

Step 4: Bake and Drizzle With Chocolate

Bake for 12-15 minutes. Allow cookies to cool.

Melt chocolate according to package directions. Use a spoon to drizzle over cookies or use a sandwich bag to make a piping bag.

To make a piping bag, fill a sandwich bag with melted chocolate. Using scissors, clip a small piece of the bag corner. (Note: if your chocolate is too stiff to drizzle, add up to 1 teaspoon of vegetable shortening)

Let chocolate set and serve immediately or store in an airtight container.

These cookies disappear so fast we rarely have any left to store! Happy Baking!